BASIL-GARLIC VINAIGRETTE
This simple dressing is great over fresh tomatoes, and makes a wonderful marinade for chicken and shrimp. Another light vinegar can substitute the champagne vinegar.
Provided by Sageca
Categories Salad Dressings
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- In a blender, combine the basil, vinegar, and Parmesan cheese until the basil is pureed.
- With the motor running, pour the oil through the opening and blend until smooth. Season with salt and pepper to taste, pour into a small bowl, and set aside.
- Whisk before using.
Nutrition Facts : Calories 1028.5, Fat 111.1, SaturatedFat 16.7, Cholesterol 8.8, Sodium 158.8, Carbohydrate 6.8, Fiber 1.2, Sugar 0.3, Protein 5.5
BASIL GARLIC CITRUS VINAIGRETTE
This is a wonderful change of pace vinaigrette. Pour this over a mixture of sectioned oranges, red onions and mixed greens for a delightful salad.
Provided by Marie
Categories Salad Dressings
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Combine orange juice concentrate, vinegar, water, black pepper and basil in a small bowl.
- Whisk in olive oil slowly, then add clove of garlic.
- Pour into a small jar and refrigerate.
- Bring to room temperature before using.
- Shake well before pouring on salad.
- Can keep in refrigerator for up to one week.
Nutrition Facts : Calories 556.5, Fat 36.3, SaturatedFat 5, Sodium 8.3, Carbohydrate 55.5, Fiber 1.3, Sugar 53.2, Protein 3.6
GARLIC VINAIGRETTE
Long ago, before I could just throw a vinaigrette together, I started with this recipe. It's called The Best Vinaigrette Dressing in the Celebrations on The Bayou cookbook, put out by the Junior League of Monroe, Louisiana. The recipe calls for white wine vinegar but you can use either red or white wine or champagne vinegars. And, it's delicious with Feta crumbled over your green salad. 7/2013: Added a tweak of a little agave or honey to soften the taste.
Provided by Penny Stettinius
Categories Salad Dressings
Time 10m
Yield 1 1/2 Cups
Number Of Ingredients 8
Steps:
- Place all ingredients in a food processor or blender.
- Blend until creamy and garlic is shredded, about 60 seconds.
- Keeps well in the refrigerator.
GARLIC VINAIGRETTE
This vinaigrette makes a great salad dressing or dressing for green beans. It is based on a recipe from Suzanne Somers' cookbook. I absolutley love it and make it often. It should be made fresh each time you want to add it to a salad or green beans. Garlic is also very good for you!
Provided by Helping Hands
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix lemon juice and garlic in small bowl.
- Pour in olive oil, whisking as you pour it in.
- Salt and pepper to taste.
- Pour over salad or green beans and toss well.
Nutrition Facts : Calories 125.5, Fat 13.5, SaturatedFat 1.9, Sodium 0.8, Carbohydrate 1.7, Fiber 0.1, Sugar 0.3, Protein 0.2
BASIL VINAIGRETTE
From Rebar Cookbook, this is a very versatile vinaigrette that can be used on salads, as a marinade for grilled vegetables, or drizzled on a sandwich of artichokes, fresh tomato, lettuce, spanish onion, and fontina cheese on crusty italian bread - yum! For a vegan version, substitute maple syrup for the honey.
Provided by Katzen
Categories Salad Dressings
Time 15m
Yield 1 1/4 cups, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Combine all of the ingredients, except oil, in a food processor and blend. Slowly add olive oil in a slow, thin, stream, until creamy.
- Season to taste and serve, or refrigerate up to 3 days.
Nutrition Facts : Calories 351.9, Fat 32.7, SaturatedFat 4.1, Sodium 1736.2, Carbohydrate 12.5, Fiber 4.8, Sugar 5.5, Protein 6.4
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