Honey Leek Vinaigrette:

Rate this


  • 1/2 cup canola oil
  • 2 TB white vinegar
  • 1 TB minced leek
  • 2 tsp honey
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • pinch of cayenne pepper.
Save a shopping List


Combine dressing ingredients until emulsified. Refrigerate at least four hours before using. Toss with salad just before serving, leaving some pomegranate seeds, dates and pumpkin seeds to sprinkle on the top.

Recipe Notes

Add a note

Recommended Recipes

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web