Prep 10 mins
Cook 5 mins
When I was a prep-cook at a restaurant in Port Hardy,B.C. Canada, we used to use this dressing as the 'House Dressing'. It is a light dressing, not over powering in taste.
- 1⁄4 cup honey
- 1⁄4 cup canola oil
- 1 tablespoon dill weed (fresh or dried)
- 1 teaspoon white vinegar
- 1⁄8 cup water
- 1⁄4 cup slivered almonds
- Combine all ingredients in a bowl and mix well.
- Pour desired amount on tossed or spinach salad.
- Keep in an air tight container in a cool, dark storage space.
This was an excellent salad dressing. It smelled really strong, but it tasted superb. I had it with a plain leafy salad and it made sch a difference. We used olive oil instead of canola and quite a bit less oil all together. Thank you!
I used this on a plain salad with smoked salmon on the side. My husband asked if it could have more vinegar or lemon juice to cut the oil a bit. Easy to make and pretty with the almonds, but not to our taste.