Appetizers

Appetizers and snacks that are sweet, savory, and super sharable for your Labor Day party.

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Salads & Sides

Easy Labor Day vegetable salads, pasta salads, and dessert salads -- perfect for your summer picnic or potluck.

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Main Dishes

Easy Labor Day dinner recipes your friends and family are sure to love.

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Desserts

Sweet Labor Day desserts that are fast, easy, and super delicious.

More Labor Day dessert recipes -->

The post Easy Labor Day Recipes appeared first on Midwestern HomeLife.

What's better than a succulent holiday ham dinner? The leftover ham! 

It's easy to use in so many different ways, like baked beans, ham fried rice, or rolled up into pinwheel sandwiches ... 

One of our all-time favorites is this homemade ham salad recipe. 

It's a simple recipe, and it makes the perfect ham salad sandwich. But we also love it on crackers, sliced veggies, and in a lettuce wrap. 

Why You're Going to Love This Recipe

• Great way to make the most of leftover holiday ham 
• Perfect recipe for baby showers, bridal showers, and entertaining
• Easy ham salad recipe to make ahead and keep in the fridge for a quick lunch or snack
• Versatile ham salad spread -- serve with bread, crackers, lettuce wraps, or veggies

Looking for a great ham recipe for your next holiday meal? Try my Roaster Oven Ham with pineapple brown sugar glaze or Slow Cooker Maple Bourbon Glazed Ham. 

Ingredients

Ham. This is our favorite way to use up leftover holiday ham, but you can use any kind of ham, like ham steak or precooked boneless ham from the grocery store. 

Hard-boiled eggs. The hard boiled eggs are divided in this recipe -- the whites are mixed into the ham mixture, and the yolks add rich flavor to the dressing. 

Dijon mustard. Dijon has a distinct sharp flavor that's delicious in the dressing. 

Green onions. Green onions brighten up the flavors in this salad. 

Celery. Celery adds freshness and a little crunch. 

Sweet pickle relish. In this ham spread, sweet relish is the perfect complement to the salty ham. 

Variations

Miracle Whip. You can use Miracle Whip instead of mayonnaise if you prefer the sweeter, spicier flavor. 

Mustard. Try yellow mustard or one of these Dijon mustard substitutes.

Onions. Red onion, sweet onion, or any of these substitutes for green onion will also work well. 

Pickle relish. You can also use dill pickle relish or chopped-up dill pickles or sweet pickles.

Other mix-ins. Create your own ham salad recipe with mix-ins you love, like diced bell pepper, pimentos, fresh herbs, shredded cheese, a squeeze of lemon juice, or a pinch of cayenne pepper. 

How to Make The Best Ham Salad Recipe

1. Chop the ham. 

Place the ham and egg whites into a large food processor or blender and pulse until the ham is finely chopped to your desired consistency. About 25-30 quick pulses worked perfectly for me in my food processor. Be careful not to over pulse, or it will turn to mush. 

If you don't have a food processor or high-speed blender or prefer a chunkier texture, finely chop the ham and egg whites into small pieces with a sharp knife. 

2. Make the dressing. 

Mash the egg yolks in a large mixing bowl. Add the mayonnaise and mustard and stir until combined. 

3. Stir the salad together, chill. 

Add the celery, green onions, pickle relish, and ham mixture. Stir until combined. Season with black pepper. 

Chill for 1-2 hours to allow the flavors to meld and the consistency to firm up a bit. 

Serve on Ritz crackers, slider buns, plain ol' white bread, or scoop up with sliced veggies. 

Store leftover ham salad in an airtight container in the refrigerator for 3-4 days. 

More Leftover Ham Recipes 

• Roasted Asparagus Salad with Warm Ham Vinaigrette  
• Slow Cooker Baked Beans with Ham
• English Pea Salad

Success Tips

Be careful not to over-process the ham or it can turn to mush. 

​For a chunkier texture, chop the ham and egg whites with a knife. 

FAQs

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Old Fashioned Ham Salad Recipe

This Old-Fashioned Ham Salad recipe is a savory sandwich spread made with chopped ham, hard-boiled eggs, green onions, celery, and pickle relish in a creamy dressing. It's a classic recipe with simple ingredients and the perfect way to use leftover ham. 

Course Appetizer, Snack

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 10

Calories 280kcal

Author Cara Lanz

Ingredients

• 3 cups fully cooked ham, chopped
• 2 hard-boiled eggs, divided
• 1 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 stalk celery, finely chopped about ⅓ cup
• ¼ cup sliced green onions 3-4 green onions
• ¼ cup sweet pickle relish
• black pepper

Instructions

• Place the ham and egg whites into a food processor. Pulse 25-30 times until the ham is finely chopped. Don't overpulse, or it will turn to mush.

  For a chunkier texture, finely chop the ham and egg whites with a knife.
• Mash the egg yolks in a medium bowl. Add the mayonnaise and mustard and stir until combined.
• Add the celery, green onions, pickle relish, and ham mixture. Stir until combined. Season with black pepper.
• Chill 1-2 hours before serving.

Notes

Store leftover ham salad in an airtight container in the refrigerator for 3-4 days. 

Nutrition

Calories: 280kcal | Carbohydrates: 3g | Protein: 11g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 73mg | Sodium: 723mg | Potassium: 158mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

The post Old Fashioned Ham Salad Recipe appeared first on Midwestern HomeLife.

This Tuna Nicoise Salad (pronounced "NEES-wahz") is a delicious and hearty fresh salad that comes together quickly and easily with roasted vegetables, canned tuna, cherry tomatoes, boiled eggs, and a simple vinaigrette. 

It's the perfect summer salad to enjoy as a meal or a side dish.   

What is a Niçoise Salad? 

A Niçoise salad is a classic French salad that originated in the city of Nice, France in the 19th century.

The original version of salad Niçoise was made from tomatoes, anchovies, and olive oil but has evolved over time to include other ingredients like hard-boiled eggs, olives, potatoes, green beans, and canned tuna or fresh tuna steaks.

A classic Niçoise salad recipe is often served as a composed salad arranged on a large platter, but can also be tossed in a bowl. 

