January 9th, 2013 by alice
Tags: Raspberry, Vinaigrette | 
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INGREDIENTS
- 2tablespoonsraspberry vinegar
- 1/8teaspoonsalt, to taste
- fresh ground pepper
- 1/3cupgrapeseed oilor canola oil
DIRECTIONS
- Whisk vinegar, salt and pepper in a small bowl.
- Slowly whisk in oil.
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January 7th, 2013 by alice
Tags: Lettuce, Olive, Parsley, Salad, Tomato, Tossed, Vinaigrette | Print This Post
INGREDIENTS
- 3/4cupolive oil
- 1/4cupwhite wine vinegar
- 1/4cup gratedparmesan cheese
- 1/4cupItalian parsley, chopped
- 1 1/2teaspoonsDijon mustard
- 1/2headromaine lettuce, torn into bite-size pieces
- 1/2headred leaf lettuce, torn into bite-size pieces
- 2cupscherry tomatoesor red pear tomatoes, halved(red and yellow together are pretty)
- 1/2cupkalamata olives, pitted and halved
DIRECTIONS
- Put olive oil, vinegar, grated cheese, parsley and mustard in a glass jar and shake well to combine. Season with salt and pepper to taste and set aside.
- Combine lettuce, tomatoes and olives in large salad bowl; toss.
- Add dressing to salad and toss again.
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January 6th, 2013 by alice
Tags: Bean, Fire, Island, Salad, Vinaigrette | Print This Post
INGREDIENTS
- 1 (16 ounce)canpinto beans, rinsed and drained
- 1 (15 ounce)canblack beans, rinsed and drained
- 1cup diced peeledjicama
- 2plum tomatoes, diced
- 1yellow bell pepper, diced
- 1/2cup choppedgreen onions
- 1/4cup coarsely choppedfresh cilantro
- 2tablespoonslime juice
- 1tablespoonhot pepper sauce(such as Tabasco)
- 1tablespoonsherry wine vinegar
- 1tablespoonolive oil
- 1/2teaspoonsalt
- 1/2teaspoonground cumin
DIRECTIONS
- Combine beans, jicama, tomatoes, bell pepper, green onion and cilantro in a large bowl.
- Whisk together lime juice, pepper sauce, vinegar, oil, salt, and cumin in a small bowl; pour over bean mixture and toss gently.
- Cover and let stand at room temperature for 1 hour to allow flavors to blend.
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January 6th, 2013 by alice
Tags: Honey, Mustard, Vinaigrette | Print This Post
INGREDIENTS
- 1clovegarlic, minced
- 1tablespoonwhite wine vinegar
- 1 1/2teaspoonsDijon mustard(coarse or smooth)
- 1/2teaspoonhoney
- 1/8teaspoonsalt, to taste
- fresh ground pepper
- 1/3cupextra-virgin olive oilor canola oil
DIRECTIONS
- Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl.
- Slowly whisk in oil.
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December 31st, 2012 by alice
Tags: Tangerine, Vinaigrette | Print This Post
INGREDIENTS
- 1tablespoon mincedgarlic
- 1tablespoon mincedshallots
- 1/4cupfresh orange juice
- 1tablespoon gratedorange zest
- 3-4tablespoonslime juice
- 1tablespoon gratedlime zest
- 1/2cuptangerine juice, plus
- 2tablespoonstangerine juice
- 1 1/2tablespoonsfresh lemon juice
- 2tablespoonssugar
- 3/4cupextra virgin olive oil
DIRECTIONS
- Combine all the ingredients except the oil and whisk to blend and dissolve the sugar.
- Slowly whisk in the oil to emulsify and thicken.
- This is better if made a day before using.
- It will keep for up to 2 weeks in the refrigerator.
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