DR. FUHRMAN'S WALNUT VINAIGRETTE DRESSING
This is from a recipe on drfuhrman.com. It is the best vinaigrette I have ever tasted, healthy or not. Everyone who has tasted this salad dressing asks for the recipe. You need a high speed blender or food processor to make the dressing so the raisins and nuts blend with the rest of the ingredients. We have this dressing every day for lunch on a salad of romaine lettuce with extra toppings like green or red pepper, avocado, cucumber, grape tomatoes, pumpkin seeds, sunflower seeds, raw nuts, raisins, sesame seeds, ground flax seed, etc. We like the nuts left whole and put on the salad instead of putting them in the dressing but they should be included in the salad one way or the other to help the absorption of the nutrients in the salad. When I make it, I usually quadruple the dressing recipe and store it in glass jars in the refrigerator.
Provided by Anne Sainz
Categories Salad Dressings
Time 5m
Yield 1 c, 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients in a high speed blender or food processor.
- Blend until well combined.
MIXED GREENS WITH WALNUT VINAIGRETTE
Provided by Food Network
Time 10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a small bowl, whisk together the vinegar and mustard. Whisk in the walnut oil, drop by drop. Season the vinaigrette with salt and pepper. If acid is needed, add lemon juice. If more oil needed, add olive oil.
- Tear the greens into large bite-size pieces in a flat bowl. Add the nuts and dill. Just before serving, add only enough dressing to coat lightly when tossed. Toss and serve.
Nutrition Facts : Calories 117, Fat 12 grams, SaturatedFat 1 grams, Sodium 140 milligrams, Carbohydrate 2 grams, Fiber 1.5 grams, Protein 2 grams, Sugar 1 grams
WALNUT VINAIGRETTE
A recipe from the incomparable Michael Ruhlman, from "Ratio". This recipe goes beyond simply using nut oil; you can blend the mixture so the nuts are totally pureed, or leave them chopped and slightly chunky if you prefer. Other nuts and nut oils can be used. This dressing is best on a salad with sharp, even acidic ingredients, like apples (or other fruit), endive, radicchio, or watercress.
Provided by zeldaz51
Categories Salad Dressings
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Chunky: Combine the vinegar and salt in a small bowl and whisk in the oils, then the nuts.
- Smooth: Combine the vinegar, salt, and nuts in a blender jar. Add the oils in a thin stream while the blender is running.
Nutrition Facts : Calories 1695, Fat 189.2, SaturatedFat 15.8, Sodium 582, Carbohydrate 4, Fiber 2, Sugar 0.8, Protein 4.5
THE FOOD LAB'S WALNUT VINAIGRETTE RECIPE
This is the vinaigrette featured in the recipe for Micro-Steamed Asparagus With Poached Egg and Walnut Vinaigrette, but it's also great on roasted vegetables, like beets or sweet potatoes, or on robust bitter greens, such as radicchio, endive, or frisée.
Provided by J. Kenji López-Alt
Categories Condiments and Sauces Dressings and Vinaigrettes Sauce
Time 5m
Number Of Ingredients 11
Steps:
- Combine walnuts, vinegar, water, mustard, honey, and shallot in a medium bowl and whisk together. To keep it from moving, set bowl inside a heavy medium saucepan lined with a dish towel. Whisking constantly, slowly drizzle in olive and canola oil; the dressing should emulsify and thicken significantly. Whisk in walnut oil, if using. Season with salt and pepper. The dressing will keep in a sealed container in the fridge for up to 2 weeks; shake vigorously before using.
Nutrition Facts : Calories 160 kcal, Carbohydrate 2 g, Cholesterol 0 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 87 mg, Sugar 2 g, Fat 17 g, ServingSize Makes about 1 1/2 cups (360ml), UnsaturatedFat 0 g
WALNUT VINAIGRETTE
Alfred Portale makes this walnut vinaigrette to dress his pear salad at Gotham Bar and Grill in New York City.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds
Number Of Ingredients 4
Steps:
- In a medium bowl, whisk together vinegar and mustard. Gradually whisk in the walnut oil until emulsified. Season with salt and pepper. Cover, and refrigerate until ready to use. Before using, whisk well. Store in an airtight container, refrigerated, up to 1 day.
VINAIGRETTE
Provided by Food Network
Number Of Ingredients 6
Steps:
- Mix ingredients and season to taste with salt and pepper. Transfer to glass quart jar and keep refrigerated. Use as you need it, adding herbs, spices or crumbled cheese to vary flavor each time.
WALNUT-DILL VINAIGRETTE
Steps:
- Place all ingredients in a blender except the herbs and pulse at high speed until fully combined and creamy. Stir in herbs and correct seasoning with salt and pepper. Store covered in refrigerator for up to 3 days.
