Thursday, June 13, 2013

Add a Kick to the Everyday Salad with Colman’s Mustard: Giveaway and Review

Just a Smidge of Colman’s in a favorite dressing turns salad into a main event! Summer is here and it's a great time to re-invigorate your favorite salad and change it from being a boring side dish to a healthful main course. Adding just a smidge of Colman’s mustard to your favorite salad dressing can turn the common into something extraordinary. Now pair your spicy new dressing with summers bounty and fresh produce and you'll be eating salad all summer.

Just a dash of Colman’s Mustard is all it takes to make a zesty, nutritious, gourmet vinaigrette dressing at home. If you like a dressing with a kick can try the Colman’s Chili Vinaigrette recipe below, while those looking for a milder, refreshing salad topper can experiment with Colman’s Zesty Salad Dressing recipe below.

Colman’s uses only the finest proprietary blend of brown and white mustard seeds grown locally around the factory in Norwich, England. The smoldering heat and sensational quality combine to create a unique flavor that’s undeniably versatile and goes far beyond just another condiment in the cupboard.

Choose from Colman’s Original Prepared Mustard for a fresh ingredient that turns up the taste when added to vinaigrette or when stirred into a creamy dressing. If the recipe calls for just a pinch, reach for Colman’s Dry Mustard Powder (this one is gluten free!) for a high quality flavorful alternative.

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my big fat "everything" salad with the delicious Colman’s Chili Vinaigrette

Colman’s Chili Vinaigrette -adapted
2 tbs. olive oil
1/2 tbs. white wine vinegar
1/2 tsp. Colman’s Original Powdered Mustard
2 drops Cholula lime hot sauce
1/4 cup lemon juice
1 tsp. honey

Combine all ingredients, serve.

Colman’s Zesty Salad Dressing
2 Tbls Red Wine Vinegar
2 Tbls Olive Oil
1 Tsp Dill Weed
3/4 Tsp Salt
1/2 Tsp Garlic Powder
1/2 Tsp Lemon Pepper
1/4 Tsp Colman's Original Prepared Mustard

Combine all ingredients, serve.

For a review, I've tried the Colman’s Dry Mustard Powder (since it is gluten free) in a few different recipes. I really loved it, it added a nice kick without being overwhelming or hot. I made the dressing above, egg salad sandwiches, seasoned chicken and even baked beans with a little in it.

I decided to add a heaping teaspoon worth of Colman's mustard into the egg salad, Mmm it was delicious!

My gluten free {dinner roll} egg salad sandwich, my lunch at the track .

Bone in chicken breasts, seasoned with: Salt, pepper, paprika, onion powder, garlic powder, Colman's dry mustard, brown sugar and a little olive oil. Roast 400' for 40 minutes.

About Colman’s 
Established in 1814, Colman’s of Norwich has been recognized widely as the English mustard in the world. Using a unique and zesty blend of brown mustard seeds (Brassica Juncea) and white mustard seeds (Sinapis Alba), Jeremiah Colman created a mustard with a flavorful heat sensation that has become an essential condiment and paramount ingredient in Britain’s favorite recipes, even to the highest royal order. In 1866 Queen Victoria bestowed the ultimate seal of approval - the Royal Warrant – galvanizing Colman’s as the crown jewel of mustards, securing its place in the most discerning kitchens around the world. Sold as prepared mustard and mustard powder, Colman’s provides a pure, fiery and complex condiment for all your recipes and dishes. Complete Your Cooking With Colman’s. Visit Colman’s of Norwich on the web at . For recipes, extended history and information please visit www.colmansusa .com.

Enter below for a chance to win Colman’s Mustards:
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*Disclosure* I wrote this review for "Mommy? I'm Hungry!" about Colman's . The product(s) in this review were provided to me free of cost for the purpose of conducting my review and this giveaway. All opinions expressed in this review are my own and are not influenced by monetary compensation. Product info & stock images provided by PR or Co.

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9 Lovely Comments:

Jill H said...

My favorite recipe "hands down" that uses mustard is deviled eggs! I love them and have to stop myself from eating them! They are so devilishly delish! :-)

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