Salads & Dressings

Salads
Country Coleslaw
4 servings
2 cups cabbage, finely sliced
1/4 cups chopped parsley
1 medium onion, chopped fine
2 Tablespoon oil
3 Tablespoon honey
1 teaspoon salt, optional
2 Tablespoon vinegar
Combine first 3 ingredients in a salad bowl. Blend remaining ingredients together in a blender until incorporated good. Toss with cabbage mixture and serve.
Fruit Salad with Honey Lime Dressing
4 servings
1/2 cup honey
1/2 cup lime juice
4 cups sliced fruit(a combination of berries, apples, melon, etc)
Nutmeg or cinnamon, pinch
In a blender or food processor combine honey, juice, and seasoning; blend until smooth. In a bowl toss fruit with dressin and chill til ready to serve.
Primavera Pasta Salad
6 servings
1 1/2 Tablespoon olive oil
1 1/2 Tablespoon butter or margarine
1 1/2 cups broccoli florets
2 cloves garlic, minced
2 tomatoes, seeded and diced
3/4 cups julienne zucchini
1/2 cups julienne carrots
1/4 cup honey
1/4 cup lemon juice
1 1/2 teaspoon grated lemon peel
3/4 teaspoon dried basil, crushed
6 oz. linguine pasta, cooked
parmesan cheese, grated
salt and pepper, taste
Heat oil and butter in a large skillet over medium-high heat; add broccoli and garli and stir-fry 2 minutes. Reduce heat to low and add tomatoes, zucchini, carrot, honey, lemon juice, lemon peel, and seasonings. Simmer about 4 minutes or until vegetables are tender, stirring gently. Toss with noodles, cool. Sprinkle with parmesean cheese. Serve at room temperature or chilled.
Dressings
French
3/4 cup
1/2 cup salad oil, chilled
2 Tablespoon apple cider vinegar
2 Tablespoon lemon juice
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon paprika
Dash of cayenne
Put all the ingredients in a blender and mix well. Chill and store in the refrigerator. Shake up before using.
Honey Mustard
2 1/2 cups
1 1/4 cups mayonnaise
1/3 cup honey
1 Tablespoon vinegar
2/3 cup vegetable oil
1 teaspoon onion flakes
2 Tablespoons chopped fresh parsley
2 Tablespoons prepared mustard
Whisk together all ingredients until blended. Cover and refrigerate until ready to serve.
Butermilk
1 pint
2 Tablespoon lemon juice
1/4 cup plain yogurt or sour cream
1 teaspoon minced garlic
1 Tablespoon cider vinegar
1 teaspoon honey
1 teaspoon of seasonings(salt, pepper, etc)
1/2 cup powdered milk
1 cup oil
1/2 cup cold water
Blend all ingredients together in a blender. Chill before serving. Refrigerate leftovers.
Oriental
1/2 cup oil
2 Tablespoon honey
1/4 cup vinegar
1 teaspoon salt
1 teaspoon pepper
1/2 cup green onions
2 Tablespoons sesame seed
Mix all ingredients together. Refrigerate leftovers.