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Garden Vinaigrette


  • 1 cup walnuts
  • 1 1/2 cup walnut or canola oil
  • 1 cup extra-virgin olive oil
  • 3/4 cup balsamic vinegar
  • 1 Tbsp. honey
  • 2 Tbsp. Dijon-style mustard
  • 2 tsp. coarse-ground pepper
  • 2 tsp. salt
  • 2 lb. asparagus, cooked tender-crisp
  • 1 lb. green beans, cooked tender-crisp
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  • 2 lb. tiny red potatoes, boiled
  • 6 bell peppers (use red, yellow and green), cut into strips
  • Rosemary sprigs


Spread walnuts on cookie sheet and toast in 325 degrees F oven 5-8 minutes. Chop walnuts coarsely. In medium bowl blend walnut and oils, vinegar, honey, mustard, pepper and salt. Stir in walnuts. Pour dressing over vegetables and marinate 8-24 hours. To serve, arrange on large platter and garnish with rosemary.

By Robin from Washington, IA

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November 18, 20130 found this helpful

How much honey? Your recipe says to add honey, but how much is not stated. Thanks!

Editor's Note: 1 tablespoon Honey. It has been added to the recipe. Thanks for your help with this.

Reply Was this helpful? Yes

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