Special thanks to Mike and Jenny Miller for the beginning of this salad dressing. They have a favorite that they shared and once I finished tweaking it, this is what I came up with:
1/4 cup raw honey, warmed (or local honey, or agave nectar)
2 tsp finely chopped red onion
1/2 tsp salt
1/4 cup lime juice (lemon's ok, too)
1/4 cup POM pomegranate juice
1/2 cup olive oil
1 TBSP poppy seeds (sesame seeds work, too)
This is tart, yet sweet, and pops the flavors of your protein and veggies and fruit. Beautiful. It keep well in the fridge for a while, too, but it won't be around long!
We used this dressing on baby spinach, arugula, blueberries, dried goji berries, cherry tomatoes, figs, and black sesame seeds. for our protein we cooked Harvestland chicken cutlets in coconut oil with salt, pepper, and an herb blend.
1/4 cup raw honey, warmed (or local honey, or agave nectar)
2 tsp finely chopped red onion
1/2 tsp salt
1/4 cup lime juice (lemon's ok, too)
1/4 cup POM pomegranate juice
1/2 cup olive oil
1 TBSP poppy seeds (sesame seeds work, too)
This is tart, yet sweet, and pops the flavors of your protein and veggies and fruit. Beautiful. It keep well in the fridge for a while, too, but it won't be around long!
We used this dressing on baby spinach, arugula, blueberries, dried goji berries, cherry tomatoes, figs, and black sesame seeds. for our protein we cooked Harvestland chicken cutlets in coconut oil with salt, pepper, and an herb blend.
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