Tuesday, August 5, 2014

Peach Vinaigrette


A year ago I saw that Safeway sold a salad kit with a peach dressing. I didn't buy it because the salad didn't appeal to me and this year I don't see it anymore. But I remember looking at the ingredients for the dressing and saw so many chemicals in it. Yet the idea of peach salad dressing had been planted in me but I had to wait until peach season because I knew that using fresh fruit would be key.

Tips for making this recipe: Be sure to use a ripe peach that is full of sweet flavor, if you don't you won't need to add sugar/honey to this recipe. Keep the skin on for added color for the dressing. I used white balsamic vinegar from Trader Joe's to not change the color of the dressing, but you could use apple cider vinegar instead. For the oil you need a mild tasting one so olive oil wouldn't be a good choice. Try grape seed, sunflower seed, or canola oil. Be sure to store your oils in a dark cabinet and label your bottles with the date you bought them because oil does go bad. I use a label maker and stick it on the bottom where there's no oil so it will stick. Olive oil has a shelf life of about two years (or less if stored improperly being exposed to air, light and heat) then it will go rancid. I read that most Americans don't know the taste of rancid olive oil. Since I don't cook much with oils (I tend to use the spray cans) my bottles sit around for awhile, hence labeling is important to me.

I was so excited to make this vinaigrette and found it to be very flavorful! This is my second try making salad dressing from scratch, here's my first recipe.

Ingredients
1 ripe peach, pitted and chopped
2 TB white balsamic vinegar
TB oil 
TB water
1 ts Ideal sugar (optional)
¼ teaspoon salt (optional)

Directions
Combine the chopped peach, vinegar, oil, and water in a food processor and blend until completely smooth.
Taste and season with salt and sugar if needed. 

Nutritional Analysis
Makes 12 - 1 TB servings
26 cal, 2g fat, 1g sugar

Adapted from: detoxinista



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