Creamy Balsamic Vinaigrette Food

CREAMY BALSAMIC VINAIGRETTE

Steps:

• Whisk: Whisk together all ingredients in a small bowl until fully combined and creamy. You can also blend everything together in a blender or with an immersion blender.
• Store: Store leftovers in an airtight container in the refrigerator for up to five days. If any separation occurs during storage, simply whisk or blend for a few seconds before serving.

CREAMY BALSAMIC DRESSING

Steps:

• Place all the ingredients in a small bowl and whisk until they are completely mixed together.
• Taste and adjust the seasoning if necessary.
• Serve!
• Alternatively put all the ingredients in a jam jar with a tight fitting lid and shake until thoroughly mixed.
• Taste and adjust the seasoning if necessary.
• Serve!

CREAMY VINAIGRETTE

Steps:

• In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, pepper and shallots until the vinaigrette is emulsified.
• Toss the greens with enough dressing to moisten and serve immediately.

RECIPE: CREAMY BALSAMIC VINAIGRETTE

Steps:

• Blend together the oil, vinegar, mayonnaise/yogurt, garlic, mustard, and maple syrup/honey until smooth. Season to taste with salt and pepper.

CREAMY BALSAMIC VINAIGRETTE

Steps:

• Whisk balsamic vinegar, chives, parsley, mayonnaise, Dijon mustard and sugar together.
• Add olive oil while whisking until all the oil is incorporated.
• Season with salt and fresh ground black pepper.
• Refrigerate until needed.

CREAMY BALSAMIC VINAIGRETTE

Steps:

• Add all ingredients to a sealable container and shake until well blended and a nice caramel color. Let sit for about 15 minutes, shake again before using. Within 3 days or discard.

CREAMY GREEK YOGURT BALSAMIC VINAIGRETTE SALAD DRESSING

Steps:

• Combine all ingredients in a bowl or jar and shake or whisk until combined and smooth. Adjust seasoning with salt and pepper.

CREAMY BALSAMIC DRESSING (NO MAYO!)

Steps:

• Add ingredients to a bowl or measuring cup.
• Whisk until well combined and emulsified.
• Season to taste with salt and pepper.
• Serve with my easy Grilled Halloumi Salad.

BEETS WITH CREAMY BALSAMIC VINAIGRETTE AND MINT

Steps:

• Wrap the garlic cloves together in a piece of parchment paper; wrap each beet separately in parchment. Place the garlic and beets in a microwave-safe dish and cook for 3 minutes. Remove the garlic and set aside, still wrapped. Continue to cook the beets in intervals of 2 minutes, until they can be easily pierced with a knife, 8 to 10 minutes. Let sit wrapped in parchment to complete the cooking process and until cool enough to handle, about 15 minutes.
• Meanwhile, whisk together the yogurt, broth, vinegar, oil and 1/8 teaspoon salt in a small bowl. Peel the garlic cloves, mash completely and whisk into the vinaigrette. Season with salt and pepper. (Alternatively, make the vinaigrette with the microwave-roasted garlic up to a few hours in advance to allow the flavors to blend. Cover and refrigerate. Bring to room temperature before serving.)
• Peel the beets using a paring knife and cut into wedges or slices. Arrange on a platter, drizzle with the vinaigrette and sprinkle with the mint and pistachios. Serve immediately, while still warm.

CREAMY BALSAMIC VINAIGRETTE

Steps:

• Blend olive oil, balsamic vinegar, mayonnaise, water, garlic, Dijon mustard, and brown sugar together in a blender or in a cup using an immersion blender until smooth. Season with salt and black pepper.

CREAMY BALSAMIC DRESSING

Steps:

• With the bottom of a glass jar or side of a knife, lightly crush the garlic clove.
• To a 8-oz mason jar, add the crushed garlic clove, salt, mustard, and honey (or maple syrup), using a fork or small whisk to combine.
• Add the balsamic vinegar and water, add the lid, and shake vigorously until the salt has dissolved and all the ingredients are combined.
• Add the mayonnaise and pepper. Using a fork or small whisk, stir the mayo into the balsamic mixture. Add the lid, and shake vigorously until the dressing has emulsified and there are no clumps of mayo. Taste and add additional salt or pepper if desired.
• Remove the garlic clove, discard, or set aside for another use.
• Store, refrigerated, for up to 5 days. To use, allow to come to room temperature, and shake well to recombine.