SIMPLE BALSAMIC VINAIGRETTE
Steps:
- Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
- Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
- If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
- Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
- Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
- If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
SPICED BALSAMIC VINAIGRETTE
Cumin and crushed red pepper flakes add a kick to traditional balsamic vinaigrette dressing.
Provided by ANGELBEBEBOO
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk the balsamic vinegar and Dijon mustard together in a small bowl. Whisk in the shallot, garlic, cumin, and crushed red pepper. Slowly drizzle in the olive oil, whisking constantly until fully incorporated, and continue to whisk for an additional 1 to 2 minutes. Season to taste with salt and black pepper. Let the dressing sit for 10 minutes to allow the flavor to develop.
Nutrition Facts : Calories 179.4 calories, Carbohydrate 4.6 g, Fat 18.1 g, Fiber 0.2 g, Protein 0.5 g, SaturatedFat 2.5 g, Sodium 20.9 mg, Sugar 2.1 g
BALSAMIC VINAIGRETTE
This recipe is an accompaniment for Farfalle with Diced Tomatoes and Feta Cheese.
Provided by Colin Cowie
Categories Garlic Mustard No-Cook Easter Quick & Easy Salad Dressing Vinegar Spring
Yield Makes about 3/4 cup
Number Of Ingredients 6
Steps:
- In a small bowl, combine the vinegar, mustard, and garlic. Add the oil in a slow steady stream, whisking constantly. Season with salt and pepper to taste.
BALSAMIC VINAIGRETTE
This is a tangy vinaigrette--wonderful on mixed greens, tomato, onion and cucumber salads. It's also good if used sparingly over steamed veggies or stir-frys. Sometimes I use traditional balsamic vinegar. However, this will produce a slightly sweeter vinaigrette.
Provided by GARYR
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 6
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together olive oil, white balsamic vinegar, garlic, and mustard powder. Season to taste with salt and black pepper. Stir in minced fresh herbs if desired.
Nutrition Facts : Calories 184.5 calories, Carbohydrate 3.4 g, Fat 18.9 g, Protein 0.3 g, SaturatedFat 2.6 g, Sodium 5.2 mg, Sugar 3 g
OUR FAVORITE BALSAMIC VINAIGRETTE
This vinaigrette does not separate for at least 30 minutes once you shake it! Simple, sweet, and savory.
Provided by Singer6
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 3.2 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 38 mg, Sugar 2.1 g
BALSAMIC-ROASTED VEGETABLES
If you're tired of the same old side dishes, this recipe is for you! Wonderfully unique flavors of balsamic vinegar, garlic, and thyme combine to make a roasted vegetable dish that is going to win you many compliments!
Provided by Cindy Davis
Categories Side Dish Vegetables Carrots
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
- Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
- Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 59.9 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.1 g, Protein 7.6 g, SaturatedFat 3.9 g, Sodium 338.1 mg, Sugar 5.8 g
MAMA'S BALSAMIC VINAIGRETTE
This is a wonderful vinaigrette that my mother invented. It's wonderful as a dressing, but we also use it for chicken marinade and steamed veggies.
Provided by SOSARA77
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 7
Steps:
- Combine the olive oil, vinegar, garlic, oregano, mustard, salt and pepper in a jar with a tight fitting lid. Shake well before serving. Store in the refrigerator.
Nutrition Facts : Calories 137.4 calories, Carbohydrate 2.7 g, Fat 14 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 2 g, Sodium 24.8 mg, Sugar 2.2 g
ROAST GARLIC BALSAMIC VINAIGRETTE
This simple dressing is so easy to make and tastes great. Drizzle a little on a slice of fresh roma tomato with some whole milk mozzarella and basil. You'll never eat at Olive Garden again. See my Recipe #210046, if you need to.
Provided by ROV Chef
Categories Salad Dressings
Time 35m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a small sauce pan, mix the balsamic and the sugar. Heat on low and reduce by half.
- Pour balsamic reduction into a blender and add the mustard and the salt and pepper.
- Cover and start blending on low.
- If your blender lid has the small cap, remove it and slowly pour in the oil.
- Once all the oil is poured in, put the small cap back on and blend on high for about a minute.