What should and should not be included in a Nicoise salad seems to be a subject of hot debate among purists. You can read more about that here. 

Why You're Going to Love This Recipe

• Perfect for a side salad or main meal
• Budget-friendly recipe that tastes like a million bucks
• Easy sheet pan dinner recipe
• Delicious meal with simple ingredients

Try these delicious summer salad recipes next! Caprese Spinach & Arugula Salad, Strawberry Goat Cheese Salad, Mediterranean Orzo Salad, and Watermelon Cucucmber Salad

Ingredients

New potatoes. Baby potatoes are excellent in salads because the flesh is tender and creamy and the skin is thin so you don't have to peel them. I like baby red potatoes, but you can use any variety of baby potatoes like baby Yukon golds or fingerling potatoes. 

Fresh green beans. You can also use haricot verts (French green beans), which are longer and thinner and more tender and flavorful than regular green beans. But they can be hard to find -- and more expensive. 

Boiled eggs. The eggs in a classic salade Nicoise are often soft-boiled for 6-7 minutes. If you prefer firmer boiled eggs, cook them for 8-10 minutes. Or try air fryer boiled eggs.

Tuna in oil. Tuna packed in oil has a softer texture and is more flavorful than tuna in water. 

Kalamata olives. Traditional salade Niçoise recipes call for Niçoise olives, which are small, ripe, black olives. However, they are not easy to find. Kalamata olives are a great stand-in. 

Parsley. Fresh herbs add bright herbaceousness to the salad. You can use parsley, basil, tarragon (yum!), chives, or whatever fresh herbs you have. 

Salad greens. Serve tuna Nicoise salad on a bed of spring mix, romaine, or Boston, Bibb, or butter lettuce. 

Variations

Anchovies. Anchovies are a traditional ingredient in a Nicoise salad. If you enjoy the flavor, consider adding a few anchovy fillets into the salad or salad dressing. 

​Fresh tuna. If you prefer, serve your tuna Nicoise salad with slices of lightly seared fresh tuna instead of canned tuna. 

Vegetables. Feel free to add fresh vegetables like sliced cucumbers, radishes, artichoke hearts, or sliced bell peppers for color, texture, and more flavor. 

Capers. Capers are delicious on a Nicoise salad. 

How to Make a Sheet Pan Tuna Nicoise Salad

1. Make the hard boiled eggs. 

Place eggs in a large saucepan and add enough water to cover the eggs with 2 inches of water. Bring to a boil, turn burner off, and keep the pan on the burner. Cover with the lid and let the eggs sit for 6-7 minutes (for jammy eggs) or 8-10 minutes (for firmer eggs). Drain hot water and add cold water to pan. Let eggs sit in cold water until cool enough to peel and halve. 

2. Roast the potatoes, green beans, and olives. 

While the eggs are cooking ... 

Place potatoes on a sheet pan and toss in olive oil, salt, and pepper. Bake cut side down until browned, about 15 minutes. Move them to one side of the pan. 

Place green beans and olives on the sheet pan and toss with olive oil, salt, and pepper. Bake 10-12 minutes. 

3. Make the Nicoise salad dressing. 

While the potatoes and green beans are cooking ...

Place the lemon juice, Dijon mustard, extra virgin olive oil, garlic, salt, and pepper in a small bowl or mason jar. Whisk or shake the dressing ingredients together until combined. 

4. Assemble the salad. 

Arrange salad greens and herbs on a platter (or divide among plates). Arrange potatoes, green beans, olives, tomatoes, eggs, and tuna on the bed of lettuce.

Drizzle with the dressing, and top with chopped herbs and fresh cracked black pepper. 

​Make Ahead

​Sheet pan Tuna Nicoise salad can be partially made ahead of time by boiling the eggs and making the dressing the day before. 

Success Tips

• Cut the potatoes into uniform sizes so they roast evenly. 
• For the best flavor and texture, use the best quality tuna in oil you can afford. 

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Tuna Niçoise Salad

This easy sheet pan Tuna Niçoise Salad recipe is a simple salad with roasted red potatoes and green beans, olives, hard-boiled eggs, fresh tomatoes, and tuna in a delightful lemon vinaigrette. Delicious light dinner for warm summer months or anytime. 

Course Main Course, Salad, Side Dish

Cuisine American

Cook Time 35 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 505kcal

Author Cara Lanz

Ingredients

• 4 eggs
• 12 ounces baby red potatoes, halved or quartered
• 8 ounces fresh green beans
• 2 tablespoons olive oil
• 2 cans tuna in oil
• 5 ounces salad greens
• ½ cup kalamata or Nicoise olives
• ½ cup parsley or other fresh herbs
• 1 cup cherry tomatoes, halved

Niçoise Salad Dressing

• 3 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 3 tablespoons olive oil
• 1 cloved garlic, minced
• salt and pepper

Instructions

• Preheat the oven to 425.
• Place eggs in a saucepan and cover with 2 inches of water. Bring to a boil, turn burner off, and keep the pan on the burner.

  Cover with a lid and let eggs sit for 6-7 minutes (jammy eggs) or 8-10 minutes (firmer eggs). Drain hot water and add cold water to pan. Let eggs sit in cold water until cool enough to peel and halve.
• Roast potatoes and green beans while eggs are cooking.

  Toss potatoes, 1 tablespoon olive oil, salt, and pepper on a sheet pan. Arrange potatoes cut side down. Bake until browned, about 15 minutes. Move them to one side of the pan.
• Toss green beans, olives, 1 tablespoon olive oil, salt, and pepper on the sheet pan. Bake 10-12 minutes.
• Make dressing while potatoes and green beans are cooking.

  Place lemon juice, Dijon mustard, 3 tablespoons olive oil, garlic, salt, and pepper in a small bowl or mason jar. Whisk or shake until combined.
• Arrange lettuce and herbs on a platter (or divide among plates). Arrange potatoes, green beans, olives, tomatoes, eggs, and tuna on top. Drizzle with the dressing.

Notes

Cut the potatoes into uniform sizes so they roast evenly. 

