Cider Vinaigrette Recipes

Steps:

• Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.

Steps:

• Whisk the mustard, sugar, salt, pepper, vinegar and chopped parsley together in a bowl.
• Slowly drizzle in the oil, whisking constantly, until thickened.
• Adjust the seasonings to taste.
• Store covered in the refrigerator for up to 2 days.
• Bring to room temperature before using.

Steps:

• Using a small blender such as a magic bullet or a stick blender, mix everything together except for the oil.
• Continue blending as you slowly drizzle in the oil, in a steady slow stream.
• Season with additional S&P if you like.

Steps:

• For the vegetables: Preheat the oven to 425 degrees F. Put the oven rack in the top third of the oven. Line a baking sheet with foil or grease with olive oil.
• In a large bowl, combine the oil, sweet potato, carrots, parsnips, onion, garlic, and thyme. Season liberally with salt and pepper and toss to coat. Transfer to the prepared baking sheet.
• Roast, turning once halfway through, until the vegetables are tender and starting to brown, about 45 minutes.
• For the vinaigrette: Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, honey, and shallot. Season to taste with salt and pepper.
• Transfer the roasted vegetables to a serving bowl and toss with the vinaigrette. Serve warm.

Steps:

• Boil cider in a small heavy saucepan until reduced to about 1/3 cup, 12 to 15 minutes.
• Whisk together reduced cider, shallots, vinegar, and mustard with 1/4 teaspoon each of salt and pepper. Add oil in a slow stream, whisking until combined.

Steps:

• In a small bowl, whisk together mustard, sugar, vinegar, and olive oil. Season with salt and pepper.

Steps:

• APPLE CIDER VINAIGRETTE: Combine all ingredients in a glass jar with a tight-fitting lid. Cover with lid, and shake well. Shake jar again just before serving.
• MAKE-AHEAD TIP: Store the vinaigrette in an airtight container or jar. When it's ready to serve, shake it vigorously to blend the ingredients, and check to see if it needs a little extra salt or pepper.
• ROASTED VEGGIES: Preheat oven to 425°. Divide first 8 ingredients between two aluminum foil-lined jelly-roll pans. Drizzle with butter and oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper.
• Bake both pans at 425° for 20 minutes, placing 1 pan on middle oven rack and 1 pan on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 20 to 25 more minutes or until vegetables are tender.
• Gently loosen vegetables, and add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs and bay leaves. Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to 2 days.
• To serve, let vegetables stand 20 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat.
• TO FINISH: Arrange radicchio leaves on a serving platter; top with roasted vegetables. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.

Steps:

• In a small bowl, whisk together all the ingredients. Cover and refrigerate until needed.
• For each variation below, follow the same instructions.
• (Per serving)
• Calories: 45
• Total fat: 3.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 2.0g
• Cholesterol: 0mg
• Sodium: 59mg
• Carbohydrates: 3g
• Fiber: 0g
• Sugars: 2g
• Protein: 0g
• Calcium: 5mg
• Potassium: 27mg
• 1 fat
• (Per serving)
• Calories: 46
• Total fat: 3.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 2.0g
• Cholesterol: 0mg
• Sodium: 59mg
• Carbohydrates: 3g
• Fiber: 0g
• Sugars: 2g
• Protein: 0g
• Calcium: 12mg
• Potassium: 36mg
• 1 fat
• (Per serving)
• Calories: 45
• Total fat: 3.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 2.0g
• Cholesterol: 0mg
• Sodium: 52mg
• Carbohydrates: 4g
• Fiber: 0g
• Sugars: 3g
• Protein: 1g
• Calcium: 7mg
• Potassium: 77mg
• 1/2 fat
• (Per serving)
• Calories: 39
• Total fat: 3.0g
• Saturated: 0.0g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 2.0g
• Cholesterol: 0mg
• Sodium: 50mg
• Carbohydrates: 3g
• Fiber: 0g
• Sugars: 2g
• Protein: 0g
• Calcium: 6mg
• Potassium: 58mg
• 1/2 fat

Steps:

• Mix ingredients in a 4 Seasons Cruet. Mix well to ensure honey is mixed in well.
• Will be stronger if finely ground pepper is used.

Steps:

• Combine apple cider vinegar, lemon juice, honey, mustard, salt, garlic powder, onion powder, oregano, and pepper in a small jar. Place lid on tightly and shake until ingredients are well combined. Pour in olive oil, and shake jar again to combine.
• Use immediately or keep extra stored in the fridge. Shake jar again before using.

Steps:

• Combine water, sugar, and xanthan gum in a small bowl; whisk to create a smooth gel with no lumps.
• Combine vegetable oil, vinegar, honey, pineapple juice, lime juice, salt, pepper, garlic powder, onion powder, and cayenne in a medium bowl. Whisk in xanthan gum gel until dressing is smooth and all ingredients are incorporated. Transfer to a vinaigrette bottle and store in the refrigerator until ready to use.

Steps:

• Place apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper in a bowl or jar. Stir until well combined. Add olive oil and stir until incorporated.