Sriracha-Honey Salad Dressing

Ready for more of my rambling?  

We had a wicked wind storm this past week.  It picked up the grill and blew it across the yard.  The next morning it snowed.  I kind of love the changes in weather here.  

The Seafood and Wine Fest in Newport, OR is this weekend.  It always used to drive me nuts that people called it the SWinefest.  Last time I checked it was centered around Wine and Seafood.  Not pork.

A bit ago, I asked S if he'd like to get Men's Health Magazine, you know, to counteract the cooking magazines that I have in the house (in my defense, I also get Vanity Fair and National Geographic).  S mentioned that there were recipes in the Men's Health, and I was a little skeptical - what recipe from a Men's magazine could be all that good?  

I'm eating my words on that thought.  We've tried a couple of recipes out of the magazine, and have loved both of them.  The one we tried last night was FANTASTIC.  Recipe follows.  Men's Health Magazine 2 - Z 0.

So, the recipe is for a seared steak salad with a Sriracha-honey dressing.  I used a lettuce blend (the ones in the plastic clamshells), used sliced red onions, fried chow mein noodles (from a failed recipe), diced roma tomatoes and avocados. 

Fun tip: if you slice the red onions a bit beforehand, and put them in a bowl of cold water to soak, it lessens the "raw onion" bite. 

Sriracha-Honey Dressing
adapted from Men's Health Magazine
 

2 tsp. honey

1.5 tsp. Sriracha sauce (more if you like it spicy, but be sure to taste before adding more)

0.75 tbs. low sodium soy sauce

Juice of 1 lime (~1 tbs.)

0.25 c. canola oil 

Dash ground pepper

• Whisk together honey, Sriracha sauce, lime juice and soy sauce.  Slowly whisk in canola oil.  Refrigerate for a bit to allow flavors to meld.