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Mixed Greens with Lemon Champagne Vinaigrette

Simple and delicious, this champagne vinaigrette recipe pairs perfectly with mixed greens or a salad of your choice. —Ray Uyeda, Mountain View, California
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    10 servings

Ingredients

  • 2 tablespoons champagne vinegar
  • 2 teaspoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 shallot, finely chopped
  • 1/2 cup olive oil
  • 4 cups torn leaf lettuce
  • 4 cups fresh spinach
  • 2 cups fresh arugula
  • 3/4 cup chopped walnuts, toasted
  • 1/2 cup pomegranate seeds

Directions

  • In a small bowl, whisk vinegar, lemon juice, mustard and shallot. Gradually whisk in oil.
  • In a large bowl, combine lettuce, spinach and arugula. Pour vinaigrette over salad; toss to coat. Top with walnuts and pomegranate seeds. Serve immediately.

Champagne Vinaigrette Tips

How do I store champagne vinaigrette?

We recommend storing champagne vinaigrette in an airtight jar in the refrigerator for up to 2 weeks. If the vinaigrette separates during storage, give the covered jar a gentle shake before using.

Can you substitute onion for the shallot?

Yes, you can substitute white or yellow onion for shallots. But because shallots are smaller and have a sweeter, milder flavor, don’t make a 1:1 substitution. Otherwise, the onion flavor may be too overpowering. Green onions, which are also mild, can be used in place of shallots, too. Learn more about the different types of onions.

What else pairs with champagne vinaigrette?

Champagne vinaigrette has great versatility and can be used to dress up any kind of mixed greens. It can also be used as a marinade for grilled fish and seafood. We recommend trying out this champagne tilapia recipe and egg-topped wilted salad.

What other vinaigrettes can I make?

Vinaigrettes are delicious and a snap to make. Try mixing together a lemon vinaigrette, Italian vinaigrette or dijon vinaigrette to switch things up. Learn more about how to make vinaigrette.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Nutrition Facts
1 cup: 169 calories, 17g fat (2g saturated fat), 0 cholesterol, 27mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 3 fat, 1 vegetable.

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Reviews

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Average Rating:
  • kimspacc
    Mar 23, 2014

    Yum! Easy and very good.

  • CatMurphy
    Feb 8, 2014

    Love the vinaigrette! Very light and refreshing. I substituted dried cranberries for the pomegranates, as they were out of season. This recipe is a keeper!

  • LStJean
    Dec 29, 2013

    I was a little unsure about making this salad because I've never had a pomegranate seed, but it turned out absolutely awesome. Everyone loved it and had seconds. The dressing is so tasty - this salad will be a regular!