Not exact matches
Pour in prepared
honey mustard
dressing and toss until the brussels are fully coated, with a distinct
honey - mustard flavor when
tasted.
Taste the dressing and add more salt, honey and / or mustard to t
Taste the
dressing and add more salt,
honey and / or mustard to
tastetaste.
Dressing: 1/4 cup red - wine vinegar 2 tablespoons light sesame oil 1 tablespoon
honey 2 teaspoons Dijon mustard 1 teaspoon soy sauce 1/2 teaspoon cinnamon 2 tablespoons olive oil Salt, preferably sea or kosher, to
taste Freshly ground black pepper to
taste
Ingredients: - 2 sweet potatoes, diced into cubes - 3 medium sized beets, peeled and diced into cubes - 16 oz of Brussel sprouts, sliced in half - 1 small onion, thinly sliced - 5 oz of candied pecans, - crumbled goat cheese - olive oil for roasting - salt & pepper for
taste Dressing - mix equal parts of: dijon mustard, whole grain mustard, and
honey.
Dressing 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoon
honey, softened 1 tablespoon Dijon mustard 1 tablespoon poppy seeds salt, to
taste
Lemon Plum Salad Poppy seed
dressing 3 tablespoons raw sesame tahini 1 tablespoon raw
honey 1 tablespoon poppy seeds, or more to
taste Juice of 1/2 lime 1 ripe lemon plum — pitted 4 tablespoons fresh coconut water or purified water sea salt to
taste 1 tablespoon macadamia nut oil (optional)
Ingredients
Dressing 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoon
honey, softened 1 tablespoon Dijon mustard 1 tablespoon poppy seeds salt, to
taste Salad 4 cups cooked, chopped chicken... Read More
I like the colour combination and with the
honey balsamico
dressing it must really
taste heavenly.
Dressing 1/3 cup extra virgin olive oil 1/2 lemon, juice 2 tsp
honey or more to
taste sea salt & pepper 1 large handful mixed fresh dill, parsley and mint
I also think the
dressing needs more sweetening than the recipe calls for, so I'll add Tupelo
honey to
taste.
Whisk together
dressing ingredients (lime juice, olive oil and
honey) and season to
taste with salt and pepper.
-LSB-...] Cucumber & Carrot Noodle Thai Salad Ingredients:
Dressing 3 tablespoons olive oil 1 tablespoon + 1 teaspoon smooth peanut butter or almond butter for paleo 1 teaspoon soy sauce, or tamari for gluten free, or coconut aminos for paleo 1 teaspoon sesame seed oil 1 teaspoon
honey or agave nectar zest and juice of 1 lime pinch of salt and pepper 1 teaspoon of red pepper flakes or 1 teaspoon Thai chili peppers finely chopped (optional) ** Salad 1 large english cucumber, cut into noodles * 2 large carrots, cut into noodles * 1 large handful of cilantro, chopped 1 small handful of mint, chopped 1 avocado cut into 1 ″ cubes 3/4 cup edamame beans 1/2 cup sunflower seeds (or peanuts)(Find the full recipe and directions here at
Tastes Lovely)-LSB-...]
Taste the
dressing and adjust the seasonings, adding more miso,
honey or a splash of olive oil, if you like.
Green Garlic
Dressing: 2 stalks green garlic (or scallions), rinsed and chopped (~ 1/4 cup) 1/4 teaspoon fine grain sea salt, plus more to
taste 2 tablespoons fresh lemon juice 1/3 cup / 80 ml extra virgin olive oil 2 tablespoons ripe avocado 1 teaspoon
honey, or to
taste fresh pepper to
taste
INGREDIENTS 250g firm tofu 500g daikon or zucchini or carrot (you can use regular noodles as well if, use soba or rice noodles for a gluten free meal) 1 tbsp maple syrup or agave syrup or
honey 2 tbsp tamari or shoyu sauce 1 tbsp toasted sesame oil 1 tsp shichimi togarashi or other chilli flakes 150 g romaine lettuce, shredded 4 scallions, thinly sliced 2 avocados 2 handfuls coriander, chopped 2 handfuls beansprouts 1 tbsp toasted sesame seeds salt to
taste PEANUT
DRESSING 100 ml natural peanut butter 2 - 4 tbsp tamari soy (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 - 4 tbsp fresh lime juice (use 2 tbsp for a milder sauce - and up to 4 tbsp for a stronger punch) 2 tbsp rape seed oil 1/2 -1 tbsp fresh ginger grated (use 1/2 tbsp for a milder sauce and 1 for a stronger punch) 2 tbsp palm sugar or brown sugar water to thin
Dressing: 1 tablespoon cumin seeds 1/3 cup / 80 ml extra virgin olive oil 2 tablespoons fresh lemon juice 1 tablespoon
honey 1/2 teaspoon fine sea salt, plus more to
taste 1/8 teaspoon cayenne pepper
It is ready in minutes and needs very little
dressing up although it does
taste fabulous with a mix of tahini,
honey and garlic or another of chilli, garlic and anchovies.
