Amazing Garlicy Balsamic Vinaigrette Recipes
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 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 HERB VINAIGRETTE
Balsamic vinaigrette is a classic, versatile dressing. A variety of savory seasonings gives this recipe a tangy kick. It's the perfect complement to a bed of fresh greens. -Edgar Wright, Silver Spring, Maryland
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2-1/4 cups.
Number Of Ingredients 11
Steps:
- In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add the oil in a steady stream. Cover and refrigerate until serving.
Nutrition Facts : Calories 199 calories, Fat 19g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.
SIMPLE AND FLAVORFUL BALSAMIC VINAIGRETTE
It's so easy to make your own fresh and flavorful vinaigrette, you'll never waste your money on the store-bought stuff ever again! This is such a versatile dressing. Try it on mixed green salads, arugula, spinach, tomato slices, or steamed asparagus! Any leftover vinaigrette will keep up to 2 weeks in the fridge. Enjoy!
Provided by TTV78
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk vinegar, mustard, sugar, garlic, salt, and black pepper together in a small bowl until sugar and salt are dissolved. Add oil in a thin stream, whisking continually until emulsified. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 268.8 calories, Carbohydrate 4 g, Fat 28 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 3.9 g, Sodium 326 mg, Sugar 3.3 g
AMAZING GARLICY BALSAMIC VINAIGRETTE
Make and share this Amazing Garlicy Balsamic Vinaigrette recipe from Food.com.
Provided by Chef Craigster
Categories Salad Dressings
Time 10m
Yield 20 ounces
Number Of Ingredients 12
Steps:
- Put all ingredients into a food processor and process until smooth. This is a very forgiving recipe. You can substitute dried herbs instead of fresh but use more than you think you need (but the fresh stuff has the clear edge,) wet mustard instead of dry, lime for lemon, etc. If you're brave, go for extra garlic. It makes alot, maybe 20 ounces. We just put it into recycled salad dressing or similar plastic bottles and we don't buy mass market salad dressing anymore. It will keep at least for 4 weeks -- we've never gone longer. Also great to toss a little in with some cheese tortellini but go easy on it!
Nutrition Facts : Calories 111.2, Fat 10.9, SaturatedFat 1.5, Sodium 185.8, Carbohydrate 3.2, Fiber 0.3, Sugar 1.9, Protein 0.3
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- Shake all of the ingredients together in a jar with a tight-fitting lid. The dressing can be refrigerated; bring to room temperature, then shake vigorously to recombine before using.
- Alternatively: Mash the garlic with the back of a knife, sprinkle the garlic with the salt and continue to mash with the knife, scraping it back and forth over the garlic until a fine paste is formed. Add to a heavy bowl. Stir in the balsamic, onion or shallot, Dijon, and pepper. Slowly drizzle in the oil, almost drop by drop, stirring briskly with a whisk or fork. When the mixture begins to thicken, continue adding the oil in a small stream, all the while still stirring briskly. The emulsion will last for some time, but will eventually separate.
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