Lemon Champagne Vinaigrette

I’m eating a lot of salads these days … a lot.  But here’s the thing, I will not let these salads be plain and boring.  I am a foodie after all, I can’t let cutting calories destroy that.

And I absolutely REFUSE to buy low-fat, chemical- and sugar-laden bottled salad dressings.  I find them simply gross.

So, with that in mind, I have been experimenting with simple vinaigrettes — various combinations of olive oil, vinegars, citrus juices and seasonings.  And, after a trip to Whole Foods Market last weekend, I found the perfect inspiration for an amazing vinaigrette:

Yes, that label says Citrus Champagne Vinegar.  You read it right.  I tell you, it is amazing stuff.   It smells like lemon champagne, it has a slight, natural sweetness to it and it makes for an amazing vinaigrette.  The fact that it has no sugar and no fake anything in it makes it perfect for me as I watch what I eat.  It does not come cheap at about $10 a bottle, but since a salad is on my menu each and every day, I’ve got to make it interesting … this is key to my survival.

The vinaigrette dressing is simple.  Combine 1 part Citrus Champagne Vinegar, 1 part extra virgin olive oil and one part lemon juice.  Mix in some salt and pepper and you have the perfect dressing for any salad, especially my lunch salad that consists of spinach, arugula and baked shrimp.  It brings a brightness to the middle of the day.  Try it, I promise you’ll feel the same way.

Here is the recipe.

Lemon Champagne Vinaigrette
*Makes enough for two side salads or one large meal salad.
1 T Citrus Champagne Vinegar (You can also use White Wine Vinegar;  it will just taste slightly different)
1 T Lemon Juice (For weekdays I use the frozen stuff in the bottle, you can find it near the frozen juices in the grocery store, since juicing lemons is usually not on the agenda for a weeknight)
1 T Extra Virgin Olive Oil
1/4 tsp. kosher salt
1/8 tsp fresh ground pepper (or less depending on taste)

Mix all ingredients in something that you can shake.  Put the lid on, shake it up and pour on your salad.  Enjoy!

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Lemon Champagne Vinaigrette

Yield: *Makes enough for two side salads or one large meal salad.

Ingredients:

1 T Citrus Champagne Vinegar (You can also use White Wine Vinegar; it will just taste slightly different)
1 T Lemon Juice (For weekdays I use the frozen stuff in the bottle, you can find it near the frozen juices in the grocery store, since juicing lemons is usually not on the agenda for a weeknight)
1 T Extra Virgin Olive Oil
1/4 tsp. kosher salt
1/8 tsp fresh ground pepper (or less depending on taste)

Directions:

Mix all ingredients in something that you can shake. Put the lid on, shake it up and pour on your salad.

Julia Montgomery Stewart

Nicknamed “Julia Child” at a young age, our own Julia is most at home in the kitchen. Lately, she has combined her culinary talents with a new hobby—fitness and healthy living. As a result, her recipes reflect an intriguing balance between eating well without sacrificing flavor. Outside the home, Julia is a consummate event planner, and spent the first ten years of her career as a publicist before expanding her portfolio of talents with the launch of Live Pretty in 2010. Balancing the busy demands of career and family, Julia lives with her husband and daughter in Orlando, Florida. In addition to her work in marketing, she serves a number of community organizations and initiatives in Central Florida.

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2 Responses to “Lemon Champagne Vinaigrette”

  1. facebook — February 17, 2011 @ 10:09 am (#
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    )

    i love it

    [Reply]

  2. kathy — May 8, 2012 @ 1:58 pm (#
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    )

    wanted to say that this is delious as a marinade for chicken – comes out very moist and flavorful!

    [Reply]

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