Garlicvinaigrette Recipes

GARLIC VINAIGRETTE

Garlic Vinaigrette image

"I use this flavorful salad dressing all year round. It's especially nice with assorted greens, garden fresh tomatoes and sweet onions," writes Carol Birkmeier from Nashville, Tennessee.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield about 1/2 cup.

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable broth
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 teaspoon Dijon mustard
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon minced fresh thyme
1/4 teaspoon pepper

Steps:

In a jar with a tight-fitting lid, combine all ingredients; shake well. Serve over salad greens.

Nutrition Facts : Calories 65 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 191mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

KATIE'S ROASTED GARLIC VINAIGRETTE

Katie's Roasted Garlic Vinaigrette image

Provided by Katie Lee Biegel

Categories condiment

Time 20m

Yield 1 cup

Number Of Ingredients 7

Ingredients

Microwave-Roasted Garlic, recipe follows
1/4 cup lemon juice
1/2 cup olive oil
Kosher salt and freshly ground black pepper
1 head garlic
1 teaspoon olive oil
Kosher salt

Steps:

Mash the Microwave-Roasted Garlic with a fork. Whisk in the lemon juice, then the olive oil. Season with salt and pepper.
Slice the top off the head of garlic and set aside. Put the trimmed head of garlic in a microwave-safe bowl, add 2 tablespoons water to the bowl, drizzle the olive oil over the garlic and sprinkle with a pinch of salt. Put the reserved top back on the garlic and cover the bowl with a plate. Microwave on medium heat until the garlic is very soft, 8 to 9 minutes. Let cool completely, then squeeze the cloves out of the skins into a separate bowl.

CLASSIC VINAIGRETTE

Classic vinaigrette image

This classic dressing is easy to make at home, and stores in the jar for up to a week

Provided by Good Food team

Categories Buffet, Condiment, Dinner, Lunch, Side dish, Snack, Supper

Time 5m

Yield Easily doubled

Number Of Ingredients 3

Ingredients

2 tsp Dijon mustard
2 tbsp red wine vinegar
6 tbsp light olive oil

Steps:

Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.

Nutrition Facts : Calories 102 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Sodium 0.29 milligram of sodium

VINAIGRETTE

Vinaigrette image

This is simple to make and delicious, especially if you like garlic.

Provided by Karen Castle

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 5m

Yield 8

Number Of Ingredients 5

Ingredients

½ cup red wine vinegar
½ cup vegetable oil
1 clove crushed garlic
2 teaspoons white sugar
2 teaspoons salt

Steps:

In a jar with a tight fitting lid, combine vinegar, oil, garlic, sugar, and salt. Shake well.

Nutrition Facts : Calories 130.4 calories, Carbohydrate 2.2 g, Fat 13.8 g, SaturatedFat 1.8 g, Sodium 581.4 mg, Sugar 1 g

ROASTED GARLIC VINAIGRETTE

Roasted Garlic Vinaigrette image

Our Test Kitchen came up with this full-flavored vinaigrette. Roasted garlic is blended with Italian seasoning, Dijon mustard, tarragon vinegar and lemon juice in the zesty dressing. Try it drizzled over crisp greens or cherry tomatoes.

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 3/4 cup.

Number Of Ingredients 10

Ingredients

3 whole garlic bulbs
1 teaspoon plus 2 tablespoons olive oil, divided
3 tablespoons tarragon vinegar
2 tablespoons water
1 tablespoon sugar
1 tablespoon lemon juice
1-1/2 teaspoons Italian seasoning
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with 1 teaspoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Squeeze softened garlic into a blender. Add the vinegar, water, sugar, lemon juice, Italian seasoning, mustard, salt, pepper and remaining oil; cover and process until smooth. Store in the refrigerator.

Nutrition Facts :

HONEY GARLIC VINAIGRETTE

Honey Garlic Vinaigrette image

I serve this every time I have friends over because I love getting all the praise! They rave about it! People love the contrast of the snappy garlic and the sweet honey - I'm sure you will too.

Provided by DAWNER119

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Time 10m

Yield 8

Number Of Ingredients 4

Ingredients

1 cup vegetable oil
⅓ cup apple cider vinegar
3 tablespoons honey
2 cloves garlic, minced

Steps:

In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.

Nutrition Facts : Calories 268 calories, Carbohydrate 6.8 g, Fat 27.3 g, Protein 0.1 g, SaturatedFat 4.3 g, Sodium 0.9 mg, Sugar 6.5 g

GARLIC VINAIGRETTE DRESSING

Garlic Vinaigrette Dressing image

This is the salad dressing I was raised on. It's super simple to make, and delicious--especially for garlic lovers! I've never really measured the ingredients, so it's best to use the list below as a basic guide and adjust ingredients to suit your particular preferences.

