CREAMY SHALLOT AND PARSLEY VINAIGRETTE
This creamy vinaigrette is the perfect accompaniment to any power salad. Also add it to steak, chicken, or pork as a guilt-free condiment. For best food-safety practices, refrigerate vinaigrette (for up to 5 days) after 1 to 2 hours at room temperature.
Provided by Mike Karam
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 9
Steps:
- Combine vinegar, parsley, shallot, mustard, garlic, salt, and pepper in a blender. Add egg yolk. Blend together for 30 seconds to 1 minute. Keep the blender running as you add olive oil in a long, steady stream. Continue to blend until fully emulsified. Serve immediately.
Nutrition Facts : Calories 119.6 calories, Carbohydrate 0.7 g, Cholesterol 17.1 mg, Fat 12.8 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.9 g, Sodium 405.6 mg, Sugar 0.1 g
PARSLEY-LEMON VINAIGRETTE
Parsley has a lovely grassy flavor--but feel free to use any herb, such as cilantro, rosemary, basil or dill, in this healthy salad dressing.
Provided by Julia Clancy
Categories Vegan Salad Dressing Recipes
Time 5m
Number Of Ingredients 6
Steps:
- Combine oil, lemon zest and juice, parsley, shallot and salt in an 8-ounce mason jar. Shake vigorously until combined.
Nutrition Facts : Calories 85.7 calories, Carbohydrate 0.5 g, Fat 9.4 g, Fiber 0.1 g, SaturatedFat 1.3 g, Sodium 145.6 mg, Sugar 0.2 g
PARSLEY VINAIGRETTE
This is my mom's recipe and it keeps for a long time. It yields approximately 2 cups. For many yummy salads
Provided by monicatisminesky
Categories Salad Dressings
Time 10m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 7
Steps:
- Blend all the ingredients in a blender of food processor. Work until its homogeneous.
BASIL VINAIGRETTE DRESSING
Easy to make vinaigrette dressing especially good with summer salads.
Provided by NEERONDOGS
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 12
Number Of Ingredients 5
Steps:
- In a bowl, whisk together the olive oil, apple cider vinegar, honey, basil, and garlic. Pour over or toss with your favorite salad to serve.
Nutrition Facts : Calories 182.9 calories, Carbohydrate 6.1 g, Fat 18 g, Protein 0.1 g, SaturatedFat 2.5 g, Sodium 1.1 mg, Sugar 5.8 g
TOMATO SALAD WITH PARSLEY VINAIGRETTE
Give tomatoes a flavor boost with this fast salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- In a blender, combine parsley, oil, vinegar, mustard, and garlic; season with salt and pepper, and blend until vinaigrette is smooth. Drizzle tomatoes with vinaigrette, and serve.
Nutrition Facts : Calories 92 g, Fat 9 g, Protein 1 g
MUSSELS IN PARSLEY VINAIGRETTE
Chilled, cooked mussels in vinaigrette have layers of flavor from Dijon mustard, rice-wine vinegar, olive oil, shallots, and parsley.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in a large pot over medium heat. Add sliced shallots; cook, stirring, until translucent, about 3 minutes. Add wine; bring to a boil. Add mussels; cover and cook, stirring once, until mussels open, about 3 minutes. (Discard unopened shells.)
- Remove mussels with a slotted spoon; discard cooking liquid. Chill mussels in a bowl in the refrigerator, about 1 hour.
- Whisk together mustard, chopped shallots, and vinegar; season with salt and pepper. Pour in remaining 1/2 cup plus 1 tablespoon oil in a slow, steady stream, whisking until emulsified. Whisk in parsley. Vinaigrette can be stored in the refrigerator up to 3 days.
- Toss chilled mussels with 1/2 cup vinaigrette. If desired, serve on the half shell on a bed of lettuce. Garnish with parsley. Drizzle with more vinaigrette, if desired.
MUSSELS IN PARSLEY VINAIGRETTE
Steps:
- Heat 2 tablespoons oil in a large pot over medium heat. Add the sliced shallots; cook, stirring, until translucent, about 3 minutes. Add the wine; bring to a boil. Add the mussels; cover and cook, stirring once, until the mussels open, about 3 minutes. Discard unopened shells.
- Remove the mussels with a slotted spoon; discard the cooking liquid. Chill the mussels in a bowl in the refrigerator, about 1 hour.
- Whisk together the mustard, chopped shallots, and vinegar; season with salt and pepper. Pour in the remaining 1/2 cup plus 1 tablespoon oil in a slow, steady stream, whisking until emulsified. Whisk in the parsley. The vinaigrette can be stored in the refrigerator up to 3 days.
- Toss the chilled mussels with 1/2 cup vinaigrette. If desired, serve on the half-shell on a bed of lettuce. Garnish with parsley. Drizzle with more vinaigrette, if desired.
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