Archive for the 'Salad' Category

Lemon Honey Salad Dressing

Lemon Honey Salad Dressing

I have never liked salad dressings that are creamy or too vinegary, so I created this salad dressing that’s perfectly tailored to my picky palate.  This dressing is really light and refreshing, and I love the combination of sweet honey and tart lemon juice.  It’s also very healthy and can be whisked together in less than 5 minutes.  The dressing contains only 5 ingredients: lemon juice, extra virgin olive oil, honey, salt, & pepper.  The amounts listed below are approximations — I never measure anything when I make this.  All you really have to do is estimate the amounts, whisk, taste it, and adjust the quantity of lemon juice/honey/extra virgin olive oil to your liking.

This dressing pairs really well with a lot of different salad ingredients, but here are a few of my favorites.  I really like the combination of salad greens, fruit, nuts, and dried cranberries with this dressing, and it doesn’t get much healthier than that!

–        Mixed greens or spinach (or a combination of these)

–        Apples, pears, strawberries, blueberries, raspberries, grapes

–        Nuts – almonds, walnuts, cashews, pistachios, pecans

–        Raisins, dried cranberries, dried cherries

Lemon Honey Salad Dressing

(print recipe)


  • Juice of 1 lemon
  • 2 tablespoons honey
  • 3 tablespoons extra virgin olive oil
  • Pinch of salt
  • Pinch of cracked black pepper


  1. Combine all of the ingredients in a small bowl.  Whisk until well combined.
  2. Taste the dressing, and then adjust the quantity of lemon juice, honey, or extra virgin olive oil as needed.
  3. Drizzle over salad and toss to combine.

Yield: Approximately ½ cup dressing

Recipe from: Karen’s Kitchen (Cooking with Karen)



Last year I made homemade croutons for the first time, and ever since then I have been hooked.  They are super easy to make and so much better than store bought ones.  I love to put them in soup, but they would be great for salads as well.

When I make these croutons for soup, I like to use herbs that complement the type of soup I am making. 

Some examples:

–          Butternut squash soup: sage

–          Minestrone soup: Italian seasoning, or any Italian herb

–          Broccoli soup: thyme

Adapted from: Real Simple



  • 1 white or wheat baguette, sliced into ½-1 inch cubes
  • 1-2 large clove garlic, minced (about 2 teaspoons)
  • 1-2 tablespoons finely chopped fresh (or dried) herbs
  • 3-4 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • cracked pepper
  • 2-3 tablespoons finely grated Parmesan


  1. Preheat oven to 375° F. Toss all the ingredients together in a mixing bowl to coat. Spread the bread evenly on a baking sheet lined with parchment and toast in the oven for 10 to 12 minutes or until crisp and golden brown.

Broccoli Leek Soup topped with thyme-flavored croutons

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