Honey mustard dressing and a Honey Mustard Pretzel topping will brighten up a winter salad.
I was on a honey mustard kick this winter. First I made Air Fryer Honey Mustard Chicken Cutlets. And when I hit on this Hot Honey Mustard Dressing.
So that spawned this Pear Walnut Salad with blue cheese and candied walnuts. Almost sounds good enough to be dessert!
Back to the salad. I was just looking for something to make a salad interesting in winter. I basically just went with what I had on hand that goes well with mustard. That ended up being greens, avocodo, red onion, celery and grape tomatoes.
And since I had some of those addictive Honey Mustard Pretzel nuggets on hand- leftover from the Honey Mustard Chicken it seemed like a good idea to break them up roughly and have them stand in for croutons.
Turns out it was a good idea!
Wine Pairing for Honey Mustard Pretzel Salad
Some chef/winemakers recommend Chardonnay or Pinot Noir to go with a mustard sauce. If it is Honey Mustard with a touch of sweetness I think you could also go for an off-dry Riesling, Pinot Gris or Gewerztraminer.
Any low tannin, fruity red would work. Think Beaujolais, Valpolicella or an herbal rosé.
Honey Mustard Pretzel Salad
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Save Print Pin FacebookIngredients
- 4 cups greens sturdy greens of your choice
- ¼ small red onion sliced vertically, very thinly
- ½ cup celery sliced thinly
- 1 cup grape tomatoes
- 2 avocados sliced
- ⅓ cup Hot Honey Mustard Dressing
- 1 cup Honey Mustard Pretzels broken into large pieces
Instructions
- Mix vegetables in a large bow. Toss with dressing. Top with Honey Mustard Pretzel pieces.
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