Minnie / May 20, 2013

Peach Mango Vinaigrette

I prefer making my own salad dressings over buying them in the store. You control the sodium content, the fat, and all the extra additives that are in store bought salad dressings.

Here are 3 salad dressings I had in my fridge at one point.

Yogurt dressing, if you have to do store bought, this is the best option (find it in the produce aisle)

the spray dressing, still full of preservatives

One is a yogurt dressing, one is a spray honey mustard, and the last is a light honey mustard (one of my all time favorites). Well my all time favorite dressing had quite an interesting list of ingredients. One including “Titanium dioxide”. Wow do I really want to put that in my body? It sounds terrible. After doing a little research they put this in sunscreen and makeup! Yeah I’d rather not have it in my food.

This salad dressing I made is on the thicker side because I used frozen fruits and not as much vinegar. If you like a thin vinaigrette, don’t put as much fruit or bump up the vinegar a little bit. I just didn’t want an overpowering vinegar dressing.

For this recipe you will need:

1 cup of frozen peaches
1 cup of frozen mango
1/4 cup of extra virgin olive oil
1/2 cup of apple cider vinegar
1 Tablespoon of lime juice
1 teaspoon of sweet chili sauce (pick a brand without added preservatives)
2 packets of stevia in the raw
salt and pepper to taste

Makes 20 servings

Mix everything together in a blender.

Because it’s frozen it will almost be like a savory fluff. I didn’t thaw my fruit ahead of time so I just put it in a microwave safe mug and heated for 1 minute. This made the vinaigrette liquid over a solid fluff form.