mango vinaigrette | The Eclectic Eccentric

Seriously. Stop eating. It’s been days. I don’t know if anyone can relate with me but the -ber months are the most dreadful —- for my diet, that is. There’s family (that’s good) but when there’s fam’ly, there’s also FOOD. And once I start, it’s sooo easy to just slip back into old habits. I still got less than a month before Noche Buena (Christmas Dinner) so I’ve decided to spend MOST of that “in-between-time” eating healthy. Won’t you join me? ^^ You wouldn’t wanna waste all the hard work and discipline you’ve practiced all year round just coz of one Thanksgiving dinner — go back to your healthy routine and I promise, you’ll have so much more to be thankful for. ^^

strawberries, mangoes and pineapples on a bed of fresh lettuce and mango vinaigrette — hold the grilled chicken, i urge you ^^

Not bad huh? ^^ So grab your salad bowls and for the love of God, leave the Thanksgiving leftovers alone! It’s been days..

Recipe for mango vinaigrette here

More healthy salads/ dressing posts:
Creamy Garlic dressing
Mango and pineapples
Camote tops salad

PS. Little hypocrite that I am, I’ll be gone for my annual food-tripping this coming weekend (that’s what the countdown’s for) That’s the time of the year when boyfie turns a blind eye as I roam the city face-deep in my other lover — cakes and sweets. ^^ What did I tell ya about -ber months? ^^

Pako = a type of edible wild fern that thrives on the sides of rivers and streams. This baby has edible ferns, turnips, cucumbers, tomatoes, onions and tofu. The best part is this awesome mango vinaigrette dressing! This pic was taken @ our fave vegetarian restaurant. I loved the dressing so much that we learned how to make our own. It’s easy, cost-effective and addictive –in a good way. ^^ At home, I like mixing and matching this mango vinaigrette with different types of fruits. I personally prefer using it on organic lettuce with slices of apples, mangoes and pineapples. Mangoes are like my favorite fruit ever!

fern salad

mango vinaigrette recipe:
1 part apple cider vinegar—I use Bragg’s

3 parts olive oil

a pinch of salt

less than a pinch of fine black pepper

2 ripe mangoes

raw wild natural honey to sweeten — just adjust the sweetness according to your preference

mix all of this stuff in a blender. that’s it. seriously. 🙂

p.s. keep the dressing refrigerated. ^^ idk about the shelf life cos i consume jars and jars of this thing but it’ll be fine for an entire week.when it separates, i just mix it again w/ the blender. also, you may use grapeseed oil as a substitute if you don’t like the taste of olive oil. i prefer grapeseed oil coz it has a more subtle taste hence, it doesn’t tend to overpower my precious mangoes ^^

xO- kz