This recipe is as straightforward as it sounds, and it tastes so, so, SO delicious. Do you like honey mustard dressing? Well this is basically that, except veganized, oil free, and full of whole food power! I love me a monstrous salad, but there is nothing worse than piling on the greens, just to pile on the oil. So inventing totally guilt free dressings, like this Date Mustard Lemon Dressing and my Creamy Cashew Caesar Salad Dressing, make me a very happy lettuce muncher. Feel free to pile it on, no “dressing on the side”, dip the fork in the dressing technique needed.
Date Mustard Lemon Dressing
Makes a bottle or jar full
1 Cup Dates Pitted (about 12 Dates)
3/4 Cup Lemon Juice (About 2 Lemons)
2 Tablespoons Mustard Powder (that’s the same as 6 teaspoons if your tablespoon doesn’t fit into your jar like mine)
3/4 Cup water or more for a thinner consistency
First remove the pits of the dates, you can do this just by pulling them open and picking out the date with your finger.
Soak some dates!
The fast method: Pour boiling water over the pitted dates and soak for ten minutes.
The raw method: Pour cold water over the pitted dates and soak for several hours until very soft.
Toss the dates, the lemon juice and the mustard powder, and water in a blender and blend until it is smooth as can be. Store in an air tight container in the fridge.
Feature Ingredient: Dates! 268 Days, 85 Recipes to go!