{tasty tuesday} fresh spring vinaigrettes

  I don't know about you, but I have my "go to" salad dressings and often want a nice change! I came across this article in SouthernLiving and wanted to share. Not only can these recipes be used as dressings, but also as marinades. A win win in my book! Check out SL free gift tag download here.

 

Ginger-Basil Vinaigrette
Use this as a sauce for fish or shrimp, crisp lettuces, avocado, or rice.
Process ½ cup loosely packed fresh basil leaves, chopped; 2 Tbsp. fresh lemon juice; 2 tsp. minced fresh ginger; 1 garlic clove, minced; 1 tsp. honey; and ½ tsp. kosher salt in a food processor until smooth. With processor running, pour 2/3 cup grapeseed oil through food chute in a slow, steady stream, processing until smooth. Makes about ¾ cup

 

Red Pepper Jelly Vinaigrette
Pair this sweet, piquant vinaigrette with fresh greens and tangy goat cheese. It also works as a marinade for chicken or pork.
Whisk together 6 Tbsp. red wine vinegar; 1/3 cup olive oil; 3 Tbsp. red pepper jelly; 1 shallot, minced (about 2 Tbsp.); 1 Tbsp. coarse-grained mustard; ¼ tsp. kosher salt; and ¼ tsp. black pepper in a small bowl. Makes about 1 cup

Peach-Poppy Seed Vinaigrette

Pair with any lettuce, or drizzle over grilled pork.
Process ¾ cup frozen sliced peaches or mango, thawed; 3 Tbsp. peach preserves; 2 Tbsp. plus 2 tsp. apple cider vinegar; ½ tsp. Dijon mustard; and ½ tsp. kosher salt in a food processor until smooth. With processor running, pour ½ cup canola oil through food chute in a slow stream. Process until smooth; stir in 1½ tsp. poppy seeds. Makes 1¼ cups