Looking for a heart healthy homemade dressing rich in antioxidants and flavor? Try adding this Vinaigrette to your favorite salad, grilled veggies, or to compliment any lean meat!

Ingredients:

1 cup seedless red grapes

¼ cup            chopped red onions

¼ cup            sliced chives or scallions

¼ cup            Balsamic vinegar

salt and pepper to taste

½  cup           Extra Virgin olive oil

(wine vinegar, if needed)

 

Method:

Place first four ingredients in food processor or blender and purée. Season to taste with salt and pepper. If too sweet, add a splash of regular wine vinegar. Slowly add olive oil while processing the dressing. The vinaigrette keeps for 2 weeks in the refrigerator.

 

Service for 4:

Peel and slice a tart apple or a pear and sauté the slices in an oiled pan until lightly browned. Toast ½ cup walnut halves in a toaster oven or dry pan until they are aromatic. Take care not to burn them by tossing the nuts frequently.

Right before service, place ½ cup of dressing in a salad bowl, add 4 to 6 cups mixed greens and toss. Divide the greens into 4 portions and place them in the center of a salad plate. Decorate each plate with a few slices of sautéed apple or pear, sprinkle the greens with the toasted walnuts, and, if you like, crumbled blue or goat cheese. Season with freshly ground pepper.

 

Recipe by:  Susanne Metz

Healthy Fit Member & Graduate of the Culinary Institute of America

 

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