This was the best honey dressing I have ever made. I used brown sugar instead of white and apple cider vinegar instead of red wine. I used it over a salad of mixed greens, sliced apples and pears and put shredded cheddar cheese, bacon crumbles and dried cranberries on top. A great fall salad.
This recipe goes with Fruit Salad with Honey-Pecan Dressing
Yield: Makes 2 1/2 cups
- 3 tablespoons sugar
- 1 tablespoon chopped sweet onion
- 1/2 teaspoon dry mustard
- 1/4 teaspoon salt
- 1/2 cup honey
- 1/4 cup red wine vinegar
- 1 cup vegetable oil
- 1 cup chopped pecans, toasted
- Pulse first 6 ingredients in a blender 2 to 3 times until blended. With blender running, pour oil through food chute in a slow, steady stream; process until smooth. Stir in pecans.
- Fruit Salad with Honey-Pecan Dressing: Arrange fresh orange and grapefruit sections, sliced avocado, and sliced strawberries over Bibb lettuce leaves; drizzle with dressing.
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