One of the things I love so much about the summer and fall seasons is that some of my most favorite vegetables are coming in season. While I know quite a few people consider me nuts, I consider a healthy diet to consist of fresh fruits and vegetables. I have never been a fan of the prepackaged vegetarian meals since I put them in the same category as processed meats. Sure, some of them may be good, but there is a lot of expensive garbage on the market as well. While I may not be a vegetarian like Demelza, I do love filling most of our week with vegetarian recipes.
Over the years, I have accumulated quite a few easy vegetarian recipes for various meals. While I love making fancy meals and experimenting, I still enjoy a good, old fashion salad. Growing up, my family had salads at least once a week for dinner. While my brothers weren’t exactly ‘thrilled’ with vegetarian nights or when my mother experimented with her latest vegetarian recipe, I always enjoyed these nights. I especially loved salad night, since my mother would buy a variety of fresh vegetables and fruits, and then top them a bit of homemade salad dressing. My mother never purchased bottled dressing, something that was foreign to me when I visited friends. I was also that crazy person who went out to a restaurant and put the pineapple juice from the salad bar on my salads since I thought all the dressing at the bar were truly disgusting. Not only that, but they were filled with calories, making a yummy salad pretty much junk food.
One of the only commercial salad dressings I truly love is Chili’s lemon lime dressing. Determined that I could make this at home, I started experimenting. After a bit of experimenting, I created what I believe to be one of the best salad and dressing combinations known to man, creating my own honey lime dressing. I will admit, it is not a copy cat recipe, but its own, unique tasting dressing that is a mixture of spicy and sweet. Best of all, a little goes a long way, making it a fairly low calorie dressing! Even my husband, who normally only eats blue cheese dressing, loved this stuff!
What I like most about this recipe is that it is one of the most easy vegetarians meals I have made to date! This vegetarian safe recipe is a hit in my household and I believe it will be in yours as well. Just as a fair warning, this may not be a kid safe recipe. Most children will likely think this recipe is a bit too spicy. If you are wanting to make this a kid safe vegetarian recipe, however, I would recommend mixing some normal mustard with the spicy mustard, or putting in a bit more honey. While it may raise the calories a bit, it will make it a bit more healthy.
- ½ Cup Spicy Brown Mustard My mustard was 5 calories a serving. Store brand is fine
- ¼ Cup Honey
- 2 Teaspoons Sugar
- 2 Tablespoons Olive Oil
- 3 Tablespoon Apple Cider Vinegar
- 1 whole lime
- Measure the honey and mustard and mix them together well. Note: If you are using store bought honey, you may need to use a bit less. I use honey from a farm back home and it is thicker than store bought honey.
- Add the sugar, olive oil, and apple cider vinegar to the honey and mustard mixture. Mix very well until it is a thick but smooth texture.
- Cut open the lime and squeeze it over the dressing. I turn a spoon once inside each half to get a little bit of extra flesh and juice out of the lime. If you want a more lime flavor, add more of the flesh into the dressing.
- Mix the lime juice into the dressing and refrigerate for at half an hour before serving.
As is, this salad dressing recipe is about 76 calories for 2 tablespoons (the whole recipe was only 922 calories). This homemade salad dressing recipe goes perfect with my caribbean salad.