This vinaigrette has become a favorite in my house, and for good reason: It’s delish! I really like trying to work with vinegars that are off the beaten path a bit. So often, I see recipes in magazines and online that use either apple cider vinegar, balsamic vinegar, or rice wine vinegar, and while they certainly have their place, there’s a lot out there to experiment with beyond that limited scope. I find that Whole Foods has the kinds of champagne vinegar and sherry vinegar I like, so when I saw them on sale a few weeks ago, I was sure to stock up! However, if you don’t have a local Whole Foods or don’t want to fight the crowds, you can always find it on Amazon.
This dressing is really versatile, so don’t feel shy about trying it with other combinations of veggies. I really liked the colorful combination of the following, but I’ve never met a salad I didn’t love with this dressing on it!
1/3 c champagne vinegar
2 tbs shallots
1/3 c fresh raspberries
1 tsp minced garlic
1/4 c toasted hazelnuts
2/3 c avocado oil
1/2 tsp (or to taste) sea salt
cracked black pepper
1/4 c sliced strawberries
1/4 c sliced red onion
1/4 c sliced carrots
1/4 c chopped yellow bell pepper
1/4 c chopped golden beets
2 stalks celery, sliced
1 mini cucumber, sliced
1 red raddish, cut into matchsticks
3 c finely sliced kale (I used green and red)
1 c shredded romaine lettuce
1 c bagged cole slaw mix (not including any cole slaw dressing)
1 c protein of choice (I use rotisserie chicken breast, but salmon or sliced steak would be excellent also)
chopped nuts for some crunch! (I used honey roasted cashews this time, but I also like chopped hazelnuts)
- Put the vinaigrette ingredients into a blender or a nutrabullet. Allow to sit for at least 15 minutes before serving for flavors to marry.
- Combine salad ingredients in a large bowl and toss to evenly combine. Dress liberally and toss to coat.
- Serves 2. Add nuts at serving time.