Fruit and Vegetable Salad with Champagne Vinaigrette Recipe


I love this bright, refreshing salad in the winter when days are damp and cold, and I am craving garden tomatoes.  Look for Sweet Grape Tomatoes at your local supermarket.  They brighten up this perky salad and the taste is a good substitute during winter days.  This fruit and vegetable salad with champagne vinaigrette is also a great side dish.  The champagne vinaigrette leaves a wonderful tingle on the tongue.  The dressing give this combination of fruit and vegetables a new life and makes any winer meal feel a little like summer.

Fruit and vegetable salad with champagne vinaigrette recipe, comments and photo was shared with my by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.


Fruit and vegetable salad with Champagne vinaigrette


Fruit and Vegetable Salad with Champagne Vinaigrette Recipe:

Fruit and Vegetable Salad with Champagne Vinaigrette Recipe

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 3 to 4 servings


Champagne Vinaigrette (see recipe below)
1 cup fresh pineapple, cut into bite-size pieces
1 cup sweet grape tomatoes, cut into bite-size pieces 
1 cup English cucumber, peeled, seeded, and cut into bite-size pieces
1/4 of a small red onion, cut in half and then into thin slices
1 teaspoon red chili flakes*
1 tablespoon fresh marjoram leaves (leave smaller leaves whole), rough chop
Coarse salt and freshly-ground black pepper to taste

* If you can find a red jalapeño chile pepper, use in place of the chili flakes



Prepare Champagne Vinaigrette; set aside until ready to serve.

In a large bowl, combine the prepared pineapple, grape tomatoes, cucumber, onion, chili flakes, marjoram, salt, and pepper.

Drizzle a little of the prepared Champagne Vinaigrette over the salad and mix together.  Do not overdress the salad.  Taste and add more vinaigrette as needed just to coat the ingredients.


Champagne Vinaigrette Recipe:


1/4 cup hazelnut oil*
2 tablespoons Orange Muscat Champagne Vinegar
2 teaspoons Dijon mustard
Coarse salt and freshly-ground black pepper to taste

* You may also use walnut oil or extra virgin olive oil.



In a container with a tight fitting lid, combine the hazelnut oil, champagne vinegar, Dijon mustard, salt, and pepper; shake well to combined.

Store, covered, in the refrigerator.

Serve at room temperature.  Shake or stir just before serving.



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