Tuesday, July 21, 2009

Mango Vinaigrette

Tonight I made a delicious soup with a zucchini and basil. Since I had the blender going, I decided to experiment with dressing for my grilled chicken salad. The salad itself was pretty blah, but the dressing was good enough to eat with a spoon.

Mango Vinaigrette
approximate measurements:
1/2 mango cut into chunks
2 Tbsp white wine vinegar
2 tsp Balsamic vinegar
3 Tbsp Olive Oil
Sprinkle of dried cilantro (would have used fresh if I had it)

Puree, adding oil or wine vinegar to a little at a time to taste and for consistency.

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