BALSAMIC & ROASTED GARLIC VINAIGRETTE
Make and share this Balsamic & Roasted Garlic Vinaigrette recipe from Food.com.
Provided by Jimijoe 43
Categories Salad Dressings
Time 45m
Yield 10 ounces, 5 serving(s)
Number Of Ingredients 5
Steps:
- Roast garlic at 350 degrees until soft, golden brown and fragrant - about 30 minutes.
- Peel cloves and mash coarsely in a mixing bowl.
- Add the vinegar and mustard, whisking to incorporate.
- Whisk in the olive oil.
- Season with salt and pepper.
- Refrigerate at least 1 hour.
Nutrition Facts : Calories 315.2, Fat 32.5, SaturatedFat 4.5, Sodium 24.1, Carbohydrate 5.6, Fiber 0.1, Sugar 3.9, Protein 0.4
ROAST GARLIC BALSAMIC VINAIGRETTE
This simple dressing is so easy to make and tastes great. Drizzle a little on a slice of fresh roma tomato with some whole milk mozzarella and basil. You'll never eat at Olive Garden again. See my Recipe #210046, if you need to.
Provided by ROV Chef
Categories Salad Dressings
Time 35m
Yield 2 cups
Number Of Ingredients 6
Steps:
- In a small sauce pan, mix the balsamic and the sugar. Heat on low and reduce by half.
- Pour balsamic reduction into a blender and add the mustard and the salt and pepper.
- Cover and start blending on low.
- If your blender lid has the small cap, remove it and slowly pour in the oil.
- Once all the oil is poured in, put the small cap back on and blend on high for about a minute.
Nutrition Facts : Calories 104.4, Fat 0.3, Sodium 1247.2, Carbohydrate 26.3, Fiber 0.5, Sugar 25.2, Protein 0.4
ROASTED GARLIC AND BALSAMIC MARINADE
Provided by Tyler Florence
Categories main-dish
Time 5h10m
Yield 1 1/2 cups
Number Of Ingredients 12
Steps:
- Combine all ingredients in a non-aluminum mixing bowl. Pour into a zip-lock bag. Add the steaks and marinate for 4 to 5 hours in the refrigerator.
OUR FAVORITE BALSAMIC VINAIGRETTE
This vinaigrette does not separate for at least 30 minutes once you shake it! Simple, sweet, and savory.
Provided by Singer6
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 3.2 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 1.9 g, Sodium 38 mg, Sugar 2.1 g
ROASTED-GARLIC VINAIGRETTE
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
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
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
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 :
ROASTED GARLIC VINAIGRETTE
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.
BALSAMIC AND ROASTED GARLIC DIPPING OIL
Categories Condiment/Spread Sauce Garlic Roast Vegetarian Fall Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Place unpeeled garlic cloves in baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool.
- Squeeze garlic between fingertips to release cloves. Transfer garlic cloves to blender. Add vinegar and rosemary and puree herb mixture until smooth. With machine running, gradually add remaining 1 cup olive oil. Season to taste with salt and pepper. (Dipping oil can be prepared 1 day ahead. Cover and refrigerate. Let stand 15 minutes at room temperature and whisk before using.)
CREAMY BALSAMIC VINAIGRETTE
This recipe is so quick, easy, and versatile, you may never purchase bottled dressing again. A variety of herbs and spices can be added to suit your personal taste.
Provided by Cathy
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 6
Number Of Ingredients 8
Steps:
- Blend olive oil, balsamic vinegar, mayonnaise, water, garlic, Dijon mustard, and brown sugar together in a blender or in a cup using an immersion blender until smooth. Season with salt and black pepper.
Nutrition Facts : Calories 119.4 calories, Carbohydrate 2.6 g, Cholesterol 2.6 mg, Fat 12.2 g, Protein 0.2 g, SaturatedFat 1.8 g, Sodium 88.5 mg, Sugar 1.9 g
ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE
I created this colorful salad for a 4-H project and took it all the way to the state competition, where I won first place! I'd love to have my own Italian restaurant someday.-Seth Murdoch, Red Rock, Texas
Provided by Taste of Home
Categories Lunch Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.
Nutrition Facts : Calories 346 calories, Fat 27g fat (9g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 11g protein.
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