Pumpkin Vinaigrette Recipes
PUMPKIN VINAIGRETTE
Here's an unusual pumpkin salad dressing. I have had this on salad that I have topped with roasted pumpkin and sliced steak. I have also used this as a marinade for chicken breast.
Provided by MARIA MAC
Categories Salad Dressings
Time 10m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients except the olive oil into a
- small bowl. Whisk well. Add olive oil and whisk
- until incorporated. Makes 1 cup.
Nutrition Facts : Calories 507.3, Fat 54, SaturatedFat 7.5, Sodium 1164.9, Carbohydrate 7.8, Fiber 0.2, Sugar 5.9, Protein 0.4
PUMPKIN SEED VINAIGRETTE
Steps:
- Preheat oven to 325 degrees. Spread the pumpkin seeds on a baking sheet and lightly toast them for 3 to 4 minutes in the oven.
- Put half the toasted seeds, the pumpkin puree, garlic, turmeric and 1/2 cup of the vinegar in a small saucepan. Cook over medium heat for 4 to 5 minutes until reduced by a third. Remove the pan from the heat and whisk in the oil. Stir in the remaining 2 tablespoons of vinegar and season with salt and pepper.
- Puree the mixture in a blender for 30 seconds. Set aside and keep warm. At serving time, use remaining pumpkin seeds as garnish.
Nutrition Facts : @context http, Calories 1158, UnsaturatedFat 92 grams, Carbohydrate 15 grams, Fat 114 grams, Fiber 7 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 699 milligrams, Sugar 3 grams, TransFat 0 grams
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