Honey Mustard Dressing

from An Oregon Cottage

INGREDIENTS
1/4 cup honey
1/4 cup Dijon mustard
1 clove garlic, minced
2 Tbsp lemon juice
1/3 cup apple cider vinegar
3/4 cup olive oil
1/4 tsp salt (or to taste)

DIRECTIONS
Combine all the ingredients except the olive oil and salt in a blender (or food processor). Blend until mixed, about 30 seconds.
With the motor running, add the olive oil in a slow stream, blending until the dressing is smooth and creamy.
Taste and add salt if desired.

Keeps in fridge up to 2 weeks.

Waldorf Salad style Penne

from http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipes/on-hand-ingredients-recipes/Waldorf-Salad-Style-Penne

INGREDIENTS:
1 pound whole wheat penne pasta
3/4 cup mayonnaise (I use lite)
1/4 cup sour cream (I use low-fat or plain yogurt)
3 tablespoons fresh lemon juice
1-1/2 teaspoons ground cumin (I omit, don't like cumin)
3 ribs celery, chopped
8 slices bacon, cooked and crumbled
4 nectarines, 3 coarsely chopped and 1 sliced
1 bunch chives, cut into 1/2-inch lengths
3/4 cup coarsely chopped salted, roasted pecans

DIRECTIONS
In a large pot of boiling, salted water, cook the pasta until al dente. Drain and rinse with cold water.

Meanwhile, in a large bowl, whisk together the mayonnaise, sour cream, lemon juice, cumin and 1/4 cup water. Add the pasta nd toss to coat; let sit for 10 minutes. Stir in the celery, bacon, chopped nectarines, half of the chives and half of the pecans.

To serve, top the pasta with the remaining chives, pecans and the sliced nectarine.