Spring Onion Vinaigrette Food

ONION VINAIGRETTE SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. In a salad bowl, combine greens and vegetables. Drizzle with dressing and toss to coat. Store any leftover dressing in a refrigerator.

VINAIGRETTE FOR GREEN SALAD

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

ORANGE VINAIGRETTE

Steps:

• In a saucepan over high heat, reduce the orange juice until it forms a syrup. Let the syrup cool slightly.
• In a blender, combine the orange syrup, onion, lime juice, mustard, chile powder and vinegar. Blend for 30 seconds. With the blender running, slowly add the olive oil until the dressing emulsifies. Season to taste with salt and pepper. Pour into a squeeze bottle. May be prepared up to 1 day ahead and refrigerated. Bring to room temperature before serving.

TOMATO AND ONION VINAIGRETTE

Steps:

• Place all ingredients in a medium bowl and stir to combine. Let stand at room temperature for at least 2 hours and up to 8 hours, stirring occasionally.

SWEET ONION VINAIGRETTE

Steps:

• In food processor puree everything but the onion. Pour into a bowl and let stand at room temperature for 1 hour so that flavors blend.
• In mean time grill onion slices.
• Add onion slices to vinaigrette and serve at room temperature over grilled veggies.

RED ONION VINAIGRETTE

Steps:

• Combine all ingredients in a blender and blend on high speed until smooth and thickened.
• Refrigerate for at least 1 hour before serving.