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Magnolia Inn's Honey Lavender Dressing
Serving Size: 16

Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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1 small red onion -- chopped - (abt 1/2 cup)
5 1/2 teaspoons dried lavender -- see * Note
3/4 cup rice wine vinegar
1/2 cup honey
2 cups extra-virgin olive oil

* Note: Be sure to get edible dried lavender; do not use the kind
designed for potpourri or floral displays.

Place chopped onion in the work bowl of a food processor fitted with the
steel blade attachment. Process until pureed. (Scrape down sides as
needed.) Add the lavender, vinegar and honey and pulse until well
blended. With processor running, slowly drizzle the oil through the feed
tube. Continue until all the oil is added and salad dressing is well

Place in a sealed container and refrigerate for 24 hours before serving to
allow flavors to blend.

This recipe yields 3 cups (16 servings).

Per serving: 278 calories; 27 grams fat (87 percent calories from fat);
0 milligram cholesterol; 0 grams protein; 11 grams carbohydrate; 1
milligram sodium.

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