Garlickybalsamicvinegardressing Recipes

HOMEMADE BALSAMIC VINAIGRETTE

Steps:

• In a large bowl, whisk together balsamic vinegar, olive oil, garlic, parsley, sugar, basil and oregano. Store at room temperature for up to 2 weeks.

GARLICKY PEANUT DRESSING

Steps:

• Whisk peanut butter, soy sauce, vinegar, honey, and garlic in a small bowl until smooth. Gradually add vegetable oil, whisking constantly until emulsified.

OUR FAVORITE BALSAMIC VINAIGRETTE

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.

GARLIC BALSAMIC DRESSING

Steps:

• There are two ways to do this.
• With Food Processor:.
• Add garlic cloves to mini food processor.
• Chop/grind.
• Add everything else except for olive oil.
• Chop/grind again.
• Add olive oil.
• Chop/grind again.
• That's it! And you have perfectly blended perfectly creamy salad dressing.
• Without Food Processor:.
• Crush or mince garlic cloves.
• Add all ingredients in a jar except olive oil.
• Shake well.
• Add olive oil.
• Shake vigorously until evenly mixed.
• Enjoy!

GARLICKY GREEK SALAD

Steps:

• Whisk first 4 ingredients in small bowl until blended. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)
• Combine lettuce, tomatoes, cucumber and olives in bowl. Toss with dressing. Sprinkle cheese over and serve.

GARLIC VINAIGRETTE

Steps:

• Place garlic clove in a mortar, along with two large pinches of salt. Using a pestle, grind into a smooth puree. Add vinegar and season with pepper; let stand for 3 minutes.
• Whisk in olive oil until an emulsion is formed; season with salt and pepper as needed.
• To dress a salad, add about 3/4 of vinaigrette to salad and toss until lightly coated; add more dressing, if necessary.

CREAMY GARLIC SALAD DRESSING

Steps:

• In a small bowl, whisk the sour cream, mayonnaise, milk and sugar. Stir in the onions, garlic, salt and pepper. Cover and refrigerate for at least 1 hour before serving.

GARLICKY ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place broccoli, onion, potato, bell peppers, onion, green beans, Brussels sprouts, mushrooms, and garlic in a baking dish; add pepper, salt, and lemon juice. Toss with olive oil.
• Roast in the preheated oven until tender, about 20 minutes, stirring halfway through cooking time.

LITTLE GEM SALAD WITH GARLICKY ALMOND DRESSING

Steps:

• Remove wilted exterior leaves from each head of lettuce. Cut stems from the lettuce heads, separate leaves and swish in a large basin of cold water, letting any sand or dirt sink to the bottom. Lift the leaves from the water and transfer to a colander. Shake away excess water. Wrap in kitchen towels to dry or use a salad spinner.
• Make the dressing: Put almonds, vinegar and garlic in a small bowl. Whisk in the olive oil. Season with salt and pepper.
• Put leaves in a wide salad bowl. Sprinkle with a pinch of salt. Dress lightly just before serving, using 2 or 3 tablespoons of dressing and coating leaves well. Taste and add more dressing as necessary. Store any remaining dressing in refrigerator for up to 3 days.

GARLICKY BALSAMIC VINEGAR DRESSING

Steps:

• Chop Garlic& Onion in a"Handy Chooper" if you have one or use a Food Processor.
• Add olive oil, balsamic vinegar, pepper, oregano, parsley, basil, parmesan, and mix well.
• (If using the red wine, add it at this time.) Serve over a nice spring salad mix or some baby spinach greens with sliced tomato and parmesan.