Salads & Dressings

salad with honey dressing

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.