For the best quality and texture, use the best quality tuna in oil you can afford. 

Nutrition

Calories: 505kcal | Carbohydrates: 23g | Protein: 33g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.02g | Cholesterol: 191mg | Sodium: 756mg | Potassium: 1073mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1935IU | Vitamin C: 45mg | Calcium: 89mg | Iron: 4mg

The post Easy Tuna Nicoise Salad (Sheet Pan Recipe) appeared first on Midwestern HomeLife.

This Taffy Apple Salad recipe with Snickers and pineapple is the sweet salad you didn't know you needed in your life. 

The base starts with creamy vanilla pudding, crushed pineapple, and Cool Whip folded with pieces of Snickers candy bar, chopped apples, and dry roasted peanuts. And for the finishing touch, a drizzle of caramel sauce. 

And it's actually not too sweet! Tart pineapple, sour cream, and salty peanuts perfectly balance out the flavors. You can also control the sweetness by using tart apples. 

Snicker apple salad is a delicious recipe for any special occasion or holiday dinner. 

If you love this dessert salad recipe, try Orange Fluff Salad, Coffee Fluff, and Fruit Salad with Cool Whip next. 

Why You'll Love This Recipe

Unique and delicious combination of flavors

Crowd-pleasing recipe that's sure to be a hit at your next family potluck

Delicious way to use up extra apples during apple season

Easy recipe to customize with different candy bars and toppings

Ingredients

Instant vanilla pudding mix. One 4-serving box of instant pudding. Ignore all of the directions on the package. 

Crushed pineapple in juices. Do not drain the juices -- you'll mix the whole can with the pudding mix. 

Sour cream. A little sour cream tones down the sweetness and makes it luxuriously creamy. 

Cool Whip. If you're not into Cool Whip, I suggest taking a look at Truwhip. You can also use real whipped cream if you're going to eat right away.

Variations

Pudding. Try your favorite flavor like white chocolate, cheesecake, butterscotch, or pistachio pudding. 

Mini marshmallows. Stir miniature marshmallows in with the apples and Snickers. 

Fruit. Swap out some of the apples for bananas, grapes, strawberries, or blueberries. 

Candy bars. Substitute Snickers for Twix, Milky Way, Butterfingers, Baby Ruth, or 100 Grand bars. For something without chocolate, try Payday or Salted Nut Rolls.

Coconut. Stir in some toasted coconut or sprinkle it on top.

Nuts. Switch out roasted peanuts for almonds, pecans, or walnuts. 

The Best Apples for Snickers Apple Salad

Wondering which kind of apples are best for a dessert salad like Snickers caramel apple salad? Choose an apple that will be nice and crunchy -- but whether you go sweet or tart is up to you! 

Don't worry about them turning brown, as long as they're completely mixed into the pudding mixture, the apples stay fresh.

Sweet Apples

If you're looking for a sweeter apple, try one of these:

• Honeycrisp
• Pink Lady
• Fuji
• Gala

Tart Apples

To add tart flavor to your taffy apple salad, try: 

• Braeburn
• Granny Smith
• McIntosh
• Cortland

How to Make Taffy Apple Salad

1. Make the creamy pudding base. 

Combine pineapple with juices and dry pudding mix in a large bowl. Whisk for about 2 minutes. Stir in the sour cream. Set aside to thicken. 

2. Chop the Snickers and apples.  

Chop the Snickers into bite-sized pieces. Core and chop the apples. 

3. Assemble the salad. 

Fold the Cool Whip into the pudding mixture until completely incorporated. 

Stir in the apples, Snickers, and roasted peanuts. 

4. Chill, drizzle with caramel, and enjoy!

Cover with plastic wrap and refrigerate for 1-2 hours to allow the flavors to meld and the salad to chill properly. If desired, drizzle caramel sauce on top before serving. 

Taffy apple salad is best enjoyed the same or next day. 

Storage

Store taffy apple salad in an airtight container in the refrigerator for 3-4 days. 

Success Tips

Chop the Snickers and apples after you mix the pudding to give the mixture time to thicken.

Do not drain pineapple -- you need the juices to mix with the dry pudding mix. 

If necessary, chill the candy bars a little bit so they are easy to cut into clean pieces. 

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Taffy Apple Salad

Snickers Taffy Apple Salad with pineapple is a delicious dessert salad with fresh apples, chewy chunks of Snickers, and roasted peanuts mixed with creamy vanilla Cool Whip and drizzled with caramel sauce. Perfect side dish for family gatherings or your next potluck. 

Course Dessert, Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 12

Calories 358kcal

Author Cara Lanz

Ingredients

• 1 3.4 oz. box instant vanilla pudding 4-serving size
• 20 ounces crushed pineapple, undrained
• ½ cup sour cream
• 8 ounces Cool Whip or Truwhip
• 5 cups chopped apples 4-5 medium apples, Honeycrisp or Granny Smith are great options
• 6 full sized Snicker bars
• 1 cup salted roasted peanuts
• caramel sauce for drizzling

Instructions

• Whisk the pudding mix and can of crushed pineapple with juices in a large mixing bowl for about 2 minutes. Stir in the sour cream. Set aside to thicken.
• Chop the Snickers into bite-sized pieces. Core and chop the apples.
• Fold the Cool Whip into the pudding mixture until completely incorporated.

  Stir in the apples, Snickers, and roasted peanuts.

  Cover and chill for at least one hour. If desired, serve with a drizzle of caramel sauce.

Notes

Chop the apples and Snickers after you mix the pineapple and pudding to give the mixture time to thicken. 

Do not drain pineapple -- you need the juices to mix with the dry pudding mix. 

If necessary, chill the candy bars a bit so they are easy to cut into clean pieces. 

Nutrition

Calories: 358kcal | Carbohydrates: 47g | Protein: 7g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 189mg | Potassium: 333mg | Fiber: 4g | Sugar: 38g | Vitamin A: 171IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 1mg

The post Taffy Apple Salad appeared first on Midwestern HomeLife.

This broccoli cauliflower salad recipe is such a delicious and easy salad. 

