Friday, March 29, 2013

Jami's Honey Mustard

Salad is a lunchtime mainstay.
Now that I have fresh, organic produce
directly from the farmer,
it's eaten with relish and delight.
A simple vinagrette is all that is needed
to enjoy a healthful and tasty meal.

Increasing my choices is a personal goal.
Getting into a cooking rut is not where I wanna be,
so even a slight change in diet can be rewarding. 

This recipe was acquired at An Oregon Cottage
Jami included several other salad dressing recipes
that I'd like to try.
It was just a bit sweeter than I like,
so I will decrease the honey a smidge next time.
Still, with a minimum of ingredients,
it brings out the flavors in a green salad quite nicely.
It's also great as a sandwich spread
or on chicken or fish. 
Check out her recipes and give one a try!

Honey Mustard Dressing

1/4  C honey (or less)
1/4 C Dijon
1 clove garlic, minced
2 T lemon juice
1/3 C apple cider vinegar
3/4 C olive oil
1/4 t salt (or to taste)
Combine all ingredients except the olive oil and salt 
in a food processor. 
Blend until mixed, about 30 seconds.
With motor running, add the olive oil in a slow stream, 
blending until the dressing is smooth and creamy.
Taste and add salt if desired.
 Makes about 1-1/2 cups

Like Ranch, but not dairy?
Try this.
Easy Italian dressing
can be found here.

Allergy-Free Lunchbox Love

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