Honey Cane Vinaigrette

I can almost chart and predict the days my body will hate me at this point. Day 1: wake up in pain; move slowly. Day 2: everything is swollen; can’t wear my rings; the heating pad is my best friend. Day 3: Mr Migraine joins the party. That’s where I’m at today.

So today I’m keeping everything simple, even dinner. There is leftover rotisserie chicken in the fridge. I’ve also got hard boiled eggs, shredded cheese, romaine lettuce, sliced cucumbers and chopped tomatoes. Seems like all the necessary ingredients for a dinner salad.

For the finishing touch, I made Honey Cane Vinaigrette in the shake Kenzie bought us for Christmas. It’s somehow tangy, sweet and spicy at the same time. Give it a try.

Honey Cane Vinaigrette


  • 1/4 cup honey
  • 1/4 cup cane vinegar
  • 1/4 cup olive oil
  • 1 tsp creole seasoning
  • 1 tsp brown mustard
  • 1 tsp minced garlic


Place all the ingredients into a jar. Shake until combined. Use as a dressing for salads or as a marinade.

Well, that’s all for now. I’m off to take a nap. Have a great day.



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