Mortons Steakhouse Dijon Vinaigrette Recipes

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MORTON'S STEAKHOUSE DIJON VINAIGRETTE

This is the Dijon Vinaigrette from Mortons Steakhouse. They use it on their chopped salad. Its so light and flavorful, its my favorite!

Provided by SoCalTine

Categories     Salad Dressings

Time 15m

Yield 2 1/2 cups, 15 serving(s)

Number Of Ingredients 5



Morton's Steakhouse Dijon Vinaigrette image

Steps:

  • Place vinegar and water in mixing bowl.
  • Add Dijon Mustard and Italian Dressing mix to the bowl and mix with wire whip, mix well.
  • Add Olive Oil and mix well again.
  • Place vinaigrette into a plastic storage container, label, date, and refrigerate.

Nutrition Facts : Calories 277.5, Fat 30.9, SaturatedFat 4.2, Sodium 172.5, Carbohydrate 0.8, Fiber 0.5, Sugar 0.1, Protein 0.7

10 ounces white balsamic vinegar
5 ounces water
1 (8 ounce) jar Dijon mustard
1 (3 1/2 ounce) packet Italian salad dressing mix
16 ounces extra virgin olive oil

MORTON'S THE STEAKHOUSE CHOPPED SALAD

Full name: Morton's the Steakhouse Chopped Salad With Hearts of Palm, Artichoke Hearts, & Blue Cheese. Found this on another website courtesy of Morton's Steakhouse, and it sounds absolutely yummy! Posting to try later and hoping I won't be disappointed.

Provided by Cook4_6

Categories     Salad Dressings

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14



Morton's the Steakhouse Chopped Salad image

Steps:

  • To prepare vinaigrette: In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water.
  • Whisk the mustard and salad dressing mix until well mixed.
  • Add the olive oil and whisk until the dressing is emulsified.
  • Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.
  • Note: If you use Good Seasons brand mix, two packets work well.
  • To prepare salad: Cut the iceberg and romaine lettuces into ½-inch squares. Transfer to a large mixing bowl.
  • Cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.
  • Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add to the lettuce.
  • Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad.
  • Add the vinaigrette, toss well, and serve.
  • Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.

1 medium head iceberg lettuce, washed and dried
1 medium head romaine lettuce, washed and dried
10 -12 frozen artichoke hearts (in brine, not marinated, about 12 ounces drained) or 10 -12 canned artichoke hearts (in brine, not marinated, about 12 ounces drained)
1 cup hearts of palm (about 12 ounces drained)
1 avocado
6 ounces blue cheese, such as Saga, Maytag (1 cup) or 6 ounces gorgonzola, crumbled (1 cup)
12 -14 slices cooked bacon, slices (crumbled, crisp-cooked bacon strips or equivalent amount of crisp real-bacon bits)
3/4 cup chopped hard-cooked egg (2 large eggs, see Note)
3/4 cup finely minced red onion
3/4 cup seeded chopped plum tomato
2/3 cup white balsamic vinegar
1/2 cup Dijon mustard
3 1/2 tablespoons Italian salad dressing mix, such as Good Seasons (see Note)
1 cup extra virgin olive oil

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