It's packed with the delicious flavors of raw cauliflower and broccoli florets, diced red onion, crispy bacon, sweet grapes, and crunchy pecans in a tangy, sweet dressing.    

Cauliflower broccoli salad is an easy side dish for weeknight dinners or BBQs and a great meal prep recipe -- the veggies stay nice and crunchy for days. 

Delicious served with BBQ Chicken or Dr. Pepper Ribs, and Tuna Macaroni Salad or Old Fashioned Three Bean Salad.

Why You're Going to Love This Recipe

Easy broccoli salad recipe for busy weeknights

Always a crowd-pleaser at picnics and barbecues

Leftover salad is nice and crunchy and tastes great the next day

Ingredients

Please see the recipe card at the bottom of the post for the full measurements and list of ingredients. 

Broccoli florets and cauliflower florets. Cut the broccoli and cauliflower into small pieces to make it easier to eat and help distribute the flavors and textures more evenly. 

Red grapes. Red grapes add fresh juiciness and pretty color to the salad. You can also use green grapes. 

Toasted pecans. Toasting pecans brings out even more flavor in the nuts -- and it only takes a few minutes. But you can skip toasting the nuts if you're in a hurry. 

Nonfat Greek yogurt. Greek yogurt lightens up the homemade dressing and adds tang. 

Mayonnaise. Mayo emulsifies the dressing and makes it smooth and creamy.  

Substitutions & Variations

Vegetables. Try swapping out some of the broccoli for shaved brussels sprouts. 

Dried fruit. Instead of grapes, dried cranberries or dried cherries are both excellent choices. 

Nuts. Try crunchy sunflower seeds, sliced almonds, or pine nuts instead of pecans. 

Cheese. Cubed or shredded sharp cheddar cheese or crumbled blue cheese would be delicious in this creamy broccoli salad. 

Greek yogurt. Swap sour cream for Greek yogurt or go 50/50 and use ½ cup sour cream and ½ cup mayo. 

Mayonnaise. You can use light mayo, olive oil mayonnaise, or Miracle Whip. 

Apple cider vinegar. You can also use red wine vinegar, white vinegar, or one of these apple cider vinegar substitutes. 

How to Make Broccoli Cauliflower Salad with Bacon

 1. Toast the pecans. 

Warm a dry skillet over medium heat. Add the pecans and stir for 2-5 minutes until fragrant and lightly toasted. Chop and store in a ziptop bag until it's time to serve the salad. 

2. Fry the bacon. 

Cut bacon into ½-inch pieces. Place in a hot skillet over medium to medium-high heat. Fry and stir until golden brown and crispy, 6-9 minutes. Transfer to a plate lined with paper towels. When cool, store in an airtight container in the fridge until you're ready to serve the salad. 

3. Make the salad dressing. 

Whisk the poppyseed dressing ingredients together in a large mixing bowl. 

4. Assemble the salad. 

Add the broccoli, cauliflower, grapes, and diced red onions. Stir to coat the salad with the tangy dressing. Chill for at least 2 hours. 

Right before serving, add the toasted pecans and crispy bacon pieces. Toss to combine. 

Storage

Store leftover broccoli bacon cauliflower salad in an airtight container in the refrigerator for 3-4 days. 

Success Tips

Cut the broccoli and cauliflower into bite-sized pieces to make it easier to eat. 

Let the salad sit for 2 hours before serving to allow the flavors to meld. 

Add the bacon and nuts right before serving to keep them from getting soggy. 

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Broccoli Cauliflower Bacon Salad

Broccoli Cauliflower Bacon Salad is the most delicious salad with fresh broccoli and cauliflower florets, juicy grapes, red onion, toasted pecans, and thick-cut bacon tossed in a creamy poppyseed dressing. It's the perfect side dish for family gatherings, picnics, and BBQs. 

Course Salad, Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Servings 12

Calories 192kcal

Author Cara Lanz

Ingredients

• 4 cups broccoli florets
• 4 cups cauliflower florets
• 1 cup halved red grapes
• ½ cup diced red onion
• ½ cup chopped toasted pecans
• ½ pound thick cut bacon

Poppyseed Dressing

• ½ cup nonfat Greek yogurt
• ¼ cup mayonnaise
• 3 tablespoons honey
• 1 ½ tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon poppyseeds

Instructions

• To toast the pecans, warm a dry skillet over medium heat. Add the pecans and stir for 2-5 minutes until fragrant and lightly toasted.
• Cut bacon into ½ inch pieces. Place in a hot skillet over medium to medium-high heat. Fry and stir until golden brown and crispy. Transfer with a slotted spoon to a paper towel-lined plate. Store in the refrigerator until it's time to serve the salad.
• Whisk the poppyseed dressing ingredients together in a large bowl.

  Add the broccoli, cauliflower, grapes, and red onion. Stir to coat the salad in the dressing. Chill for at least 2 hours.

  Toss in the bacon and chopped pecans right before serving.

Notes

Cut the broccoli and cauliflower into bite-sized pieces to make it easier to eat. 

Let the salad sit for 2 hours before serving to allow the flavors to meld. 

Add the bacon and nuts right before serving to keep them from getting soggy. 

Nutrition

Calories: 192kcal | Carbohydrates: 12g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 183mg | Potassium: 303mg | Fiber: 2g | Sugar: 8g | Vitamin A: 210IU | Vitamin C: 44mg | Calcium: 42mg | Iron: 1mg

The post Broccoli Cauliflower Bacon Salad appeared first on Midwestern HomeLife.

Homemade dressings are so delicious and easy to make, and a great way to elevate your favorite salad. We're really loving Maple Balsamic Dressing and Honey Lime Dressing at the moment!

But our new favorite is this creamy honey poppy seed dressing. 

It's a little sweet, a little tangy, and kinda-sorta healthy. 

The base is nonfat Greek yogurt and a little mayo for smoothness, honey for sweet flavor, apple cider vinegar and Dijon mustard for zip, and crunchy poppy seeds for nuttiness and texture. 

This creamy dressing is the perfect accompaniment for green salads, broccoli cauliflower salad, kale salad, strawberry salad -- really any sweet or savory fruit or vegetable salads. 

