Over the past year I have been subscribing to fewer and fewer food magazines. I end up with piles stacking up on dining room chairs or next to my desk in the bedroom. Every once in a while I go through and cut out the recipes I want to keep and recycle the rest. Right now I am receiving Cooks Illustrated and Cooks Country (my fave!) and get most of the rest off the internet. One extra treat is the little Relish magazine that comes in the newspaper on the first Monday of each month. While flipping through the April issue, I stopped on an article called "The Art of Salad". Three salad dressing recipes accompany it: Homemade Ranch, Sun-Dried Tomato, and Lime Honey Mustard. The last two sounded intriguing and have healthy ingredients.
I made the Lime Honey Mustard dressing for the first time a few weeks back, then again this morning. I get bored with some of the standard dressings and vinaigrettes, so this one really appealed to me. I have come to love cilantro over the past year; it has an almost citrus taste and just makes you feel like it's summer. When I pick up a bunch of cilantro I always put my face right next ot it and inhale deeply, it smells so good!! Combined with the lime, ginger and mustard, the cilantro adds a great kick of flavor to your dressing. I use green-leaf lettuce and some veggies in my salad. Arugula and spinach would work great too. Usually salads are so ho-hum, but this dressing had me looking forward to my lunch!
Lime Honey Mustard Dressing
Makes about 3/4 cup
Relish Magazine
1/4 cup rice vinegar or white wine vinegar
1 shallot, minced
2 Tbsp. finely chopped cilantro
1 1/2 tsp. Dijon
1 1/2 tsp. honey
Grated rind of 1 lime
1 tsp. fresh lime juice
1/2 tsp. grated peeled fresh ginger
1/2 tsp. salt
1/8 tsp. coarsely ground black pepper
1/4 cup extra-virgin olive oil
Combine all ingredients in a bowl. Whisk well.
You know I usually write how delicious these recipes look. You've failed me. ;)
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