Fall Salad With Molasses Vinaigrette Recipes

POMEGRANATE, ARUGULA SALAD

Steps:

• To make vinaigrette, combine molasses, lemon juice, honey and vinegar in a mixing bowl and whisk to combine. Slowly drizzle in olive oil while you whisk to emulsify. Season, to taste, with salt and pepper.
• Toss salad ingredients together and dress with the vinaigrette.

FALL SALAD WITH MOLASSES VINAIGRETTE

Steps:

• Preheat oven to 450°. Line a rimmed baking sheet with aluminum foil. In a small bowl, combine red onion, olive oil, salt, and pepper; toss to coat. Place on prepared pan. Bake for 15 to 20 minutes, or until lightly browned around edges. Set aside to cool. In a medium bowl, combine mesclun greens, arugula, and fennel. Divide mesclun mixture evenly among 4 salad plates. Top each salad with roasted red onion and figs. Garnish with cheese and cashews, if desired. Drizzle with Molasses Vinaigrette just before serving.
• In a small bowl, whisk together molasses, vinegar, mustard, salt, and pepper. Gradually add olive oil, whisking to combine.

VINAIGRETTE FOR GREEN SALAD

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

FALL SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
• Core and julienne one pear, core and dice the other.
• In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
• Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.

FALL SALAD WITH MAPLE VINAIGRETTE

Steps:

• Whisk together olive oil, cider vinegar, maple syrup, and Dijon mustard. Season dressing with salt and pepper.
• In a large bowl, combine Belgian endive, watercress, celery, and apple. Toss with dressing. Serve salad sprinkled with blue cheese.

SPRING GREENS WITH MOLASSES VINAIGRETTE

Steps:

• In small bowl, mix oil, vinegar, molasses, mustard, garlic, salt and pepper with whisk.
• In large bowl, toss greens with desired amount of dressing. Top with onion and croutons. Serve with remaining dressing.

MOLASSES VINAIGRETTE

Steps:

• In a blender place all ingredients and blend for several minutes.
• The onion should be well pureed but still give some texture to the dressing.
• Adjust seasonings to taste and blend for an additional minute.