Lavender Salad Dressing

"Pour this on a fresh picked bed of baby greens like arugula. Top with some rich creamy cheese like a warmed blue. Then top it with some toasted pine nuts! Yummy!!"
 
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photo by COOKGIRl photo by COOKGIRl
photo by COOKGIRl
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
Ready In:
5mins
Ingredients:
7
Yields:
3/4 cup
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ingredients

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directions

  • Blend all ingredients together in a blender.

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Reviews

  1. So simple but the flavors are so interesting. My dressing came out much darker than the photo, sort of a purple color which looked so great over greens. We had it with our side salads tonight but I plan on using the left overs to drizzle over some bruschetta I'm making tomorrow. A real keeper. Thanks for sharing!
     
  2. Love this receipe
     
  3. Mmmm.... mmm I have made this several times already with the abundant lavender flowers in our yard. My mom raves about this and so do my officemates. Great with breaded tilapia fillets as well. Don't care much for argula but young Romaine lettuce is great. Also scrumptious as a dip for those crusty slices of bread.
     
  4. Quick, simple and very flavorful!
     
  5. Perfect in every way! This was our official Thanksgiving salad dressing and I served it with a simple salad consisting of: arugula, baby spinach, butter lettuce, white endive, radicchio, cucumber and shaved carrot. Topped the salad with Oregon-made Rogue Creamery's 'Smokey Bleu' cheese (slowly cooked over Oregon hazelnuts), dried tart cherries and toasted pine nuts. Fantastic combination! Reviewed for Veg Tag/November. Thanks, Rita!
     
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Tweaks

  1. I can't believe that after all this time I've never rated this recipe before! I always make my own salad dressings and other than my own 'every day salad dressing' this has become our absolute favorite salad dressing. The only change I make is to use Maple syrup instead of the honey and I'm more generous with the grainy mustard (heaping tsp.) I use my Braun hand held mixer that has it's own little container and it blends up quickly into a beautiful thick dressing...OMG it's so good! Usually makes enough for 2 big salads. I've seen the other lavender dressing recipes but I don't even want to try them because my family and friends would kill me! PS. The addition of some goat cheese just puts this recipe over the creamy top!
     
  2. I had to make a dressing to take to a lunch and made this one. I used lemon juice instead of lime and used half canola oil, half olive oil since I didn't have the extra virgin olive oil and thought regular would be too strong. I also used Dijon mustard since I didn't have grainy mustard. I crushed the lavender with my fingers before whisking it into the dressing. This dressing was a big hit with people at the lunch and I had several requests for the recipe. I found the taste a bit too flowery for me personally but since it was so well received I had to give it at least 4 stars. I will make this again but will cut back on the lavender a wee bit to see if I like it better that way for myself. It was a surprise to folks at the lunch since many had never realized you could use lavender to flavour foods. Thanks for sharing.
     

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