Remember when we used to all think salad was diet food? Like when people started ordering salads at restaurants thinking they were dieting, albeit they’d soak their said salad with a cream-based dressing, not to mention the croutons. Folks would have been better off just to order the damn burger and fries. Am I right?

Well anyway, I’m actually one of those weird people that order salads in restaurants because I don’t typically make them at home. I know. It’s weird, and not what you’d think, but it’s true. But now that I know how to make this amazing dressing I’m hooked and though it takes me damn near thirty minutes to cut all the veggies I like in my salads, it’s well worth it.

BTW, I bought a few pomegranates the other day because they’re in season here and I used one for this salad and it was AMAZING! Try it!! As for the salad itself, my go to ingredients are: greens, artichoke hearts, mushrooms, red pepper, cucumber, green onions, garbanzo beans, fresh parsley, crumbled feta and walnuts. Lately I’ve been into adding a small piece of grilled seafood or tofu to the top … like swordfish which is what I did in this photo. Anyway, you do you but I’m telling you, you gotta try this and don’t forget the pomegranate seeds : )

Honey Balsamic Dressing

PREP TIME: 5 minutes

2 T honey, preferably locally-sourced raw honey
1 T dijon mustard
1 T garlic, minced
½ tsp sea salt
½ tsp ground black pepper
¼ cup balsamic vinegar
¾ cup EVOO

Combine all ingredients except the oil, shake well. Whisk in the oil and it’s ready to go. Refrigerate leftovers for 3-4 days. Note, the first time I made this I put it in the part of the fridge that gets colder than the rest, and it coagulated. But after sitting out on the counter for a bit it was fine. Just something to be aware of, it’s what happens when honey gets too cold. Enjoy!