Red Grape Vinaigrette

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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!



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)



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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