FLORAL VINAIGRETTE
This dressing, with its refined blend of Champagne vinegar and fragrant flowers, tops chef Cedric Vongerichten's Peekytoe Crab Salad with Spring Vegetables.
Provided by Martha Stewart
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Place all ingredients in a medium bowl; whisk to combine. If not using immediately, re-whisk before serving.
FRESH FRUIT WITH BALSAMIC VINAIGRETTE
"This colorful fruit platter always looks beautiful on our Christmas dinner table," writes Mari Day of Suamico, Wisconsin. "The light dressing is a nice complement to the fun assortment of winter fruits-it really lets their natural goodness come through."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a jar with a tight-fitting lid, combine the first seven ingredients; shake well. Refrigerate for 1 hour. Line a platter with lettuce. Arrange fruit over lettuce; drizzle with dressing. Serve immediately.
Nutrition Facts : Calories 191 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 102mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 7g fiber), Protein 2g protein. Diabetic Exchanges
VINAIGRETTE VEGETABLES
-Mary Buhl, Duluth, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Place broccoli in a steamer basket. Place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 5 minutes. Add zucchini and yellow pepper; cover and steam for 2 minutes or until vegetables are crisp-tender., In a jar with a tight-fitting lid, combine the oil, vinegar, garlic, salt and thyme; shake well. Transfer vegetables to a serving bowl; add dressing and toss to coat.
Nutrition Facts : Calories 82 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 211mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
BEET FLOWERS AND BEET GREENS VINAIGRETTE
Yield Serves 4
Number Of Ingredients 5
Steps:
- Cut the beet greens from the beets, leaving about 1 inch of the stems attached to the beets, and reserve 16 of the beet leaves. Scrub the beets, wrap them in small groupings tightly in foil and in a baking pan roast them in a preheated 350°F. oven for 1 to 1 1/2 hours, or until they are tender. Unwrap the beets carefully, discarding any liquid that may have accumulated in the foil, and let them cool until they can be handled. The beets may be roasted 1 day in advance and kept covered and chilled.
- Rinse the reserved beet leaves, in a steamer set over simmering water steam them, covered, for 1 minute, and transfer them with tongs to paper towels to drain. In a small bowl whisk together the mustard, the vinegar, and salt to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
- Peel the beets and trim the stem ends flat. Standing each beet on its stem end, cut parallel slices into but not through the beet at 1/4-inch intervals, stopping about 1/2 inch above the root end. Rotate each beet 90 degrees and cut parallel slices in the same manner to form a crosshatch pattern, keeping the stem end intact. Arrange 4 of the beet leaves on each of 4 plates and arrange the beets on the leaves. Drizzle the beets with the dressing and sprinkle them with the scallions.
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