Champagne Mango Vinaigrette
You’ll never go back to those (expensive and nutritionally inferior) store bought bottles of dressing after you try this recipe!
It's light, flavor packed, and what's best? When making your own salad dressing at home, you have control over what goes in there. Low sodium? Low sugar? Low calorie? Leftover herbs, shallots, garlic laying around? Simply adjust to your preferences!
There are a few secrets to this being so scrumptious:
A light, flavorful vinegar (I found a yummy mango one but have also used champagne and citrus)
Mustard which acts as an emulsifier so the oil and vinegar will stick together.
The ratio. The perfect (to me) dressing has a 1:3 ratio (1 part vinegar to 3 parts oil. But you can scale this however you’d like!
*Note: This makes about a cup of dressing, enough for a large group or to use throughout the week. Scale down if you only need enough for one person/one meal.
1/3c vinegar of choice (champagne, citrus, or mango are my go-to’s)
1 tsp sugar or honey (omit if your vinegar has sugar already added)
1/4 tsp salt
1 Tbsp Dijon mustard
Place all ingredients in a medium mason jar, close the lid and shake until combined.
You can also use a whisk or immersion blender.
Before using the vinaigrette, be sure to give it a taste. This is your moment to change the ratio of vinegar and oil, or make any other last-minute adjustments. Dip a veg in to test it out, as just using ‘the finger dip method’ may give you a skewed idea of the flavor.
Refrigerate leftovers and use throughout the week.