Mccargos Autumn Apple Cider Vinaigrette Food

AUTUMN APPLE CIDER VINAIGRETTE

Autumn Apple Cider Vinaigrette image

Make and share this Autumn Apple Cider Vinaigrette recipe from Food.com.

Provided by Grannydragon

Categories Salad Dressings

Time 20m

Yield 20 serving(s)

Number Of Ingredients 8

Ingredients

1 cup cider vinegar
1 cup apple juice
6 ounces brown sugar (or Splenda brown sugar blend)
2 teaspoons cracked black pepper
1 teaspoon cayenne (or less)
1 tablespoon ground cinnamon
1 tablespoon salt (or more)
1 quart canola oil

Steps:

With blender, mix cider vinegar, apple juice, brown sugar, black pepper, cayenne, cinnamon and salt. Blend until all ingredients are incorporated. Continue mixing on low speed and add oil slowly until emulsification starts. Change speed to medium and add remaining oil. Adjust seasoning.

Nutrition Facts : Calories 427.5, Fat 43.6, SaturatedFat 3.1, Sodium 353.3, Carbohydrate 10.3, Fiber 0.3, Sugar 9.6, Protein 0.1

GARDEN SALAD WITH APPLE CIDER VINAIGRETTE

Garden Salad with Apple Cider Vinaigrette image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 cups apple cider
1/4 cup cider vinegar
1/4 cup honey
1 cinnamon stick
2 cups grapeseed or salad oil
Salt
Freshly ground black pepper
6 cups loosely packed mixed torn greens such as romaine, red or green leaf lettuce, or radicchio, washed and dried
2 cups assorted berries: blueberries, raspberries and blackberries
2 Granny Smith apples, cored and sliced
1 1/2 cups crumbled blue cheese

Steps:

In a bowl or jar with a tight fitting lid combine cider, vinegar, honey, cinnamon, oil, salt and pepper. In a large bowl, toss lettuce, berries, apples, and blue cheese with enough dressing to coat. Season with salt and pepper and serve.

TANGY CARROT-APPLE SALAD WITH CIDER VINAIGRETTE

Tangy Carrot-Apple Salad With Cider Vinaigrette image

Recipe from October 2010 Vegetarian Times. It says that the author, Matthew G. Kadey, RD, prefers sour to sweet and this recipe proves it. I did add a little extra Splenda, oil and a squeeze of fresh lemon juice, but I leave that up to you! I did not serve mine over spinach, rather just in a small bowl as a meal starter. Lastly, I added some pepitas (pumpkin seeds without the shell), but again the addition of nuts is your choice.

Provided by januarybride

Categories Apple

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 tablespoons apple cider vinegar
1 small clove garlic, minced (1/2 tsp.)
2 cups grated carrots (about 3 small carrots)
1/2 cup red apple, diced (I added more)
1/4 cup sliced green onion
1/4 cup chopped fresh parsley
1/4 cup chopped dried cranberries
1 teaspoon agave nectar (may sub honey)
1 tablespoon olive oil (use a nice, full bodied oil)
2 cups baby spinach leaves

Steps:

Combine cider vinegar and garlic in small bowl. Let stand 15 minutes.
Stir together carrots, apple, green onions, parsley, and cranberries in large bowl.
Whisk together agave nectar and oil into cider vinegar mixture. Add to carrot mixture, toss to coat. Season with salt and pepper, if desired.
Cover, and chill 2 hours, or overnight. Serve salad on bed of spinach leaves.

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