Provided by Chunkeebeef

Categories Salad Dressings

Time 2m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups olive oil
1/4 cup vinegar (any kind you prefer, balsamic, rice, malt...the milder the vinegar add more to taste)
3 crushed garlic cloves
2 teaspoons sugar or 2 teaspoons golden syrup
1/2 teaspoon mixed Italian herbs
1 pinch salt
1 pinch pepper

Steps:

Combine all ingredients in a jar with cap, shake well until all sugar or syrup has blended in with everything.
Leave to cool in fridge for an hour or so before serving.

GARLIC VINAIGRETTE

Garlic Vinaigrette image

Long ago, before I could just throw a vinaigrette together, I started with this recipe. It's called The Best Vinaigrette Dressing in the Celebrations on The Bayou cookbook, put out by the Junior League of Monroe, Louisiana. The recipe calls for white wine vinegar but you can use either red or white wine or champagne vinegars. And, it's delicious with Feta crumbled over your green salad. 7/2013: Added a tweak of a little agave or honey to soften the taste.

Provided by Penny Stettinius

Categories Salad Dressings

Time 10m

Yield 1 1/2 Cups

Number Of Ingredients 8

Ingredients

1/2 cup olive oil
1/2 cup vegetable oil
1/3 cup wine vinegar
2 -3 garlic cloves
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon fresh coarse ground black pepper
1 -2 teaspoon Agave (optional) or 1 -2 teaspoon honey (optional)

Steps:

Place all ingredients in a food processor or blender.
Blend until creamy and garlic is shredded, about 60 seconds.
Keeps well in the refrigerator.

GARLIC VINAIGRETTE

Garlic Vinaigrette image

There's no better way to dress garden greens than with a homemade vinaigrette. This simple recipe comes from culinary trailblazer Alice Waters, and it appears in her book, "In the Green Kitchen."

Provided by Martha Stewart

Categories Food & Cooking Ingredients Vegetables

Number Of Ingredients 5

Ingredients

1 small clove garlic
Coarse salt
2 tablespoons red-wine vinegar
Freshly ground black pepper
3 to 4 tablespoons olive oil

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.

PERFECT VINAIGRETTE

Perfect Vinaigrette image

Provided by Food Network

Time 5m

Number Of Ingredients 6

Ingredients

1 part prepared mustard
Salt
Freshly ground black pepper
1/2 part honey
1 part vinegar
4 parts oil

Steps:

Whisk together mustard, salt, pepper, honey, and vinegar. Slowly drizzle in the oil. Season, to taste, with salt and pepper.

GARLIC FRENCH VINAIGRETTE

Garlic French Vinaigrette image

Categories Condiment/Spread Milk/Cream Garlic Mustard Quick & Easy Salad Dressing Lemon Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 5

Ingredients

2 garlic cloves
5 tablespoons heavy cream
1/2 teaspoon Dijon-style mustard
2 tablespoons fresh lemon juice
1 tablespoon olive oil

Steps:

In a small saucepan boil the garlic in 2 inches water for 15 minutes, or until it is tender, and drain it. In a bowl mash the garlic to a paste and whisk in the cream, the mustard, the lemon juice, and salt and pepper to taste, whisking until the mixture is thickened slightly. Add the oil, drop by drop, whisking, and whisk vinaigrette until it is emulsified.

ROASTED-GARLIC VINAIGRETTE

Roasted-Garlic Vinaigrette image

Toss roasted-garlic vinaigrette with crisp bitter greens or roasted potatoes.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Vegetarian Recipes

Yield Makes 3/4 cup

Number Of Ingredients 7

Ingredients

10 Roasted Garlic Cloves
3 tablespoons sherry vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
3/4 teaspoon coarse salt
1/2 cup extra-virgin olive oil
Freshly ground pepper

Steps:

Squeeze garlic cloves from skins into a blender. Add vinegar, honey, mustard, and salt; blend until smooth, about 10 seconds. With machine running, pour in oil in a slow, steady stream; blend until emulsified. Season with pepper.

ROASTED GARLIC VINAIGRETTE

Roasted Garlic Vinaigrette image

Categories Salad Garlic Side Roast

Yield makes 1/2 cup

Number Of Ingredients 8

Ingredients

1 whole head of garlic
2 tablespoons olive oil
Salt
2 tablespoons chopped fresh parsley
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
Pinch of sugar
1/4 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 400°F.
Cut the head of garlic in half cross-wise and place it cut side up on a sheet of foil. Drizzle it with olive oil and sprinkle it with salt. Fold the foil up and around the halves of garlic, making sure they stay flat. Seal the foil into an airtight package. Roast until golden and soft, about 60 minutes. Let the garlic cool slightly in the foil.
Squeeze the garlic cloves out of their skins into a blender. Add the parsley and balsamic vinegar and pulse together until blended. Drizzle the extra-virgin olive oil into the blender while the machine is running. Add the sugar, 1/2 teaspoon salt, and pepper and blend until incorporated.

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