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Tuesday, February 10, 2009

Editor's Choice: Briannas

I love winter meals as much as the next foodie. (Think rich pastas, thick stews, and anything involving mashed potatoes.) But by mid-February, I have to admit, I’m ready for a break from those heavy dishes. Eager to segue into spring, I have recently turned to salads of crisp produce — doctored up with my new favorite dressing, of course.

Champagne Caper Vinaigrette is the newest flavor from Briannas, maker of premium salad dressings. Made with Champagne vinegar, honey, Dijon mustard and crushed capers, this new flavor is the perfect balance of subtle tanginess and sweetness. It has a smooth finish that complements rather than detracts from the freshness of the veggies in your salad.

My favorite way to use Champagne Caper Vinaigrette is in a salad of romaine, arugula, radicchio, avocado slices, diced red onion, shredded carrot and some shavings of parmesan cheese. I’ve also added some protein to this recipe by topping it off with slices of leftover grilled chicken breast. Briannas also suggests using the dressing on roasted or grilled meats and vegetables.

What’s more, Champagne Caper Vinaigrette is a dressing pretty much everyone can enjoy. It is vegetarian, completely natural and contains no gluten, trans fats, high fructose corn syrup or MSG. It is also soy-, nut-, lactose- and cholesterol-free. And because it is made with canola oil, it is a perfect option for those with heart health concerns.

If you’re looking for a crowd-pleaser to offer your customers this spring, give Champagne Caper Vinaigrette a try. Look for it in the Flavor Focus of the March issue of Fancy Food. You can see the entire line of Briannas salad dressings at