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Author Notes: First off, I cannot lay claim to this viniagrette. It is the recipe from the Culinary District, a shop here in Hot Springs that is an offshoot of Surfas in Culver City, CA, and a favorite lunch spot since it's two blocks from my office. They use this viniagrette on all their salads, and give away the recipe freely, as you will then buy the $30 worth of ingredients it takes to make it. I cannot imagine anything on which it would NOT be good, but it's especially enticing on a salad of chunked apples and grapes and diced chicken. I make it in copious quantities and keep it on hand all the time; I think my next move will be to marinate pork in it! Meanwhile, you can snazz up this salad most any way you want; I used what I had in the fridge, and it worked well enough I'm not inclined to fool with it. —Kayb
- 1/2 cup white balsamic vinegar
- 1 cup orange juice (Note: this viniagrette is quite sweet; if you want it more tart, add some lemon juice)
- 1 1/2 cups canola oil
- 2 tablespoons honey
- 1/4 cup Dijon mustard
- 1/2 teaspoon tangerine oil
- 1/2 teaspoon vanilla bean paste
- 1/4 teaspoon each sea salt and freshly cracked pepper
- Mix all ingredients except for canola.
- Whisk in canola a little at a time.
- Keep dressing refrigerated, and shake before using.
- 1 tart green apple (I use Granny Smith), quartered, cored, cut in chunks
- 1 red apple (I use Honey Crisp or Fuji), quartered, cored, cut in chunks
- 1/2 cup white grapes, halved
- 1/2 cup red or black grapes, halved
- 2 boneless, skinless chicken breasts, cooked, or 1 1/2 cups diced or shredded chicken from a roasted chicken
- 1/2 cup toasted walnut pieces
- 1/2 cup craisins
- 1/2 cup diced sweet onion, optional
- leaf lettuce
- Toss apple chunks with dressing, making sure they are well coated to avoid them turning brown.
- Toss apple chunks and remaining salad ingredients, except for lettuce leaves, adding a bit more dressing.
- Arrange lettuce leaves on a plate, and top with a spoon or two of salad. Serve with additional dressing on the side.
Tags: serves a crowd
- This recipe was entered in the contest for Your Best Salad with Apples
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