Beans and Greens with Honey Tomato Vinaigrette

1 can (15 oz.) cannellini beans, rinsed and drained

1 roma tomato, chopped

1/4 cup chopped onion

1-1/2 cups thinly sliced spinach leaves

1 cup spicy vegetable juice cocktail

3 Tablespoons balsamic vinegar

2 Tablespoons honey

2 Tablespoons olive oil

1-1/2 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

In small bowl, combine vegetable juice cocktail, balsamic vinegar, honey, olive oil, chili powder, ground cumin and salt ; remove 1/2 cup dressing and reserve. Place remaining mix in airtight container and reserve for other uses. In large bowl, combine beans, tomato and onion; mix well. Add 1/2 cup reserved dressing; toss to coat. Add spinach; toss to coat.

Makes 4 servings.

Courtesy of the National Honey Board



Picnic Cole Slaw

1 c. honey

1 c. wine vinegar

1/2 c. onion, finely chopped

1 tsp. salt

1 tsp. celery seed (optional)

1 large head cabbage, finely chopped (about 4 cups)

1 c. green pepper, diced

1 c. celery, diced


In small saucepan, combine honey with vinegar, onion, salt and celery seed.  Bring to boil.  Reduce heat and simmer 5 minutes.  Cool.  Pour the cooked dressing over prepared vegetables and toss lightly.  Cover and chill several hours or overnight to blend flavors.  Makes 10 to 12 servings.


Honey Red Wine Vinaigrette

1/3 cup red wine vinegar

1/4 cup honey

1/4 cup olive oil

2 Tablespoons lemon juice

1 teaspoon Dijon mustard*

Salt and pepper, to taste

Combine all ingredients; mix thoroughly. *1-1/2 teaspoons dry mustard may be substituted.

Makes 1-1/4 cups.

Courtesy of the National Honey Board.


Honey French Dressing

1 c. salad oil

1/2 c. ketchup

1/3 c. vinegar

1/3 c. honey

1 tsp. salt

1 tsp. paprika

1 tsp. grated onion

1 clove garlic, halved


Measure ingredients into salad dressing bottle.  Shake well.  Let stand 10 minutes.  Remove garlic.  Serve with your favorite vegetables, salads or even for dipping pizza.


Parisian Fruit Dressing

1/3 c. honey

1 tsp. salt

1 tsp. paprika

1 c. pineapple juice

2 eggs, beaten

1 (3oz) pkg. cream cheese, softened

1/4 c. orange juice

2 1/2 Tbsp. lemon juice


Mix dry ingredients.  Add honey and fruit juices to dry mixture and stir until well blended.  Cook in double boiler 20 minutes, stirring constantly.  Add eggs.  Cook 5 minutes, again stirring constantly.  Cool slightly, add softened cream cheese and beat.  Chill, then serve with your favorite fruits.