Nutrition Facts : Calories 104.4, Fat 0.3, Sodium 1247.2, Carbohydrate 26.3, Fiber 0.5, Sugar 25.2, Protein 0.4
BALSAMIC & ROASTED GARLIC VINAIGRETTE
Make and share this Balsamic & Roasted Garlic Vinaigrette recipe from Food.com.
Provided by Jimijoe 43
Categories Salad Dressings
Time 45m
Yield 10 ounces, 5 serving(s)
Number Of Ingredients 5
Steps:
- Roast garlic at 350 degrees until soft, golden brown and fragrant - about 30 minutes.
- Peel cloves and mash coarsely in a mixing bowl.
- Add the vinegar and mustard, whisking to incorporate.
- Whisk in the olive oil.
- Season with salt and pepper.
- Refrigerate at least 1 hour.
Nutrition Facts : Calories 315.2, Fat 32.5, SaturatedFat 4.5, Sodium 24.1, Carbohydrate 5.6, Fiber 0.1, Sugar 3.9, Protein 0.4
BALSAMIC VINAIGRETTE
Steps:
- In a medium bowl whisk together the vinegar, mustard, shallot, hot pepper sauce and salt. continue to whisk while adding the oil in a slow stream; the dressing will thicken. Add freshly ground pepper to taste, and adjust the seasoning. Use within an hour or so of completion.
BALSAMIC ROASTED GARLIC
Like sooo many others, I love garlic and whatever an amount a recipe calls for, I usually up it threefold. When I roast garlic, I make lots at a time as it gets messy squeezing the garlic out at the end, because I want it very soft. My garlic comes in packs of five tied up in mesh. I usually roast six packs (30 heads) at a time I also store it a bit differently then what I've seen in other recipes. PLEASE do not be put off by the length of instructions as I made it as smiple as possible for new cooks!
Provided by Happy Harry 2
Categories Kosher
Time 1h15m
Yield 1 gallon bagful
Number Of Ingredients 3
Steps:
- PREPARE:.
- Using a large baking pan with sides (I use a 9x13x2 inch), cover completely with tinfoil.
- Spray tinfoil with cooking spray at least twice (I like to step outside to do this) and set aside.
- Remove as much of the loose, paperthin covering from the bulbs that you can by hand. If it does not come off easily, don't take it off.
- Working on a cutting board, using a sharp heavy knife, cut through the tops of each bulb. Save the tops. Don't take bulbs apart.
- Place all the cut bulbs in the pan. They should be touching each other.
- Sprinkle the vinegar over the tops of garlic bulbs. If you have a small spray bottle that you can put the vinegar into, all the better.**.
- At this time, you can add some salt, lightly to the tops, if you wish (I don't).
- BAKING:.
- Preheat oven to 400 degrees after you cut the bulb tops off.
- Cover the entire pan tightly with tinfoil.
- Place pan in middle half of hot oven.
- Lower heat to 350 degrees.
- Bake for 30 to forty-five minutes.
- Remove from oven in 30 minutes and test for doneness WITHOUT removing tinfoil. Using a thin sharp knife, stab once at garlic bulbs that are in center of pan. If knife goes in easily, remove tinfoil and return pan to oven for 15 minutes more for browning. If bulbs are not soft, bake another 15 minutes or until soft and then brown.
- Remove pan from oven and let cool on rack before trying to handle. The garlic can sit for up to three hours without it being affected poorly.
- REMOVAL AND STORING:.
- This is the messy part, no getting away from it. I have been known to wear thin rubber gloves (I save the kind that comes with hair dying kits) for this next part, but don't bother anymore. This is also why I make so much at a time.
- Over bowl, holding a bulb, cut side facing down, squeeze until bulbs pop out. If they are overcooked, it will be very mushy (this is how I like it). Get as much out as possible using free hand to help pull out.
- When all bulbs are done, check bowl for any skins that may have come off, and remove.
- Mash with a fork until very creamy and smooth. You can also put bulbs into a mini mixer until smooth. I don't because by the time I get all the garlic out, I'm finished by hand.
- You can store garlic in fridge for up to a month like this or freeze and keep until the next ice age. When freezing, you can divide in many ways; using half cups, using ice cube trays, or my way!