Why You're Going to Love This Recipe

Delicious recipe that tastes wayyyyy better than grocery store dressings

A healthier option because you control the ingredients

Easy to customize to your personal preference -- make it as sweet or tangy as you like!

Ingredients

This delicious dressing comes together with just a handful of ingredients. 

Nonfat Greek yogurt. I use Chobani. Full fat Greek yogurt will also work. 

Mayonnaise. A little mayonnaise is a perfect emulsifier and adds unctuous creaminess to the Greek yogurt. 

Honey. You can also use maple syrup or white sugar. Honey is sweeter than sugar, so if you use sugar, you may need to add a bit more to get the same level of sweetness. 

Apple cider vinegar. All out of ACV? Try white wine vinegar, lemon juice, red wine vinegar, or one of these apple cider vinegar substitutes. 

Dijon mustard. Dijon helps emulsify the dressing and adds richness to the dressing. You can also use dry mustard or one of these Dijon substitutes. 

Poppyseeds. Poppyseeds add a subtle nutty flavor, delicate crunch, and pretty color to the dressing. 

Variations

Customize this creamy poppy seed dressing recipe to make it your own! Try adding: 

• Finely diced shallots or red onion or chopped green onions 
• Minced garlic or a little garlic powder
• Fresh herbs like thyme or basil

How to Make Homemade Honey Poppyseed Dressing

Stir all of the ingredients together in a small bowl until completely combined. Or whiz it up in a small food processor or blender. 

Use as a dressing for your favorite salads or a dip for veggies. 

This recipe yields 1 ¼ cups dressing. 

Store poppyseed dressing in a covered mason jar or airtight container in the refrigerator for up to two weeks.  

Success Tips

Whisk the dressing in a bowl or use a blender or food processor to blend it all together

Taste the dressing as you go and adjust the sweetness or tanginess to your liking

After storing poppyseed dressing in the refrigerator, give it a good shake or stir before using it

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Poppyseed Dressing

 This homemade honey poppy seed dressing recipe is sweet and tangy with a lovely nutty crunch -- and super easy to stir together with 6 simple ingredients. Delicious on strawberry spinach salad and broccoli cauliflower salad. 

Course Salad

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 10

Calories 76kcal

Author Cara Lanz

Ingredients

• ¾ cup plain nonfat Greek yogurt
• ¼ cup mayonnaise
• ¼ cup honey
• 2 tablespoons apple cider vinegar
• 1 ½ teaspoons Dijon mustard
• 1 ½ teaspoons poppyseeds

Instructions

• Stir all of the ingredients together in a small bowl until completely combined.
• Store poppyseed dressing in a covered jar in the refrigerator for 3-4 days.

Notes

Recipe yields about 1 ¼ cups dressing. 

Whisk the dressing in a bowl or use a blender or food processor to blend it all together.

Taste the dressing as you go and adjust the sweetness or tanginess to your liking.

After storing poppyseed dressing in the refrigerator, give it a good shake or stir before using it.

Nutrition

Calories: 76kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 50mg | Potassium: 33mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 5IU | Vitamin C: 0.05mg | Calcium: 25mg | Iron: 0.1mg

The post Honey Poppyseed Dressing appeared first on Midwestern HomeLife.

Sometimes called orange stuff, this delicious Jello salad is always a crowd favorite.

Orange fluff Jello salad is a super creamy, fluffy, fruity dessert salad.

And yes, dessert salad is a thing. Especially here in the Midwest.

At any given Midwestern potluck, you're likely to find the salad table loaded up with everything from savory potato salad and tuna macaroni salad to sweet delights like cookie salad, ambrosia salad, and many interpretations of fruit salad with Cool Whip.

This Orange Jello fluff recipe contains all the things there are to love about sweet salad recipes: orange Jello, vanilla pudding, Cool Whip, mandarin oranges, pineapple, and marshmallows. And toasted pecans for nuttiness and crunch.

I especially love the combo of orange Jello, vanilla pudding, and creamy Cool Whip -- it adds an orange creamsicle fluff kind of vibe.

This sweet treat is the perfect side dish-slash-dessert recipe for holidays, picnics, potlucks, and any special occasion.

Why You're Going to Love This Recipe

• Light and refreshing dessert salad
• Simple recipe with minimal ingredients
• Delicious side dish or dessert for picnics and potlucks
• Easy recipe to customize with your favorite flavors

Ingredients

Orange Jell-o. One 3 oz. box, the 4-serving size. Ignore all of the directions on the box.

Vanilla or French vanilla instant pudding mix. Be sure to get instant pudding, not cook-and-serve, which seems weird because it's gonna get cooked. But trust. Cook & serve pudding makes the mixture clumpy and weird.

Drained Mandarin oranges, water reserved. One 15 oz. can of drained mandarin oranges goes into the fluff salad, and the water is used to make the Jello mixture.

Pineapple tidbits. Drained pineapple chunks add a tangy bite. I don't recommend using fresh pineapple -- it contains an enzyme that can affect the texture and flavor of desserts with gelatin and dairy.

Mini marshmallows. The texture of the marshmallows add to the overall fluff factor. You can also snip large marshmallows into quarters.

Toasted pecans. All that fluffiness needs a bit of crunchy relief. Toasted pecans do the trick and add nutty flavor.

Recipe Variations

Jello. Feel free to try a different Jello flavor like strawberry Jello or peach Jello!

Pudding. Cheesecake or white chocolate pudding would be delicious!

Fruit. You can use any kind of canned fruit like peaches or fruit cocktail. Or stir in fresh fruit like strawberries, bananas, grapes, and blueberries.

Whipped topping. If you're not into Cool Whip, I suggest trying Truwhip. You can also use real whipped cream, it just might not stay fluffy for quite as long.

Nuts. Any kind of nuts work here like walnuts or almonds. And if you're not a nuts-in-things kind of person, leave them out. Toasted coconut would also be a great addition.

