VINAIGRETTE FOR GREEN SALAD
Steps:
- In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
- Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.
SIMPLE GREEN SALAD WITH CHAMPAGNE VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the cherry tomatoes, onions, green leaf lettuce, red leaf lettuce, bell peppers and cucumbers in a large salad bowl.
- In small bowl, whisk together the vinegar and mustard. Gradually whisk in the oil to emulsify. Season with 1/2 teaspoon salt and a few grinds of pepper.
- Toss the salad with vinaigrette and season with additional salt and pepper as needed.
CHAMPAGNE VINAIGRETTE
If you end up with leftover champagne after a party, use it to make champagne vinegar -- the base for a tasty vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- In a small bowl, combine mustard and vinegar; whisk together. While whisking constantly, slowly drizzle in olive oil. Season with salt and pepper.
CHAMPAGNE VINAIGRETTE
A classic Champagne Vinaigrette recipe
Provided by Pat Neely
Categories Mustard Salad Dressing Vinegar Honey
Yield Makes 3/4 cup
Number Of Ingredients 9
Steps:
- Whisk together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt, and pepper in a large bowl. Slowly whisk in the olive oil until the dressing is emulsified. Alternatively, you can combine all the ingredients in a blender or a food processor and puré until smooth.
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
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 169 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CHAMPAGNE VINAIGRETTE AND MIXED GREEN DELIGHT
This is a recipe that reminds me of the yummy salad they serve at Sweetwater Tavern. The amounts for the last 4 ingredients can be to your liking.
Provided by Skys Mom
Categories Spinach
Time 15m
Yield 6-7 serving(s)
Number Of Ingredients 13
Steps:
- Combine mustard, vinegar, honey and water.
- Briskly whisk.
- Slowly add in olive oil, shallots and basil.
- Toss with mixed greens.
- Top with additional ingredients to taste.
CITRUS SALAD WITH CHAMPAGNE VINAIGRETTE
Make and share this Citrus Salad With Champagne Vinaigrette recipe from Food.com.
Provided by dicentra
Categories Citrus
Time 15m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place lettuces on a serving platter. Top with citrus, onion and cheese.
- In a small bowl, whisk together the vinaigrette ingredients. Drizzle over salad and serve.
Nutrition Facts : Calories 199.4, Fat 14.1, SaturatedFat 1.6, Sodium 123, Carbohydrate 16.7, Fiber 5.5, Sugar 8.5, Protein 4.7
ARTICHOKES CHILLED WITH CHAMPAGNE VINAIGRETTE
Make and share this Artichokes Chilled With Champagne Vinaigrette recipe from Food.com.
Provided by Rita1652
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Slice about 1 inch off the top of each artichoke and trim the stems. Remove the tough outer leaves and trim any sharp, thorny leaf tips with scissors. Put about 2 inches of water in a large pot with garlic and lemon, insert a rack or steamer basket into the pot and bring the water to a boil. Meanwhile, prepare an ice bath.
- Place the artichokes on the rack (stem end down) and steam uncovered, until the bottom is tender and the outer leaves can be pulled off easily, about 30 to 40 minutes.
- Remove the artichokes with a large spoon and plunge them into the ice bath. Drain and refrigerate until serving time. (Turn the artichokes upside down and leave them upside down in the refrigerator so that all of the water drains from the leaves.).
- (The artichokes can be cooked in advance and stored in the refrigerator for up to 2 days.).
- In a small bowl, whisk the Champagne vinegar and lemon juice together. Add the herbs & shallots and slowly whisk in the olive oil. Season with salt and pepper to taste.
- (The vinaigrette can be made in advance and stored in the refrigerator for up to 5 days.).
- Serve the artichokes with a martini glass with a bowl of vinaigrette to dip the leaves inches.
Nutrition Facts : Calories 155.4, Fat 7.1, SaturatedFat 1, Sodium 154.3, Carbohydrate 22.3, Fiber 9.7, Sugar 2.5, Protein 6.1
DOWN HOME CHAMPAGNE VINAIGRETTE
Gina Neely says this is her go to recipe when she makes bean salad. This gives a nice fresh, zippy flavor to whatever she adds it to! From Down Home with the Neely's cookbook.
Provided by Sharon123
Categories Salad Dressings
Time 5m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Whisk together the garlic, mustard, champagne vinegar, lemon juice, honey, hot sauce, salt and pepper in a large bowl.
- Slowly whisk in the oil until the dressing is emulsified.
- Or you can place all the ingredients in a blender or food processor and puree until smooth. Enjoy!
VINAIGRETTE FOR MIXED GREENS
This pleasantly tangy homemade vinaigrette dressing takes just minutes to make. I toss it with fresh greens and colorful red onion slices. -Brad Moritz, Limerick, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 1 cup.
Number Of Ingredients 6
Steps:
- In a jar with a tight-fitting lid, combine the oil, vinegar, mustard, garlic, salt and pepper; shake well. In a salad bowl, combine greens and onion. Drizzle with dressing; toss to coat.
Nutrition Facts : Calories 188 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 95mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
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