The very simplest of green leaf salads can be totally transformed by a knock-your-socks-off salad dressing, and I’ve been making the most of all sorts of lovely fresh fruit we’ve had around over the last few weeks to experiment with these brightly-coloured vinaigrettes.
These fruity dressings keep well in the fridge, and are such a lovely gift to take along to a BBQ or summer lunch party – made in under 5 minutes, poured into a sterilised bottle and tied with a pretty label round the neck, they are always really well received.
Today’s post has not one but five recipes in it, so you can print off whichever one you like the look of. They all start with a basic vinaigrette recipe, with fruity combinations thrown in so why not go crazy and invent your own using whatever you have growing in the garden?
- 4 tbsp sunflower/vegetable oil
- 2 tbsp extra virgin olive oil
- 1 tbsp vinegar - either cider or white wine (check it is vegan)
- generous pinch salt
- 1/2 tsp mustard
- half a mango
- fresh red chilli (half of a large chilli or a whole small chilli - adjust to your taste)
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De-stone and peel the mango, and chop the flesh into rough chunks, (just half the mango).
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De-seed and roughly chop the chilli.
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Place all the dressing ingredients into a mini chopper, blender or food processor and blitz to a smooth, creamy dressing. Use immediately or keep in a bottle in he fridge for up to a week.
- 4 tbsp sunflower/vegetable oil
- 2 tbsp extra virgin olive oil
- 1 tbsp vinegar - either cider or white wine (check it is vegan)
- generous pinch salt
- 1/2 tsp mustard - wholegrain or dijon (check it is vegan)
- 3 tbsp cloudy apple juice
- 3 stalks fresh thyme
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Strip the leaves from the stalks of the thyme and discard the stalks.
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Place all the dressing ingredients into a mini chopper, blender or food processor and blitz to a smooth, creamy dressing. Use immediately or keep in a bottle in he fridge for up to a week.
- 4 tbsp sunflower/vegetable oil
- 2 tbsp extra virgin olive oil
- 1 tbsp vinegar - either cider or white wine (check it is vegan)
- 1 tsp balsamic vinegar
- generous pinch salt
- 1/2 tsp mustard - wholegrain or dijon (check it is vegan)
- 6 strawberries (hulled)
- 4 tbsp sunflower/vegetable oil
- 2 tbsp extra virgin olive oil
- 1 tbsp vinegar - either cider or white wine (check it is vegan)
- generous pinch salt
- 1/2 tsp mustard - wholegrain or dijon (check it is vegan)
- 8-10 raspberries
- 6-8 fresh mint leaves
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Place all the dressing ingredients into a mini chopper, blender or food processor and blitz to a smooth, creamy dressing. Use immediately or keep in a bottle in he fridge for up to a week.
- 4 tbsp sunflower/vegetable oil
- 2 tbsp extra virgin olive oil
- 1 tbsp vinegar - either cider or white wine (check it is vegan)
- generous pinch salt
- 1/2 tsp mustard - wholegrain or dijon (check it is vegan)
- 8-10 blackberries
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Place all the dressing ingredients into a mini chopper, blender or food processor and blitz to a smooth, creamy dressing. Use immediately or keep in a bottle in he fridge for up to a week.
Why not pin yourself a reminder →
And don’t forget that there are plenty of similarly quick and easy recipes in my new book, ‘Vegan in 15‘*. Hop over to Amazon for a look. Thanks for your support!
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