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

This is a different dressing for a salad with citrus in it.  You can substitute orange juice or pink grapefruit juice for the grapefruit.

Ingredients:

• 1/2 c  wine vinegar
• 1/2 c r grapefruit juice
• 1 tsp dried minced onion
• 1/2 tsp  Dijon mustard
• 1 tsp sugar
• 1/8 teaspoon salt
• 1/8 tsp  pepper
• 1 c olive oil

Directions:  

1. Combine first 7 ingredients in a medium sized mixing bowl.
2. Slowly whisk in olive oil to produce an emulsification.

Serves:  Makes about 2 cups

Source:  Genius Kitchen

This restaurant that sits across from two runways at Los Angeles International Airport was a favorite white tablecloth/steakhouse lunch spot since 1967.  It closed for almost a year and  in June 2016 it was replaced by a revamped food bazaar with open space and a host of new food offerings, a concept akin to Los Angeles’ Grand Central Market.  No word if this favorite dressing was still available.  It also shows up as being from Pet Hirshburner, of the Queen Mary Restaurants circa 1970.  It is the house dressing of The Specialty Restaurant Corp.

Ingredients:

• 3 c mayonnaise
• 1/2 c sugar
• 1/2 c honey
• 1/4 c prepared mustard
• 1/4 c white vinegar
• 1/4 onion, minced
• 1/4 bunch parsley, chopped
• 1 c vegetable oil

Directions:

1.  Combine the mayonnaise, sugar, honey, mustard, vinegar, onion and parsley.
2. Blend in oil.
3. Chill about 1 hour before serving.

Serves:  Makes about 6 cups

Source: “Thirty Years of Recipe Requests to the Los Angeles Times” by Rose Dosti (Times Mirror, 1994).