Crudites With Italian Vinaigrette Recipes

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CRUDITES WITH ITALIAN VINAIGRETTE



Crudites with Italian Vinaigrette image

Provided by Martha Stewart

Yield 2 cups

Number Of Ingredients 11

1 clove garlic, smashed
1/4 cup white wine vinegar
2 tablespoons lemon juice
1 large egg yolk
1/4 cup grated Parmesan cheese
1/2 teaspoon dried Italian herbs
1/2 teaspoon coarse salt
1/4 teaspoon ground black pepper
1/2 teaspoon granulated sugar
1 1/4 cups safflower oil
Crudite vegetables, such as red pepper, carrot, celery, cucumber, fennel, cherry tomatoes

Steps:

  • In the bowl of a blender combine garlic, vinegar, lemon juice, egg yolk, Parmesan, Italian herbs, salt, pepper, and sugar. Puree until smooth.
  • With motor running on lowest speed, slowly add oil in a thin stream. Transfer vinaigrette to a serving bowl.
  • Serve with your favorite crudites or as a dressing for salads.

ITALIAN VINAIGRETTE



Italian Vinaigrette image

What are all those specks and spices in your Italian dressing? You probably have them in your pantry. Create your own signature blend to toss with pasta, greens and fresh spring vegetables. -Lorraine Caland, Thunder Bay, Ontario

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 12

1/4 cup water
1/4 cup lemon juice
1/4 cup red wine vinegar
2 garlic cloves, halved
1 teaspoon sugar
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1/2 teaspoon dried thyme
3/4 cup olive oil

Steps:

  • Place the first 11 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.

Nutrition Facts : Calories 126 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

CRUDITE WITH INFUSED OLIVE OIL AND BALSAMIC



Crudite with Infused Olive Oil and Balsamic image

Provided by Food Network Kitchen

Categories     appetizer

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 12

1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
2 cloves garlic
1 anchovy fillet, optional
1/2 teaspoon kosher salt
1/2 cup olive oil
1/3 cup balsamic vinegar
1 tablespoon light brown sugar
Pinch red pepper flakes
2 strips lemon zest
2 strips orange zest
Assorted vegetables for dipping, such as sugar snap peas, bell peppers, blanched asparagus, steamed artichokes

Steps:

  • 1. Coarsely chop and mix together the rosemary, thyme, garlic and anchovy, if using. Sprinkle in the salt and mash into a slightly chunky paste using the flat part of the knife. Place in a small pot with the olive oil and warm over low heat until fragrant and sizzling, about 15 minutes. Set aside to cool.
  • 2. Warm the vinegar, sugar, pepper flakes and zests in another small pot over low heat, stirring, until the sugar is dissolved and the vinegar is steaming, 15 minutes. Set aside to cool.
  • 3. Transfer the oil and vinegar into separate small serving dishes and serve with assorted vegetables for dipping.

ITALIAN VINAIGRETTE



Italian Vinaigrette image

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Yield about 3/4 cup dresssing

Number Of Ingredients 7

1/4 cup red wine vinegar
1 teaspoon dijon mustard
1/2 teaspoon dried oregano
1 small clove garlic, minced
Pinch of sugar
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil

Steps:

  • Combine the vinegar, mustard, oregano, garlic, sugar, 1/2 teaspoon salt and a few grinds of pepper in a jar. Cover and shake until combined. Add the olive oil, cover and shake again until smooth. (The dressing will keep, refrigerated, up to 1 week.)

ITALIAN SALAD WITH LEMON VINAIGRETTE



Italian Salad with Lemon Vinaigrette image

For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you like. -Deborah Loop, Clinton Township, Michigan

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings (1/2 cup vinaigrette).

Number Of Ingredients 12

1 package (5 ounces) spring mix salad greens
1 small red onion, thinly sliced
1 cup sliced fresh mushrooms
1 cup assorted olives, pitted and coarsely chopped
8 pepperoncini
Optional toppings: Chopped tomatoes, shredded carrots and grated Parmesan cheese
VINAIGRETTE:
1/3 cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.

Nutrition Facts : Calories 109 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

CRUDITES WITH MEDITERRANEAN RELISH



Crudites with Mediterranean Relish image

Categories     Olive     Onion     Tomato     Vegetable     Appetizer     Vegetarian     Low/No Sugar     Fall     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

2 teaspoons olive oil
1 cup finely chopped onion
1 tablespoon chopped garlic
1 cup canned crushed tomatoes with added puree
1 teaspoon fresh lemon juice
1/4 cup coarsely chopped drained oil-packed sun-dried tomatoes
1/4 cup pitted green olives (about 10)
1/4 cup (packed) fresh basil leaves
4 large drained canned artichoke hearts
2 tablespoons chopped fresh parsley
2 tablespoons toasted pine nuts
Assorted vegetables

Steps:

  • Heat oil in medium nonstick skillet over medium heat. Add onion and sauté until just beginning to soften, about 3 minutes. Add garlic; sauté 30 seconds. Stir in canned tomatoes and lemon juice. Bring to simmer. Remove from heat.
  • Combine sun-dried tomatoes and next 5 ingredients in processor. Using on/off turns, process until vegetables are finely chopped. Transfer to medium bowl. Stir in tomato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.) Serve with vegetables.

ITALIAN VINAIGRETTE



Italian Vinaigrette image

Categories     Condiment/Spread     No-Cook     Quick & Easy     Salad Dressing     Vinegar     Summer     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 4

2 tablespoons red-wine vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper
5 tablespoons extra-virgin olive oil

Steps:

  • Whisk together vinegar, salt, and pepper in a bowl, then add oil in a slow stream, whisking until emulsified.

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Top Asked Questions

How to make crudites recipe?
The Crudites recipe is very easy. All you need to do is to put any vegetable in the pot – except a lettuce. If you put in a lettuce, you will make a salad instead. So put in, for example, a carrot into the pot. This will create a single Crudites. Repeat this process several more times until you have five Crudites.
How do you make salad dressing with vinegar and garlic?
Combine the vinegar, mustard, oregano, garlic, sugar, 1/2 teaspoon salt and a few grinds of pepper in a jar. Cover and shake until combined. Add the olive oil, cover and shake again until smooth. (The dressing will keep, refrigerated, up to 1 week.)
How to make crudites in Disney Dreamlight Valley?
Basically, players just require a Cooking Stove, which can be found in various locations throughout the world of Disney Dreamlight Valley. According to the recipe in Disney Dreamlight Valley, the Crudites requires only one simple ingredient, which is any Vegetables. Like Zucchini, Carrots, and so on.
What is the difference between a fish sandwich and Crudite?
Unlike Crudites, Fish Sandwiches require two important ingredients; any type of Fish and Wheat. Fishes can be found plenty in the Peaceful Meadows by fishing in one of the lakes. The most commonly found breeds are Bream and Rainbow Trout, both are fine.

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