Have you ever tried Champagne Vinaigrette?
Made with champagne vinegar, champagne vinaigrette strikes different notes than your everyday vinaigrette.
I was inspired to try my hand at this type of salad dressing while eating lunch at The Arrogant Butcher the other day.
Struck by the uniqueness of the salad dressing which was surprisingly sweet, tangy and light, I made a note to find out what it was. I spoke with the waitress about how much I enjoyed the dressing and she told me that she’d been trying to copy it at home herself.
- Champagne Vinaigrette Recipe
- Champagne Vinaigrette
- Vegetable Salad with Orange Champagne Vinaigrette Dressing
- Vegetable Salad with Orange Champagne Vinaigrette Recipe
- Strawberry Champagne Vinaigrette
Champagne Salad Dressing
The server told me that their dressing is basically a 2:1 ratio of champagne vinegar and sugar. Starting with that valuable information, I headed home with a mission: to recreate this a perfect light, tangy champagne salad dressing.
After playing with the recipe a bit, I came up with this version that tastes extraordinarily close to what I had at the restaurant. I’m excited I managed to duplicate it so well and know this is bound to become a staple salad dressing in my house.
Champagne Vinaigrette Recipe
The champagne vinaigrette recipe I devised starts with a full cup of champagne vinegar. If you’ve never cooked with this type of vinegar before, you’re in for a treat. It’s similar to standard white wine vinegar but lighter and milder.
White sugar is added to the vinegar to balance the tartness, followed by minced shallots, the slightest amount of cumin and olive oil. Blend everything together until well combined then pour into a glass jar or bottle until you’re ready to use it.
It’s easy as that!
I drizzled champagne vinaigrette over a simple salad of chopped greens, cucumber and tomato. The dressing elevated the basic salad to something special.
Try it over mixed greens, your favorite garden salad or tossed with cooked chicken in a wrap for a light lunch. Champagne vinaigrette is delicious in any recipe that calls for a tangy, sweet and flavorful vinaigrette salad dressing.
This salad dressing can be made ahead of time and then stored in the fridge until you need it. I often like to make a double batch for weeks when I know I’ll be eating a lot of salads for lunch. It’s also an ideal dressing to keep around to toss over any side salad at dinnertime.
Simply shake the jar of dressing before serving to make sure all the ingredients recombine.
Salad Dressing Recipes
Homemade salad dressings are so easy to make and often much more cost effective than the store-bought stuff. With the amount of salads we eat in this house, I’ve acquired quite a large repertoire of dressing recipes over the years.
There’s a special place in my heart for balsamic vinaigrette recipes. This Balsamic Vinaigrette is my favorite so far and I try to always keep a batch around for making a quick salad or wrap.
If you like this champagne vinaigrette recipe, you’re also bound to enjoy my White Balsamic Vinaigrette. Made with white balsamic vinegar, we especially love it served on Orange Parsley Salad.
Another favorite for salads containing fruit is our Honey Balsamic Vinaigrette dressing. I enjoyed this sweet dressing served over a Blueberry Apple Walnut Salad.
Those who love a little heat with their sweet should also bookmark the Honey Lime Jalapeño Vinaigrette I shared. It’s a honey vinaigrette that leaves just a bit of lingering heat to make the spice lovers among us happy!
If it’s a creamy dressing your after, give our Homemade Ranch Dressing or Bacon Chipotle Ranch Dressing a try. You might also like this Homemade Caesar Salad Dressing by Valerie’s Kitchen.
Making dressings at home is so much fun because you once you find a basic recipe you enjoy you’re free to customize it to your taste buds. Once you get into the habit of whipping up your own homemade salad dressings, you’ll never buy store bought again.
