Inspiration: Salads are a Springtime favorite & I am always creating & searching for new flavors to toss with salads.
Creations: Honey Balsamic Vinaigrette & Honey Lemon Vinaigrette
Author’s note: I love using honey to sweeten vinaigrette, fruit, yogurt, tea or breads rather than a syrup or sugar. I love the taste & it is so healthy!
What:
Honey Balsamic Viniagrette (vary measurements based on salad size)
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2 TBSP Honey
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2 TBSP Balsamic Vinegar
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1/4 cup Extra Virgin Olive Oil
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Kosher Salt & Pepper
How:
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Whisk: Honey & Balsamic Vinegar
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Whisk while pouring Extra Virgin Olive Oil
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Dash of Salt & 3 turn of Pepper Mill
Plate Up: Toss Honey Balsamic Vinaigrette
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Spinach, toasted walnuts, chopped Fuji or Gala apple, & goat cheese.
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Mixed Greens, toasted walnuts, dried cranberries & feta cheese.
What:
Honey Lemon Vinaigrette (vary measurement based on salad size)
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2 TBSP Honey
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1 Lemon – juice & zest
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1 TBSP Dijon Mustard – Mild & Creamy w/ White Wine variety
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1/4 cup Extra Virgin Olive Oil
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Kosher Salt & Pepper
How:
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Whisk: Honey, Lemon Juice & Zest & Dijon
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Pour & Whisk: Extra Virgin Olive Oil
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Dash of Salt & 3 turns of pepper mill
Plate Up: Toss Honey Lemon Vinaigrette
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Spinach & arugula, mandarin oranges, toasted almonds, & feta cheese.
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Mixed Greens, sundried tomatoes, toasted pine nuts & goat cheese.
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Serve as a side dressing for roasted potatoes or pork.
Serve up spring salads with these vinaigrettes for a lite lunch or side salad. Fantastic!
Ciao’
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