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Sweet, tangy mustard vinaigrette made with French’s Dijon Mustard tops this healthy yet decadent salad. Make sure to use a creamy Swiss cheese, because it adds an amazing texture to the salad!
Blueberry Apple Swiss Salad with Dijon Mustard Vinaigrette
Everything in this salad combines to make a sweet, savory, and tangy salad that doesn’t make you feel like you’re eating a bowl of rabbit food. Filled with apples, blueberries nuts, and cheese this is a salad that will keep you satisfied for longer.
Does Mustard Go In a Vinaigrette?
I love using mustard in a vinaigrette for some acidity, the many taste layers of mustard add much more to a vinaigrette than vinegar does. Adding mustard to a vinaigrette also thickens it up and makes it stick to the greens, fruit, and cheese making sure every bite has dressing.
Karlynn’s Quick Tip
Prepare the dressing ahead of time keeping it in the fridge in a small glass jar. Shake and pour over the salads when you are ready to eat!
Karlynn’s Salad Dressings
If you love a simple vinaigrette why not try Karlynn’s Herb Vinaigrette? Or try a light Poppyseed Dressing or Homemade Italian Dressing? These are very easy to make and keep in the fridge fresh for your next salad!
What to Eat With This Salad
This salad is the perfect side dish for your main meal to balance out the ham, potatoes, pierogis, and other assorted heavier dishes. I would personally prepare each one in a small salad bowl and serve at the beginning of the meal to whet everyone’s appetite!
Happy Cooking everyone!
Love,
Karlynn
More Super Salads
Blueberry Apple Swiss Salad with French’s Dijon Mustard Vinaigrette
Ingredients
- 6 cups spring salad mix
- 1 apple thinly sliced
- 1 cup blueberries
- 1/2 cup Swiss cheese diced
- 1/3 cup toasted hazelnuts or almonds for sprinkling
French's Dijon Mustard Maple Vinaigrette
- 2 tablespoons maple syrup
- 1 tablespoon olive oil
- 1 tablespoon French’s Dijon mustard
- 1 tablespoon apple cider vinegar
Instructions
- Divide the greens between 4-6 salad bowls.
- Top each bowl with apples, blueberries and Swiss cheese.
- Sprinkle each with hazelnuts.
- Combine the vinaigrette ingredients in a jar, shake well, and then drizzle over each salad bowl.
- Serve and enjoy!
Notes
Nutrition
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Mark Wicklund says
Why yes I am
The Kitchen Magpie says
Make the PBJ sriracha burger with it and call it dinner.
Joy McIntyre David says
I would substitute the walnuts for bran buds. ( nut allergies )
The Kitchen Magpie says
This will be something I eat ALL summer. The combination is just perfect! I looove this salad!
Rachel Danger Kurz says
This looks delicious. I love a big salad for supper when it’s hot outside!