LEMON VINAIGRETTE
This easy lemon vinaigrette recipe is a great one to have in your back pocket. It's delicious and versatile - perfect for tossing with salads, roasted vegetables, and more!
Provided by Jeanine Donofrio
Categories Component
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
- Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
- If your dressing is too tangy, add more olive oil, to taste.
- Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.
THE BEST LEMON VINAIGRETTE
This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.
Provided by lukeder101
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
- Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g
MARINATED ANTIPASTO APPETIZERS
Marinated antipasto is always a welcome appetizer. But to be an applauded appetizer, serve them kabob-style on small wooden skewers.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 40m
Yield Makes 16 servings, 1 skewer and 4 crackers each.
Number Of Ingredients 6
Steps:
- Combine cheese, artichokes and dressing. Refrigerate 30 min. to marinate.
- Drain cheese and artichokes; discard marinade. Thread 1 each tomato, artichoke quarter, pepperoni slice and cheese cube onto each of 16 small wooden skewers.
- Arrange on platter. Serve with crackers.
Nutrition Facts : Calories 110, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
LIGHT LEMON VINAIGRETTE
Make and share this Light Lemon Vinaigrette recipe from Food.com.
Provided by katie in the UP
Categories Salad Dressings
Time 5m
Yield 1/4 cup
Number Of Ingredients 6
Steps:
- Gently stir the first five ingredients together, do not emulsify. Just before serving, add the fresh Thyme leaves.
Nutrition Facts : Calories 1951.2, Fat 216.4, SaturatedFat 29.9, Sodium 5239.6, Carbohydrate 11.7, Fiber 0.9, Sugar 3.1, Protein 1.1
MARINATED BABY ARTICHOKES WITH LEMON VINAIGRETTE
These make a wonderful addition to any summer salad or antipasto.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 4
Steps:
- Fill a large bowl with cold water; juice the lemon into the water; set aside. Halve artichokes; if they have any pink choke, trim it from the center, leaving artichoke half intact. Transfer artichokes to acidulated water.
- Bring a large saucepan of water to a boil over high heat. Drain artichokes, and add to boiling water. Reduce heat to medium; gently simmer artichokes until just tender, 5 to 7 minutes. Remove from boiling water, and drain; set aside.
- Make vinaigrette: In a medium bowl, whisk shallot, mustard, and vinegar. While whisking, slowly add oil. Stir in tarragon; season with salt and pepper. In a large bowl, toss artichokes with 1/2 cup vinaigrette; transfer to a serving dish. Strip leaves from one sprig of thyme, and sprinkle on artichokes. Use remaining sprigs for garnish. Serve artichokes with remaining vinaigrette on the side.
MARINATED BABY EGGPLANTS WITH PINE NUTS AND RAISINS
Make and share this Marinated Baby Eggplants with Pine Nuts and Raisins recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 22m
Yield 24 marinated baby eggplant halves
Number Of Ingredients 10
Steps:
- Preheat the grill to high.
- Place the eggplants, cut side up, in the grill pan and brush with a little of the olive oil.
- Grill for 10 minutes, until slightly blackened, turning them over half way through cooking.
- To make the marinade: Put the remaining olive oil, the lemon juice, vinegar, garlic, pine nuts, raisins, sugar and bay leaf in a clean, screw-top jar.
- Add the red pepper flakes and salt and pepper and mix well.
- Place the hot eggplants in an earthenware or glass bowl, and pour over the marinade.
- Leave to cool, turning the eggplants once or twice.
- Serve at room temperature.
Nutrition Facts : Calories 164.7, Fat 10.8, SaturatedFat 1.4, Sodium 6.2, Carbohydrate 17.5, Fiber 9.4, Sugar 7.8, Protein 3.1
ITALIAN ANTIPASTO SALAD W/ ARTICHOKES & RED PEPPER
This makes a fabulous salad - your family will love it.
Provided by Daily Inspiration S @DailyInspiration
Categories Other Salads
Number Of Ingredients 17
Steps:
- In a large bowl, mix all ingredients.
- Add lemon vinaigrette dressing and refrigerate for 2-3 hours before serving. Serve on romaine lettuce if desired.
ANTIPASTO WITH MARINATED MUSHROOMS
Simple and easy antipasto with marinated mushrooms--great for parties or a start to an Italian dinner.
