VINAIGRETTE FOR BEETS RECIPES
MUSTARD VINAIGRETTE RECIPE - NYT COOKING
A generous spoonful of Dijon mustard makes this vinaigrette creamy and tart. Use the dressing with sturdy salad greens like romaine or with softer lettuces like Bibb lettuce or oak leaf. The dressing is too strong to work with baby salad greens or mesclun. It’s also great with cooked vegetables like beets or broccoli and with grain salads.
Provided by Martha Rose Shulman
Total Time 40 minutes
Yield About 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl or measuring cup, combine the mustard, vinegar, lemon juice, salt and pepper. Whisk in the oil.
- Peel the garlic clove and lightly crush, or cut down to the root end with a paring knife, keeping the garlic clove intact. Place in the dressing and allow to marinate for at least 30 minutes. Remove from the dressing before serving.
Nutrition Facts : @context http//schema.org, Calories 185, UnsaturatedFatContent 18 grams, CarbohydrateContent 1 gram, FatContent 21 grams, FiberContent 0 grams, ProteinContent 0 grams, SaturatedFatContent 2 grams, SodiumContent 71 milligrams, SugarContent 0 grams, TransFatContent 0 grams
SPINACH SALAD WITH ORANGE VINAIGRETTE RECIPE | GIADA DE ...
Provided by Giada De Laurentiis
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Place the prosciutto slices on a baking sheet and bake until just crisp, about 10 minutes. Let cool. Crumble the prosciutto slices into a container and store in the refrigerator.
- In a blender, combine the orange zest, orange juice, balsamic vinegar, honey, garlic, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
- To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.
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- To serve, put the spinach in a large bowl. Toss with enough of the vinaigrette to coat the spinach. Sprinkle with the crisp prosciutto crumbles, toss again, and serve.
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From remodelaholic.com
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RECIPES - GENESIS KITCHEN
Allow the beets to cool and then slip off the skins. You can also use a paring knife to help peel them. Cut the beets in to 1″ wedges, circles, or crinkle cut. Place the beets in to a glass jar with a lid and cover with 2 cups of honey-serrano vinegar or enough vinegar to just cover. Refrigerate the beets …
From genesis-kitchen.com
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See details
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From cookinglight.com
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