#honeydressing

This bacon and apple broccoli salad is gluten-free and tastes great. It's a great side dish for picnics, barbecues, or as a healthy lunch option. A delicious gluten-free salad is made with crunchy broccoli florets, sweet apples, and crispy bacon all tossed in a creamy honey-mayonnaise dressing.

Ingredients: 6 cups broccoli florets. 1/2 cup diced red onion. 1 cup diced apple choose a gluten-free variety. 8 slices gluten-free bacon, cooked and crumbled. 1/2 cup mayonnaise gluten-free. 2 tablespoons apple cider vinegar. 2 tablespoons honey. 1/4 cup raisins. 1/4 cup chopped toasted pecans. Salt and pepper to taste.

Instructions: In a large bowl, combine the broccoli florets, diced red onion, diced apple, and crumbled bacon. In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, honey, salt, and pepper to create the dressing. Pour the dressing over the salad ingredients and toss to coat evenly. Fold in the raisins and chopped toasted pecans. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled and garnish with extra bacon bits and pecans if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

The flavors and textures in this beet salad with goat cheese, green apple, and honey go so well together. The sour green apple goes well with the earthy sweetness of the roasted beets. The creamy goat cheese adds richness, and the chopped walnuts give it a satisfying crunch. It all goes so well together with the simple dressing made of extra virgin olive oil, balsamic vinegar, and honey. This salad looks beautiful and tastes great, so it's great for any occasion as a side dish or light meal.

Ingredients: 2 large beets, roasted, peeled, and sliced. 1 green apple, thinly sliced. 2 oz goat cheese, crumbled. 2 tbsp chopped walnuts. 2 tbsp extra virgin olive oil. 1 tbsp balsamic vinegar. 1 tsp honey or sugar-free substitute. Salt and pepper, to taste. Fresh basil leaves, for garnish optional.

Instructions: In a large bowl, combine the roasted and sliced beets, thinly sliced green apple, crumbled goat cheese, and chopped walnuts. In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, honey or sugar-free substitute, salt, and pepper to make the dressing. Drizzle the dressing over the salad and toss gently to combine. Garnish with fresh basil leaves, if desired. Serve immediately or refrigerate until ready to serve.

Prep Time: 15 minutes

Cook Time: 45 minutes

Quinoa Tabbouleh is a healthy and flavorful salad that combines the nutty taste of quinoa with the freshness of tomatoes, cucumbers, and herbs. It's dressed with a zesty lemon vinaigrette for a delightful Mediterranean-inspired dish.

Ingredients: 1 cup quinoa. 2 cups water. 1 1/2 cups cherry tomatoes, halved. 1 cucumber, diced. 1/2 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/4 cup red onion, finely chopped. 1/4 cup lemon juice. 1/4 cup olive oil. Salt and pepper to taste.

Instructions: Rinse the quinoa thoroughly under cold water. In a medium saucepan, bring 2 cups of water to a boil, then add the quinoa. Reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and the water is absorbed. Remove the quinoa from heat and let it cool completely. In a large mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, parsley, mint, and red onion. In a small bowl, whisk together the lemon juice and olive oil to make the dressing. Pour the dressing over the quinoa mixture and toss to combine. Season with salt and pepper to taste. Chill in the refrigerator for at least 30 minutes before serving. Serve as a refreshing salad or side dish.

Prep Time: 15 minutes

Cook Time: 15 minutes