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Balsamic & Roasted Garlic Vinaigrette Recipe

November 28th, 2015 by alice  Tags: , , , | Print This Post Print This Post

Balsamic & Roasted Garlic Vinaigrette Recipe

INGREDIENTS

  1. 6garlic cloves
  2. 1/2cupbalsamic vinegar
  3. 1 1/2teaspoonsDijon mustard
  4. 3/4cupolive oil
  5. salt and pepper

DIRECTIONS

  1. Roast garlic at 350 degrees until soft, golden brown and fragrant – about 30 minutes.
  2. Peel cloves and mash coarsely in a mixing bowl.
  3. Add the vinegar and mustard, whisking to incorporate.
  4. Whisk in the olive oil.
  5. Season with salt and pepper.
  6. Refrigerate at least 1 hour.

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Tomatoes With Vinaigrette Recipe

November 28th, 2015 by alice  Tags: , | Print This Post Print This Post

Tomatoes With Vinaigrette Recipe

INGREDIENTS

  1. 3tablespoonsvinegar
  2. 3tablespoonsvegetable oil
  3. 2tablespoonssugar
  4. 1teaspoonseasoning salt
  5. pepper, to taste
  6. 2mediumtomatoes, cut into wedges
  7. lettuce leaves, if desired

DIRECTIONS

  1. In a jar with a tight-fitting lid, combine vinegar, oil, sugar, salt and pepper. Shake well. Serve over tomatoes and lettuce.

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Sorella Baby Greens With Cranberry Balsamic Vinaigrette Recipe

November 11th, 2015 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cupbalsamic vinegar
  2. 1cupwhole berry cranberry sauce
  3. 1shallot, finely chopped
  4. 1 1/4cupsextra virgin olive oil
  5. salt & freshly ground black pepper, to taste
  6. 1/2cup choppedwalnuts
  7. 10cupsbaby greens
  8. 8ouncesgoat cheese, crumbled
  9. 1/2cupdried cranberries

DIRECTIONS

  1. In a small bowl, mix the vinegar, cranberry sauce and shallot. Slowly whisk in the olive oil and season with salt and pepper.
  2. Preheat the oven to 400 degrees F.
  3. Place the walnuts on a baking sheet and toast for 5 to 7 minutes; set walnuts aside.
  4. To serve the salad, toss the greens with enough of the vinaigrette to moisten and arrange on plates.
  5. Sprinkle each salad with goat cheese, dried cranberries and toasted walnuts.

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Honey Mustard Vinaigrette Recipe

October 27th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cupbalsamic vinegar
  2. 1/2cupwater
  3. 2tablespoonsdried cranberries
  4. 8dried apricots, sliced
  5. 2teaspoonsDijon mustard
  6. 2teaspoonshoney
  7. 1tablespoonolive oil

DIRECTIONS

  1. In a small sauce pan, combine balsamic vinegar, water cranberries and apricots.Set pan over med high heat and bring to a boil. Simmer for 5 minutes.Strain and reserve liquid and fruit.Combine liquid with mustard, honey and oil.
  2. When using the dressing.
  3. Place 2 cups of shredded lettuces of your choice(Spinach leaves would work also!)On a plate per serving.Top each plate with 2 tbls vinaigrette and 1 tbls of fruit.

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Salad With Tarragon Vinaigrette Recipe

October 18th, 2015 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1large bunch of varietyleaf lettuce
  2. 3shallots(minced)
  3. 3garlic cloves(minced, or 1/2 tsp garlic powder)
  4. 3tablespoonstarragon vinegar
  5. 4tablespoonsvegetable oil
  6. 1teaspoonsalt
  7. pepper(to taste)

DIRECTIONS

  1. Rinse and spin-dry lettuce, set aside.
  2. In large bowl, mix remaining ingredients.Add lettuce on top and place in refrigerator.
  3. Toss well before serving and top with croutons and/or cheese sprinkles, if desired.
  4. A few tips: You may want to add more or less salt, depending on how much lettuce you are using.
  5. You can also use 1/4 chopped onion in place of the shallots – shallots have a milder, sweeter taste that truly compliments the dressing but vidalia or purple onion would be a good substitute.
  6. You can also add radishes, chopped kale, and raw spinach greens to the lettuce before tossing.

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