- 1 cup champagne vinegar
- 1/2 cup white sugar
- 1 tablespoon very finely minced shallots
- dash of ground cumin about 1/16 teaspoon
- pinch of kosher salt about 1/8 teaspoon
- 1/4 cup light flavored olive oil
- Combine all ingredients in the blender and puree until emulsified and slightly thickened. Pour into a glass jar and refrigerate until ready to serve. Drizzle a small amount onto salad and toss well to coat. Store remaining dressing in the refrigerator. Enjoy!
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Vegetable Salad with Orange Champagne Vinaigrette Dressing
It has been a beautiful start to summer here in Michigan. The sun has been shining brightly, and white fluffy clouds fill the blue skies. As the temperatures outside have risen, many of us have started looking for ways to eat fresh, healthy foods without turning on the oven and increasing the temperatures inside our homes. We’re here to save the day with our Vegetable Salad with Orange Champagne Dressing. It’s light, easy to prepare, and is the perfect way to get your vegetables in while beating the heat.
This salad is the epitome of summer. It’s crisp, fresh, and full of flavor that will put your average store-bought vegetable tray to shame. In recent years, heirloom fruits and vegetables have become increasingly popular. These are older varieties of produce which have been supplanted by the factory-farmed hybrids found in most grocery stores today. Many heirloom plants can look quite different from what we’re used to seeing in the supermarket. For instance, carrots can come in a range of colors ranging from yellow to red to purple. We like to use these heirloom carrots to add a little visual distinction to this dish. Paired with crisp pea pods, creamy zucchini and a bright citrus dressing, the salad satisfies without feeling heavy.
Our orange champagne dressing is packed full of flavor. Garlic, mustard, orange juice, olive oil, and oregano are whisked together with just a splash of champagne. The result is a dressing that is at once rich and light, tangy with a hint of sweetness. Perfectly balanced in a way that will ensure you eat all your veggies and come back looking for more.
Vegetable Salad with Orange Champagne Vinaigrette Recipe
Yields 3-4 servings
- 1 medium zucchini
- 2 large carrots
- 1 cup snow pea pods
- ¼ cup shaved parmesan cheese
- ¼ cup pine nuts
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon white wine vinegar
- 1 splash balsamic vinegar
- 1 clove garlic, smashed
- ½ teaspoon Dijon mustard
- 1 teaspoon dried oregano
- ¼ cup orange juice
- 2 Tablespoons champagne
- 1 teaspoon kosher salt
- Ground pepper to taste
Orange Champagne Vinaigrette Ingredients:
Combine all dressing ingredients in a mixing bowl and whisk until well combined.
Halve cucumber lengthwise and seed. Peel and trim carrots. With a vegetable peeler, cut zucchini and carrots lengthwise into thin ribbons. Cut the snow peas in half lengthwise. Transfer vegetables to a bowl. Drizzle with the vinaigrette and sprinkle with pine nuts and parmesan cheese.
Have you ever said to yourself, “Hey, I really want a nice restaurant salad but it’s so expensive and I only have 30 minutes for lunch.” Like many of you I am plagued by this realization; however, now you too can have a fancy dinner quality salad for your own lunch!
Lets start off with the Vinaigrette. You’ll need about 10 strawberries. Use 4 strawberries for the dressing and keep the rest for slicing into the salad. In a blender place 4 strawberries (make sure you cut the leaves off), olive oil, champagne vinegar and honey. Before anyone flies off the handle, I found out myself that there were no super markets around with champagne vinegar. If you find yourself in this situation or you simply don’t want to spend a whole bunch of money for some fancy vinegar, white wine vinegar works just fine for this recipe. Blend everything until it’s a smooth consistency.
Now that you’ve got your dressing set and ready to go, it’s time to create the salad. Start things off by slicing those other 6 strawberries that you left out of the blender. It’s really your choice on how you want to slice these; feel free to do slices, cubes, chunks, however you like to eat your fruit that accompanies vegetables. In a large bowl add the spinach, strawberries, goat cheese (or Feta or Bleu cheese), and almond slices. Give the salad a good toss and make sure it all mixes around and doesn’t just sink to the bottom.
