Mortons Steakhouse Dijon Vinaigrette Food
MORTON'S STEAKHOUSE DIJON VINAIGRETTE
This is the Dijon Vinaigrette from Mortons Steakhouse. They use it on their chopped salad. Its so light and flavorful, its my favorite!
Provided by SoCalTine
Categories Salad Dressings
Time 15m
Yield 2 1/2 cups, 15 serving(s)
Number Of Ingredients 5
Steps:
- Place vinegar and water in mixing bowl.
- Add Dijon Mustard and Italian Dressing mix to the bowl and mix with wire whip, mix well.
- Add Olive Oil and mix well again.
- Place vinaigrette into a plastic storage container, label, date, and refrigerate.
Nutrition Facts : Calories 277.5, Fat 30.9, SaturatedFat 4.2, Sodium 172.5, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 0.7
MORTON'S THE STEAKHOUSE CHOPPED SALAD
Full name: Morton's the Steakhouse Chopped Salad With Hearts of Palm, Artichoke Hearts, & Blue Cheese. Found this on another website courtesy of Morton's Steakhouse, and it sounds absolutely yummy! Posting to try later and hoping I won't be disappointed.
Provided by Cook4_6
Categories Salad Dressings
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- To prepare vinaigrette: In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water.
- Whisk the mustard and salad dressing mix until well mixed.
- Add the olive oil and whisk until the dressing is emulsified.
- Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.
- Note: If you use Good Seasons brand mix, two packets work well.
- To prepare salad: Cut the iceberg and romaine lettuces into ½-inch squares. Transfer to a large mixing bowl.
- Cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.
- Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add to the lettuce.
- Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad.
- Add the vinaigrette, toss well, and serve.
- Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.
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