JULIE WELLS: Honey vinaigrette dressing is tangy, tart and tasty

It’s tart. It’s tangy. It’s tasty. It’s honey vinaigrette in the Recipe Box today.

I’ve wanted to try making my own salad dressing for sometime now, but I just never took the opportunity to do so, especially when there are what seems like a million different varieties of bottled dressings out there.

I’ve stood in the grocery store before, just staring at all of the salad dressings for a good 20 minutes, trying to decide on which one to purchase. Usually, I just end up putting a bottle of ranch dressing in my buggy.

While there are plenty of great dressings out there, most of them contain ingredients that I’d rather not eat. When you do find a dressing that might be low-fat, sometimes the amount of sugar in the dressing is just entirely too much and you might as well have gotten the regular one.

So, here we are. This particular recipe may be adapted to your liking and I suggest that you do so. Let me explain. One of the most potent ingredients in this recipe is apple cider vinegar. I highly suggest that you start out with 1/8 cup of apple cider vinegar, and then add more if needed.

Any type of vinegar can be extremely strong tasting and strong smelling and you don’t want either of those to overpower the great flavor combination of the olive oil, honey and mustard.

Not only does this salad dressing taste great on an iceberg lettuce salad, but I encourage you try it on a spinach, strawberries and walnut salad, or an Asian-style cabbage salad.

This particular recipe yields two small-to-medium sized salads. Double your recipe if needed.

Lastly, I believe this dressing would make a great marinade as well.

Julie Wells writes the weekly cooking column The REcipe Box for the Rockdale Citizen.

HONEY VINAIGRETTE DRESSING

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