Simple Salad With Balsamic Vinaigrette Recipes

SIMPLE BALSAMIC VINAIGRETTE

Provided by Food Network

Categories condiment

Time 10m

Yield about 1 cup

Number Of Ingredients 18

Simple Balsamic Vinaigrette image

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.

Ingredients

1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional* (See Cook's Note)
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Mesclun salad mix or favorite greens, for accompaniment
Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
Blue cheese, for garnish
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional* (See Cook's Note)
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Mesclun salad mix or favorite greens, for accompaniment
Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
Blue cheese, for garnish

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

Our Favorite Balsamic Vinaigrette image

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

Ingredients

½ cup olive oil
¼ cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 shallot, minced
1 clove garlic, minced
salt and ground black pepper to taste

CLASSIC MIXED GREEN SALAD WITH BALSAMIC VINAIGRETTE

Make and share this Classic Mixed Green Salad With Balsamic Vinaigrette recipe from Food.com.

Provided by Galley Wench

Categories Salad Dressings

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Classic Mixed Green Salad With Balsamic Vinaigrette image

Steps:

to Make Vinaigrette:.
In medium bowl whisk all the ingredients except the oil until mixed. Gradually whisk in the oil until smooth.
In a small bowl, cover the onion with iced water and let stand for 10 minutes. Drain well. (Soaking the onion removes the sharp bit).
In a large bowl, place the lettuce, drained onions, tomato and cucumber and add the dressing a little at a time, tossing gently and thoroughly until all the vegetables are evenly coated. Season with additional salt and pepper to taste.
Serve immediately on chilled salad plates.

Nutrition Facts : Calories 427.2, Fat 41.3, SaturatedFat 5.7, Sodium 353.7, Carbohydrate 14.3, Fiber 4.7, Sugar 7.4, Protein 3.3

Ingredients

2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon light brown sugar
1 garlic clove, crushed through a press
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 cup extra virgin olive oil
1 small red onion, thinly sliced
1 large head romaine lettuce, rinsed, dried and torn into bite-sized pieces
1 large ripe beefsteak tomato, cut int eighths
1 seedless cucumber, unpeeled, thinly sliced
salt and pepper

PORTABELLA SALAD WITH BALSAMIC VINAIGRETTE

Rob Feenie, a regular on Food TV Canada, owns the Luminiere Tasting Bar in Vancouver - this is one of his most popular dishes!

Provided by CountryLady

Categories Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Portabella Salad With Balsamic Vinaigrette image

Steps:

MUSHROOMS: Cut stems off mushrooms& reserve for another use (soup?) or discard.
Using a spoon, carefully scrape gills off mushroom caps& discard; brush top of caps.
Brush small roasting pan with some of the oil& sprinkle with half the salt.
Place mushrooms in pan, drizzle with remaining oil, sprinkle with remaining salt& pepper.
Place 2 or 3 slices of garlic& 2 sprigs of thyme on each mushroom.
Roast in preheated 450F oven until tender, about 10 minutes.
Let cool; discard garlic& thyme.
This may be refrigerated for up to 3 days.
VINAIGRETTE: Whisk vinegar with mustard.
Slowly drizzle in the oil, whisking continuously, until emulsified.
Whisk in seasonings.
This can be made ahead& refrigerated for up to 3 days.
ASSEMBLY: Toss spinach& arugula with vinaigrette in a large bowl.
Divide among 4 dinner plates, top with mushrooms, proscuitto& cheese.

Nutrition Facts : Calories 400, Fat 36.1, SaturatedFat 6.7, Cholesterol 11, Sodium 792.9, Carbohydrate 11.8, Fiber 5, Sugar 4.2, Protein 11.6

Ingredients

4 large portabella mushrooms
1/3 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, thinly sliced
8 sprigs fresh thyme
2 bunches spinach (or 1 of each) or 2 bunches arugula (or 1 of each)
5 ounces thinly sliced prosciutto
1/2 cup shaved parmesan cheese (or goat cheese or feta)
2 tablespoons balsamic vinegar
1 1/2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon white pepper

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