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There are two spice blends that I am absolutely obsessed with; I buy both in the biggest jars possible, and replenish them quite often. The first is Montreal Steak Seasoning, an excellent combination of ingredients that true, works wonderfully well on steaks, but also enhances everything that it comes into contact with from scrambled eggs to soups to salads to vegetables to casseroles, you name it. I have a similar love for the Everything But the Bagel Seasoning. My favorite way to use it is indeed, on top of a schmear of cream cheese on a bagel, but it works well in many other things including dips (hot and cold), spreads, vegetables, baked potatoes, and in the salad dressing below. There’s nothing better than homemade salad dressing, don’t buy the bottle version...EVER! The latter contains all kinds of terrifying ingredients to allow it to last a long time, unopened, on your shelf, or opened in the fridge. Invest in a little ninja chopper and use it for making dressing. It’s a snap to throw your fresh ingredients into this little blender, and it emulsifies like a dream. And once this chopper emulsifies, that dressing never separates.
Everything but the Bagel Salad Dressing
Adapted from EverydayIrene
¼ c. Dijon mustard
3 T. raw honey
¼ c. apple cider vinegar
¼ c. olive oil
1 T. Everything Bagel Seasoning
1 - 2 t. freshly squeezed lemon juice
Place all ingredients into the work bowl of a mini food processor or ninja blender. (I have this one and love it.) Blend for 20 to 30 seconds. Your delicious fresh dressing is ready to be used. Store in a covered container in the refrigerator for up to two weeks.
