Honey Fruit Dressing Recipe

5 1 1
Honey Fruit Dressing Recipe
Honey Fruit Dressing Recipe photo by Taste of Home
Publisher Photo

Honey Fruit Dressing Recipe

Read Reviews
5 1 1
Publisher Photo
I love to use this dressing for a salad of colorful fresh fruits. Mix the dressing with a medley of watermelon, cantaloupe, peaches, grapes, strawberries or whatever you have on hand for a flavorful brunch dish. —Dorothy Anderson Ottawa, Kansas
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2/3 cup sugar
  • 1 teaspoon ground mustard
  • 1 teaspoon paprika
  • 1 teaspoon celery seed
  • 1/4 teaspoon salt
  • 1/3 cup honey
  • 1/3 cup vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon grated onion
  • 1 cup canola oil

Directions

In a bowl, combine sugar, mustard, paprika, celery seed and salt. Add honey, vinegar, lemon juice and onion. Pour oil into mixture very slowly, beating constantly. Serve with fresh fruit. Store in the refrigerator. Yield: 2 cups.
Originally published as Honey Fruit Dressing in Taste of Home April/May 1993, p27

Nutritional Facts

2 tablespoons: 176 calories, 14g fat (2g saturated fat), 0 cholesterol, 38mg sodium, 14g carbohydrate (14g sugars, 0 fiber), 0 protein.

  • 2/3 cup sugar
  • 1 teaspoon ground mustard
  • 1 teaspoon paprika
  • 1 teaspoon celery seed
  • 1/4 teaspoon salt
  • 1/3 cup honey
  • 1/3 cup vinegar
  • 1 tablespoon lemon juice
  • 1 teaspoon grated onion
  • 1 cup canola oil
  1. In a bowl, combine sugar, mustard, paprika, celery seed and salt. Add honey, vinegar, lemon juice and onion. Pour oil into mixture very slowly, beating constantly. Serve with fresh fruit. Store in the refrigerator. Yield: 2 cups.
Originally published as Honey Fruit Dressing in Taste of Home April/May 1993, p27

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MY REVIEW
MarineMom_texas User ID: 31788 2713
Reviewed Jun. 12, 2013 Edited Jan. 14, 2015

"I made this recipe this morning and had it for lunch over fresh fruit. Oh my gosh, is this good. It is very easy to prepare. The only thing I did differently was use dried minced onion instead of fresh. It was wonderful. I highly recommend this recipe as a volunteer field editor for Taste of Home and I will definitely make this again."

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