Roses Salad Dressing Recipes

COLORFUL TOMATO SALAD WITH ROSE WATER DRESSING

Colorful Tomato Salad with Rose Water Dressing image

This is a fresh salad my husband and I eat a lot during the warm summer days. Garnish with peanuts or pine nuts.

Provided by carolfromsweden

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon chopped fresh mint
2 teaspoons red wine vinegar
2 teaspoons water
1 teaspoon rose water
salt and ground black pepper to taste
4 large tomatoes, chopped
1 red onion, chopped
1 cucumber, chopped
1 small green bell pepper, chopped
½ cup chopped sun-dried tomatoes

Steps:

Whisk mint, vinegar, water, rose water, salt, and pepper together in a bowl until dressing is smooth.
Mix tomatoes, onion, cucumber, green bell pepper, and sun-dried tomatoes together in a bowl. Pour dressing over tomato mixture and stir to coat.

Nutrition Facts : Calories 73.2 calories, Carbohydrate 16.3 g, Fat 0.7 g, Fiber 4 g, Protein 3.4 g, SaturatedFat 0.1 g, Sodium 191.9 mg, Sugar 9.8 g

RASPBERRY ROSE VINEGAR

Raspberry Rose Vinegar image

Provided by Kami McBride

Number Of Ingredients 4

Ingredients

1 cup fresh raspberries
1/2 to 1 cup fresh rose geranium leaf and flower
1/4 cup organic fresh rose petals
3 cups apple cider vinegar

Steps:

Put the raspberries, herbs and vinegar in a clean glass jar.
Use a plastic lid or cover the jar. If you use a metal lid, cover the jar with wax paper and put the lid on.
After a couple of days, check the jar to make sure that the herbs are still submerged in the vinegar. If necessary, top it off with more vinegar.
Let infuse in a cool dark place for 1 month and then strain out and discard the berries and herbs.

ROSE'S VINAIGRETTE

Rose's Vinaigrette image

All the green salads we had while growing up were dressed with my mother's vinaigrette. Make it in a jar with a lid, and store it in the refrigerator. From the book "Mad Hungry," by Lucinda Scala Quinn. (c) 2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Yield Makes 1 cup

Number Of Ingredients 9

Ingredients

1 tablespoon minced shallot or garlic
1 teaspoon Dijon mustard
1 teaspoon light-brown sugar
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Worcestershire sauce
2 1/2 tablespoons red-wine vinegar
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil

Steps:

In a clean jar, mash together the shallot, mustard, brown sugar, salt, pepper, and Worcestershire sauce.
Pour in the vinegar, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste. Use immediately or store in the refrigerator.

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