SIMPLE VINAIGRETTE
We followed the standard 3-to-1 oil-to-vinegar ratio for this super simple vinaigrette. For variety, add your favorite dried or chopped fresh herbs. Make a batch at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn't just for salad: You can also use it as a quick sauce for fish or grilled chicken.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 1 cup
Number Of Ingredients 5
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.
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
TOMATO VINAIGRETTE
A low-fat tomato vinaigrette recipe. Try it over crisp green or even over pasta, yum!
Provided by Anonymous
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.
Nutrition Facts : Calories 7.1 calories, Carbohydrate 1.2 g, Fat 0.2 g, Fiber 0.4 g, Protein 0.4 g, Sodium 2.1 mg, Sugar 0.6 g
SNAPPY SOUTHWEST SALSA VINAIGRETTE
Make and share this Snappy Southwest Salsa Vinaigrette recipe from Food.com.
Provided by Berts Kitchen Witch
Categories Salad Dressings
Time 20m
Yield 2-3 cups
Number Of Ingredients 11
Steps:
- Mix together the first 5 ingredients in a large mixing bowl.
- Whisk to combine.
- SLOWLY drizzle in both oils, one at a time, whisking constantly until oil emulsifies.
- Add in jalapeños and salsa, whisking to combine.
- Season with sea salt and black pepper, to your tastes.
- Will keep in a tightly lidded jar in fridge for about 2 weeks or so.
- Shake well before using after it has been stored.
SALSA VINAIGRETTE
Steps:
- In a blender blend together tomato, onion, jalapeño, lime juice, and salt to taste until smooth. With motor running, add oil in a stream and blend vinaigrette until emulsified. Stir coriander into vinaigrette.
TACO SALAD WITH SALSA VINAIGRETTE
We lived in California for a number of years and I remember a few nights where left over taco meat made a gread taco salad. You can buy chips of course..just wanted to add how to do them if wanted.
Provided by TishT
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- In a large heavy skillet cook the onion, garlic, cumin, and chili powder in 1 1/2 tablespoons of oil over moderately low heat, stirring, until the onion is soft.
- Add the chuck, and cook the mixture over moderate heat,stirring and breaking up any lumps, until the meat is no longer pink.
- Add tomato paste, salt and pepper to taste and cook the mixture, stirring, until the meat is cooked through.
- Transfer the mixture to a bowl and let it cool.
- In the skillet, cleaned, heat 3/4-inch of the additional oil to 375 degrees and in it fry the tortilla chips in batches for 30 seconds to 1 minute, or until most of the bubbling subsides.
- Transfer the chips with a slotted spoon to paper towels to drain and sprinkle them with salt to taste.
- The tortilla chips may be made 1 day in advance and kept in an airtight container.
- On a large deep platter or in a large bowl arrange the romaine, add refried beans spread evenly if desired, spoon the beef mixture over it, and arrange the tortilla chips, tomatoes, Cheddar, and scallion decoratively over the salad.
- Make the vinaigrette: In a blender blend together the garlic, vinegar, lemon juice, cumin, and salt and black pepper to taste, with the motor running add the oil in a stream, and blend the vinaigrette until it is emulsified.
- Add the tomato, the jalapeno pepper, and the coriander.
- Blend the vinaigrette until it is smooth.
- Transfer the vinaigrette to a small bowl and serve it with the salad or pour the vinaigrette over the salad and toss the salad until it is combined.
SALSA VINAIGRETTE
Number Of Ingredients 7
Steps:
- Put all of the ingredients, except the oil, in a blender. Blend until smooth. With the motor running, pour the oil through the lid opening and blend until emulsified. Adjust salt. Transfer to a jar. Cover and refrigerate up to 2 days.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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