Honey Pecan Salad Dressing | Midwest Living

Honey Pecan Salad Dressing

Honey Pecan Salad Dressing

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  • Makes: 16 servings
  • Yield: 2 cups
  • Prep 15 mins
  • Chill up to 1 week

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  • 1 cup coarsely chopped pecans
  • 2/3 cup salad oil
  • 2/3 cup honey
  • 1/3 cup white wine vinegar or cider vinegar
  • 1 tablespoon snipped fresh dill or 1 teaspoon dried dillweed
  • 1 1/2 teaspoons lemon juice
  • 1 1/2 teaspoons minced garlic (5 cloves)
  • 1/2 teaspoon salt


  1. In a food processor or blender container, combine pecans, oil, honey, vinegar, dill, lemon juice, garlic, and salt. Cover and process or blend until mixture is combined. Serve immediately or cover and store in refrigerator for up to 1 week. Stir before serving. If salad dressing is too thick or thickens upon standing, stir in additional vinegar. Makes 2 cups (16, 2-tablespoon) servings.


  • We use this salad dressing on baby spinach leaves with sliced pears, fresh strawberries, red onion, Stilton cheese and toasted pecans.

Nutrition Facts

(Honey Pecan Salad Dressing)

Servings Per Recipe 16, fiber (g) 1, sat. fat (g) 2, Fat, total (g) 14, iron (mg) 0, vit. C (mg) 1, carb. (g) 13, cal. (kcal) 171, calcium (mg) 10, pro. (g) 1, sodium (mg) 74

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