This dressing will bite!!  Start with just 1-2 peppers and taste the dressing before adding any additional peppers.  Keep in mind that the heat will increase as the flavors chill together in the refrigerator. If you are making the dressing a day or two in advance, it will grow hotter over time.

Ingredients:

• 2 Tab lime juice
• 2 Tab apple cider vinegar
• 2 Tab honey
• 1/4 c  olive oil
• 1/4 tsp kosher salt
• 2-4 small jalapeño peppers halved with stem and seeds removed

Directions:

1. Place the lime juice, vinegar, honey, oil and salt in the blender.
2. Add 2 jalapeño peppers.
3. Puree until mostly smooth.
4. Taste.
5. Add more jalapeños according to however much heat you like.
6. Pour into a jar.
7. Refrigerate until needed.
8. Shake well before drizzling over your favorite salad.
9. Enjoy!

Serves:  3/4 cup

Source:  barefeetinthekitchen.

Slightly sweet, tangy balsamic vinaigrette is versatile as can be. As a dressing for salad, drizzled on roasted vegetables and chicken wraps, everyone loves this recipe.  If you choose to make this in the blender this will be a thicker dressing.  

Ingredients:

• 2 Tab honey
• 1 Tab Dijon mustard
• 1/2 tsp fine sea salt
• 1/2 tsp freshly crushed black pepper finely ground
• 1 large garlic clove minced
• 1/4 c balsamic vinegar
• 3/4 c extra virgin olive oil

Directions:

1. In a small mixing bowl, whisk together the honey, balsamic, mustard, salt, pepper and garlic.
2. Add the oil and whisk thoroughly to combine.
3. Continue whisking until the dressing is fully emulsified.
4. Store in a jar with a lid and refrigerate.
5. Shake well before serving.

Serves: 20 tablespoons
Source:  barefeetinthekitchen.com

Light and refreshing.  Quick and easy.  I added some leftover pickled beets – delish and beautiful pink.

Ingredients:

• ⅓ c honey
• ⅓ c buttermilk
• ¼ c chopped fresh chives
• 2 Tab lemon juice
• ½ tsp pepper

Directions:

1. Combine all ingredients in a small bowl.
2. Stir well with a wire whisk.
3. Or shake a lot.
4. Refrigerate

Yield: 1 cup

Source: myrecipes.com 06/09/2021

You can make it for sweet and savory salads! Good with fruit.  Good with chicken or shrimp.  So easy to whip up in your blender!
Ingredients:

• 1/4 c freshly squeezed lime juice
• 2 tsp lime zest
• 3 Tab honey
• 1/2 c olive oil
• 3/4 tsp ground cumin (cinnamon if using for a fruit salad)

Instructions:

1. Place all ingredients except oil in a blender.
2. Blend until smooth.
3. Drizzle in the olive oil while blender is running.
4. Blend until smooth.
5. Place in a jar with lid.
6. Store in the fridge for up to one week.

Serves:   3

Source:  crunchycreamysweet.com – Anna

Another recipe from Sue Bee® that uses ketchup and Worcestershire to create a rich, hearty flavor.

Ingredients:

• 1/3 c honey
• 1 1/2 c ketchup
• 1/3 c red wine vinegar
• 1 dash Worcestershire sauce
• 1 pinch ground cloves
• 3 Tab finely grated onions
• 1 pinch salt
• 1 c canola oil

Instructions:

1. Place all ingredients except oil in a blender.
2. Blend together until well combined.
3. Add oil very slowly while blending.
4. Blend until dressing is thick and creamy.
5. Store in covered container in the refrigerator.

Serves:  3 1/2 cups

Source:  Siouxhoney.com

So, here’s what you need to know about this recipe:  It’s tangy! It adds a nice bit of zing to your salad. If it’s too much for you, you can always cut back on the lime/add more honey and oil.  It’s super easy to make. If you use fresh limes, squeezing them out may take some time, but otherwise, this is just a measure and pour recipe!  It’s a perfect complement to Mexican-themed dinners. 

Ingredients:

• 1/3 c lime juice (3–4 limes, juiced)
• 3 Tab of honey
• 2 Tab olive oil
• ¼ tsp salt
• ¼ tsp cumin (or cinnamon for something different.)
• 1/8 tsp paprika

Directions:

1. Combine all ingredients in a small jar with tight fitting lid.
2. Screw lid on tightly.
3. Shake well
4. Serve over green salad
5. Enjoy!
6. Alternatively, of course, you can simply stir the ingredients with a spoon.

Serves:  2/3 cup

Source:   The Frugal Farm Wife

Take some salad greens, strawberries, pineapple (fresh, if possible), Mandarin oranges and a little red onion, thinly sliced.  Add this great honey and red wine dressing and you have a winner!

Ingredients: 

• 1/3 c red wine vinegar
• 1/4 c honey
• 1/4 c olive oil
• 2 Tab orange juice
• 1 1/2 Tab Dijon mustard
• 1/2 tsp sea salt
• 1/4 – 1/2 tsp freshly cracked pepper

Directions:

1. Whisk dressing ingredients together.
2. Store the dressing in the refrigerator.
3. Enjoy!

Serves:  3/4 cup

Source:  barefeetinthekitchen

This creamy avocado dressing is delicious as a salad dressing, but it also makes a fantastic healthy dip for veggies. Naturally gluten free and dairy free.

Ingredients:
1 avocado, peeled with seed removed
1/2 cucumber
1 green onion (white and most of green)
juice of 2 limes
1 tsp honey
1/2 tsp salt
1/2 tsp garlic powder
1/4 tsp dried dill weed
1/4 tsp dried basil
1/4 tsp black pepper
1 c extra virgin olive oil

Directions:

1. Combine all ingredients except oil in a blender.
2. Process until smooth and creamy.
3. With blender running on low, slowly drizzle in oil until desired consistency is reached (thin for dressing, thick for dipping).

Serves: 1 1/2 c
Source:   Around My Family Table

Making this Honey-Lemon Salad Dressing is easy and quick. You can also tweak the ingredients to fit your tastes by adding more honey and olive oil if the dressing is too tart. If it’s too bland simply add more lemon juice.  Try it with grapefruit or tangerine juice for a change.

Ingredients:

• 2 Tab honey
• 1 1/2 Tab lemon/grapefruit/tangerine juice
• 1 minced garlic clove
• 1/8 teaspoon sea salt
• 1/4 cup olive oil
• Fresh ground pepper to taste

Ingredients:

1. Combine the juice, garlic and salt in a small bowl.
2. Let sit for about 5 minutes.
3. Add the honey and olive oil and stir well.
4. Add the freshly ground pepper to taste.

Serves:   1/2 cup

Source:  Siouxhoney.com