My Vinaigrette Dressing Italian Style Recipes

ITALIAN VINAIGRETTE

Red wine vinegar and Italian herbs will dress up your next tricolored salad.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 5

Italian Vinaigrette image

Steps:

Whisk together the vinegar, mustard, herbs and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

Ingredients

1/4 cup red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons dried Italian herbs
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

MY VINAIGRETTE DRESSING (ITALIAN STYLE)

From Dom DeLuise. This is good on salads or as a marinade. For a creamy dressing, add 2 tablespoons of sour cream. You can use 1/4 teaspoon dried basil instead of the fresh. This is a very tart dressing, so feel free to adjust the proportions of oil and vinegar.

Provided by Chocolatl

Categories Salad Dressings

Time 2m

Yield 1 1/4 cups

Number Of Ingredients 10

My Vinaigrette Dressing (Italian Style) image

Steps:

Place all ingredients in a jar.
Cap the jar tightly and shake well.

Nutrition Facts : Calories 782.6, Fat 87, SaturatedFat 12, Sodium 140.4, Carbohydrate 3.5, Fiber 1, Sugar 1, Protein 0.9

Ingredients

1/2 cup olive oil
1/2 cup wine vinegar
1 tablespoon Dijon mustard
1 teaspoon fresh dill, minced
1 scallion, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
2 fresh basil leaves, torn up
fresh ground pepper
2 tablespoons lemon juice

ITALIAN VINAIGRETTE

What are all those specks and spices in your Italian dressing? You probably have them in your pantry. Create your own signature blend to toss with pasta, greens and fresh spring vegetables. -Lorraine Caland, Thunder Bay, Ontario

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 12

Italian Vinaigrette image

Steps:

Place the first 11 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.

Nutrition Facts : Calories 126 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

Ingredients

1/4 cup water
1/4 cup lemon juice
1/4 cup red wine vinegar
2 garlic cloves, halved
1 teaspoon sugar
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1/2 teaspoon dried thyme
3/4 cup olive oil

ITALIAN VINAIGRETTE

Provided by Food Network Kitchen

Categories condiment

Time 10m

Yield about 3/4 cup dresssing

Number Of Ingredients 7

Italian Vinaigrette image

Steps:

Combine the vinegar, mustard, oregano, garlic, sugar, 1/2 teaspoon salt and a few grinds of pepper in a jar. Cover and shake until combined. Add the olive oil, cover and shake again until smooth. (The dressing will keep, refrigerated, up to 1 week.)

Ingredients

1/4 cup red wine vinegar
1 teaspoon dijon mustard
1/2 teaspoon dried oregano
1 small clove garlic, minced
Pinch of sugar
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil

BASIC VINAIGRETTE

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 4

Basic Vinaigrette image

Steps:

Whisk the vinegar, mustard, 1/4 teaspoon salt and a few grinds of pepper in a large bowl until combined. Slowly drizzle in the oil in a steady stream, whisking constantly, until the dressing is emulsified and smooth. (If you're using a vinegar high in acid, you might need to add a little more oil to taste.) Refrigerate any leftovers.

Ingredients

1/4 cup vinegar
1 tablespoon Dijon mustard
Kosher salt and freshly ground pepper
3/4 cup extra-virgin olive oil (or 1/2 cup olive oil and 1/4 cup vegetable oil)

ITALIAN VINAIGRETTE

Categories Condiment/Spread No-Cook Quick & Easy Salad Dressing Vinegar Summer Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 4

Italian Vinaigrette image

Steps:

Whisk together vinegar, salt, and pepper in a bowl, then add oil in a slow stream, whisking until emulsified.

Ingredients

2 tablespoons red-wine vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper
5 tablespoons extra-virgin olive oil

SCRUMPTIOUS FRESH VINAIGRETTE DRESSING

A light, fresh-tasting salad dressing that goes great with a green salad and Italian food. Simple and easy to prepare.

Provided by Colean

Categories Salad Dressings

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 11

Scrumptious Fresh Vinaigrette Dressing image

Steps:

Dump ingredients into a jar or container with a tight-fitting lid. Shake until mixed. Pour on green salad.

Ingredients

1/3 cup olive oil
4 capfuls balsamic vinegar
squeeze of 1/2 lemon
1/8 teaspoon salt
1/8 teaspoon fresh ground pepper
1/8 teaspoon oregano
1/8 teaspoon basil
1/8 teaspoon parsley
1 tablespoon Dijon mustard
heaping tsp sugar
2 tablespoons shredded parmesan cheese (optional)

LINDAS CREOLE VINAIGRETTE

Posted for ZWT5, from Linda McCartneys 'World Of Vegetarian Cooking'. The Cajun Spice mix used is recipe#373544

Provided by Karen Elizabeth

Categories Salad Dressings

Time 5m

Yield 225 mls

Number Of Ingredients 8

Lindas Creole Vinaigrette image

Steps:

Combine all the ingredients except the oil in a small bowl.
Gradually whisk in the oil until the mixture thickens.
It will keep in a covered jar in the fridge for up to ten days.

