Mustard Vinaigrette Food
MUSTARD VINAIGRETTE
This spicy honey-mustard dressing is an easy and versatile dressing for almost any salad!
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together the vinegar, honey, mustard, pepper, salt, garlic, oil and hot sauce until thoroughly combined. Chill until serving.
Nutrition Facts : Calories 168.4 calories, Carbohydrate 1.9 g, Fat 18.2 g, SaturatedFat 2.8 g, Sodium 421 mg, Sugar 1.4 g
MUSTARD VINAIGRETTE
Make and share this Mustard Vinaigrette recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Salad Dressings
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl whisk all ingredients until well combined.
- Chill for a minumum of 2 hours before serving.
Nutrition Facts : Calories 203.8, Fat 21.9, SaturatedFat 2.8, Sodium 18.8, Carbohydrate 2.2, Fiber 0.1, Sugar 1.8, Protein 0.1
MUSTARD VINAIGRETTE
Make and share this Mustard Vinaigrette recipe from Food.com.
Provided by KissKiss
Categories Salad Dressings
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- In a small glass bowl, mix the vinegar, garlic, and mustard.
- Slowly add the olive oil and canola oil while whisking with a fork.
- Add the parsley, thyme, salt and pepper, and adjust seasoning as needed.
- Refrigerate in a sealed container (such as a mason jar) until ready to use.
Nutrition Facts : Calories 148.9, Fat 16.7, SaturatedFat 1.5, Sodium 11.4, Carbohydrate 0.3, Fiber 0.1, Protein 0.1
MUSTARD VINAIGRETTE
Provided by Food Network
Number Of Ingredients 5
Steps:
- Combine all ingredients.
DIJON MUSTARD VINAIGRETTE
Provided by Eleanor Moscatel
Categories Condiment/Spread Mustard No-Cook Vegetarian Quick & Easy Spring Bon Appétit Paris France
Yield Makes about 1 1/3 cups
Number Of Ingredients 6
Steps:
- Blend all ingredients in blender or processor until smooth. Season to taste with salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)
MUSTARD VINAIGRETTE
Categories Condiment/Spread Mustard No-Cook Salad Dressing Rosemary Sage Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Mix mustard and vinegar in bowl. Gradually whisk in oil. Mix in shallots and herbs. Season with salt and pepper. (Can be made 1 day ahead. Cover, chill. Bring to room temperature, mix before using.)
MUSTARD VINAIGRETTE
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 5
Steps:
- In a small bowl, whisk mustard and vinegar together. Slowly add oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulsified. Add the salt and pepper; season with additional salt and pepper if desired.
VEGGIE OLIVE WRAPS WITH MUSTARD VINAIGRETTE
Eat the rainbow with our simple, healthy, veggie wrap. This olive and veg sandwich makes an easy vegan, low-calorie lunch option to eat al-desko
Provided by Sara Buenfeld
Categories Lunch
Time 10m
Number Of Ingredients 10
Steps:
- Mix all the ingredients except for the tortilla and toss well.
- Put the tortilla on a sheet of foil and pile the filling along one side of the wrap - it will almost look like too much mixture, but once you start to roll it firmly it will compact. Roll the tortilla from the filling side, folding in the sides as you go. Fold the foil in at the ends to keep stuff inside the wrap. Cut in half and eat straight away. If taking to work, leave whole and wrap up like a cracker in baking parchment.
Nutrition Facts : Calories 281 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 12 grams sugar, Fiber 10 grams fiber, Protein 8 grams protein, Sodium 0.9 milligram of sodium
MUSTARD VINAIGRETTE
A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It's also great with cooked vegetables like beets or broccoli and with grain salads.
Provided by Martha Rose Shulman
Categories easy, quick, weekday, condiments
Time 40m
Yield About 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
- Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 21 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 71 milligrams, Sugar 0 grams, TransFat 0 grams
DIJON MUSTARD VINAIGRETTE
-Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together first four ingredients. Slowly add olive oil while whisking constantly.
Nutrition Facts : Calories 189 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 193mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein.
PERFECT MUSTARD VINAIGRETTE
Extra-virgin olive oil yields a flavorful, rich vinaigrette. If you prefer a lighter-tasting vinaigrette, try using vegetable or canola oil.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes 1 1/3 cups
Number Of Ingredients 5
Steps:
- In a small bowl, whisk mustard and vinegar together. Slowly add oil in a steady stream, whisking constantly until all the oil is added and dressing is creamy and emulsified. Add the salt and pepper; season with additional salt and pepper if desired.
CLASSIC VINAIGRETTE
This classic dressing is easy to make at home, and stores in the jar for up to a week
Provided by Good Food team
Categories Buffet, Condiment, Dinner, Lunch, Side dish, Snack, Supper
Time 5m
Yield Easily doubled
Number Of Ingredients 3
Steps:
- Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.
Nutrition Facts : Calories 102 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Sodium 0.29 milligram of sodium
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2 tablespoons red wine vinegar. 4 tablespoons olive oil. 1 tablespoon mustard. Salt and pepper. Add to Shopping List. View Shopping List. Whisk SDK. Buy ingredients online. See prices and ...
From foodnetwork.com
Author Michele UrvaterDifficulty Easy
From foodnetwork.com
Author Michele UrvaterDifficulty Easy
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Method. Peel and halve carrots crosswise. Cut each piece lengthwise in half or quarters; set aside. In large bowl, whisk together oil, lemon juice, thyme, mustard, oregano, salt and pepper; add carrots and toss to combine. Roast on foil-lined baking sheets in 375°F (190°C) oven until edges are crisp and golden and carrots are tender, 40 to 45 ...
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In a large saucepan, bring 8 cups of water to a boil and cook asparagus for 3-4 minutes or until tender. Strain asparagus and place in a bowl of cold water. Mix vinegar, oil, mustard, garlic powder, basil, oregano, and nutmeg (optional) together in a separate bowl. Strain asparagus again once cool and coat in the mustard vinaigrette dressing.
From food.unl.edu
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Recipe: Mustard Vinaigrette Originally published June 8, 2005 at 12:00 am In a food processor, add the vinegar, shallots, lemon juice, mustard and egg; blend well.
From seattletimes.com
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Combine the vinegar and mustard in a glass or stainless-steel bowl and whisk them together briefly. Place the mustard-vinegar mixture along with the oil and seasonings in a blender and mix for about 10 seconds or until fully combined. Transfer to a glass bowl and let stand for 30 minutes to let the flavors marry.
From thespruceeats.com
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The mustard helps to create an emulsion. Look for vinegar with about 7 percent acidity (most North American vinegar has been diluted to about 4 percent), or use more vinegar. Keep the vinaigrette at room temperature; if you refrigerate it, it will separate when it warms up again — after a time it will separate anyway, making the taste more oily. Whisking brings it back …
From artofeating.com
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*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Save Recipe This balsamic and mustard vinaigrette takes less than 5 minutes to prepare, and it makes a …
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I have tried to get away from using mayo so have put my mustard vinaigrette on everything from potato salad to cole slaw–it’s amazing! I use a combo of mustards and especially love the addition of a course- ground mustard. And I always add a little heat with cayenne or chili pepper flakes. The recipe allows for lots of subs of mustard, vinegar (I love Bragg’s apple …
From 100daysofrealfood.com
From 100daysofrealfood.com
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