Provided by southern chef in lo
Categories Vegetable
Time P1D
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- Prepare Marinated Mushrooms; set aside. Combine vinegar, dried basil, oregano and black pepper in small bowl. Add oil; whisk until well blended. Add mozzarella cubes; stir to coat. Marinate, covered, in refrigerator at least 2 hours.
- Drain mozzarella cubes, reserving marinade. Wrap 1/2 of prosciutto slices around provolone sticks; roll up remaining slices separately. Arrange mozzarella cubes, prosciutto-wrapped provolone sticks, prosciutto rolls, Marinated Mushrooms, pepperoncini, salami, artichoke hearts and olives on large platter lined with lettuce, if desired. Drizzle reserved marinade over pepperoncini, artichoke hearts and olives. Garnish, if desired. Serve with small forks or toothpicks.
- MARINATED MUSHROOM DIRECTIONS: Combine lemon juice, parsley, salt, tarragon, garlic and pepper in medium bowl. Add oil; whisk until well blended. Add mushrooms; stir to coat. Marinate, covered, in refrigerator 4 hours or overnight, stirring occasionally. Drain mushrooms; reserve marinade for dressing, if desired.
Nutrition Facts : Calories 353.6, Fat 31.6, SaturatedFat 8.1, Cholesterol 27.7, Sodium 1137, Carbohydrate 9.6, Fiber 3.6, Sugar 2, Protein 10.4
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- In small nonmetal bowl, combine all marinade ingredients except oil; mix well. Slowly add oil, beating with wire whisk until marinade is thick and well blended. In nonmetal container or resealable food storage plastic bag, combine olives, mushrooms and cheese. Add marinade; cover and refrigerate at least 12 hours or overnight to blend flavors.
- When ready to serve, cut salami slices in half. Roll slices into small cone shapes; spear with cocktail toothpicks. Line outside edge of large serving platter with lemon leaves. Arrange salami in center of platter.
- Drain marinated olives, mushrooms and cheese, reserving marinade; arrange around outside edge of platter. Drizzle 1 to 2 tablespoons of reserved marinade over salami. (Discard remaining marinade.) Tuck several lemon leaves among olives, mushrooms and cheese.
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5/5 (2)Total Time 2 hrs 30 minsServings 12-14
- Cook green beans in boiling salted water to cover 5 minutes or until crisp-tender; drain. Plunge into ice water to stop cooking process; drain.
- Arrange green beans, feta cheese, and next 5 ingredients in a 13- x 9-inch baking dish, keeping each ingredient separate from others.
- Whisk together dressing and next 3 ingredients. Drizzle evenly over ingredients. Cover and chill 2 hours.
- Transfer marinated ingredients to a large serving platter. Add salami, if desired. Serve with toasted French bread slices or large crackers. Garnish, if desired.
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- Assemble the salad ingredients in a large bowl, starting with the lettuce, then adding the cured meats, cheeses, artichokes, tomatoes, pepproncini, and olives.
- For the dressing, whisk together the olive oil, vinegar, lemon juice, parmesan cheese, salt, and pepper in a small bowl or mason jar.
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- In large bowl, toss lettuce, tomatoes, mozzarella balls, artichokes, olives, red peppers, salami (or prosciutto), pepperoni, pepperoncinis, and red onion together to distribute ingredients evenly. Set aside.
- Add oil, red wine vinegar, lemon juice, mustard, garlic powder, oregano, and red pepper flakes to jar and seal with lid. Shake vigorously to combine. Season with salt and pepper.
- Dress salad with vinaigrette and serve. Alternately, portion salad into individual servings and dress with vinaigrette or serve with vinaigrette on the side.
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5/5 (1)Total Time 50 minsCategory SaladsCalories 767 per serving
- VINAIGRETTE: Combine all the vinaigrette ingredients in a food processor or blender. Process until smooth. Refrigerate until needed.
- Drop the broccoli into the boiling water. Cook for 5 seconds or until the broccoli turns bright green. Drop into the ice bath and let cool. Drain and set aside.
- Drop the pasta into the boiling water and cook according to the package directions. Drain and rinse with cold tap water. Toss with olive oil.
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- Combine ingredients. Add sliced or cubed Italian meats, mozzarella, olives, roasted red peppers, and onion in a large mixing bowl.
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- Dress the salad, then serve or marinate. Pour the Italian vinaigrette on top, then toss to evenly coat. Add thinly sliced basil, toss once more, then taste and adjust seasoning as needed. Either serve immediately or cover and refrigerate until needed. Antipasto salad will keep for 1 week.
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