How to Make Orange Fluff Salad

1. Make the orange Jello pudding base.

Place the dry orange Jello mix and dry instant vanilla pudding mix in a medium saucepan. Add 1 cup of water from the mandarin oranges (add regular water as needed to get to 1 cup).

Bring to a boil and simmer for 5 minutes, stirring frequently.

Remove from the heat and stir in ½ cup ice water until melted.

Pour the mixture into a large heat-proof bowl. Chill in the refrigerator for 30 minutes or until it no longer feels warm.

2. Toast the pecans, optional.

Warm a dry skillet over medium heat. Add the pecans and stir for 2-5 minutes until the pecans are fragrant and lightly toasted.

Immediately remove the pecans from the pan to keep them from toasting any further (or burning).

3. Stir the fruit salad together.

Remove the Jello mixture from the refrigerator and give it a quick whisk. Fold in the Cool Whip.

Stir in the drained oranges, drained pineapple, marshmallows, and pecans. 

4.Chill, serve, enjoy!

Cover bowl in plastic wrap and chill for at least 4 hours or overnight.

Serve with additional toasted pecans.

Store leftover mandarin orange salad in an airtight container in the refrigerator for 3-4 days.

Success Tips

Don't dump out the water from the oranges! Use it cook the Jello and pudding mixture.

Be sure to use instant pudding. Cook and serve pudding will make the texture clumpy and weird.

Try a different flavor of Jello like strawberry or peach!

FAQs

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Orange Fluff Salad

Orange Fluff Salad is a light and fluffy dessert with a bright and tangy orange flavor. Sometimes called orange stuff, this delicious Jello salad is loaded with sweet mandarin oranges, pineapple, pecans, and mini marshmallows (no cottage cheese) -- always a crowd favorite.

Course Salad, Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Chill Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 48 minutes minutes

Servings 10

Calories 236kcal

Author Cara Lanz

Ingredients

• 1 3 oz. box orange Jello
• 1 3.4 oz. box instant vanilla pudding
• 1 15 oz. can mandarin oranges in water reserve the water
• ½ cup ice water
• 8 oz. Cool Whip
• 1 20 oz. can pineapple tidbits in juice, drained
• 2 cups mini marshmallows or large marshmallows cut into small pieces
• ½ cup toasted pecans

Instructions

• Place the orange Jello mix and instant vanilla pudding mix in a medium saucepan.

  Add 1 cup of the juice from the mandarin oranges (add water as necessary to get to one cup).

  Bring to a boil over medium heat and simmer for 5 minutes, stirring frequently.
• Remove from the heat. Stir in ½ cup of ice water until the ice has melted.

  Pour the mixture into a large heat-proof bowl. Chill in the refrigerator for 30 minutes or until it is no longer warm and slightly chilled.
• Meanwhile, toast the pecans. Warm a dry skillet over medium heat. Add the pecans and stir them around in the pan for 2-5 minutes until they are fragrant and lightly toasted.

  Immediately remove the pecans from the pan to keep them from toasting any further (or burning).
• Remove the Jello mixture from the refrigerator and give it a quick whisk. Fold in the Cool Whip until completely combined.

  Stir in the drained oranges, drained pineapple, marshmallows, and pecans.
• Cover with plastic wrap and chill for at least 4 hours or overnight.

  Serve with additional toasted pecans.

Notes

Store leftover mandarin orange salad in an airtight container in the refrigerator for 3-4 days.

Don't dump out the water from the oranges! Use it to cook the Jello and pudding mixture.

Be sure to use instant pudding. Cook and serve pudding will make the texture clumpy and weird.

Try a different flavor of Jello like strawberry or peach!

Nutrition

Calories: 236kcal | Carbohydrates: 44g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.5mg | Sodium: 128mg | Potassium: 174mg | Fiber: 2g | Sugar: 38g | Vitamin A: 606IU | Vitamin C: 20mg | Calcium: 35mg | Iron: 0.5mg

The post Orange Fluff Salad (without Cottage Cheese) appeared first on Midwestern HomeLife.

Cool Whip Fruit Salad is the the best fruit salad ever.

And by salad, I mean salad-slash-dessert-- the kind that's a staple at summer picnics, church potlucks, and holiday meals here in the Midwest.

This traditional fruit salad with Cool Whip may not technically be an ambrosia fruit salad, but I think it could definitely classify as a "food of the gods."

The mixture of delicious fruity flavors and textures and the sweet mandarin orange dressing is heavenly. And the toasted coconut and pecans add nutty flavor and crunchy texture.

How to Make Fruit Salad with Cool Whip and Pudding

This delicious fruit salad with Cool Whip recipe is loaded with fresh strawberries, blueberries, and grapes, canned pineapple, toasted coconut, and pecans.

And the creamy salad dressing is made from a can of undrained mandarin oranges, instant vanilla pudding mix, and Cool Whip.

The best part? This Cool Whip fruit salad recipe can easily live in harmony on the salad table next to the Tuna Macaroni Salad and English Pea Salad OR the dessert table with the Hello Dolly Bars and Coconut Dream Bars.

Why You're Going to Love This Recipe

Cool and creamy fruit salad, perfect for cooling off in the hot summer months

Easy dessert salad recipe with simple ingredients

Versatile recipe to customize with different fruit and pudding flavors

Refreshing and light dessert salad (yes, that's a thing, lol)

Ingredients

Mandarin oranges. One 15 oz. can of mandarin oranges in water (usually labeled "no sugar added') mixes with the vanilla pudding mix and Cool Whip for the yummiest fruit salad dressing ever.

Instant vanilla pudding mix. You can use vanilla or French vanilla instant pudding mix. Be sure to use instant pudding -- cook-and-serve pudding won't set up. It's hard to tell all the boxes apart, so just remember that cook & serve pudding has a spoon on the box.

Fresh fruit. I chose green grapes, strawberries, and blueberries. You can use your favorite fresh fruit.

Canned pineapple. Fresh pineapple isn't recommended because it contains an enzyme that can affect the flavor and texture. Besides, who wants to break down a whole pineapple anyway?

Toasted coconut flakes. You can use regular coconut, but if you have a few minutes to toast the coconut, it's totally worth it.