Ingredients

60 ml red wine vinegar
1 tablespoon mustard
1 garlic clove, crushed
1 teaspoon cajun seasoning, Lindas Cajun Spice Mix
1/2 teaspoon cayenne pepper
3 drops Tabasco sauce
sea salt and black pepper
175 ml olive oil

VINAIGRETTE DRESSING

Make and share this Vinaigrette Dressing recipe from Food.com.

Provided by CookingONTheSide

Categories Salad Dressings

Time 15m

Yield 32 serving(s)

Number Of Ingredients 12

Vinaigrette Dressing image

Steps:

Whisk all ingredients together until completely blended and serve.
This will make 32 servings, 2 T each.

Nutrition Facts : Calories 135, Fat 13.5, SaturatedFat 1.9, Sodium 10.5, Carbohydrate 2.1, Sugar 1.7, Protein 0.1

Ingredients

1 cup white wine
1 cup olive oil
1 cup salad oil
1 cup balsamic vinegar
1 1/2 tablespoons Dijon mustard
1/2 teaspoon dry mustard
1 tablespoon sugar
1 tablespoon garlic, minced
1 teaspoon tarragon leaf
1/2 teaspoon oregano
1 teaspoon basil
salt and pepper, to taste

VINAIGRETTE

This is simple to make and delicious, especially if you like garlic.

Provided by Karen Castle

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 5m

Yield 8

Number Of Ingredients 5

Vinaigrette image

Steps:

In a jar with a tight fitting lid, combine vinegar, oil, garlic, sugar, and salt. Shake well.

Nutrition Facts : Calories 130.4 calories, Carbohydrate 2.2 g, Fat 13.8 g, SaturatedFat 1.8 g, Sodium 581.4 mg, Sugar 1 g

Ingredients

½ cup red wine vinegar
½ cup vegetable oil
1 clove crushed garlic
2 teaspoons white sugar
2 teaspoons salt

CLASSIC VINAIGRETTE

This classic dressing is easy to make at home, and stores in the jar for up to a week

Provided by Good Food team

Categories Buffet, Condiment, Dinner, Lunch, Side dish, Snack, Supper

Time 5m

Yield Easily doubled

Number Of Ingredients 3

Classic vinaigrette image

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.

Nutrition Facts : Calories 102 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Sodium 0.29 milligram of sodium

Ingredients

2 tsp Dijon mustard
2 tbsp red wine vinegar
6 tbsp light olive oil

ITALIAN DIJON VINAIGRETTE OR MARINADE

Recipe using Good Seasons Italian Seasoning Mix from the side of the box! States it is good as a salad dressing or as a marinade for chicken, beef or fish. Note. . .I like to add 1 tsp of Agave Nectar to this to sweeten it up a tad. Great served over a veggie salad with lettuce, carrots, zucchini, and tomatoes!

Provided by januarybride

Categories Salad Dressings

Time 5m

Yield 8 oz, 8 serving(s)

Number Of Ingredients 4

Italian Dijon Vinaigrette or Marinade image

Steps:

Whisk together all ingredients.
Serve atop a salad or use as a marinade for chicken, beef or fish.

Ingredients

1 (2/3 ounce) packet of good seasons Italian salad dressing mix
1/4 cup white wine vinegar
3 tablespoons water
1 teaspoon Dijon mustard

GARBAGE SALAD WITH SWEET ITALIAN VINAIGRETTE

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 17

Garbage Salad with Sweet Italian Vinaigrette image

Steps:

For the pancetta: Heat a medium skillet over low-medium heat and add the pancetta in a single layer. Cook, stirring occasionally, until crispy, 10 to 15 minutes. Remove to a paper towel-lined plate in a single layer until ready to top.
For the sweet Italian vinaigrette: Put the parsley and thyme in a medium bowl and add the vinegar. Let stand for a few minutes, then whisk in some salt and pepper. Whisk in the garlic, oregano, mustard and honey. While whisking, slowly add the olive oil and whisk until combined.
For the salad: Place the iceberg and romaine in a large bowl. Top with the red cabbage, mushrooms, carrots, tomatoes, Gorgonzola and pancetta. Before serving, pour in a healthy amount of dressing and mix well. Top with black pepper if desired.

Ingredients

4 ounces pancetta, cut into 1/4-inch dice
1 tablespoon chopped fresh parsley
3 to 4 sprigs fresh thyme, leaves chopped
1/2 cup red wine vinegar
Kosher salt and freshly cracked black pepper
1 clove garlic, grated on a rasp grater
1 teaspoon dried oregano
2 tablespoons Dijon mustard
2 tablespoons honey
3/4 cup extra-virgin olive oil
1/2 head iceberg lettuce, cut into bite-size pieces (about 6 cups)
1 small head romaine, cut into bite-size pieces (about 8 cups)
1/4 head red cabbage, cut into small dice
6 to 8 cremini mushrooms, cut into small dice
2 carrots, peeled and cut into small dice
2 small Roma tomatoes, cut into small dice
4 ounces crumbled Gorgonzola cheese (about 1/2 cup)

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