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
Enjoy!


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

Allergy-Free Lunchbox Love