You’ll want to use this easy Homemade Peach Ginger Vinaigrette on your favorite salad. The combination of peach and ginger is amazing!
News alert – the peaches are here! I was pretty excited the other day when I walked into Trader Joe’s and saw the display of boxed peaches. I’ve always had the best luck getting them there and hope they stick around for a long time – they are the juiciest and most flavorful ones ever. Besides just eating them plain, I was inspired to create this Peach Ginger Vinaigrette from my Cuisine at Home magazine. I’m always looking for new dressings to try and making homemade is super easy – peachy keen, right 🙂
While they say breakfast is the most important meal of the day, for me I think it is lunch. When I’m organized and trying to eat right, I bring salads to work for my lunch break. My typical salad consists of a spring green mix, blueberries, raspberries, strawberries, sliced red pepper, snap peas and some sort of protein – either a hard boiled egg or some grilled chicken. It’s a pretty tasty salad but I’m not a fan of heavy salad dressings or those reduced calories ones. I prefer something on the light side full of flavor where just a couple drizzles will do. I think I’m going to be loving this one all summer long!
Get creative too. How about some cooked noodles, fresh peach slices, some diced grilled chicken or pork and a veggie like snow peas or red pepper? I think this would be a perfect salad served cold and great to take along on a picnic. You also might want to try marinading some cubed chicken or pork, then skewer/grill and serve on a bed of rice or quinoa. This vinaigrette is so versatile so get your thinking caps on!
A fun little tid bit about me – I always needs something crunchy to go with lunch. Whether it be some chips or pretzels. Doesn’t feel like my lunch is complete without that crunch! Unless, of course, I can have french fries – those would win out any time!!
Peach Ginger Vinaigrette
- 1/2 cup fresh peaches, peeled and chopped
- 1/2 cup peach preserves
- 1/4 cup plus 1 Tablespoon rice vinegar
- 1 tablespoon minced scallion
- 2 tablespoons vegetable oil
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon soy sauce
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 teaspoon chili pasta
- 1 teaspoon honey
- In a food processor puree the peaches and preserves
- Add in the remaining ingredients and blend until smooth
- Serve with salads or use as a marinade