Vera’s Honey-Sweetened Salad Dressing

By Vera Gelder of Walk-About Acres 

A simple-to-make, family-friendly vinaigrette sweetened with honey.

Prepare equal parts

• Olive oil (though Vera says you can use vegetable oil in a pinch)

• Honey

• Vinegar of choice (Vera likes champagne vinegar, red or white wine vinegar, or the raspberry-infused white balsamic she used in the cooking video. Even plain white vinegar will do.)

Seasoning

• Paprika

• Celery seed

• Seasoning salt (use the brand of your choice), or just use plain salt

• Pepper

Instructions

Honey-Sweetened Salad Dressing

1. Like all of Vera's recipes, this one is loose—as long as you use roughly equal parts of honey, oil, and vinegar, you're good to go. In this cooking video she used a little more than a half cup of each, and it was plenty to dress a large salad.

2. Vera says the most important seasoning is the paprika, which she used at least a half teaspoon of in the video. She used about the same amount, perhaps a bit less, of celery seed and seasoned salt.

3. Add all ingredients to a mason jar and shake, shake, shake. Pour on the salad just before serving.

Notes

1. Leftover dressing will last a week or two in the refrigerator; just allow to return to room temperature and shake again before using.