One of my favorite resources for cooking heart healthy meals is Dick Logue’s 1,001 Heart Healthy Recipes. I was browsing the Amazon product page for this book the other day, and I noticed in the book description, they’d listed a recipe for a honey mustard cranberry dressing (vinaigrette).
This sparked an idea in my own mind to create a vinaigrette using ingredients I had on hand (cranberry wasn’t one of them), and I’m fresh out of dijon. I did find a can of peaches, though, and I thought it might make a yummy, sweet addition to the vinaigrette dressing line up. Turns out, I was right.
Here’s what I came up with, and here’s exactly what I did to make it. I may never buy pre-made salad dressing at the grocery again. This is just too delicious to ever want to try any other type of dressing – except, perhaps, one using another fruit or some other spices (thyme is one of my very favorite spices, but I was all out of it today, so I couldn’t use it in this dressing – maybe next time).
- 3/4 cup peach juice (I took the juice from a can of “no sugar added” peach slices)
- ¼ cup apple cider vinegar
- ½ cup olive oil
- 2 tsps oregano
- 2 tsps parsley
- 1 tsp coriander
- 1 tsp honey (preferably local)
- Combine all the ingredients in a sealable container.
- Shake until thoroughly combined (about 30-60 seconds).
- Serve immediately over a crisp lettuce salad.
- Refrigerate any leftovers.
If you try this out for yourself, I’d love to know what you think of it. And I’d be interested in hearing what variations you come up with too…if sweet peach vinaigrette isn’t your style. That’s one of the things I love most about cooking – the variety you can add and the personalization you can do with every recipe. All you have to do is let something spark inspiration within you, and let your culinary creativity run wild!