FRUIT SALAD BALSAMICO
Enjoy this Italian-style fresh fruit salad packed with berries - serves a group!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- In large bowl, combine daiquiri concentrate, water and vinegar; mix well. Add all remaining ingredients; toss gently to coat. Cover; refrigerate at least 1 hour to chill.
- Stir salad before serving; remove mint. If desired, garnish with additional fresh mint.
Nutrition Facts : Calories 50, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 0 mg, Sugar 9 g
BALSAMIC MELON SALAD
Steps:
- In a large bowl, toss together all ingredients except basil. Place in serving bowl and garnish with basil.
- Serve chilled or at room temperature.
BALSAMIC SALAD DRESSING―BASIC AND SIMPLE
Steps:
- Combine the mustard, balsamic vinegar, garlic, and Italian herbs, if desired, in a mixing bowl . Whisk vigorously while very slowly drizzling in the olive oil. Use a blender if you prefer.
- Season with salt and fresh-ground black pepper to taste.
- This dressing can be refrigerated overnight to intensify the flavors. Stir before serving. Balsamic dressing can be stored for several weeks in the refrigerator.
Nutrition Facts : Calories 2992 kcal, Carbohydrate 24 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 45 g, Sodium 1023 mg, Sugar 19 g, Fat 325 g, ServingSize 2 Cups (Servings Vary), UnsaturatedFat 0 g
SIMPLE SALAD WITH BALSAMIC VINAIGRETTE
Provided by The Hearty Boys
Categories main-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Toss the greens, salt and pepper together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the grape tomatoes and bell pepper. Serve the remaining vinaigrette on the side.
- Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl and serve.
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
WHITE BALSAMIC FRUIT SALAD
Some time ago I bought white balsamic vinegar. I use a lot of dark balsamic vinegar and thought it would be nice to see what I could make with the white. Somewhere I read that fruit goes well with this. Tried it and this is the result. Quite nice if I may say so myself.
Provided by Chef Dudo
Categories Fruit
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine pineapple, dates, carrot, orange and in a large bowl.
- Combine honey,balsamic vinegar, lime juice and zest in a jar with a tight-fitting lid.
- Shake vigorously and pour over fruit.
- Chill until ready to serve.
Nutrition Facts : Calories 149.8, Fat 0.3, SaturatedFat 0.1, Sodium 11.9, Carbohydrate 39.2, Fiber 4, Sugar 31.3, Protein 1.5
GRILLED FRUITY BALSAMIC CHICKEN WITH CILANTRO SALAD.
Fire up your grill for this elegant and tasty summer meal. The balsamic glaze can be made up to a week ahead and kept until you're ready to use it. This is quick and easy to make but also very impressive. My entry in the "Ready, Set, Cook" competition.
Provided by dale7793
Categories Lunch/Snacks
Time 50m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a small saucepan over medium high heat, bring the vinegar to a boil and cook until it is reduced by half, 20-25 minutes.
- Stir in the molasses and black pepper.
- Remove from heat.
- Brush the balsamic glaze into the chicken and place on the heated grill to start cooking.
- When the chicken is nearly done place the peaches on the grill, cut side down and grill until they are nicely brown (about 2 minutes).
- Turn them over, brush the cut side with the balsamic glaze, and continue to cook for another 2 minutes.
- Remove the peaches and chicken from the grill and give them another coat of glaze.
- ---SALADDRESSING---.
- Combine the cilantro and olive oil in a blender or processor and puree.
- Whisk in the vinegar,onion, salt and pepper.
- Toss the dressing through the prepared lettuce and cucumber.
- ---TOSERVE---.
- To serve this dish, place the salad onto two plates.
- Lay a sliced chicken breast on top of the salad and place two peach halves beside the chicken.
- Scatter the shaved parmesan over the top and garnish with a sprig of cilantro.
WINTER FRUIT SALAD WITH BALSAMIC VINAIGRETTE
Make and share this Winter Fruit Salad With Balsamic Vinaigrette recipe from Food.com.
Provided by Sageca
Categories Citrus
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 1. For dressing, combine oil, orange juice, vinegar, honey, and pepper in a blender container or food processor bowl. Cover and blend or process until combined. Place in an airtight jar and refrigerate for at least 30 minutes.
- 2. Use a small sharp knife to peel grapefruit and oranges, removing as much of the white pith as possible. Section fruit and place in a large bowl. Add grapes and pomegranate seeds, if desired.
- 3. To serve, toss with dressing. Line a large bowl with torn lettuce and top with fruit mixture. Makes 12 servings.
- Make-ahead tip: Refrigerate dressing up to 3 days. Store prepared fruit mixture, covered, in refrigerator up to 4 hours.
Nutrition Facts : Calories 257.8, Fat 12.5, SaturatedFat 1.7, Sodium 20.7, Carbohydrate 37.5, Fiber 4.9, Sugar 28.2, Protein 2.9
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