This is super simple to make (and also really versatile); the addition of champagne vinegar just makes it feel special, and it can brighten up any kind of blah meal. Try this over green salads, grain bowls, grilled meats (or tofu!) or even pasta dishes. You can make a batch of this dressing and store it in the fridge to use all week.
As I’ve been doing more plant-based eating, my appreciation for a good dressing, sauce, or dip has grown immensely. They have the ability to turn any ordinary bowl of vegetables and grains into a tasty meal. Some of my favorites include magic green sauce, mmm sauce, and this kale pesto.
Once upon a time the idea of making my own sauces and dressings seemed time consuming and not worth it, but now I know the 5-10 minutes it takes to whip up a sauce can mean delicious lunches all week long (and a bonus is knowing they are free of preservatives and other unpronounceable ingredients).
This dressing with champagne vinegar, honey and lemon has quickly become one of my favorites, especially with spring weather on the horizon. It’s fresh and flavorful with enough zest to transform even the most dull bowl of brown rice. It brightens up salads and is great to drizzle over grilled white, flaky fish.
Bookmark this to blend up on your next food prep day. It only takes 5 minutes and has the ability to take your lunches from bland to BOMB! 🙂 Enjoy!
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Salad Dressing With Champagne Vinegar, Honey and Lemon
- Cook Time: 5
- Total Time: 5
- Yield: 1 Cup 1x
Description
This dressing is super simple to make (and also really versatile); the addition of champagne vinegar just makes it feel special, and it can brighten up even the most blah meal. Try this over green salads, grain bowls, grilled meats (or tofu!) or even pasta dishes. You can make a batch of this dressing and store it in the fridge to use all week.
Ingredients
1/2 cup olive oil
1/4 cup champagne vinegar
1/4 cup fresh parsley
2 tablespoons fresh lemon juice
1 1/2 tablespoons honey
1 clove garlic
1 teaspoon salt
1/2 teaspoon pepper
Instructions
Combine all ingredients in the container of a blender or food processor. Pulse until well combined. Cover and keep in the refrigerator for up to a week.
Notes
Drizzle over green salads, grain bowls, grilled meats, or pasta dishes.
If oil hardens when stored in the fridge, heat for 10 seconds in the microwave.
If dressing separates when stored in the fridge, stir vigorously with a fork to re-emulsify.
sherry says
Will give this one a try as soon as I purchase champagne vinegar. Sounds delicious. Appreciate you trying out all the new recipes and letting us know your favorites–our taste buds are very similar 🙂
Sarah says
What exactly IS champagne vinegar?? Does it have champagne in it? I’ve never heard of it! Is it sold in most grocery stores?
Brittany Dixon says
It truly is a vinegar derived from champagne! I found it at my local grocery so I think it is available at most!
Sheila says
This is interesting. It is my first time to read about champagne vinegar. Will try to check if this is available locally. Thank you for sharing about it.