Basicherbmarinadeandsaladdressing Recipes

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SPINACH SALAD WITH WARM BACON DRESSING

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 10



Spinach Salad with Warm Bacon Dressing image

Steps:

  • Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, 9 to 11 minutes. Remove to paper towels; reserve the drippings in the skillet.
  • Whisk the vinegar, sugar, mustard and 1/4 teaspoon each salt and pepper into the drippings. Slowly whisk in the olive oil until emulsified.
  • Place the spinach in a large bowl and pour the warm dressing on top; add the grapes, blue cheese and the reserved bacon and toss. Season with salt and pepper. Top with croutons.

5 slices bacon, roughly chopped
1/4 cup white wine vinegar
1 teaspoon sugar or honey
1 teaspoon dijon mustard
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 pound spinach (not baby), tough stems removed
2 cups seedless red grapes, halved
4 ounces blue cheese, crumbled (about 3/4 cup)
Croutons, for topping

BASIC HERB MARINADE AND SALAD DRESSING

This is a wonderful fresh salad dressing and marinade. The use of the herbs helps the marinade 'cling' to the vegetables making it ideal for grilled veggies. The recipe makes enough marinade or dressing for 1 to 1 1/2 lbs of vegetables. This is another recipe from Andrea Chesman's The Vegetarian Grill, a cookbook I can't recommend highly enough.

Provided by Dreamer in Ontario

Categories     Salad Dressings

Time 10m

Yield 1/3 cup

Number Of Ingredients 7



Basic Herb Marinade and Salad Dressing image

Steps:

  • Combine all ingredients except olive oil.
  • Slowly add olive oil, whisking constantly, until oil is emulsified.
  • May be used immediately or stored in an airtight container in fridge for up to 4 days.

4 garlic cloves, minced
1/4 cup fresh basil, chopped
2 tablespoons fresh oregano, chopped or 2 teaspoons dried oregano
2 tablespoons red wine vinegar
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup extra virgin olive oil

BENIHANA SUPERB SALAD DRESSING

Benihana Superb Salad Dressing; While eating at Benihanas I asked for the dressing recipe & they brought out a copy of it for me. I went home made it then adjusted a few things & I found it spot on. Decide for your self.

Provided by zoe.cb_7244957

Categories     Japanese

Time 15m

Yield 2 1/2 Cups, 6-8 serving(s)

Number Of Ingredients 11



Benihana Superb Salad Dressing image

Steps:

  • Combine all ingredients in a blender. Mix at medium speed for 1-2 min or until finely grated. Enjoy with iceberg lettuce, tomato wedges & grated carrot.
  • (I found that it will last in the fridge for about 2-3 days then it starts to change flavor. It does freeze well).

Nutrition Facts : Calories 349, Fat 36.4, SaturatedFat 5.2, Sodium 1557.9, Carbohydrate 3.3, Fiber 0.5, Sugar 1.4, Protein 2.8

1 cup soybean oil (I could not find soybean so I used canola oil)
3/4 cup white vinegar
3 teaspoons tomato paste
1/2 cup soy sauce (I adjusted this by using less)
1/2 teaspoon salt
1/4 teaspoon pepper
1 small Spanish onion (10 oz., I found it to much so I use 7-8 oz.)
ginger (1 oz., or to your taste, I used more)
1 piece celery (2 oz.)
1/4 piece lemon (rind & all)
1/2 cup water

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