- Open a fresh gallon freezer storage bag.
- Spoon in the mashed garlic. Place on a flat surface and press garlc press down, til it fills the bag. If there is too much garlic, use two bags. After you have pressed the garlic throughout the bag, along with the air. Seal it. Place it flat in your freezer and when hard, put this bag inside another freezer bag and seal.
- Now, when you want to use the garlic, remove from the freezer at the time you are ready to use. Don't let it stand around waiting for you, as I have found that each time it defrosts and re-freezes, it loses some of its potency.
- Open bag and with the blunt end of a butter knife, cut the amount you want to use, slip the knife between the garlic and the bag and lift out. Return unused portion to freezer.
- * Garlic tops: Don't throw them away! Make some garlic broth, of course!
- ** I saved a spray margarine container for this.
Nutrition Facts : Calories 1341, Fat 4.5, SaturatedFat 0.8, Sodium 153, Carbohydrate 297.5, Fiber 18.9, Sugar 9, Protein 57.2
ROASTED GARLIC AND BALSAMIC MARINADE
Provided by Tyler Florence
Categories main-dish
Time 5h10m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- Combine all ingredients in a non-aluminum mixing bowl. Pour into a zip-lock bag. Add the steaks and marinate for 4 to 5 hours in the refrigerator.
ROASTED GARLIC VINAIGRETTE
This recipe was easy to make & is great tasting & tangy. I make this vinaigrette any chance I get. It's great on so many things. Our favorite is tossed with lightly steamed green & wax beans & halved grape tomatoes. I have to bring it to every get-together my friends and I have.
Provided by Porfavorcorona
Categories Salad Dressings
Time 40m
Yield 1 2 tbs, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F
- Slice off the top of the garlic bulb, just enough to barely expose the garlic inside each clove.
- Place the bulb in an ovenproof dish and drizzle with olive oil.
- Place the dish, uncovered, in the oven and cook the garlic until it is golden brown and soft, about 15 to 20 minutes.
- Let cool.
- When the roasted garlic is cool enough to handle, squeeze the pulp from 6 of the cloves and mash with a mortar and pestle, or with a fork. (Store the remaining cloves in the refrigerator for up to 1 week.)
- Put the garlic in a food processor and add the mustard, vinegar, salt and pepper and puree.
- Slowly add the olive oil and stock through the feed tube, and puree until the vinaigrette is creamy.
- If it is too thick add a teaspoon of stock until the consistency is correct. Add the shallots and tarragon.
- Adjust the salt and pepper to taste.
Nutrition Facts : Calories 59.3, Fat 5.2, SaturatedFat 0.7, Cholesterol 0.3, Sodium 71.6, Carbohydrate 2.8, Fiber 0.3, Sugar 0.3, Protein 0.9
HONEY GARLIC BALSAMIC VINAIGRETTE
This recipe is slightly different than the others posted as it doesn't include mustard. Quite sweet with a garlic balsamic ending. I always double the recipe - the amount as posted might serve 2 people. Can be used as a salad dressing or marinade.
Provided by fluffystew
Categories Salad Dressings
Time 5m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- In a small bowl, stir together garlic, honey and salt to taste until well mixed.
- Add vinegar, then oil, whisking vigorously till blended.
- Let stand 10 minutes to allow flavours to blend.
- Remove garlic slices.
BALSAMIC VINAIGRETTE
Categories Mustard No-Cook Quick & Easy Salad Dressing Vinegar Shallot Gourmet
Yield Makes about 1 cup
Number Of Ingredients 5
Steps:
- In a bowl whisk together vinegars, mustard, shallot, and salt and pepper to taste. Add oil in a stream, whisking, and whisk vinaigrette until emulsified.
ROASTED GARLIC VINAIGRETTE
Our Test Kitchen came up with this full-flavored vinaigrette. Roasted garlic is blended with Italian seasoning, Dijon mustard, tarragon vinegar and lemon juice in the zesty dressing. Try it drizzled over crisp greens or cherry tomatoes.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 3/4 cup.
Number Of Ingredients 10
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Squeeze softened garlic into a blender. Add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining oil; cover and process until smooth. Store in the refrigerator.
Nutrition Facts :
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