RED WINE VINAIGRETTE
Provided by Giada De Laurentiis
Categories condiment
Time 10m
Yield 1 2/3 cups
Number Of Ingredients 6
Steps:
- Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
RED-WINE VINAIGRETTE
Steps:
- Whisk the vinegar, mustard, sugar, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until thickened.
SIMPLE RED WINE VINAIGRETTE
This is a recipe for a red wine vinaigrette that my aunt gave me. It is paired with a strawberry spinach salad with red onions.
Provided by Ultimate Food Junkie
Categories Salad Dressings
Time 5m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients together and let sit at room temperature until sugar is dissolved, mixing occasionaly.
Nutrition Facts : Calories 116.8, Fat 10.8, SaturatedFat 1.5, Sodium 59, Carbohydrate 5.2, Sugar 5
SWEET BALSAMIC VINAIGRETTE
This is our favorite salad dressing.. we serve it over mixed baby greens with dried cranberries, red onion, toasted almonds & crumbled feta cheese.
Provided by accidental glutton
Categories Salad Dressings
Time 5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients and serve over salad greens.
THE BEST RED WINE VINAIGRETTE
My nieces finish all their veggies and literally lick their plate with this vinaigrette! I got this recipe from Everyday Italian with a wee vegan substitution.
Provided by Chubby Vegan
Categories Salad Dressings
Time 10m
Yield 1 2/3 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix the vinegar, lemon juice, nectar, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
- You can use honey in place of agave nectar if you are not strictly vegan -- .
Nutrition Facts : Calories 480.2, Fat 54, SaturatedFat 7.5, Sodium 1163.9, Carbohydrate 1, Fiber 0.1, Sugar 0.3
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SWEET ITALIAN RED WINE VINAIGRETTE RECIPE | ELIZABETH RIDER
From elizabethrider.com
Estimated Reading Time 4 mins
- Shake it all up in a mason jar. Remove the garlic clove (or leave it in to continue to make the flavor stronger, if desired.) Shake again right before using it. Keeps covered in the fridge for about a week.
- Whisk the red wine vinegar, honey, Italian seasoning, and sea salt in the bottom of a medium mixing bowl. (If using the garlic clove, smash it open and let it sit in the vinegar mixture for 5 minutes then discard.) Slowly drizzle in the extra virgin olive oil while you continue to whisk continuously to create an emulsion. Store in an airtight glass container in the fridge up to a week.
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