At this point, you have a choice. If you’re like me and you like your salad dressing mixed all throughout, then pour on your Vinaigrette now. You’ll add the avocado slices on top of that and give everything a couple last tosses to get that dressing all over. If you don’t like your dressing tossed all over the salad, then at this point you should separate the salad onto plates (or get yourself some and save the rest for later) and then add the avocado slices on top. Once your plate is ready with the amount you want, then take some of your Vinaigrette and pour a generous portion on top of the whole salad.
Now you can eat like your at a nice restaurant at home or at work. If people ask, have a little fun with it and tell them you had to bribe the executive chef for the recipe… enjoy!
Strawberry Champagne Vinaigrette
Prep Time 10 minutes Total Time 15 minutes Servings 4 Calories 210 kcal Author Whitney and Dylan
- 4 Strawberries
- 3 Tbsp Olive Oil
- 2 Tbsp Champagne Vinegar white wine vinegar if you don’t have it
- 1/2 tsp Honey
- 6 cups Spinach
- 6 Strawberries sliced
- 3 oz. Goat Cheese Feta or Bleu can work
- 2 Tbsp Almond Slices
- 1 Avocado Sliced
Combine the Vinaigrette ingredients in a blender and blend until smooth.
In a large bowl combine the salad ingredients (leave the avocados out so they don’t get smashed). Toss the ingredients together.
Add the Vinaigrette and the avocado slice. Toss the salad once more.
Separate evenly onto plates.
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We hope you love our strawberry champagne vinaigrette! We love to hear what you think so stop by our comments section and leave us a note or give us a star rating! Also, don’t forget to subscribe to get the latest recipes and freebies from The Sweet Teaspoon!
Love, Whitney and Dylan
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Summer Strawberry Salad with Champagne Vinaigrette is a light and refreshing salad that comes together in minutes. We love salads of all kinds, and with the garden in full bloom, we eat them quite often these days. It is always nice to come up with new recipes for dressings and salad combinations, and this one is sure to please. This Strawberry Salad with Champagne Vinaigrette came to us one day after Jackie’s birthday celebration, when we lounged on the deck after a nice meal at one of our favorite Manhattan restaurants. We settled in, got comfortable, opened a bottle of sparkling wine and enjoyed each other’s company. When the first glass was finished, we realized that we both had the look of sleep in our eyes. We decided without saying a word that it was time to turn in. Re-corking the sparkling wine was not easy to do, so in a sleepy haze we simply placed the open bottle in the fridge and retired for the evening. The next morning, we decided that a salad with the fresh berries from the market sounded delicious. As I surveyed the fridge for ingredients, what was staring me in the eyes? The sparkling wine from the night before. Now most champagne vinaigrettes are made with champagne vinegar, but I decided to change it up a bit with the leftovers we had.
Fresh bibb lettuce, some red onions, and fresh berries worked perfectly with this new dressing that I had concocted. The sparkling wine gave it a little bite from the fizz that was hanging on. The vinegar and fresh ingredients made this salad a very enjoyable and tasty lunch on the deck while reading the newspaper, relaxing, and enjoying each others company.
A light and refreshing salad made with sparkling wine and served over fresh greens salad with berries
- 1/2 C sparkling wine
- 1/4 C balsamic vinegar (white balsamic is ideal)
- 1 lemon
- 1/2 C olive oil
- 1 tsp coarse ground mustard
- 1 garlic clove chopped finely
- 1 tsp finely chopped shallot
- 1/2 tsp fresh chopped oregano
- 1 tsp sugar
- Using day old champagne or sparkling wine is perfect (even if flat).
- In a mixing bowl, combine sparkling wine, garlic, sugar, mustard, juice from 1 lemon and shallot and allow to sit for 10 minutes while preparing your favorite salad.
- Add remaining ingredients (except oil) and mix together.
- While drizzling oil slowly into dressing whisk vigorously until well combined.
- Refrigerate up to 4 days in refrigerate and top your favorite greens