Creamy Vinaigrette For Salads Food

CREAMY VINAIGRETTE

Creamy Vinaigrette image

Provided by Ina Garten

Time 5m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1/2 cup good olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon honey
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced shallot
4 ounces (5 cups) mesclun mix

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.

CREAMY VINAIGRETTE FOR SALADS

Creamy Vinaigrette for Salads image

Heavy cream, alone or in conjunction with oil, can be added to vinegar and mustard, producing a vinaigrette that is excellent with delicately flavored salads.

Provided by James Peterson

Categories Salad Dressing Herb Milk/Cream Mustard Vinegar Salad

Number Of Ingredients 6

Ingredients

2 teaspoons mustard
Salt and pepper to taste
1/4 cup vinegar
1 cup heavy cream
1/4 cup extra-virgin olive oil
2 tablespoons chopped chervil, or other delicate herb

Steps:

Combine the mustard, salt and pepper, and vinegar. Whisk in the cream. Gently stir in the olive oil. Stir in the chervil. Unlike standard vinaigrette, creamy vinaigrette is relatively stable and will keep in the refrigerator for up to 5 days or so.

CREAMY VINAIGRETTE

Creamy Vinaigrette image

Here is an easy vinaigrette that comes together in your blender in about five minutes. Use good olive oil and good vinegar, and follow your own taste when adding the seasoning.

Provided by Mark Bittman

Categories easy, condiments

Time 5m

Yield About 2/3 cup

Number Of Ingredients 7

Ingredients

1/3 cup extra virgin olive oil
3 tablespoons or more good white wine vinegar
3 tablespoons sour cream, yogurt or mayonnaise
1 teaspoon Dijon mustard
1 small shallot cut into chunks
Salt
freshly ground black pepper

Steps:

Combine all ingredients except shallot in a blender and turn on machine; a creamy emulsion will form within 30 seconds. Taste and add vinegar a teaspoon or two at a time until balance tastes right to you.
Add shallot and turn machine on and off a few times until shallot is minced within dressing. Taste, adjust the seasoning and serve.

Nutrition Facts : @context http, Calories 560, UnsaturatedFat 47 grams, Carbohydrate 6 grams, Fat 59 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 11 grams, Sodium 346 milligrams, Sugar 3 grams, TransFat 0 grams

GREEN SALAD WITH CREAMY MUSTARD VINAIGRETTE

Green Salad with Creamy Mustard Vinaigrette image

Provided by Ina Garten

Time 10m

Yield 6 servings

Number Of Ingredients 8

Ingredients

3 tablespoons champagne vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon minced fresh garlic
1 extra-large egg yolk, at room temperature (optional)
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup good olive oil
Salad greens or mesclun mix for 6 people

Steps:

In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk, salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
Toss the greens with enough dressing to moisten and serve immediately.

FRISéE SALAD WITH CREAMY TRUFFLE VINAIGRETTE

Frisée Salad with Creamy Truffle Vinaigrette image

This recipe came from vegetarian times magazine. and it is a very refreshing and filling meal or starter for a dinner party or brunch. and can be changed up using different fresh seasonal veggies.

Provided by Joan Hunt

Categories Salads

Number Of Ingredients 14

Ingredients

DRESSING
2 Tbsp vegan mayonnaise or regular
1 1/2 tsp white truffle oil
1 1/2 Tbsp chopped fresh chives
1 1/2 tsp dijon mustard
1/4 tsp sherry vinegar
2 Tbsp olive oil
SALAD
3 large yukon gold potatoes, diced
2 Tbsp canola or safflower oil
8 c frisée lettuce, leaves left whole(2 heads)
2 medium tomatoes, cut into wedges
1 bunch french breakfast radishes or red radishes, quartered lengthwise (1 cup)
1 c roasted pistachios, crushed

Steps:

1. To make Dressing: Whisk together mayonnaise, truffle oil, chives, mustard, and vinegar in bowl. Whisk in olive oil. Season with salt and pepper, if desired.
2. To make Salad: Preheat oven to 400°F. Toss potatoes with canola oil on baking sheet, then spread into single layer, and season with salt and pepper, if desired. Bake 25 minutes, or until golden brown, turning occasionally.
3. Toss frisée with Dressing. Arrange potatoes on platter, top with frisée, and garnish with tomatoes, radishes, and pistachios.

VINAIGRETTE SALAD

Vinaigrette Salad image

This slightly tangy oil and vinegar dressing complements a bowl of mixed salad greens or a colorful vegetable toss nicely. It's not overpowering, so the fresh vegetable flavors shine through. -Rosemarie Forcum, White Stone, Virginia

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 12 servings (about 1/2 cup dressing).

Number Of Ingredients 9

Ingredients

1/4 cup cider vinegar
1/2 to 1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon seasoned salt
1/8 teaspoon pepper
1/2 cup canola oil
4 cups torn leaf lettuce
4 cups torn Bibb lettuce
1/4 cup thinly sliced onion, optional

Steps:

In a small bowl, combine the vinegar, sugar, salt, seasoned salt and pepper. Gradually whisk in oil. In a large bowl, combine lettuces and onion if desired. Serve with dressing.

Nutrition Facts : Calories 87 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 68mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.

