Apple Vinaigrette Food

APPLE VINAIGRETTE

Steps:

• Peel and core the apple. Peel the onion. Chop both onion and apple for easier blending.
• Add all ingredients in a blender and pulse until the dressing is all blended and smooth.
• Refrigerate in a glass, air-tight container.
• (Generally a vinaigrette can be kept in the refrigerator for up to 2 weeks but I use it within 7-10 days to be safe.)

APPLE JUICE VINAIGRETTE

Steps:

• In a small bowl, whisk the first eight ingredients. Drizzle over greens and fruit.

APPLE VINAIGRETTE

Steps:

• Combine parsley, vinegar, olive oil, apple juice, basil, honey, salt, mustard and pepper in a blender or food processor. Process until smooth. Serve over salad. Enjoy!

COPYCAT ZESTY APPLE CIDER VINAIGRETTE

Steps:

• Combine water, sugar, and xanthan gum in a small bowl; whisk to create a smooth gel with no lumps.
• Combine vegetable oil, vinegar, honey, pineapple juice, lime juice, salt, pepper, garlic powder, onion powder, and cayenne in a medium bowl. Whisk in xanthan gum gel until dressing is smooth and all ingredients are incorporated. Transfer to a vinaigrette bottle and store in the refrigerator until ready to use.

APPLE CIDER VINAIGRETTE

Steps:

• Mix ingredients in a 4 Seasons Cruet. Mix well to ensure honey is mixed in well.
• Will be stronger if finely ground pepper is used.

APPLE CIDER VINAIGRETTE

Steps:

• Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.

HONEY APPLE CIDER VINAIGRETTE

Steps:

• Combine apple cider vinegar, lemon juice, honey, mustard, salt, garlic powder, onion powder, oregano, and pepper in a small jar. Place lid on tightly and shake until ingredients are well combined. Pour in olive oil, and shake jar again to combine.
• Use immediately or keep extra stored in the fridge. Shake jar again before using.

APPLE CIDER VINAIGRETTE

Steps:

• Whisk the mustard, sugar, salt, pepper, vinegar and chopped parsley together in a bowl.
• Slowly drizzle in the oil, whisking constantly, until thickened.
• Adjust the seasonings to taste.
• Store covered in the refrigerator for up to 2 days.
• Bring to room temperature before using.

CURRANT-APPLE VINAIGRETTE

Steps:

• Press currants through a fine sieve. Juice apple with a fresh-juice extractor. (If you do not have a juice extractor, you may substitute 1/4 cup fresh apple cider and a drop of lemon juice.)
• Combine currants with apple juice and slowly whisk in olive oil. Season with salt and white pepper, and add just a few drops of porcini oil. Serve over tuna or pork chops.

APPLE BALSAMIC VINAIGRETTE

Steps:

• In skillet over medium-high heat, melt the brown sugar, stirring constantly. Carefully pour in cider vinegar (it will steam and bubble up) and continue to cook and until sugar dissolves. (Sugar will clump at first but then dissolve.) Add apple juice and balsamic vinegar. Turn into a bowl and set aside. Rinse skillet, then add olive oil and heat over medium-high heat. Add shallot, garlic, basil and pepper and cook until shallots are tender, about 3 minutes. Stir in sugar-vinegar mixture and season to taste with salt.
• Can be made ahead and stored in covered container in refrigerator.

APPLE HONEY VINAIGRETTE

Steps:

• Whirl all ingredients in a blender until smooth. Pour into sterile jars of decorative bottles with snug fitting lids. Store in the fridge for 1 month.
• Shake well before using!

APPLE CIDER VINAIGRETTE

Steps:

• Place apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper in a bowl or jar. Stir until well combined. Add olive oil and stir until incorporated.