Zesty Honey-Lemon Dressing

Photo: Beth Dreiling Hontzas; Styling: Jan Gautro
Serve this salad dressing over fresh garden greens or drizzle over steamed green beans, asparagus, or broccoli.

Yield:

Makes about 3/4 cup (serving size: 1 tbsp.)

Recipe from

Recipe Time

Prep: 10 Minutes

Nutritional Information

Calories 75
Fat 6.2 g
Satfat 0.9 g
Monofat 4.8 g
Polyfat 0.6 g
Protein 0.1 g
Carbohydrate 5.1 g
Fiber 0.1 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 117 mg
Calcium 2 mg

Ingredients

1 tablespoon chopped fresh parsley
3 tablespoons honey
1 teaspoon lemon zest
4 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 garlic clove, pressed
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil

Preparation

1. Whisk together chopped fresh parsley and next 7 ingredients in a small bowl. Add oil in a slow, steady stream, whisking constantly until smooth. Use immediately, or store in an airtight container in refrigerator up to 5 days. If chilled, let stand at room temperature 15 minutes. Whisk before serving.

Note:

April 2009