Zinfandel Salad Dressing Food

ZINFANDEL SALAD OR SLAW DRESSING

Zinfandel Salad Or Slaw Dressing image

This dressing is rich and creamy and goes very well with your favorite salad greens, and can also be used with your favorite cabbage coleslaw recipe as the dressing.

Provided by MARBALET

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Coleslaw Dressing Recipes

Time 30m

Yield 10

Number Of Ingredients 7

Ingredients

⅓ cup sliced green onions
¼ cup red Zinfandel wine
3 tablespoons red wine vinegar
2 cloves garlic, minced
½ teaspoon salt
½ teaspoon freshly ground black pepper
¾ cup mayonnaise

Steps:

In a food processor or blender, combine onions, wine, vinegar, garlic, salt and pepper. Process until onions and garlic are pureed. Add mayonnaise and blend until smooth. Refrigerate until very cold, and whisk dressing just before serving.

Nutrition Facts : Calories 126.2 calories, Carbohydrate 1.5 g, Cholesterol 6.3 mg, Fat 13.1 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 211 mg, Sugar 0.3 g

ZINFANDEL VINAIGRETTE

Zinfandel Vinaigrette image

The two most important ingredients for this or any vinaigrette are the olive oil and the vinegar. For the oil try using cold pressed, extra virgin, and made from 100% Italian olives. For the vinegar, try using a 40 year old sherry vinegar from Spain. Also try adding a dash of Dijon mustard for a kick to this dressing.

Provided by MARBALET

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 13h35m

Yield 8

Number Of Ingredients 7

Ingredients

¾ cup extra virgin olive oil
2 ounces sherry wine vinegar
2 tablespoons minced shallots
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh basil
1 clove garlic, minced
salt and pepper to taste

Steps:

Whisk together the olive oil, wine or sherry vinegar, shallot, parsley, basil, garlic, salt and pepper. Allow to refrigerate overnight. Remove from refrigerator and serve at room temperature.

Nutrition Facts : Calories 193 calories, Carbohydrate 0.6 g, Fat 21 g, Protein 0.1 g, SaturatedFat 2.9 g, Sodium 1 mg, Sugar 0.1 g

BOSTON LETTUCE WEDGES WITH ZINFANDEL VINAIGRETTE AND STILTON

Boston Lettuce Wedges with Zinfandel Vinaigrette and Stilton image

Provided by Paul Grimes

Categories Salad Side No-Cook Low Carb Vegetarian Quick & Easy Blue Cheese Walnut Red Wine Fall Winter Lettuce Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

2 large heads Boston lettuce
3 tablespoons Zinfandel vinegar or other good-quality red-wine vinegar (preferably "O" brand)
1 tablespoon finely chopped shallot
1/4 cup extra-virgin olive oil
1/4 cup walnut oil
1 cup walnut pieces, toasted
1/4 pound Stilton, crumbled or shaved (with a cheese plane)

Steps:

Quarter lettuce heads lengthwise, keeping stem ends attached. Carefully wash in cold water, then dry in a salad spinner.
Whisk together vinegar, shallot, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then add oils in a slow stream, whisking until combined.
Spoon vinaigrette over lettuce wedges, then scatter with nuts and cheese.

PAULA'S PRETTY IN PINK SALAD DRESSING

Paula's Pretty in Pink Salad Dressing image

Born of sheer laziness, a variation of a Paula Deen recipe. This is a salad dressing for a spinach salad in Paula Deen Celebrates cookbook. It is wonderful on any kind of salad, not just spinach. I was feeling a bit lazy, and decided I'd rather clean my immersion blender rather than my regular blender when I made it; the dressing emulsified into this lovely pink froth with pepper specks. Servings are approximate, based on the spinach salad recipe.

Provided by Misa3446

Categories Salad Dressings

Time 5m

Yield 8-12 serving(s)

Number Of Ingredients 8

Ingredients

1 cup canola oil
1/4 cup red wine vinegar
1/4 cup fresh lemon juice
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 tablespoon sugar
1 teaspoon dry mustard
1 garlic clove, minced

Steps:

Put all ingredients into a tall container and blend with an immersion blender until emulsified. Refrigerate until ready to serve.
Notes: I used a KitchenAid immersion blender on setting 1. Also, you don't have to use a stick blender. If you don't care about the dressing emulsifying, you can shake everything together in a tightly sealed jar or mix in a regular blender. In the original recipe, Paula used vegetable oil and just called for regular black pepper.

SPINACH SALAD DRESSING

Spinach Salad Dressing image

Sweet, creamy, and a little bit tangy, this Spinach Salad Dressing pairs perfectly with a crispy, fresh spinach salad!

Provided by Holly Nilsson

Categories Dressing Salad

Time 15m

Number Of Ingredients 13

Ingredients

⅓ cup vegetable oil
2 tablespoons red wine vinegar
2 teaspoons dijon mustard
1 ½ teaspoons honey
1 clove garlic (minced)
¼ teaspoon black pepper
⅛ teaspoon salt (or to taste)
8 cups spinach
2 hard boiled eggs (sliced)
8 slices bacon (cooked and crumbled)
3 green onions (sliced)
2-3 fresh mushrooms (sliced)
¼ cup feta cheese (optional)

Steps:

Combine dressing ingredients in a small jar with a lid. Shake well to combine and refrigerate at least 1 hour.
Toss dressing with spinach just before serving.
Add remaining ingredients on top of salad. Serve immediately.

Nutrition Facts : Calories 290 kcal, Carbohydrate 5 g, Protein 8 g, Fat 27 g, SaturatedFat 15 g, Cholesterol 87 mg, Sodium 385 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving