This is my beloved grandmother Jean's original recipe which I have made a few adjustments to. Bless her cottonsocks, she was a wonderful cook and a proper Southern hostess with the mostest!  I love how this recipe reminds me of her as well as cozy North Carolina summers... and being Very Well taken care of! 

I personally swap out the honey and use agave syrup because I believe in minimizing human interference with the bee kingdom.  I love honey and it tastes amazing in this recipe so if you are a honeybunny, definitely use it and enjoy!  If however, you wish keep it super-vegany, just replace the honey with agave or other sweetener and you are good to go!  It still tastes delightfully savory, sweet and tangy on a wide variety of fruit and vegetable dishes.

Nana Jean's Celery-Honey-Agave Dressing

1/6 cup Honey or Agave Syrup

1/4 cup Vegan Cane Sugar

1/2 cup Vegetable Oil

1/8 cup Vinegar (any light color vinegar like white wine or apple cider)

1/2 tbsp grated Onion (sweet, red, or shallot are best)

1 tbsp fresh Lemon Juice

1/8 tsp fresh Lemon Zest (optional)

1/2 tsp Dry Mustard

1/2 tsp Paprika

1/2 tsp Celery Salt

1/8 tsp Sea Salt

1/8 tsp Cracked Black Pepper

Combine all ingredients in blender, except celery salt, onion and oil.  Blend, slowly adding oil.  Stir in celery salt and onion last. You can also use a whisk and a bowl to keep it simple.  Pour over a variety of fresh or cooked fruits or vegetables and enjoy!  This recipe makes quite a lot, so is excellent for picnics. 

A few of my favorite serving ideas:

*Use dressing for all varieties of mixed green salads, it's nice with herb and spinach salads, especially with dill and sliced celery.

*I love to jazz up my Cool & Crunchy Cleansing Salad recipe by using this dressing instead of the lemon and orange juices (see recipe post for full details.)  It takes this salad from minimalist to pop-of-pizazz in seconds!   

*Pour dressing over fresh steamed mixed vegetables like broccoli, cauliflower, carrots, green beans, corn.

*Lovely on many varieties of fruit salads, particularly melon and citrus based dishes.

*Excellent drizzled over oven-roasted mixed root vegetables like potato, parsnip, carrot, yam and sweet potatoes.

*Swap out your usual dressing for this one to give new life to a basic potato salad recipe!

*Use as a marinade for BBQ and Kabob items.  Be creative and have fun with it!

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