Marjoram Honey Vinaigrette Food

HONEY-BALSAMIC VINAIGRETTE

Honey-Balsamic Vinaigrette image

This simple, flavorful vinaigrette is an ideal dressing for any green salad.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 5

Ingredients

2 tablespoons balsamic vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
Coarse salt and ground pepper

Steps:

In a small bowl, whisk together vinegar, honey, mustard, and olive oil. Season with salt and pepper.

FIVE BEAN SALAD WITH CHAMPAGNE VINAIGRETTE

Five Bean Salad with Champagne Vinaigrette image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 28m

Yield 6 to 8 servings

Number Of Ingredients 22

Ingredients

Water, as needed
Kosher salt
3/4 pound green beans, trimmed and halved
3/4 pound yellow wax beans, trimmed and halved
1 (14-ounce) can dark red kidney beans, drained and rinsed
1 (14-ounce) can black-eyed peas, drained and rinsed
1 (14-ounce) can garbanzo beans, drained and rinsed
1 bunch scallions, thinly sliced
1 bell pepper, diced
2 tablespoons chopped fresh Italian parsley leaves
2 tablespoons chopped fresh marjoram or oregano leaves, optional
Champagne Vinaigrette, recipe follows
Freshly cracked black pepper
1 clove garlic, minced
2 tablespoons Dijon mustard
1/4 cup champagne vinegar
2 tablespoons fresh lemon juice
2 tablespoons honey
2 to 3 dashes hot sauce
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/2 cup extra-virgin olive oil

Steps:

Bring a large pot of water to a boil over medium heat. Sprinkle with a generous pinch of salt and add in the fresh green beans. Cook until the beans are just tender, about 8 minutes. Drain and shock the beans in ice water to halt the cooking process. Strain the beans once more and set them aside.
Put the fresh and canned beans, scallions, bell pepper, Italian parsley, marjoram, if using, and Champagne Vinaigrette into a large serving bowl, and toss everything together to combine. Season the salad, to taste, with salt and black pepper. Serve and enjoy.
Mix together the garlic, mustard, vinegar, lemon juice, honey, hot sauce, salt and black pepper in a large bowl. Whisk in the olive oil in a slow continuous stream until the dressing has emulsified. Alternatively, you can add the ingredients to food processor or blender and puree until smooth.

MARJORAM VINAIGRETTE

Editor's note: The recipe is from Susan Curtis and Nicole Curtis Ammerman's book _Santa Fe School of Cooking: Flavors of the Southwest_.

Provided by Susan Curtis

Number Of Ingredients 6

Ingredients

2 tablespoons white wine vinegar
4 tablespoons lime, lemon or orange-flavored olive oil
2 shallots, minced
1 tablespoon fresh marjoram leaves, coarsely chopped
1 to 2 serrano chiles, minced
Sugar to taste (optional)

Steps:

Thoroughly combine ingredients. Taste and adjust seasonings.

HONEY BALSAMIC VINAIGRETTE

Honey Balsamic Vinaigrette image

I kept trying to duplicate the delicious Honey Balsamic Vinaigrette from TGI Fridays®. This is very very close.

Provided by CATHYRAE

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

Time 15m

Yield 12

Number Of Ingredients 8

Ingredients

½ cup balsamic vinegar
1 small onion, chopped
1 tablespoon soy sauce
3 tablespoons honey
1 tablespoon white sugar
2 cloves garlic, minced
½ teaspoon crushed red pepper flakes
⅔ cup extra-virgin olive oil

Steps:

Place the vinegar, onion, soy sauce, honey, sugar, garlic, and red pepper flakes into a blender. Puree on high, gradually adding the olive oil. Continue pureeing 2 minutes, or until thick.

Nutrition Facts : Calories 142.7 calories, Carbohydrate 7.8 g, Fat 12.5 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 1.7 g, Sodium 78.3 mg, Sugar 7.1 g