BALSAMIC VINAIGRETTE MARINADE RECIPES
BALSAMIC VINAIGRETTE - ALLRECIPES
This is a tangy vinaigrette--wonderful on mixed greens, tomato, onion and cucumber salads. It's also good if used sparingly over steamed veggies or stir-frys. Sometimes I use traditional balsamic vinegar. However, this will produce a slightly sweeter vinaigrette.
Provided by GARYR
Categories Vinaigrette Dressing
Total Time 10 minutes
Prep Time 10 minutes
Yield 1 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.
Nutrition Facts : Calories 184.5 calories, CarbohydrateContent 3.4 g, FatContent 18.9 g, ProteinContent 0.3 g, SaturatedFatContent 2.6 g, SodiumContent 5.2 mg, SugarContent 3 g
ROASTED CHICKEN WITH BALSAMIC VINAIGRETTE RECIPE | GIADA ...
Provided by Giada De Laurentiis
Categories main-dish
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
- Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.
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