Lemon Honey Salad Dressing, Micro Greens

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

honey lemon salad dressing

I have a confession to make. When I got married, I had to do what Retro Rose did to my father, and wean my husband off the bottle.

I am referring to bottled salad dressing. For a while, he still ordered ranch dressing in restaurants, while I said not a word. But, each night, I would place before him a large bowl of salad greens with just the right oil and vinegar combination. He came to enjoy these salads so much, that he does what I do and saves it for dessert.

This salad is more about the dressing, although it’s shamefully simple. Extra virgin olive oil, local honey and fresh lemon juice. Is this even worthy of a blog post?

Yes, and I’ll tell you why. Salad is a smart way to finish a meal. I grew up being told the salad was the best part of the meal and something we saved for the end. I think the Italians understand the digestion process better than we Americans do. A protein and starch main course, often needs something to change directions, and the acid from the dressing does just that. It makes so much sense as far as balancing our palates and our stomachs.
The salad is THE most creative way to express the combination of fat, acid and salt, supported, of course, by a delicious green lettuce or red lettuce, or in this case micro greens that look like a bouquet.

Micro greens are tiny vegetables that have just developed their first leaves.You can see some red and garnet amaranth mixed in with other greens. They are beautiful and are a super food because of their nutrition density.

And, amusingly, it was D.C. who said at the farmer’s market this weekend, “let get some of those micro greens; they look interesting.” This is not just the result of good food at home, but our many trips to the farmer’s market, where very often less familiar foods look friendly. Truth be told, if these micro greens weren’t locally grown by the nice lady at the friendly stand, I might pass them up, thinking they are only props for Top Chef dishes.

I had already picked up a jar of local honey, and thought it would be nice to combine the two in a very delicate and subtle way.

The Process
This is not much of a recipe as an idea to explore. Local honey, fresh lemon and olive oil together are wonderful on tender greens, fresh fruits or even cottage cheese.

Print Recipe
4 from 3 votes

Lemon Honey Salad Dressing, Micro Greens

A simple but perfectly balanced mix of lemon, honey and olive oil great for salad.
Prep Time5 mins
Total Time5 mins
Course: Salad Dressing
Cuisine: American
Author: Angela Roberts

Ingredients

  • 1 tablespoon fresh lemon juice
  • 1 1/2 teaspoon honey
  • 3 tablespoon olive oil

Instructions

  • Blend honey and lemon juice together.
  • Slowly whisk in olive oil

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo


Other ideas:
Now that you have a honey lemon dressing, see where else it can go. Here it is poured over cottage cheese. Just add black pepper and you have a great high protein snack or lunch.

Drizzle on fruit, such as watermelon, pears, figs.

Similar Posts

11 Comments

  1. Just put this on a sweet salad with lettuce,tomatoes,onion thinly grated cheese & thinly grated carrots Absoutly beautiful,thank you, simple yet easily adapted to become more elegant

  2. I just put this on a spinach, pear, roasted beet, goats cheese and walnut salad. Fantastic light dressing for my salad. YUM!!!

  3. This is a great basic lemon vinegrette! For my tossed salad with grapefruit and sunflower seeds, I added a little maple syrup, white pepper and a pinch of salt.
    Thanks!

  4. Pingback: February 1st Bag!

Leave a Reply

Your email address will not be published.

Recipe Rating