Cooks Note Oil And Vinegar Salad Dressing Recipes

MY FAVORITE OIL AND VINEGAR DRESSING

Steps:

• To prepare dressing, warm wine vinegar slightly.
• Add sugar and stir to dissolve.
• If you don't warm the vinegar, you will have trouble getting the sugar to dissolve.
• Allow to cool.
• Add onion, paprika and salt.
• Stir well.
• Add olive oil and blend.
• I prefer to put it in a bottle and shake it.
• Pour over salad and enjoy!

OIL AND VINEGAR DRESSING

Steps:

• In a 1-qt. jar with a tight-fitting lid, combine the first five ingredients. Add the water, vinegar and garlic; shake until sugar is dissolved. Add oil; shake well. Store in the refrigerator. Just before serving, remove garlic from the dressing. Drizzle over salad greens and red cabbage.

COOKED SALAD DRESSING

Steps:

• In a small saucepan, combine the sugar, flour, mustard and salt. Stir in egg until smooth. Gradually add vinegar and water. Cook and stir over medium heat for 3 minutes or until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat; stir in butter. Let stand for 5 minutes. Stir in mayonnaise until smooth. Cover and refrigerate until chilled. Serve with salad greens.

OIL AND VINEGAR SALAD DRESSING

Steps:

• Combine all ingredients in a jar and shake or whisk to combine.
• Shake again before using.

OIL & TARRAGON VINEGAR DRESSING

Steps:

• Mix all ingredients in a jar or bowl.
• Refrigerate before serving for about an hour.
• Shake well before serving.

OLIVE OIL AND VINEGAR SALAD DRESSING

Steps:

• Combine egg, garlic, and oil; beat with rotary beater until thick.
• Blend in cheese, salt, and cayenne.
• Add vinegar to taste; mix well.
• Serve with Romaine lettuce and croutons.

CHICKPEA SALAD WITH GIM

Steps:

• To a large bowl, add the mayonnaise, sesame oil, rice vinegar and sugar. Season with salt and pepper and whisk until smooth.
• Add the red onion, gim and chickpeas to the bowl and toss to combine.
• Serve immediately or pack in an airtight container and store in the refrigerator for up to 4 days.

VINEGAR AND OIL DRESSING

Steps:

• In blender container or jar with tight-fitting lid, combine all ingredients blend at medium speed or shake until well mixed. Store in tightly covered container in refrigerator.Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 60 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 70 mg 3% * Total Carbohydrate: 0 g 0% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 1/2 FatSee Cook's Note: Preparing Dressings, Cook's Note: Oil and Vinegar Salad Dressings, Cook's Note: Oil Varieties and Cook's Note: Vinegar Varieties

VINEGAR AND OIL SALAD DRESSING

Steps:

• Mix well and refrigerate for atleast 2 hours.
• Shake well before using.

VINEGAR AND OIL DRESSING

Steps:

• In blender container or jar with tight-fitting lid, combine all ingredients blend at medium speed or shake until well mixed. Store in tightly covered container in refrigerator.Nutrition Information Per Serving: Serving Size: 1 Tablespoon * Calories: 60 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 1 g 5% * Cholesterol: 0 mg 0% * Sodium: 70 mg 3% * Total Carbohydrate: 0 g 0% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 0 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 1/2 FatSee Cook's Note: Preparing Dressings, Cook's Note: Oil and Vinegar Salad Dressings, Cook's Note: Oil Varieties and Cook's Note: Vinegar Varieties

TUNA SALAD WITH HOT AND SWEET PEPPERS

Steps:

• Toss the pepper and the chile with the vinegar and a big pinch of salt in a large bowl. Let sit for 10 minutes. Meanwhile, cut the celery into 1/4-inch dice.
• Add the celery, tuna with all of its oil and chopped parsley to the peppers. Toss until the tuna flakes into bite-size pieces and everything is well mixed, then season to taste with salt and pepper. Serve immediately or refrigerate in an airtight container for up to 2 days.

TANGY OIL AND VINEGAR SALAD DRESSING

Steps:

• Mix all the ingredients in a small bowl. Pour over salad and enjoy!

COOK'S NOTE: VINEGAR VARIETIES

Steps:

• Vinegar is made from fermented wine or another alcoholic liquid. With the exception of balsamic vinegar, it should look bright and unclouded.Red Wine VinegarRanging from pale to deep red, red wine vinegar has a full-bodied flavor that varies according to the grape used in processing, the amount of dilution and length of aging. It is a good choice for salads.White Wine VinegarWhite wine vinegar has a delicate flavor and pale golden color.Balsamic VinegarThis Italian specialty gains its dark brown color and rich, mellow, almost sweet flavor from lengthy aging in oak casks. Good in salad dressing.Sherry VinegarPleasant with salads and poultry, sherry vinegar is made from sweet sherry and takes on a nutlike flavor when combined with lemon juice.Cider VinegarMade from "hard" (fermented) apple cider, cider vinegar is sharp-flavored and golden in color. Often used in pickling, cider vinegar is usually considered too strong and raw-edged for salads.White VinegarAlso called distilled vinegar, white vinegar is colorless and often used in pickling. Like cider vinegar, it is usually considered too harsh for salad dressings.Rice VinegarRice vinegar, or mirin, is golden in color and slightly sweet in flavor. It is well suited to salads and side dishes prepared with Asian ingredients.Fruit-Flavored VinegarInfused with the flavors of raspberries or other fruits, fruit-flavored vinegar adds ex-cellent flavor and aroma to salad dressings.Herb-Flavored VinegarThese vinegars can be purchased or made at home with herbs such as tarragon, rosemary and garlic. Herb-flavored vinegars are excellent for a variety of salads.