CANDIED WALNUT SALAD WITH WALNUT VINAIGRETTE
Sweet, nutty, and herbally aromatic, this vinaigrette compliments a wide variety of dishes, and is easy to make! The sugared walnuts, nut oils, and fresh herbs dramatically open the palate for roasted meats, crisp wines, and full-bodied fare. It is a great herald for spring!
Provided by Aaron Geiger
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 40m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil.
- Melt butter in a small saucepan over medium heat. Stir in brown sugar, and cook until the sugar has melted and turned deep brown - but not burnt, 5 to 8 minutes.
- Once the sugar has browned, stir in walnut halves until coated with caramelized sugar. Spread out onto prepared baking sheet, and place into preheated oven. Cook until the center of the walnuts have just turned a light golden brown, about 5 minutes. Once done, remove from the oven and allow to cool until warm or room temperature.
- Whisk the vinegar together with the chives, parsley, dill, and chervil. Whisk in walnut and peanut oils until well combined.
- To serve, toss the arugula with enough dressing to moisten in a large bowl. Season to taste with salt and pepper. Place onto salad plates and garnish with candied walnuts.
Nutrition Facts : Calories 596 calories, Carbohydrate 21 g, Cholesterol 3.8 mg, Fat 56.5 g, Fiber 3.5 g, Protein 7.5 g, SaturatedFat 7.1 g, Sodium 25.8 mg, Sugar 15.3 g
AGED SHERRY-WALNUT VINAIGRETTE
Provided by Katy Sparks
Categories Mustard No-Cook Quick & Easy Salad Dressing Vinegar Walnut Shallot
Yield Makes approximately 1 cup
Number Of Ingredients 7
Steps:
- Toss the minced shallots with the salt in a bowl and let the shallots "weep" for a few minutes. This helps them flavor the vinaigrette more quickly. Whisk in the mustard and sherry vinegar. Slowly drizzle in the walnut oil and the olive oil. It's not important to keep this vinaigrette emulsified. If the oil and vinegar separate, just stir vigorously to recombine them before using. Season with the pepper and more salt if needed. This vinaigrette will keep several weeks in the fridge.
- *Once oil has been opened, store it in the fridge to slow down the oxidation that leads to rancidity - especially a problem for nut oils.
FRENCH WALNUT OIL VINAIGRETTE
Absolutely delicious and you can make this fresh dressing in minutes. The walnut oil may seem expensive but compare to what you are paying for bottled dressing that contains chemicals! From La Tourangelle.
Provided by FLKeysJen
Categories Salad Dressings
Time 3m
Yield 2 lunch salads, 2 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients.
- Shake and enjoy! A little goes a long way.
BRUSSELS SPROUTS WITH WALNUT VINAIGRETTE
Provided by Bon Appétit Test Kitchen
Categories Side Thanksgiving Vegetarian Walnut Fall Winter Brussels Sprout Christmas Eve Party Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Blanch brussels sprouts in boiling salted water for 30 seconds; drain and immediately transfer to a large bowl of ice water to cool. Spin in a salad spinner to dry leaves (or pat dry with kitchen towels). DO AHEAD: Can be made 2 days ahead. Wrap in a kitchen towel, transfer to a resealable plastic bag, and chill.
- Crush 2 1/2 tablespoons walnuts with a rolling pin or the side of a knife; set aside. Melt butter with 1 tablespoon oil in a small saucepan over low heat. Add shallot and crushed walnuts; cook, stirring frequently, until shallot softens, about 2 minutes. Whisk in vinegar, mustard, and sugar. Remove vinaigrette from heat; season to taste with salt and pepper. DO AHEAD: Can be made 2 days ahead. Transfer to a container, cover, and chill. Let vinaigrette come to room temperature before serving.
- Place brussels sprouts and radicchio in a large bowl. Pour walnut vinaigrette over brussels sprouts mixture and toss to coat well. Transfer to a serving dish. Using a vegetable peeler, shave cheese over. Sprinkle with lemon zest and remaining walnuts. Drizzle with walnut oil.
LEMON WALNUT VINAIGRETTE
Besides being wonderful over mixed salads, this vinaigrette can be used over warmed beets or in a pasta salad
Provided by Abby Girl
Categories Salad Dressings
Time 10m
Yield 1/3 cup
Number Of Ingredients 10
Steps:
- Measure all the ingredients into a container. Shake the contents vigorously.
- The vinaigrette keeps in the fridge for a week.
- Bring to room temperature and shake vigorously again before using.
Nutrition Facts : Calories 1614.4, Fat 177.5, SaturatedFat 20, Sodium 2621.5, Carbohydrate 9.1, Fiber 2.9, Sugar 2.1, Protein 4.3
MAPLE-WALNUT VINAIGRETTE
Walnut oil has a distinctive, nutty taste and is used mainly for salads rather than as a cooking medium. You'll find it in many supermarkets and gourmet food stores. For the best flavor, buy roasted walnut oil, made from roasted nuts. The French term for walnut oil, huile de noix, may appear on the label. Because it turns rancid quickly, refrigerate after opening; it will keep for up to 3 months.
