Mango Salsa Salad Dressing

Filed under: Maine Warmers Recipes — mainewarmers @ 8:45 pm
This recipe comes from Jennifer and is wonderful for dressing up a simple salad of a few ingredients. She used spinach, avocado, and cantaloupe for this salad, and the tangy flavors of the dressing give it a unique and interesting flavor. Plus the colors jazz it up and give it visual appeal — an important aspect of any salsa salad dressing
1 mango, peeled and chopped
1 jalapeño pepper, seeded and chopped finely
3 plum tomatoes, seeded and chopped
1/2 sweet orange pepper, seeded and chopped
4 tbsp Chives, chopped finely
Juice and zest of one lime
2 tbsp. grape seed oil
1/2 tsp kosher salt
Mix above ingredients in a bowl. Leave for 30 minutes at room temperature to allow flavors to blend. Serve with tortilla chips or spoon over a bed of spinach and add sliced avocado.


Apple & Pumpkin Vinaigrette

It’s a good time of year to focus on things that are green – like salads. I read recently that most prepared salad dressings that we buy in the store have Pumpkinseed Vinegarretteingredients that are not good for us. What next?!!

Pumpkin and apples seem to complement each other, so when I found Pumpkin Seed Oil (from the Styrian area of Austria) in my search for alternatives to prepared, bottled salad dressings, I thought this might make a nice combo. I was so pleasantly surprised with the taste that I was able to overlook the cost of the oil, $14.99 for 8.5 oz. The ease of preparation also added great value.

I combined the ingredients in a small cream pitcher. Though cruets look lovely they are so hard to clean — even in the dishwasher. This vinaigrette can easily be stirred, not shaken, and spooned over the salad to one’s liking. Bottled salad dressings seem to flow out so fast.

Spicy salad dressings mask the delicate flavors of veggies, where this one enhances them.


Pour 3 Tablespoons of apple cider vinegar into a small pitcher or cruet and add ½ Cup Pumpkin Seed Oil. Spoon lightly over a mixed green salad. Enjoy!

Blog at