Place all salad ingredients in a large bowl.
For the honey mustard dressing, whisk all ingredients in a small bowl.
Add enough of the dressing to lightly coat the leaves; toss gently.
pen lengthwise.
Spread the honey-mustard over the inside of each
cook 7 to 9 minutes for medium rare (145 degrees F
Combine orange juice, coriander, garlic and paprika in a shallow dish. Add chicken, tossing to coat; season to taste. Set aside.
Gently toss arugula, watercress, peppers and avocado in a large bowl.
Preheat a grill pan on high heat. Cook chicken for 2-3 mins each side, until cooked through. Slice thickly.
Meanwhile, for the mustard dressing, whisk all ingredients in a small bowl.
Arrange chicken and salad on plates. Drizzle with mustard dressing; sprinkle with pine nuts.
ip lock bag.
Pour honey mustard dressing into the bag and add
n a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions
Brush steak with 1 tablespoon Chipotle Honey Dressing.
Grill or broil steak to desired doneness.
Let stand 5 minutes before cutting into thin slices.
Divide spinach, cucumber, red onion and red pepper on two large plates.
Arrange sliced steak on top of each.
Drizzle with Chipotle Honey Mustard Dressing, to taste.
Sprinkle with feta cheese and onions, if desired.
Preheat oven to 425 degrees.
In a small bowl, combine honey mustard dressing, salt, pepper, dill and scallions; remove 1/3 cup and set aside.
Place corn flake crumbs in a shallow bowl.
Dip chicken breasts into 1/2 cup dressing mixture, then corn flake crumbs.
Place into shallow baking pan coated with cooking spray.
Bake until chicken is golden and no longer pink, about 15 minutes.
Drizzle remaining dressing mixture (1/3 cup that was set aside) over chicken breasts and serve.
bove ingredients. Grill the shrimp for 3 minutes. Turn and cook
Place radicchio, arugula, ham, figs and brie in large bowl.
For the honey mustard dressing, whisk remaining ingredients in a small bowl. Drizzle over salad.
argarine.
Add lemon juice, honey, salt, pepper, and spices.
Make Honey-Mustard dressing first, like this:
In medium mixing bowl, blend together honey, vinegar, salt, mustard, curry powder and onion; slowly beat in oil. Refrigerate.
For the salad:
Line tortilla shell with lettuce leaves. Fill lines shell with spinach, cheese, almonds, tomato, bacon bits, egg and shrimp. Top with dressing.
ayenne (optional); you are going for a mixture that has both
Make up the dressing by putting all the dressing ingredients into a jar
hicken to baking dish. Combine mustard, sesame seed and reserved marinade
Preheat over to 425 degrees.
Place flour in a shallow bowl, dressing in a second, and combine remaining ingredients in a third shallow bowl.
Rinse and dry chicken tenders.
Dredge in flour, honey mustard and completely coat in crumb mixture.
Place on broiler pan.
Bake for 25-35 minutes or until juices run clear.
Blend mayonnaise, lemon juice, honey mustard, honey, dry mustard, and Dijon mustard in a blender until smooth.
Mix all ingredients in order given.
This recipe was given to me by Marie Helmke when she had the Galley Restaurant in Port Isabel.
This is the best honey-mustard dressing I've ever tried!
To make the dressing: combine oil, vinegar, honey mustard and black pepper to taste; whisk until smooth.
Add in the green onions and mix to combine.
Chill until ready to use.
To serve: stack the tomato slices, then top with feta cheese.
Shake the dressing and drizzle amount desired over the tomatoes (and the cucumbers if desired).
*NOTE* if desired stack tomatoes, then feta cheese in the middle, then top with more tomato slices, making certain to finish with feta cheese on top.
rap and refrigerate for 48 hours.
FOR THE DRESSING, in a small