CREAMY VINAIGRETTE DRESSING

Creamy Vinaigrette Dressing image

I can't fully claim this recipe as my own since I found the original on Allrecipes. I did tweak it just a little based on my own preferences and what ingredients I had on hand. My husband, who I fear is going to turn into a bottle of Ranch dressing, loves this dressing almost as much. I use a microplane to grate the shallot and garlic, that way the dressing is nice and creamy without the need for a blender or food processor.

Provided by Cat Berner

Categories Salad Dressings

Time 10m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup vegetable oil
1/4 cup sugar (start with less then add to taste)
1/4 cup white wine vinegar
1 teaspoon salt
fresh ground black pepper
2 tablespoons mayonnaise
1/2 teaspoon mustard powder
1 small garlic clove, grated
1 small shallot, grated

Steps:

Combine all ingredients and whisk until well combined. The flavor improves if you refrigerate for a while before using.

EASY CREAMY SALAD DRESSING

Easy Creamy Salad Dressing image

This is a super-simple salad dressing with cream and white balsamic vinegar. It tastes great with all sorts of leafy greens. I use sunflower oil or any other plain oil. Olive oil has too strong a taste.

Provided by Ursel

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes

Time 3m

Yield 4

Number Of Ingredients 5

Ingredients

4 tablespoons white balsamic vinegar
4 tablespoons sunflower seed oil
2 teaspoons white sugar
1 teaspoon salt
4 tablespoons heavy whipping cream

Steps:

Combine balsamic vinegar, oil, sugar, and salt in a cup and mix well. Stir in cream and mix well.

Nutrition Facts : Calories 167.4 calories, Carbohydrate 4.6 g, Cholesterol 10.3 mg, Fat 16.8 g, Protein 0.2 g, SaturatedFat 3.1 g, Sodium 588.1 mg, Sugar 4.3 g

ARUGULA AND PEACH SALAD WITH CREAMY CHIVE VINAIGRETTE

Arugula and Peach Salad with Creamy Chive Vinaigrette image

Provided by Molly Stevens

Categories Fruit Leafy Green Side No-Cook Vegetarian Quick & Easy Summer Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

2 large ripe peaches
2 tablespoons fresh lemon juice, divided
6 tablespoons extra-virgin olive oil
1 1/2 tablespoons whipping cream
1/3 cup finely chopped fresh chives
12 cups (loosely packed) arugula (about 6 ounces)

Steps:

Wash peaches, rubbing to remove fuzz. Cut in half; remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice; toss. Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season with salt and pepper. Add arugula to bowl with peaches. Add dressing and toss. Season with more salt and pepper, if desired, and serve.

BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS

Basic Vinaigrette Dressing With 8 Variations image

Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.

Provided by 3KillerBs

Categories Salad Dressings

Time 15m

Yield 1/4 cup

Number Of Ingredients 34

Ingredients

3 tablespoons oil (I prefer extra-virgin olive oil)
2 tablespoons vinegar (white, cider, wine, ..., not balsamic)
salt
black pepper (I prefer fresh-ground)
basic vinaigrette (use EVOO and red wine vinegar)
1/2 teaspoon minced garlic
1/2 teaspoon italian seasoning
1 pinch crushed red pepper flakes (optional)
basic vinaigrette (use canola or corn oil and cider vinegar)
1 tablespoon crumbled bacon
1/2 tablespoon finely minced onion
1 pinch celery seed (optional)
1/4 teaspoon prepared mustard (optional)
1 -3 teaspoon brown sugar or 1 -3 teaspoon another sweetener, to taste
italian vinaigrette
1 teaspoon prepared mustard (I recommend Dijon or spicy brown)
1 -3 teaspoon honey (optional) or 1 -3 teaspoon another sweetener, to taste (optional)
basic vinaigrette
2 -3 tablespoons sour cream or 2 -3 tablespoons plain yogurt
basic creamy vinaigrette dressing
1 tablespoon grated parmesan cheese
1/8 teaspoon fresh ground black pepper (to taste)
basic creamy vinaigrette dressing
1 garlic clove, put through press
fresh ground black pepper
1 pinch italian seasoning (optional)
3 tablespoons olive oil (I prefer extra-virgin)
3 tablespoons lemon juice
1/2 teaspoon oregano
1/2 teaspoon minced garlic
3 tablespoons oil (I prefer extra-virgin olive oil)
1 tablespoon balsamic vinegar
1/2 teaspoon minced garlic
1 pinch italian seasoning (optional)

Steps:

Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
Let stand 10 minutes to rehydrate dried herbs and blend flavors.
Shake again then dress salad as desired.
Note -- I recommend the lemon dressing on spinach.
Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

CREAMY VINAIGRETTE

Creamy Vinaigrette image

A delicious, versatile dressing for pasta or green salads. Easily made in advance for use just before service.

Provided by USA WEEKEND columnist Pam Anderson

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Yield 8

Number Of Ingredients 5

Ingredients

¼ cup rice wine vinegar or lemon juice
2 tablespoons Dijon mustard or mayonnaise
1 large garlic clove, minced
Salt and freshly ground black pepper
⅔ cup olive oil

Steps:

Measure vinegar (or lemon juice) and mustard (or mayonnaise) into a 2-cup measuring cup. With a small whisk, stir in garlic, a big pinch of salt and a few grinds of pepper. Measure oil in another cup. Slowly whisk oil into mixture, first in droplets, then in a slow, steady stream to make an emulsified vinaigrette.

Nutrition Facts : Calories 163.6 calories, Carbohydrate 0.9 g, Fat 18 g, SaturatedFat 2.5 g, Sodium 239.5 mg

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