Healthy Cooking Thursday – Red Grape Vinaigrette

By Chef Lisa
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Fruit is a wonderful addition to salad dressings.  For one thing, you get a great flavor that matches well with the healthy superfood family of dark, bitter greens, including arugala and spinach.  For another, it is often unnecessary to add additional sweetener, required in most vinaigrette recipes to round out the flavor, if your fruit is beautifully ripe.  Plus, you’re adding some nutritive value to what is otherwise mostly fat.  Sneaking those fruits and veggies in at every turn is an good step towards attaining a healthy lifestyle.

Here by popular demand from our healthy weight loss program is our red grape vinaigrette recipe.  Some of our guests enjoy this atop fruit salad (imagine canteloupe or pineapple with it).  Our chef Jon likes it on salmon; it would work well as a finishing sauce or marinade for chicken or baked tofu, too.

Red Grape Vinaigretteyields about 12 servings

About 1 1/4 cups red grapes

3 tablespoons red wine vinegar

1/2 cup canola oil

1/8 tsp dry mustard

Salt and pepper to taste

1 teaspoons sugar or maple syrup, if necessary

Puree it all, except for sugar or maple syrup, in a blender.  Add sweetener if necessary to correct flavor.

What is your favorite fruit-based dressing or sauce?

” style=”width: 300px; height: 206px” />Fruit is a wonderful addition to salad dressings.  For one thing, you get a great flavor that matches well with the healthy superfood family of dark, bitter greens, including arugala and spinach.  For another, it is often unnecessary to add additional sweetener, required in most vinaigrette recipes to round out the flavor, if your fruit is beautifully ripe.  Plus, you’re adding some nutritive value to what is otherwise mostly fat.  Sneaking those fruits and veggies in at every turn is an good step towards attaining a healthy lifestyle.

Here by popular demand from our healthy weight loss program is our red grape vinaigrette recipe.  Some of our guests enjoy this atop fruit salad (imagine canteloupe or pineapple with it).  Our chef Jon likes it on salmon; it would work well as a finishing sauce or marinade for chicken or baked tofu, too.

Red Grape Vinaigretteyields about 12 servings

About 1 1/4 cups red grapes

3 tablespoons red wine vinegar

1/2 cup canola oil

1/8 tsp dry mustard

Salt and pepper to taste

1 teaspoons sugar or maple syrup, if necessary

Puree it all, except for sugar or maple syrup, in a blender.  Add sweetener if necessary to correct flavor.

What is your favorite fruit-based dressing or sauce?

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