For the Apple Cider Vinegar Dijon
Dressing: 2 TB Apple Cider Vinegar 2 TB Dijon Mustard 1/4 Cup Extra Virgin Olive Oil Spritz of Lemon A Drop of Sweetener (I used one drop of coconut nectar, I think maple syrup or
honey would work well — it's simply to bring out flavors) Salt and Pepper (to
taste)
Be sure and
taste the
dressing before you pour it on top and adjust to your
tastes (more vinegar, maybe more
honey if you'd like).
Then it's topped with sliced apples, dried cranberries, walnuts (pecans also
taste great), feta cheese and a
honey dijon
dressing.
Mustard
dressing 4 tbsp cold - pressed olive oil 1 tbsp Dijon mustard 1 tbsp quality
honey 2 - 3 tbsp lemon juice, to
taste a pinch sea salt and pepper
1 cup water or low sodium vegetable broth 1.5 tbsp chia seeds 4 tbsp apple cider vinegar sweetener of your choice — date paste, agave, maple syrup,
honey — add to
taste 2 tsp curry powder (
taste the
dressing after you add one tsp just in case that's enough) 1 tsp turmeric 1 tsp garlic powder 1 tsp onion powder
dressing ingredients: 1/4 cup chopped chives 3 tbsp white wine vinegar splash of water 2 tsp dijon mustard salt + pepper 1 tbsp raw
honey / agave nectar / brown rice syrup / maple syrup 1/3 cup grapeseed or other neutral
tasting oil
The broccoli had a slightly sweet
taste in the slaw; it was
dressed in a homemade mayo (you could also use Primal Kitchen mayo) and herb
dressing with a touch of
honey.
Broccoli Fennel Slaw Serves 2 - 4 Ingredients 1/2 bulb fennel, thinly sliced 2 carrots, shredded or grated 3 - 4 leaves of lacinato kale, stem removed and chopped 1/2 bunch broccolini (florets and stems), chopped
Dressing 1/4 c EVOO 2 TBSP Apple Cider Vinegar 2 tsp dijon mustard (or skip for a completely raw salad) 3 TBSP fresh orange juice (about half of an orange) 1/2 tsp raw
honey S&P to
taste (I used a pinch of each)
For salad
dressing, whisk 1 1/2 tbsps olive oil, 1 tbsp eggless mayo, salt to
taste, crushed garlic clove, 1/2 tsp paprika, 1 tbsp lemon juice and 1 tbsp
honey.
3 cups cooked brown rice or quinoa 1 15 - ounce can kidney beans, drained and rinsed 1 15 - ounce can garbanzo beans, drained and rinsed 1 15 - ounce can black beans, drained and rinsed 1 cup frozen corn kernels, thawed 1 cup frozen peas, thawed 1/4 cup chopped red onion 1/4 cup chopped pimiento 2 tablespoons chopped black olives 2 tablespoons chopped fresh cilantro 3/4 cup oil - free
honey - mustard salad
dressing salt to
taste
For the
dressing, combine lemon juice, olive oil, a dash of miso and a little bit of maple syrup or
honey to
taste.
Instead of a
honey - Dijon
dressing you often see with many Brussels sprouts recipes, the greens are sautéed with the comforting
taste of bacon and tossed with walnuts and freshly grated Parmesan.
It is another supremely delicious & healthy roasted chicken recipe which provides a mixed
taste of sweet and pungent flavors because of the garlic slices and
honey dressing -
Pour in prepared
honey mustard
dressing and toss until the brussels are fully coated, with a distinct
honey - mustard flavor when
tasted.
Drizzle lightly with
honey lime
dressing (to
taste), and toss gently to combine.