White Wine Vinaigrette Recipes

Steps:

• Place the oil, vinegar, garlic, sugar, salt and pepper into a jar with a tight fitting lid. Close the lid, and shake vigorously to blend. Use right away, or store in the refrigerator for up to two weeks.

Steps:

• For the vinaigrette:
• Mix the wine, lemon juice, honey, mustard, salt, and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
• For the salad:
• In a large bowl combine the arugula, endive, and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.

Steps:

• Mix the vinegar through the salt and pepper in a small bowl with tall sides.
• Wisk in the olive oil until it emulsifies.
• Refrigerate and allow the flavors to develop.

Steps:

• Blanch the green beans in boiling water for 2 minutes and drain.
• Plunge them into cold water and drain again.
• Whisk together the remaining ingredients and add to the green beans.
• Toss and serve.
• 6 1/2-cup servings.
• Exchanges: Vegetable Exchange -- 1 Calories -- 38 Calories from Fat -- 15 Total Fat -- 2g Saturated Fat -- 0g Cholesterol -- 0mg Sodium -- 3mg Carbohydrate -- 6g Dietary Fiber -- 2g Sugars -- 2g Protein -- 1g.

Steps:

• Mix ingredients and season to taste with salt and pepper. Transfer to glass quart jar and keep refrigerated. Use as you need it, adding herbs, spices or crumbled cheese to vary flavor each time.

Steps:

• Whisk together the vinegar, mustard, and honey in a small bowl. Season with salt and pepper. Slowly whisk in the oil until emulsified. The dressing can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.

Steps:

• In a small bowl, whisk together vinegar, parsley, shallot, and olive oil. Season with salt and pepper.

Steps:

• Combine all ingredients in a container.
• To serve, whisk thoroughly and pour desired amount over salad.
• Refrigerate unused portions, but you may bring them up to temperature before serving again.

Steps:

• Cook Bow Tie Noodles per box and
• Sauté boneless chicken breasts 3-4 in
• 2 tablespoons olive oil.
• 2 tablespoons balsamic vinegar.
• Then take chicken out and chop up into pieces. At the same time sauté the following ingredients in olive oil and balsamic vinegar.
• 1 med. onion, diced.
• 2 cloves garlic, miniced (or 2 tsp.from jar).
• sliced mushrooms.
• Once Onions are tender add in the following ingredients until warm:
• about 1 Celsius dry white wine (or chicken broth).
• About 3 tablespoons olive oil.
• About 3 tablespoons balsamic vinegar.
• Roasted Peppers (to taste)
• 1/2 Celsius diced tomatoes (fresh).
• Capers
• 1/2 teaspoons Italian seasoning.
• salt and pepper to taste or use Krazy Salt.