This was absolutely perfect compliment to my salad. I’m also loving the addition of apples, walnuts and feta to my basic salad toppings. The dressing couldn’t be easier to whip up – it actually took me longer to search for a recipe than it took to make. Three ingredients are all you need for this tangy and sweet dressing. This is my new favorite salad! Thanks for reading, enjoy 🙂
Honey Mustard Dressing – adapted from Food Network
- 5 tablespoons honey
- 3 tablespoons smooth Dijon mustard
- 2 tablespoons white wine vinegar
Combine all ingredients and whisk until smooth.
We had some friends over this weekend and what’s easier than hamburgers for the adults and hot dogs for the kids? We were in charge of those and they were in charge of some sides – but then I remembered this recipe for baked beans. M loves these and they are so easy to throw together. I made a half recipe’s worth of them or else we’d have over four pounds of these to eat up! It made the perfect amount and our friends were happy to take some home with them. Because of the scaled down amount, they only took about 40 minutes and it all fit nicely in a 11×7 inch baking dish. Having all that length is ideal so there is lots of space for the bacon and fried onion topping (yum!). The addition of crushed pineapple sounds weird but totally works in these – so unless you’re allergic or hate pineapple don’t leave it out. It’s also important to find a really good barbecue sauce and I have discovered Stubb’s recently and what I love is that I can read all the ingredients. Thanks for reading, enjoy!
Baked Beans –
- 4 – 16 ounce cans of baked beans
- 1 -20 ounce can of crushed pineapple, drained
- 1 cup good BBQ sauce
- 1 cup molasses
- 2 TBSP yellow or brown mustard
- 6 ounces of French’s fried onions
- 5 strips of bacon, cooked and crumbled
- salt and pepper to taste
Preheat oven to 350 degrees.
In large bowl mix together beans, pineapple, molasses, BBQ sauce, mustard, 1/4 of the bacon and 1/4 of the onions. Season with salt and pepper to taste. Pour beans in a 13×9 inch baking dish and sprinkle with remaining bacon and onions. Cook in oven for 1 hour or until the beans are brown and bubbly. Serve warm.