BASIL-BALSAMIC VINAIGRETTE
Your greens will thank you for this bold dressing with garlic, basil and balsamic vinegar.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Whisk together the vinegar, basil, garlic and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.
SALAD WITH CITRUS VINAIGRETTE
Steps:
- Prepare the vinaigrette: Place shallots, vinegar, citrus juice, and salt in a small bowl. Let shallots macerate for 30 minutes. Whisk in the olive oil. In a large salad bowl, toss together lettuces, citrus, beets, herbs, avocado, and the vinaigrette. Taste and adjust seasonings. Serve immediately.
- TIP: To turn this into an entree top with scallops, chicken or fish.
CITRUS BALSAMIC VINAIGRETTE
Make a delicious citrus balsamic vinaigrette to dress your favorite mixed green salad! Recipe only has 4 ingredients and is ready in under 5 minutes!
Provided by JB @ The Grateful Girl Cooks!
Categories Salad Dressing
Time 5m
Number Of Ingredients 4
Steps:
- Measure oil, balsamic, fresh orange juice, and honey into a small bowl. Whisk until the dressing has "emulsified". This will only take a minute or so. NOTE: To "emulsify" salad dressing means to mix so thoroughly that ingredients that normally don't combine well (like oil and water), can "come together" in a way that transforms them into a stabilized unit.
- Once emulsified, drizzle or pour vinaigrette onto your favorite green salad. Serve, and enjoy!
- Store any leftovers in a covered container in refrigerator. Whisk or shake the dressing up again, before you serve it.
Nutrition Facts : ServingSize 1 (1/4 of total), Calories 141 kcal, Carbohydrate 5 g, Protein 1 g, Fat 14 g, SaturatedFat 2 g, Sodium 1 mg, Sugar 5 g
CITRUS-BALSAMIC VINAIGRETTE
This is a refreshing, summer-time salad dressing. I use this dressing on assorted greens, a diced apple, and toasted pecans. Use your favorite salad and try this warm-weather dressing. Great with grilled fish.
Provided by Penny Stettinius
Categories Salad Dressings
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- I put all the above dressing ingredients into a jar with a lid and shake.
- Use as needed.
- Refrigerate leftovers to use within one week.
- *use your garlic press on the pearl onion, it's perfect for a little onion flavor.
Nutrition Facts : Calories 58, Fat 4.6, SaturatedFat 0.6, Sodium 73.7, Carbohydrate 4.3, Fiber 0.4, Sugar 2.8, Protein 0.3
BALSAMIC VINAIGRETTE
Steps:
- In a medium bowl whisk together the vinegar, mustard, shallot, hot pepper sauce and salt. continue to whisk while adding the oil in a slow stream; the dressing will thicken. Add freshly ground pepper to taste, and adjust the seasoning. Use within an hour or so of completion.
SNOW-WHITE SALAD
I love to collect recipes for all kinds of occasions. This sweet gelatin salad is one I often make for Christmas, decorating it with halved red candied cherries for "holly berries" and green candied cherries cut into "leaves".
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine gelatin and water; set aside. In a saucepan, bring pineapple and sugar to a boil. Remove from the heat; stir in gelatin mixture until completely dissolved. , In a large bowl, beat cream cheese until fluffy. Stir in marshmallow creme and pineapple mixture. Refrigerate for 30 minutes. , Prepare whipped topping according to package directions; fold into pineapple mixture. Pour into an ungreased 13-in. x 9-in. dish. Cover and refrigerate overnight. Decorate with cherries if desired.
Nutrition Facts : Calories 141 calories, Fat 5g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 54mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
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- Peel citrus fruit (see note above) and cut into 1/4-inch thick slices, removing any seeds you see.
- In a small bowl, whisk together honey and balsamic vinegar. Slowly drizzle in olive oil, whisking until emulsified. Season with a pinch each of sea salt and black pepper.
- Arrange citrus slices on a platter. Drizzle with as much honey-balsamic vinaigrette as you like. Sprinkle with basil, mint, an additional sea salt and black pepper, to taste. Top salad with crumbled goat cheese and serve immediately.
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