Honey Citrus Garlic Vinaigrette

Honey Citrus Garlic Vinaigrette

StreuselStrudel and I are home from Tastemaker Conference 2018 and we had a great time in Salt Lake City with our friend and fellow blogger Erica.  We learned some amazing things from presenters like Brooke Lark and Lacey Baier.

We also explored some of the great food Salt Lake City has to offer like Pago, Whiskey Street (there are some great local whiskies in Utah like High West) and Mazza, an outstanding Lebanese restaurant.

If you’ve never been to a food blogger conference, one very important detail to know is that you will

NEVER.

BE.

HUNGRY.

These conferences have sponsors that provide TONS of food and snacks so that you will help promote their product.  If you’re not stuffing your face with food at every opportunity you’re just not trying hard enough.  Luckily all three of us, after years of different food blog conferences, have really mastered the skill of continual eating!

When you do get hungry is when you return home and start doing laundry and grocery shopping and meal prep and all the things you need to do before you start another hectic week.  I went for more than an hour without food in all of my running around.

I am starving!!!!

Not to fear.  I came back with lots of snacks and prepped food for the week with some of the great swag I brought home.  This can be another rookie mistake…

Not leaving enough room in your suitcase for all the free stuff you get!

I used two of the great items I received at the conference to give you another Beehive State Honey Recipe.  This one’s a bit on the lighter side compared with the two Honey Cake recipes Strudel and I brought you earlier this month.

When I returned home from SLC, there were leftover steak kabobs that had been grilled the night before by my visiting brother.  I decided to chop, heat and serve the kabob leftovers over romaine and spinach and top it with this sweet, acidic, spicy, smooth vinaigrette.  The flavor combination was just what I needed to end this great week of food!

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Honey Citrus Garlic Viniagrette


  • Author: streusel
  • Prep Time: 5 hours
  • Total Time: 5 hours 20 minutes
  • Yield: 1 cup 1x
Scale

Ingredients

1/4 c. avocado oil (I used NewFound)

1/3 c. fresh squeezed tangelo

2 T. honey

1 T. apple cider vinegar

1/2 t. salt (I used Redmond Real Salt)

2 cloves of garlic (pressed)

immersion blender or whisk


Instructions

  1. Combine all ingredients into an immersion blender cup or a 2 c. glass liquid measuring cup.
  2. Blend on low with an immersion blender (I REALLY recommend using an immersion blender if you have one) or whisk aggressively with a small whisk.
  3. Cover and chill for at least 20 minutes (or enough time to be cold) and quickly whisk before serving over your favorite salad.

 


  • Category: sauce, dressing
  • Cuisine: refreshing salads
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