Spring Salad: Vinaigrettes

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)

• 2 TBSP Honey
• 2 TBSP Balsamic Vinegar
• 1/4 cup Extra Virgin Olive Oil
• Kosher Salt & Pepper

How:

• Whisk: Honey & Balsamic Vinegar
• Whisk while pouring Extra Virgin Olive Oil
• Dash of Salt & 3 turn of Pepper Mill

Plate Up: Toss Honey Balsamic Vinaigrette

• Spinach, toasted walnuts, chopped Fuji or Gala apple, & goat cheese.
• Mixed Greens, toasted walnuts, dried cranberries & feta cheese.

What: 

Honey Lemon Vinaigrette (vary measurement based on salad size)

• 2 TBSP Honey
• 1 Lemon – juice & zest
• 1 TBSP Dijon Mustard – Mild & Creamy w/ White Wine variety
• 1/4 cup Extra Virgin Olive Oil
• Kosher Salt & Pepper

How:

• Whisk: Honey, Lemon Juice & Zest & Dijon
• Pour & Whisk: Extra Virgin Olive Oil
• Dash of Salt & 3 turns of pepper mill

Plate Up: Toss Honey Lemon Vinaigrette

• Spinach & arugula, mandarin oranges, toasted almonds, & feta cheese.
• Mixed Greens, sundried tomatoes, toasted pine nuts & goat cheese.
• 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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