SPRING GREENS WITH MOLASSES VINAIGRETTE
Molasses vinaigrette provides a wonderful addition to this spring green salad that's ready in just 15 minutes - perfect for side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 8
Number Of Ingredients 10
Steps:
- In small bowl, mix oil, vinegar, molasses, mustard, garlic, salt and pepper with whisk.
- In large bowl, toss greens with desired amount of dressing. Top with onion and croutons. Serve with remaining dressing.
Nutrition Facts : Calories 120, Carbohydrate 6 g, Fat 2, Fiber 1/2 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 260 mg
CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE
Steps:
- Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette, toss to coat, and season with salt and pepper, to taste.
- Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Vinaigrette can be stored, covered tightly, in the refrigerator for 2 days.
CHOPPED APPLE SALAD WITH TOASTED WALNUTS, BLUE CHEESE AND POMEGRANATE VINAIGRETTE
Provided by Bobby Flay | Bio & Top Recipes
Categories side-dish
Time 15m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
- Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.
MOLASSES VINAIGRETTE
If you've never had a molasses vinaigrette, you should try it. Its unique flavor is so good on spinach salad! This recipe comes from The Yokona River Inn in Oxford, Mississippi.
Provided by Penny Stettinius
Categories Salad Dressings
Time 16m
Yield 2 Cups
Number Of Ingredients 8
Steps:
- In a blender place all ingredients and blend for several minutes.
- The onion should be well pureed but still give some texture to the dressing.
- Adjust seasonings to taste and blend for an additional minute.
Nutrition Facts : Calories 727.4, Fat 55.1, SaturatedFat 7.2, Sodium 610.4, Carbohydrate 61.2, Fiber 3.7, Sugar 39, Protein 2.2
MOLASSES VINEGAR PORK BUTT
Steps:
- POUR the molasses in the bottom of a large slow cooker (at least 5 quarts), using enough to cover the bottom. Add the vinegar and the bottled smoke.
- CUT the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up) and add them to the slow cooker. Sprinkle the meat with the rub, turning the pieces to coat evenly.
- COVER and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190°F.
- Using tongs and a slotted spoon, Transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle.
- PULL the meat into strands. It should shred very easily. Serve with the warm meat juices.
- To serve the barbecue later, cover and Refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
- To reheat the barbecue, Place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350°F oven for 20 to 30 minutes.
FALL SALAD WITH MOLASSES VINAIGRETTE
Number Of Ingredients 16
Steps:
- Preheat oven to 450°. Line a rimmed baking sheet with aluminum foil. In a small bowl, combine red onion, olive oil, salt, and pepper; toss to coat. Place on prepared pan. Bake for 15 to 20 minutes, or until lightly browned around edges. Set aside to cool. In a medium bowl, combine mesclun greens, arugula, and fennel. Divide mesclun mixture evenly among 4 salad plates. Top each salad with roasted red onion and figs. Garnish with cheese and cashews, if desired. Drizzle with Molasses Vinaigrette just before serving.
- In a small bowl, whisk together molasses, vinegar, mustard, salt, and pepper. Gradually add olive oil, whisking to combine.
LIME MOLASSES VINAIGRETTE
Categories Quick & Easy Salad Dressing Lime Molasses Gourmet
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Whisk together lime juice, molasses, hot sauce, and salt in a bowl.
- Heat oil with scallion and spices in a small skillet over moderate heat until sizzling, then add to lime mixture in a slow stream, whisking until emulsified.
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