BASIL VINAIGRETTE DRESSING RECIPES
SIMPLE BALSAMIC VINAIGRETTE RECIPE - FOOD NETWORK
Provided by Food Network
Categories condiment
Total Time 10 minutes
Prep Time 10 minutes
Yield about 1 cup
Number Of Ingredients 18
Steps:
- Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
- Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
- If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
- Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
- Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
- If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
CITRUS VINAIGRETTE RECIPE - FOOD.COM
Sweet vinaigrette to pour over any salad. See note in recipe to make this vinaigrette and salad your very OWN!
Total Time 5 minutes
Prep Time 5 minutes
Yield 2-3 tsp, 6-10 serving(s)
Number Of Ingredients 5
Steps:
- combine all ingredients together and whisk until well incorporated.
- Drizzle 2-3 tsp of dressing over your salads.
- Note: this is a great dressing to go with any green salad that is combined with some sort of fruit (pear, orange segments, grapes, strawberries, dried sweet cranberries), add some type of nut (almonds, walnuts), and cheese (crumbled bleu, feta, gorgonzola). MAKE IT YOUR OWN!
Nutrition Facts : Calories 64.9, FatContent 4.5, SaturatedFatContent 0.6, CholesterolContent 0, SodiumContent 10.1, CarbohydrateContent 6.4, FiberContent 0.1, SugarContent 6.2, ProteinContent 0.1
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FRENCH DRESSING RECIPE: HOW TO MAKE IT - TASTE OF HOME
This French salad dressing recipe is a favorite of our family's. It's best shaken in a jar, not made in a blender. My mother made this French salad dressing when I was a child, and we have been enjoying it for over 50 years! —Gloria Rentmaster, De Pere, Wisconsin
From tasteofhome.com
Total Time 10 minutes
Category Lunch
Calories 112 calories per serving
From tasteofhome.com
Total Time 10 minutes
Category Lunch
Calories 112 calories per serving
- Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.
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FRENCH DRESSING RECIPE: HOW TO MAKE IT - TASTE OF HOME
This French salad dressing recipe is a favorite of our family's. It's best shaken in a jar, not made in a blender. My mother made this French salad dressing when I was a child, and we have been enjoying it for over 50 years! —Gloria Rentmaster, De Pere, Wisconsin
From tasteofhome.com
Total Time 10 minutes
Category Lunch
Calories 112 calories per serving
From tasteofhome.com
Total Time 10 minutes
Category Lunch
Calories 112 calories per serving
- Place all ingredients in a jar with a tight-fitting lid; shake well. Refrigerate until serving. Shake dressing again just before serving.
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VIA CAROTA’S INSALATA VERDE RECIPE - NYT ... - NYT COOKING
At Via Carota, the charming West Village restaurant run by the partners Jody Williams and Rita Sodi, the menu description for insalata verde does little to give away any details about what makes it so unbelievably, mouth-smackingly perfect. A visual inspection of the dish reveals only leaves of endive, butter lettuce, frisée and watercress all piled as high as gravity will allow, topped by a drizzle of dressing studded generously with shallots and mustard seeds. In truth, all the secrets of this otherworldly salad lay in the graceful, unlikely application of a flavorless one: water. First, the five carefully chosen types of lettuce are all triple-washed to yield what Williams called “a super happy salad.” Next, the minced shallots are given a quick rinse under cold water — instead of a long maceration in vinegar — to keep them shalloty and savory and prevent them from becoming too acidic, which could overwhelm the delicate lettuces. And finally, and perhaps most surprising, Williams adds a spoonful of warm water to the vinaigrette. “We add warm water to make it more palatable,” she explained. “Pure vinegar is just too strong — it assaults the taste buds. We want a salad dressing so savory and delicious that you can eat spoonfuls of it. We want you to be able to drink it!” This might just become your go-to vinaigrette. Spoon it liberally over everything from boiled asparagus to farro salad to steak and fish and roast chicken. It’s so good that you might even be tempted to pour it into a glass and top it off with sparkling water.
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
- Wrap remaining greens in an airtight container or plastic bag and refrigerate for up to 3 days. Cover and refrigerate remaining dressing for up to 3 days.
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