Best Honey Lime Dressing Recipes

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Steps:

• Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste.

FRESH FRUIT SALAD WITH HONEY LIME DRESSING

Steps:

• Mix pineapple, oranges, strawberries, cantaloupe, watermelon, grapefruit, and grapes together in a bowl; refrigerate until chilled, at least 30 minutes.
• Combine oil, lime juice, honey, vinegar, and ginger in a bottle with a lid; cover and shake until dressing is mixed. Refrigerate until chilled, at least 30 minutes. Shake dressing again; drizzle over fruit and toss to coat.

RAINBOW FRUIT SALAD WITH HONEY LIME DRESSING RECIPE BY TASTY

Steps:

• Quarter the strawberries and place into a large bowl.
• Dice the mango and place on top of the strawberries.
• Peel and dice the kiwi. Add into the bowl.
• Slice bananas and place in the bowl. Add in the blueberries.
• In a small bowl mix honey and lime juice.
• Pour syrup over the fruit and mix. Mix well.
• Enjoy!

CHILI'S HONEY-LIME DRESSING

Steps:

• Stir ginger into Dijon mustard.
• Mix into remaining ingredients.
• Serve chilled.

MEXICAN SALAD WITH HONEY LIME DRESSING

Steps:

• Mix the dressing ingredients together in a bowl and set aside.
• Toss all the salad ingredients together in a large bowl.
• Drizzle salad dressing over the salad and toss. Season with salt and pepper, if desired.

HEARTS OF PALM SALAD WITH LIME & HONEY DRESSING

Steps:

• Blanch the green beans for 1-2 mins in boiling salted water, drain and rinse in cold water. Dry on a tea towel and put in a large salad bowl.
• Squeeze some lemon over the onion and avocados and let sit for 1 min. Add the tomatoes, hearts of palm, olives, onion, and avocado to the beans.
• Put the dressing ingredients in a small jar with a fitted lid. Add some seasoning and shake well. Just before serving, pour the dressing over and mix.

HONEY LIME DRESSING

Steps:

• I like to mix my salad dressings in a glass jar with a lid.
• Combine all ingredients and shake well to combine.
• Chill.
• Shake again before serving.

FRUIT SALAD WITH HONEY-LIME DRESSING

Steps:

• Whisk first 4 ingredients in small bowl to blend; set dressing aside. Combine remaining ingredients in large bowl. Cover dressing and fruit separately and chill until ready to serve, up to 6 hours.
• Mix dressing into fruit. Let stand 15 minutes to blend flavors.

GRILLED CORN, AVOCADO AND TOMATO SALAD WITH HONEY LIME DRESSING

Steps:

• Grill corn for 10 minutes. Cut the corn off the cob and cool.
• Slice tomatoes in half.
• Dice the avocado.
• Chop the cilantro.
• Whisk remaining ingredients in small bowl and set asid.
• Combine corn, avocado, tomatoes and cilantro. Toss with honey lime dressing. Let rest 15 minutes.

WINTER FRUIT SALAD WITH HONEY LIME DRESSING RECIPE BY TASTY

Steps:

• Slice the pomegranate in half crosswise. Hold the pomegranate cut side down over a medium bowl and tap the back with a wooden spoon to release the seeds. Rinse and drain.
• Add the apples, pears, clementines, kiwis, and pomegranate seeds to a large bowl.
• In a small bowl or measuring cup, combine the lime juice and honey and stir until incorporated.
• Drizzle the dressing over fruit and gently toss until well coated.
• Serve chilled.
• Enjoy!

FRUIT SALAD WITH CREAMY HONEY LIME DRESSING

Steps:

• WHISK together dressing ingredients in small bowl; set aside.
• COMBINE fruit in large bowl. Pour dressing, to taste, over fruit. Toss gently to coat. Chill until ready to serve.

APRICOT, BERRY, AND JíCAMA SALAD WITH HONEY-LIME DRESSING

Steps:

• Combine first 6 ingredients in large bowl. Whisk lime juice, honey, and oil in small bowl to blend. Season to taste with salt and pepper. Pour dressing over fruit mixture; toss gently to coat. Divide salad among 6 plates. Sprinkle with sunflower seeds and serve.

SUMMER FRUIT SALAD WITH HONEY, LIME & BASIL DRESSING

Steps:

• Wash and prepare all the fruit and place in to a large bowl.
• Zest the lime and place the zest into a small bowl.
• Mince basil leaves and add to the lime zest.
• Add the honey, the juice of both limes, and the Splenda to the mixture.
• Whisk together and pour over the fruit.
• Mix lightly and refrigerate at least an hour before serving, to allow the flavors to meld.

