Commercial salad dressings come in hundreds of taste combinations. Unfortunately, many also come with high sodium and fat contents, high fructose corn syrup, preservatives, artificial colorings and flavorings and unhealthy oils.
Making salad dressing at home is the simplest way to avoid undesirable ingredients and it is not as difficult as it may seems. Whether making a simple vinaigrette or a more complex flavor profile, the method is simple enough for anyone. Combine all non-fat components with seasonings and spices then blend, whip or stir in oil gradually.
This luscious salad dressing utilizes fresh, ripe mango and the distinctive flavor of artisan Scottish heather honey. If heather honey is not available, wildflower honey makes a good substitution. Lacking wildflower honey, substitute any honey available but the final product will lack the lovely floral notes.
Mango Heather Honey Poppyseed Dressing
- 1 large ripe mango, pitted and peeled
- 1/3 cup heather honey
- 3 tablespoons unsweetened coconut milk
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon raw apple cider vinegar
- 1/4 teaspoon kosher salt
- 1/2 cup grapeseed or sunflower oil (any healthy light colored flavorless oil)
- 1 tablespoon poppy seeds
- 1 teaspoon celery seeds
- Cut peeled mango into large chunks and place in blender. Add honey, coconut milk, lemon juice, cider vinegar and kosher salt. Blend until smooth.
- With blender running at medium speed, drizzle grapseed oil in through opening in cap in a slow stream. This process should take at least one minute.
- Scrape dressing into a small bowl and stir in poppy seeds and celery seed by hand. Pour into a two-cup container with lid and store in refrigerator. Dressing will keep for approximately one week.
This salad dressing is wonderful on just about anything but is particularly complimentary to spinach. For a beautiful yet simple salad; combine pre-washed baby spinach with sliced stone fruits such as peaches, nectarines, plums, pluots or cherries, add fresh sliced strawberries and crumbled gorgonzola. Toasted nuts will give salad a nice crunch and extra nutrients!
Making salad dressing at home is only as limiting as the imagination. Further suggestions include any pureed fruits, sun-dried tomatoes, roasted red bell peppers, strained yogurt, coconut milk and creamy ripe avocado. Natural nut butters work extremely well as emulsifiers.
Citrus fruits make a wonderful acid component as does raw apple cider vinegar and flavored vinegars. Most importantly, always use healthy oils - dubious soy blends are not in this category! When buying cooking oils make sure that heat tolerance is above body temperature otherwise an oil that is harmless in the bottle becomes a trans fat (rancid) when eaten.
Jill Anderson - Cooking has always been my hobby and I began entering national cooking contests in my 20's. After winning second place in the state of ...
