Creamychipotlevinaigrette Recipes

Steps:

• In a small bowl, whisk together the oil, vinegar, mustard, honey, salt, pepper and shallots until the vinaigrette is emulsified.
• Toss the greens with enough dressing to moisten and serve immediately.

Steps:

• Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.

Steps:

• Stir all ingredients together.

Steps:

• In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
• Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.

Steps:

• Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.

Steps:

• Blend the lime juice, vinegar, and cilantro together in a blender until smooth. Add the brown sugar, garlic, and salt; blend again until smooth. Spoon the mustard into the mixture. Turn the blender on and slowly pour the olive oil into the dressing mixture in a thin stream; blend until thoroughly combined.

Steps:

• In a small saucepan combine the orange juice& vinegar.
• Bring to a boil over high heat; then, reduce the heat to medium-low and simmer vigorously until the liquid is reduced by 2/3, about 25 minutes.
• Remove the liquid from the heat, and allow to cool to room temperature.
• Add the mayonnaise and whisk together until well blended.
• Add the chipotle, cilantro, cumin and lime juice; whisk together well.
• Season with salt and pepper.

Steps:

• Whisk together the hot sauce, olive oil, agave nectar, chili powder, salt, lime zest and juice. Season with freshly ground pepper. Serve with Black Bean Salad with Spicy Crispix (TM) Croutons.
• For croutons, in a 1-gallon zipper-type plastic bag, combine KELLOGG'S CRISPIX cereal, chili powder, cumin, and garlic salt. Pour vegetable oil or butter over cereal mixture. Seal bag and gently toss until evenly coated. Store in an airtight container up to 3 days.
• In a large bowl combine beans, corn, tomatoes, chiles, onion, and half the cilantro. Toss with 1/3 cup vinaigrette; cover and chill 30 minutes or up to 8 hours. Place greens on platter. Arrange bean salad over greens. Top with remaining cilantro and cereal croutons.
• Serve with remaining vinaigrette (if desired). Season salad to taste with salt and pepper.

Steps:

• Combine all ingredients, whisk and refrigerate until ready to use.

Steps:

• In a small bowl or measuring cup, whisk together the lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.

Steps:

• Place juice in a blender or food processor. Add vinegar and slowly add peanut oil to emulsify. Salt and pepper to taste

Steps:

• Mix all ingredients except oil in a quart container.
• With a burr mixer, slowly add oil. Extra oil may be needed depending on consistency desired.
• If a burr mixer is unavailable, you can use a blender or a robot-coup. Both have a hole on the lid, so you can still gradually add the oil.
• Salt and pepper are added only to taste.

Steps:

• Whisk the mustard and the red wine vinager together in a small bowl. Slowly whisk in the sunflower oil until the mixture is thickened, then whisk in the remaining ingredients.

Steps:

• Trim tough, dark greens from leeks; discard. Halve leeks lengthwise, and cut off root ends, leaving as much of bulb intact as possible. Rinse each half under running water, carefully separating layers to loosen dirt.
• Place a steamer basket over a saucepan filled with water; simmer. Prepare a large bowl of ice water.
• Place leeks in steamer basket, cover and steam, until very tender, 10 to 12 minutes. Transfer to bowl of ice water to cool; drain. Dry on paper towels, cut side down, patting gently.
• In a small bowl, whisk oil, mustards, and vinegar; season with salt and pepper. Arrange leeks on a platter; spoon vinaigrette over top.