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Nutrition Facts
Serving Size 1 (27g) Recipe makes 10 servings The following items or measurements are not included below: 2 tablespoons balsamic vinegar coarse grain mustard dried lavender
Calories 131
Calories from Fat 98		(74%)
Amount Per Serving		%DV
	Total Fat 10.9g	16%
	Saturated Fat 1.5g	7%
	Monounsaturated Fat 7.9g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1mg		0%
Potassium 32mg		0%
Total Carbohydrate 9.2g		3%
	Dietary Fiber 0.2g	0%
	Sugars 7.1g
Protein 0.5g		0%
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A relaxing Lavender Meal

~Rita~

Lavender and Honey Salad Dressing

Recipe #173248 | 5 min | 5 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: ~Rita~
Jun 17, 2006

Store in in the fridge for up to 1 week. A nice marinade for fish or chicken.

SERVES 10 (change servings and units)

Ingredients

1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon lemon juice
1 tablespoon minced sweet onion
1 garlic, minced
1 teaspoon coarse grain mustard
1/4 cup honey
1 teaspoon dried lavender (1 tablespoon fresh)
1/2 teaspoon poppy seed
salt & pepper

Directions

1
Blend all ingredients together.
2
Stand for 30 mins to allow flavors to infuse.
3
Stir and adjust salt and pepper again and serve.

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Featured Reviews for This Recipe

From: Kumquat the Cat's friend

On Jul 6, 2007

This was an excellent, sweet vinaigrette. I had it on a spinach salad. The lavender taste was subtle but distinctive. The poppy seeds/mustard/honey all mixed together gave the dressing a thick and slightly crunchy texture. Really impressive!

1 person found this review helpful

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From: Geema

On Jul 31, 2006

For those of you who are lucky enough to have a source of lavender...make this dressing! Never having cooked with lavender before, I wasn't sure if I would like the flavor, thinking that it might be too "flowery". We loved it... both my DH and I rating it 5*! All the ingredients blended together so that no one flavor dominated, except perhaps the honey, which I'll decrease a bit the next time I make this dressing. I served it on assorted baby greens, just drizzling a thin stream across the top and garnishing with roasted, chopped almonds. Rita...you are amazing!

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