CHILI'S HONEY LIME DRESSING RECIPE - (3.7/5)

Steps:

• Blend all ingredients in a small bowl with an electric mixer. Cover and chill.

FRUIT SALAD WITH HONEY GINGER LIME DRESSING

Steps:

• All fruit should be washed and dried before being ready for the salad.
• Cut skin from pineapple, so no brown spots are left. Cut peeled fruit into quarters lengthwise, cut off core, then dice each quarter into approximate one-inch chunks. Place in large bowl.
• Peel and remove seeds from the cantaloupe, then cut into one-inch cubes. Place in bowl with pineapple.
• Halve or quarter strawberries, depending on size, and add to bowl.
• Slice each nectarine into about 10-12 slices, then gently pull each slice away from pit and add them to the bowl.
• Cut the ends off of kiwi fruits, then insert a small spoon just under peel of each, and slide it around the fruit, just under the peel, until the peel is separated from the fruit. Cut each peeled kiwi in half lengthwise, then each half into four or five slices. Add to the rest of fruit.
• Add blueberries and blackberries to the rest of fruit. Prepare dressing (below).
• In a small bowl (I actually prefer a mason jar to shake the ingredients together in), mix together honey, lime juice and zest, ginger (I use a microplane to grate it fine), and poppy seeds. Whisk well, then pour over fruit and toss gently to coat.
• (You can prepare this salad up to a day ahead of time, but keep the different kinds of fruit separated from each other just until serving, or the colors will bleed. It tastes best at room temperature. The dressing actually tastes better made a day in advance anyway).
• TIPS ON FINDING RIPE FRUIT: For pineapple, the skin should be slightly yellow, firm to the touch but not hard--will give a little. And, when a leaf near the top of the fruit is tugged gently, it should easily remove from the fruit. For cantaloupe, it should be firm but give slightly, a bit yellowish on the rind--those "veins" are a good sign--it means they were left long enough on the ground to ripen properly. And, if you poke a fingernail in the top "dime" spot, you should be able to smell the fruit. If you can't smell anything, it's not ripe. Strawberries should be shiny and fragrant. Nectarines should have a slight give and be fragrant. Blueberries and blackberries should be firm and deeply colored. Kiwi fruit should be firm, but not rock hard--must have a very slight "give".

GRILLED CORN SALAD WITH HOT HONEY-LIME DRESSING

Steps:

• Prepare a grill for medium-high heat. Brush ears of corn with butter; season with salt and pepper. Grill, turning occasionally, until kernels are very tender and charred in spots, 10-12 minutes. Let cool slightly, then cut kernels from cobs.
• Meanwhile, whisk lime juice, honey, Sriracha, granulated garlic, and 1 1/2 tsp. salt in a large bowl to combine. Add corn, avocados, chile, and cilantro to vinaigrette and toss to combine; season with salt and pepper. Cover with plastic wrap, pressing in direct contact with salad to prevent avocados from turning brown. Chill at least 2 hours.
• Do Ahead
• Salad can be made 1 day ahead. Keep chilled.

CANTALOUPE AND AVOCADO SALAD WITH HONEY-LIME DRESSING

Steps:

• In a large bowl, whisk together lime juice, honey, oil, and salt; set aside.
• Cut each cantaloupe quarter in half lengthwise. Run a knife between the flesh and the skin of the melon; discard skin. Slice each wedge lengthwise into 1/2-inch pieces.
• Cut each avocado half again length-wise and then into 1/2-inch-thick slices. Add cantaloupe, avocado, and grape tomatoes to bowl with dressing and toss to coat. Divide among 4 plates.

GRILLED CORN, AVOCADO AND TOMATO SALAD WITH HONEY LIME DRESSING

Steps:

• Remove husks from corn and grill over medium heat for 10 minutes. The corn should have some brown spots and be tender and not mushy. Cut the corn off the cob then scrape the cob with the back of your knife to get the juices. Set aside and let cool. Slice the tomatoes in half. Dice the avocado and chop the cilantro. Dressing Add all the dressing ingredients in a small bowl and whisk to combine. Set aside. Combine the sliced tomatoes avocado, cilantro and grilled corn and honey lime dressing and mix gently so everything is evenly coated. Be careful not to mash the avocados. Let the salad sit for 10 to 15 minutes to let the flavours mingle. Enjoy.

TROPICAL AVOCADO FRUIT SALAD WITH HONEY-LIME DRESSING

Steps:

• Combine avocado, mango, pineapple and coconut in medium bowl.
• In a small bowl, stir together yogurt, lime juice and zest and honey. Pour over fruit mixture and mix gently. Serve immediately.

MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING

Steps:

• Put all salad ingredients in a bowl and toss lightly.
• Mix dressing ingredients well in separate bowl and pour over salad. Toss well.