Strawberry Champagne Vinaigrette Recipes
EASY STRAWBERRY VINAIGRETTE
This strawberry vinaigrette changed the way I eat salads. It's easy, delicious, and low-calorie. I like it with a spinach, almond, and feta salad.
Provided by Courtney
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 9
Number Of Ingredients 6
Steps:
- Blend strawberries, honey, apple cider vinegar, olive oil, salt, and black pepper together in a blender until smooth.
Nutrition Facts : Calories 50.3 calories, Carbohydrate 6.2 g, Fat 3 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 0.4 g, Sodium 65.5 mg, Sugar 5 g
ZUPAS STRAWBERRY VINAIGRETTE
This recipe is from a restaurant in the area called Zupas that I just learned about today. They shared two of their recipes with the public and this was the salad dressing that went with the Zupas Summer Chicken Salad (also posted).
Provided by Sabia
Categories Salad Dressings
Time 5m
Yield 2 1/2 cups, 20 serving(s)
Number Of Ingredients 5
Steps:
- In a medium sized container mix the strawberries, salt, sugar, and vinegar. Blend well in a blender.
- While blending slowly add in all of the oil, blending until smooth.
STRAWBERRY CHICKEN SALAD WITH CHAMPAGNE VINAIGRETTE RECIPE
Steps:
- Gather the ingredients.
- Prepare the champagne dressing first by combining extra-virgin olive oil, champagne vinegar, whole-grain Dijon mustard, lemon juice, honey, salt, pepper, and garlic powder in a Mason jar with lid.
- Secure the lid tightly and shake well until all ingredients are well-combined. Refrigerate while you prepare your salad.
- If starting with uncooked chicken breast, prepare chicken by lightly brushing 3 chicken breasts with olive oil and sprinkling with salt and pepper.
- Place in a foil or parchment paper-lined pan and bake on 350 F for 25 minutes until internal temperature of chicken reaches 165 F.
- Slice chicken into pieces. Rather than baking, the chicken breast may alternatively be grilled , but substituting boneless chicken breast.
- Combine chicken, quartered strawberries, walnuts, red onion, and feta cheese in a large bowl. Toss liberally. Top onto bed of mixed greens.
- Serve alongside champagne dressing-be sure to shake or whisk dressing well before serving, as ingredients will settle.
Nutrition Facts : Calories 288 kcal, Carbohydrate 13 g, Cholesterol 47 mg, Fiber 2 g, Protein 12 g, SaturatedFat 6 g, Sodium 477 mg, Sugar 10 g, Fat 21 g, ServingSize Serves 8 people, UnsaturatedFat 0 g
SPINACH SALAD WITH STRAWBERRY CHAMPAGNE VINAIGRETTE
Categories Fruit Leafy Green Side Low Carb Low Fat Quick & Easy Low Cal Vinegar Goat Cheese Strawberry Apple Spinach Sparkling Wine Spring Summer Healthy Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Make marinated apples:
- In small bowl, combine apple slices and apple cider vinaigrette. Cover and marinate in refrigerator for at least 2 and up to 6 hours.
- Make strawberry Champagne vinaigrette:
- In blender, purée all ingredients until smooth.
- To serve:
- In medium bowl, toss together spinach and strawberry Champagne vinaigrette. Mound 1 cup dressed spinach on each plate. With fork or slotted spoon, lift apples from marinade and scatter 1/4 cup over each salad. Top each salad with 1 tablespoon cheese, 1 tablespoon dried cranberries, and 1 teaspoon walnuts.
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- In a small jar with a tight-fitting lid, combine the vinegar, strawberry jam, and oil. Cover and shake until all of the ingredients are well combined. Place in the refrigerator until ready to serve.
- Tear the spinach leaves into bite-sized pieces. Place in a large salad bowl and add the strawberries. Shake the dressing, pour over the salad, and toss to coat. Sprinkle with almonds.
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Estimated Reading Time 4 mins
- Make the dressing by combining olive oil, vinegar, mustard, lemon juice, honey, salt, pepper, and garlic powder in a mason jar with lid or cruet. Secure lid and shake well until combine. Store in fridge until you serve the salad.
- Slice chicken breasts in half horizontally. Brush with olive oil and season generously with salt and pepper.
- Heat a grill to high heat. Place chicken on grill, turning occasionally, until no longer pink in the center, 5 to 10 minutes, depending on thickness.
- To glaze pecans, toast them in a dry fry pan on medium with salt. Stir often so they don't burn. After 4 or 5 minutes (when fragrant), add butter or ghee, sprinkle Swerve brown, and water. Keep on medium heat 3 or 4 minutes until pecans are well coated with the thickened Swerve/water/butter mixture. Take off stove and spread on parchment until pecans are cool.
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- In a food processor, puree dressing ingredients from strawberries through honey. Season with salt and pepper, to taste.
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- To a blender pitcher add vinegar, mustard, honey, and shallot; blend until smooth, scraping down sides with rubber spatula as necessary.
- With blender running, add olive oil in a steady stream; blend until just emulsified. Season to taste with salt and pepper, blending to combine. Transfer to serving pitcher and refrigerate until ready to serve.
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- Combine 1 pint of strawberries, 1 bottle of orange muscat champagne vinaigrette, a dash of salt and 1/4 cup of extra virgin olive oil in blender. Blend until liquified. You can add more olive oil depending on how much of a vinegar taste you prefer with your salad dressing.
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- Place the almonds in a nonstick skillet over medium heat. Stir in the sugar and cook, stirring often, until the sugar melts and is caramely, coating all of the almonds - about 6 to 8 minutes. Don’t take your eyes off of this as they can burn quickly! Transfer the almonds to a piece of parchment paper to let them cool. Break them into pieces if they are clumped.
- Toss the arugula with a pinch of salt and pepper in a large bowl. Add in the strawberries, avocado, goat cheese, pistachios and sugared almonds. Drizzle on the dressing and toss well. Serve immediately!
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