Pecans. Toasted pecans add a crunchy element to the otherwise creamy vanilla pudding fruit salad.

Recipe Variations

Crushed pineapple. You can also mix the dry pudding mix into a can of crushed pineapple.

Instant pudding. Cheesecake or white chocolate pudding would also be delicious!

Fruit. Use your favorite fresh fruit or berries like bananas, kiwi, or raspberries, or drained canned fruit like peaches, maraschino cherries, or fruit cocktail salad.

Whipped topping. If you're not into Cool Whip, give Truwhip a try! Fresh whipped cream would also work -- just be sure to serve it right away or it can get runny.

Marshmallows. Go ahead and add some mini marshmallows!

Coconut. If you're not into coconut, leave it out.

Nuts. Use your favorite nuts like pistachios, walnuts, or almonds.

Step-by-Step Instructions

1. Toast the pecans (optional).

Warm a heavy skillet over medium heat. Add the pecans. Stir for 2-5 minutes until the pecans are fragrant and lightly toasted. Immediately remove from the heat and place on a cutting board or plate.

2. Toast the coconut (optional).

Warm a dry skillet over medium heat. Add the coconut and reduce the heat to medium-low. Stir for 3-4 minutes until the coconut is lightly toasted. Immediately remove from the heat and place on a cool plate.

3. Make the fruit salad dressing.

In a large bowl, whisk the undrained oranges and water with the dry instant pudding mix until combined.

Fold in the Cool Whip.

4. Assemble the salad.

Stir in the grapes, blueberries, strawberries, drained can of pineapple tidbits, coconut, and pecans.

Cover with plastic wrap and chill for one hour.

5. Serve and enjoy!

Serve with additional coconut, pecans, and fruit.

This salad is best enjoyed the same day it is made.

Storage

Store leftover fruit salad in an airtight container in the refrigerator for up to 3 days.

After a day or so, the fruit will start to soften and release juices. The salad will still be very delicious, it just have a thinner consistency.

Success Tips

You don't have to toast the coconut and pecans, but it's definitely worth the time!

Customize with your favorite fruits or what's in season. Peaches, raspberries, kiwi, blackberries, bananas, or apples would all be delicious.

To make ahead of time, prep the fruit, toasted coconut, and toasted pecans, and store them in individual containers. The day of, make the dressing and stir everything together.

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Fruit Salad with Cool Whip

Fruit Salad with Cool Whip is a light and refreshing fresh fruit salad packed with a colorful array of fresh fruits in a creamy Cool Whip dressing. Easy recipe to customize to your liking, perfect for your next family gathering or special occasion.

Course Salad, Side Dish, Snack

Cuisine American

Prep Time 20 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12

Calories 198kcal

Author Cara Lanz

Ingredients

• 15 oz. can mandarin oranges in water, undrained
• 1 3.4 oz. box instant vanilla pudding (4 serving size)
• 8 oz. Cool Whip
• 2 cups green grapes, halved
• 2 cups blueberries
• 2 cups strawberries, sliced
• 20 oz. can pineapple tidbits, drained
• ½ cup coconut flakes
• ½ cup pecans

Instructions

• Toast the pecans. Warm a dry skillet over medium heat. Add the pecans. Stir for 2-5 minutes until the pecans are fragrant and lightly toasted. Immediately remove from the heat and place on a cutting board or plate.
• Toast the coconut. Warm a dry skillet over medium heat. Add the coconut and reduce the heat to medium-low. Stir for 3-4 minutes until the coconut is lightly toasted. Immediately remove from the heat and place on a cool plate.
• In a large mixing bowl, whisk the undrained oranges in water with the dry instant pudding mix until combined. Fold in the Cool Whip.
• Stir in the grapes, blueberries, strawberries, drained pineapple, coconut, and pecans.
• Chill for one hour. Serve with additional coconut, pecans, and fruit.

  This salad is best enjoyed the same day it is made.

Notes

You don't have to toast the coconut and pecans, but the additional flavor is definitely worth the time!

Customize with your favorite fruits or what's in season. Peaches, raspberries, kiwi, blackberries, bananas, or apples would all be delicious.

STORAGE

Store leftover fruit salad in an airtight container in the refrigerator for up to 3 days.

After a day or so, the fruit will start to soften and release juices. The salad will still be very delicious, it just have a thinner consistency.

MAKE AHEAD

You can make Cool Whip fruit salad up to 4-6 hours in advance.

To make a day ahead of time, prep the fruit, toasted coconut, and toasted pecans, and store them in individual containers. The next day, make the dressing, stir everything together, chill, and serve. 

Nutrition

Calories: 198kcal | Carbohydrates: 35g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 0.4mg | Sodium: 78mg | Potassium: 261mg | Fiber: 3g | Sugar: 29g | Vitamin A: 538IU | Vitamin C: 34mg | Calcium: 37mg | Iron: 1mg

The post Fruit Salad with Cool Whip appeared first on Midwestern HomeLife.

Maple balsamic vinaigrette is one of my favorite homemade salad dressings.

The bold flavor of the balsamic balances perfectly with the sweet maple syrup for a versatile dressing that can take even the most simple salad to the next level.

This rich and flavorful dressing comes together quickly with common pantry staples you probably already have: balsamic vinegar, pure maple syrup, Dijon mustard, extra virgin olive oil, and minced garlic.

Maple Balsamic Dressing is delicious on:

Green salads. Our favorites are Strawberry Goat Cheese Salad, Caprese Spinach and Arugula Salad

Roasted vegetables. The flavors pair perfectly with roasted carrots and brussels sprouts and sweet potatoes

Meat. It's a great marinade for chicken or pork chops.

Ingredients

Balsamic vinegar. Look for a good quality balsamic vinegar of Modena that has been aged in wood for at least 4 hours. Don't bother using pricier traditional balsamic vinegar in a salad dressing recipe -- save it for drizzling on finished dishes (or ice cream!).

Pure maple syrup. Real maple syrup gives this delicious balsamic vinaigrette recipe a touch of sweetness.

