It’s mid spring in Southern Oregon and my little garden is producing lettuce like crazy. A few weeks ago I planted a bunch of different varieties of lettuce, spinach and chard and with the cool wet weather we have had lately, they really have taken off. With the abundance of lettuce available, it’s time for me to start preparing fresh and healthy spring salads for my family.
I have to tell you that it’s rare that I purchase store bought salad dressings anymore. I prefer to make homemade vinaigrettes and dressings as opposed to using store bought ones. In my opinion, homemade dressings are easy to make and taste incredibly fresh and delicious. Trust me, once you get the hang of how to make your own salad dressings and vinaigrettes, I seriously doubt that you will ever go back to using the store bought stuff ever again…
My little garden. I planted several types of lettuce. There’s broccoli and snow peas in the back…
If you never heard of or even seen Champagne Mangoes before, listen up… Champagne Mangoes are an exotic fruit that are a gorgeous shade of golden yellow when perfectly ripe and are smaller in comparison to the other green and red colored mangoes you see in the store. Champagne Mangoes are sweet, juicy and delicious. Whenever I am fortunate to find them at my local grocery store, I hoard them like nobody’s business. They are hands down one of my favorite type of fruit.
The original Champagne Mango Vinaigrette recipe that I found came from here. The original recipe was created by Chef Wayne Elias of Mark’s Restaurant in West Hollywood, California for Ciruli Brothers’ champagnemangoes.com. Chef Wayne Elias’ Champagne Mango Vinaigrette is a brilliant combination of fresh champagne mangoes, champagne vinegar, pepper and a hint of sage. I slightly adapted Chef Wayne Elias’ recipe with the addition of 1 Tbs fresh orange juice. Champagne Mango Vinaigrette is wonderful drizzled over fresh picked lettuce or grilled fish. The best way to describe Champagne Mango Vinaigrette is like having liquid sunshine on your salad. Enjoy! Tessa
- 1 Champagne mango peeled, seeded and diced
- 2 Tbs champagne vinegar
- 1 Tbs orange juice
- 1/4 tsp black pepper
- 1/8 tsp ground sage
- salt to taste
Add all ingredients to a blender and puree. Taste and correct your seasonings. Makes about 4 servings.