Grape-Thyme Vinaigrette

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I’ve been enjoying this tasty vinaigrette on my salads all fall.  Grape juice (in my humble opinion) is the best juice (orange and grapefruit are also high on my list…and this dressing would also be great with either of them!) and it’s always in my fridge (yup, right there in the door next to the cottage and ricotta cheeses  ;) ).

This dressing is especially wonderful on the fall salad that is a favorite of just about every lady I know.  You know the salad I’m talking about…it has candied nuts, field greens, fruit (apples and pears are personal favorites), some kind of cheese (usually cheddar or blue for me), and sometimes dried fruit (and if we’re really, really lucky, roasted veggies like sweet potato or butternut squash also!).  Guilty as charged, I love it too. 

Grape-Thyme Vinaigrette

Yields about 5 tablespoons

2 tablespoons grape juice

2 tablespoons canola oil

1 tablespoon balsamic vinegar

1/4 teaspoon Dijon mustard

Leaves from 1 sprig of fresh thyme

Pinch salt

Pinch pepper

Whisk together all ingredients; serve.

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  1. says

    I am eating many salads throughout the week so any recipe either for salad or dressing is more than welcomed. This one lloks particularly appetizing and grape juice is indeed not only healthy but also tasty as well!Love the combo!

  2. says

    You know, I made concord grape jam last year with a recipe from Sarah at All Our Fingers. I just love the stuff and sneak it into all kinds of things. I think a dressing made with it would be heaven…especially with nuts and pears and such… WOW!

  3. says

    You better believe I know that salad. My favorite! What a fabulous holiday dressing! I would love to make this for my parent’s. They are big fans of home-made salad dressings but I don’t think they’ve thought of using grape!

  4. says

    How creative! I never use grape juice for savory cooking, and rarely for anything at all. This sounds like a nice balance of sweet and savory though, and I’d love to try it.

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