Dijon mustard. Dijon not only adds flavor but acts as an emulsifier in homemade dressings.

Extra-virgin olive oil. Because oil is the main ingredient in the dressing, get the best quality olive oil you can afford. Avocado oil is a good substitute.

Recipe Variations

Garlic. You can use garlic powder instead of fresh garlic. As an alternative, you can also use fresh minced shallots or red onion.

Mustard. Stone ground mustard is a great substitute for Dijon in a homemade vinaigrette.

Fresh herbs. Add your favorite herbs like fresh rosemary or fresh thyme.

How to Make Balsamic Maple Dressing

Place all of the ingredients in a small bowl or small mason jar with a lid.

Whisk in the bowl or give it a good shake in the covered jar until all of the ingredients have combined.

Toss with your favorite salad or serve on the side.

Storage

Store leftover dressing in a covered airtight container in the refrigerator for 3-4 days.

Success Tips

This dressing is very tangy with a low oil to acid ratio. If you prefer more oil, add more.

Taste the dressing and adjust to your liking, adding more balsamic or more maple syrup as needed.

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Maple Balsamic Dressing

Homemade Maple Balsamic Dressing is the perfect way to elevate your favorite salads. This sweet and tangy vinaigrette dressing is so much better than anything you'll find at the store and shakes together quickly with simple ingredients.

Course Salad, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 154kcal

Author Cara Lanz

Ingredients

• 2 tablespoons balsamic vinegar
• 2 tablespoons pure maple syrup
• 1 teaspoon Dijon mustard
• 1 clove minced garlic
• ¼ cup olive oil
• salt and pepper, to taste

Instructions

• Place all of the ingredients in a small bowl or jar with a lid. Whisk or shake vigorously in covered jar until completely combined.
• Serve immediately or store covered in the refrigerator for 3-4 days. Shake or stir before serving.

Notes

This dressing is very tangy with a low oil to acid ratio. If you prefer more oil, add more.

Taste the dressing and adjust to your liking, adding more balsamic or more maple syrup as needed.

Nutrition

Calories: 154kcal | Carbohydrates: 8g | Protein: 0.1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 17mg | Potassium: 33mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 14mg | Iron: 0.2mg

The post Easy Maple Balsamic Dressing appeared first on Midwestern HomeLife.

When I whipped up this honey lime dressing recipe for my Strawberry Goat Cheese Salad with Candied Walnuts, I found myself wondering why I ever buy the stuff at the grocery store.

Homemade dressing makes fresh salads taste at least 1.3 million times better, AND I can make it faster than I can remove that plastic seal from store-bought dressing.

And this honey lime vinaigrette recipe is no exception.

The combination of tart lime juice and sweet honey is sublime, and the Dijon mustard and minced garlic make it the perfect dressing for everything from main dish savory salads to a simple side salad.

It has a low oil to acid ratio, so it's quite tangy. If you like more oil in your dressing, go ahead and add more.

Why You're Going to Love This Recipe

It's so easy to make your own dressing, you may never buy it again!

Delicious salad dressing that's way better than the store-bought varieties

Transform your favorite salad with sweet-tart combo of honey and lime

Ingredients

Please refer to the recipe card for the exact quantities.

Fresh lime juice. You'll need the juice of 2-3 limes. You can add the lime zest too!

Honey. Honey adds rich flavor and natural sweetness. Two tablespoons is just the right amount for us, but feel free to adjust the sweetness up or down.

Dijon mustard. Dijon adds a savory vibe and is a great emulsifier in homemade salad dressings.

Olive oil. Good quality extra virgin olive oil adds fruity herbal flavor.

Minced garlic clove. Fresh garlic adds a sharp pungency to the dressing. In a pinch, you can use garlic powder.

Salt and black pepper. Don't forget to season with salt and pepper.

Recipe Variations

Lemon juice. Swap out lime juice for lemon juice.

Honey. You can use maple syrup instead of honey. For best results, use pure maple syrup.

Mustard. Stone ground mustard is a great substitute for Dijon in dressings.

Oil. Avocado oil is a great substitute. You can also use vegetable oil or canola oil, it just won't have the same flavor.

Aromatics, herbs, and spices. Add finely minced red onion, shallots, fresh ginger. fresh cilantro, minced mint leaves, ground cumin

How to Make Honey Lime Salad Dressing

Add all of the ingredients to a small bowl or a glass jar with a tight fitting lid.

Whisk or shake vigorously until the ingredients are completely incorporated.

You can also whizz it up in a blender or food processor.

Honey lime dressing pairs well with salad greens, savory fresh fruit salad, grain salad,

Store leftover dressing in an airtight container or mason jar in the refrigerator for 3-4 days. Before using, let it sit at room temperature and give it a mighty shake.

Success Tips

This dressing is quite tangy. If you like more oil, go ahead and add it!

When refrigerated, the oil can congeal. Before using, let it come to room temperature and give it a vigorous whisk or shake.

Feel free to adjust the sweetness up or down to your liking.

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Honey Lime Dressing

This super easy recipe for honey lime salad dressing shakes together with just 5 simple ingredients in about 5 minutes. So easy and incredibly delicious on strawberry goat cheese salad with candied walnuts.

Course Salad, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 156kcal

Author Cara Lanz

Ingredients

• 3 tablespoons fresh lime juice 2-3 limes
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• ¼ cup olive oil
• 1 clove minced garlic
• salt and pepper, to taste

Instructions

• Place all of the dressing ingredients in a small bowl or jar. Whisk or shake in a sealed jar until completely combined.
• Serve immediately or store covered in the refrigerator for 3-4 days.

  Shake or stir before serving.

Notes

This dressing is quite tangy. If you like more oil, go ahead and add it!

When refrigerated, the oil can congeal. Before using, let it come to room temperature and give it a vigorous whisk or shake.

Feel free to adjust the sweetness up or down to your liking.

Nutrition

Calories: 156kcal | Carbohydrates: 10g | Protein: 0.2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 15mg | Potassium: 24mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 7IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 0.2mg

The post <strong>Easy Honey Lime Dressing</strong> appeared first on Midwestern HomeLife.