Provided by CookingONTheSide
Categories Low Protein
Time 5m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Whisk together all the ingredients in a small bowl.
- Top salad with dressing.
- Enjoy!
Nutrition Facts : Calories 1448.3, Fat 136.5, SaturatedFat 12.4, Sodium 132.7, Carbohydrate 57.8, Fiber 0.3, Sugar 48.4, Protein 1
RASPBERRY AND WALNUT VINAIGRETTE
Categories Condiment/Spread Mustard No-Cook Quick & Easy Salad Dressing Vinegar Honey Tarragon Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 5
Steps:
- In a bowl whisk together the mustard, the vinegar, and salt to taste, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the tarragon.
WALNUT VINAIGRETTE
Steps:
- Put the walnuts, shallots, and mustard in a mixing bowl. Add the vinegars and whisk to combine. Slowly drizzle in the oils in a stream while whisking to emulsify the vinaigrette; season with salt and pepper.
More about "walnut vinaigrette food"
DR. FUHRMAN’S NO-OIL WALNUT VINAIGRETTE DRESSING
From hellonutritarian.com
ROASTED VEGETABLES WITH WALNUT VINAIGRETTE
From walnuts.org
WALNUT AND DIJON VINAIGRETTE - CALIFORNIA WALNUTS
From walnuts.org
GARDEN SALAD WITH WALNUT VINAIGRETTE - CALIFORNIA …
From walnuts.org
RECIPE: WARM WALNUT BROWN BUTTER VINAIGRETTE | KITCHN
From thekitchn.com
RECIPE: HOW TO COOK: BASIC VINAIGRETTE | WHOLE FOODS …
From wholefoodsmarket.com
WALNUT BALSAMIC VINAIGRETTE - DELICIOUS REAL FOOD RECIPES
From healthyseasonalrecipes.com
BEST WALNUT MUSTARD VINAIGRETTE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SIMPLE VINAIGRETTE RECIPE - SERIOUS EATS
From seriouseats.com
RASPBERRY WALNUT VINAIGRETTE DRESSING - THAT SALAD LADY
From thatsaladlady.com
SPICY WALNUT VINAIGRETTE RECIPE - ELANA'S PANTRY
From elanaspantry.com
WINTER SALAD WITH WARM WALNUT VINAIGRETTE - STEVEN AND CHRIS
From cbc.ca
BASIC VINAIGRETTE RECIPE - SERIOUS EATS
From seriouseats.com
ROASTED VEGETABLES WITH SMASHED-WALNUT VINAIGRETTE - FOOD
From foodandwine.com
WALNUT VINEGARETTE | COOKING AND FOOD BLOG
From michelnischan.com
HONEY WALNUT VINAIGRETTE | THE COOKING FAMILY
From thecookingfamily.com
LEMON-WALNUT VINAIGRETTE - RECIPE - FINECOOKING
From finecooking.com
EASY HARVEST SALAD WITH A CREAMY, VEGAN WALNUT VINAIGRETTE
From hellospoonful.com
MIXED GREENS WITH WALNUT VINAIGRETTE - FOOD NETWORK
From foodnetwork.ca
CHERRY WALNUT VINAIGRETTE - AT ELIZABETH'S TABLE
From atelizabethstable.com
FIG AND ROASTED WALNUT SALAD WITH HONEY BALSAMIC VINAIGRETTE
From lcbo.com
WINTER SALAD WITH WARM WALNUT VINAIGRETTE - STEVEN AND CHRIS
From cbc.ca
VEGETARIAN ROASTED PARSNIPS SIDE WITH NUTTY WALNUT VINAIGRETTE
From more.ctv.ca
WALNUT OIL VINAIGRETTE RECIPE | EATINGWELL
From eatingwell.com
WALNUT VINAIGRETTE - GOOD FOOD ST. LOUIS
From goodfoodstl.com
WALNUT VINAIGRETTE SALAD DRESSING • VEGGIE SOCIETY
From veggiesociety.com
RASPBERRY WALNUT VINAIGRETTE - LIFE AT THE TABLE
From lifeatthetable.com
HOMEMADE WALNUT VINAIGRETTE RECIPE - DRBECKYFITNESS.COM
From drbeckyfitness.com
EASY WEEKNIGHT DINNER: CHEESY WALNUT PASTA, BIG-BATCH VINAIGRETTE
From today.com
HONEY WALNUT VINAIGRETTE RECIPE - HOUSE & HOME
From houseandhome.com
DR. JOEL FUHRMAN'S WALNUT VINAIGRETTE DRESSING - THE DR. OZ SHOW
From drozshow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love