Friday, May 2, 2014

3 Fresh Spring Vinaigrettes

This season's best-dressed salads start with a trio of versatile vinaigrettes that serve double duty.

You will enjoy  these vinaigrettes  . I  cut  this  recipe  from  my local newspaper   about  6 or 7 years  ago  shared it  with family and  friends  and  it  never  got old , actually  I make them year round . Depending on the size of your family  you can adjust the  amount  of ingredients  .
Ginger-Basil Vinaigrette:

Use this as a sauce for fish or shrimp, crisp lettuces, avocado, or rice.
Process ½ cup loosely packed fresh basil leaves, chopped; 2 Tbsp. fresh lemon juice; 2 tsp. minced fresh ginger; 1 garlic clove, minced; 1 tsp. honey; and ½ tsp. kosher salt in a food processor until smooth. With processor running, pour 2/3 cup grapeseed oil through food chute in a slow, steady stream, processing until smooth.
Makes about ¾ cup

Red Pepper Jelly Vinaigrette

Pair this sweet, piquant vinaigrette with fresh greens and tangy goat cheese. It also works as a marinade for chicken or pork.
Whisk together 6 Tbsp. red wine vinegar; 1/3 cup olive oil; 3 Tbsp. red pepper jelly; 1 shallot, minced (about 2 Tbsp.); 1 Tbsp. coarse-grained mustard; ¼ tsp. kosher salt; and ¼ tsp. black pepper in a small bowl.
Makes about 1 cup

Peach-Poppy Seed Vinaigrette

Pair with any lettuce, or drizzle over grilled pork.
Process ¾ cup frozen sliced peaches or mango, thawed; 3 Tbsp. peach preserves; 2 Tbsp. plus 2 tsp. apple cider vinegar; ½ tsp. Dijon mustard; and ½ tsp. kosher salt in a food processor until smooth. With processor running, pour ½ cup canola oil through food chute in a slow stream. Process until smooth; stir in 1½ tsp. poppy seeds.
Makes 1¼ cups


  1. Hi Nee!
    Guess what? May is National Salad Month AND National Vinegar Month too. So, it looks like you are right on target sharing these "Springy" Vinaigrettes!

    I'm really liking that Red Pepper Jelly Vinaigrette! I've been on such a red pepper jelly kick these days and I can just imagine some drizzled on goat cheese! Thanks so much for sharing, Nee...Happy Friday!

    1. Hi Louise !
      I did't know May was National Salad and Vinegar month ;-D . Now if the weather cooperate , I am so far behind I just sit down on my rump and said things can catch up with me when they come around again , I am so bad and haveing fun .

      I like the Red Pepper Jelly Vinagrette the best . Thanks for stopping by and Happy Friday to yu my friend.

  2. Freshly made dressings cannot be beat! These sound amazing! Thank you so much for sharing.

    1. Hi Nellie , it takes no time at all to make them ... Thank you for stopping by ")

  3. Dear Nee,
    Fabulous post on these dressings. With salad month upon us, you are ahead of the game. Eash one of them would be delicious on salads and even as marinades. I want to try all three, but the red pepper jelly one must be very tasty with chicken. Your photo is perfect as well. Thank you for sharing always have such a great recipe or two. Blessings on a great weekend...
    Dottie :)

    1. Hi Dottie , I was amazed at how tasty they was and was so fast and easy with a zippy taste . Any type os green salad and yes I use them as marinades on meats. I sometime add some green onions to the mix . I just scan , lighten or darker them sometime I get ucky , photography is not something I can do , I just take snapshots and hope they turn out well . But my blog makes me happy and I love to cook . Thank you for stopping by and a great weekend to you Dottie my friend Blessing .... Nee :)

  4. All them look so good! I don't know which one would be my favorite.

  5. Hi Medeja , why not try all three ;-D thanks for stopping by :)


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