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Honey Mustard Vinaigrette and a Blood Orange, Avocado, Arugula Salad

March 19, 2012 by Erica Leave a Comment

salad half-eaten

Bees are important. To find out why, see this, read this, or search for colony collapse on the Internet. We rely on bees for so many things, and they are a marker for how well the environment is fairing.

avocado, orange, arugula

Every time I use honey in a recipe, I think of bees. So much so that I’ve switched to using maple syrup in many of my recipes to take a load off their labor and harsh conditions. There are a few recipes that I won’t stray from though. I always use honey in honey mustard dressings. (Note: maple syrup is not SCD legal, so stay with honey)

avocado, orange, arugula closeup

My creamy honey mustard dressing works well as both a dressing and a dip, however I’ve been using this vinaigrette dressing for many of my salads. This recipe is egg-free, if that’s important to you, and is lighter than the creamy version because it doesn’t use homemade mayonnaise.

salad closeup

I use a fruity-flavored olive oil, which makes a bit of a difference in the overall flavor of the vinaigrette, but any vegetable or nut oil will work with this dressing. I also prefer a stone ground mustard, but again, any mustard will work. Do be careful with spicy mustard though, unless you like your dressing with some heat.

salad ready

As for the salad, I’m just trying to use up some blood oranges and avocado that I’ve had sitting around on my counter way too long. The arugula is my leaf of choice these days. Slightly nutty and bitter, with an amazing bite to it for a small leaf. It’s also great mixed in with some romaine lettuce, which adds some crunch to your salad. Or go leafless and just slice up a bunch of avocados and oranges, and sprinkle with sliced, toasted almonds. Up to you. Enjoy!

Honey Mustard Vinaigrette

Ingredients (2 servings)

  • 4 tablespoons of olive oil (a fruity olive oil is preferred, but any vegetable or nut oil will work)
  • 1 tablespoon of stone ground (whole grain) mustard, or other mustard
  • 2 tablespoons of honey
  • 1 tablespoon of white wine vinegar (or other white vinegar)

Method

  1. Combine all the ingredients in a mason  jar, or other container with a lid, and shake or stir with a fork until it’s all well blended. Feel free to add more of some ingredient to change it to your taste. I tend to add a drizzle of more honey and olive oil.
  2. Store covered at room temperature.

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Filed Under: Dairy Free, Egg Free, Gluten-Free, Lactose Free, Low Sugar, Paleo, Sauces & Dressings, Specific Carbohydrate Diet (SCD), Vegetarian

Previous Post: « Banana Bread {almond & coconut flour}
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    Yes, dripped yogurt is yogurt that has quite a bit of the moisture slowly dripped out of it. See my…
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    Hi! What is dripped SCD yoghurt cream cheese dripped yogurt, Greek style thickness?
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    Thank you ☺️ Great idea using the lemon zest!
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    Thanks! Already fixed that. Yes, the second is coconut milk 🙂
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My cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
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Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
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Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
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  • Books-A-Million

Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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EricaI create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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