I tend to be boring when it comes to salad dressings. Whenever I make or order salad dressings, 95% of the time it’s an Italian dressing. What can I say? I grew up on fresh oil and vinegar dressings. Every now and then, though, I’ll break out of my mold and have some blue cheese dressing or go really wild and make a raspberry vinaigrette!
When Natalie, a colleague from our corporate headquarters visited our location, it was inevitable that we’d get to talking about food and recipes. We are all a bunch of food junkies working for a food company. I was, of course, intrigued when Natalie told me about a vinaigrette she had come up with using apple butter. She told me it was wonderful on a harvest salad she made with lettuce/spinach topped with chicken, roasted butternut squash, dried cranberries, diced apples, candied nuts, and goat cheese. Doesn’t that sound wonderful? She had me at harvest salad!
Natalie graciously shared her delicious recipe for apple butter vinaigrette so that I could share it with all of you. I roasted some salmon and served it atop mesclun and drizzled the vinaigrette over all of it. Roger and I poured ourselves a glass of wine and enjoyed a delicious meal that was a nice change of pace from our usual salads.
If you’re like me and want to break up the monotony of your same old, same old salad routine, give this a try. I guarantee you won’t be sorry you did! Thanks, Natalie!!
Apple Butter Vinaigrette
- 1/4 cup apple butter
- 3 tbl. apple cider vinegar
- 2 tsp. balsamic vinegar
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/4 cup olive oil
Mix the apple butter, apple cider vinegar, balsamic vinegar, Dijon mustard, and salt together. Then whisk in 1/4 cup olive oil.
Makes about 1/2 cup of dressing