You may have been searching for this vinaigrette recipe, like the bee in this picture is searching for pollen in the dahlia. This is the last of our recipes from the May menu in the “Farm to Table” write up. We will continue to give information about growing vegetables and using what you are growing in the future. Keep searching Dallas Garden Buzz!
¼ cup fresh lime juice
2 tablespoons honey
1 teaspoon Dijon mustard
½ teaspoon garlic powder
¼ teaspoon cumin
½ teaspoon kosher salt
½ teaspoon ground black pepper
¼ cup olive oil
¼ cup canola oil
3 Easy Ways to Mix the Dressing:
*In a blender. Add everything except the 2 oils to the blender and mix until combined. With the blender running, add the oils in a thin stream through the hole in the blender lid. Blend until well mixed.
*In a bowl. Whisk together everything except the 2 oils. Continue whisking while adding the oils in a thin stream. Keep whisking until well combined.
*In a jar. Add everything except the 2 oils to the jar. Cover and shake to combine. Add 2 oils and shake vigorously until well combined.
Toss dressing with your choice of salad greens. Use approximately 1 tablespoon of dressing per 2 cups of greens.
Drizzle dressing over sliced tomatoes or cucumbers.
Yield: About 1 cup