Honey Salads

Harvest Cider Salad

3 c. apple cider, divided

1/4 c. Cox Honeyland's Apple Pecan Honey

2 envelopes unflavored gelatin

1 6 oz. can frozen lemonade concentrate, thawed

2 large red apples, cored and diced

1/4 c. celery, chopped

1/4 c. pecans or walnuts, chopped

Blend honey and 2 cups of cider in a large bowl. Combine remaining cider with gelatin in a small saucepan. Let stand for 5 minutes. Cook and stir gelatin mixture over very low heat until gelatin is dissolved. Remove from heat and add to the honey-cider mixture. Pour lemonade concentrate over diced apples in another bowl. Stir to coat all sides to prevent apple darkening. Remove apples with a slotted spoon and set aside. Stir lemonade into the honey-cider mixture. Refrigerate mixture until it begins to thicken. Stir in apples, celery, nuts, and any other hard fruit or vegetable. Pour into 1 ½ quart mold and refrigerate until firm.

Pomegranate Vinaigrette

1/4 c. Cox Honeyland's Pomegranate Honey

2 Tbsp. red wine vinegar

1 heaping Tbsp. Dijon mustard

3/4 c. extra-virgin olive oil

Black pepper


Combine all ingredients and store in the refrigerator.

Poppy Seed Salad Dressing 

3/4 c. mayonnaise

1/3 c. Cox Honeyland's Honey

2 Tbsp. poppy seeds

1 Tbsp. Dijon mustard, preferably dry but can also use moist

Combine all ingredients and blend well. Yield: 1 1/3 Cup.

Also very good with Cox Honeyland's Raspberry and Lemon Honey.

Waldorf Salad

5 red apples, chopped and unpeeled 

1 c. pineapple tidbits

1 c. chopped celery 

1 c. raisins

½ c. nuts, chopped 

½ c. miniature marshmallows

½ c. mayonnaise 

½ c. Cox Honeyland's Pomegranate Honey

Combine apples, pineapple tidbits, celery, raisins, nuts, and marshmallows and set aside. Combine honey and mayonnaise and pour over the other ingredients. Let chill in the refrigerator.

Wilted Spinach Pomegranate Salad

¼ c. Cox Honeyland's Pomegranate Honey 

½ c. balsamic vinegar

1 c. olive oil 

1 c. toasted nuts

½ c. pomegranate seeds 

Fresh spinach 

Parmesan cheese or mozzarella cheese 


Combine honey and vinegar in a saucepan and bring to a boil for 1 minute. Put spinach on a plate. Top with nuts, pomegranate seeds, and cheeses and drizzle honey-vinegar dressing on top.