Spring Vanilla Vinaigrette Recipes

VANILLA VINAIGRETTE

Vanilla Vinaigrette image

Here's a unique and tasty vinaigrette I found in a McCormick's ad. It is especially good on green salads with strawberries, apples, pears, etc.

Provided by SharleneW

Categories Salad Dressings

Time 5m

Yield 1 cup, 4 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup olive oil
1/3 cup white wine vinegar
1 tablespoon water
1 tablespoon tarragon leaf
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon sugar
1 tablespoon pure vanilla extract

Steps:

Combine all ingredients.
mix well.

SPRING VANILLA VINAIGRETTE

Spring Vanilla Vinaigrette image

Perfect as a dressing for a salad of baby greens with strawberries or grape tomatoes. Sprinkle with toasted walnuts, if desired.

Provided by McCormick Gourmet

Categories Sauces, Marinades, and Rubs,

Yield 4

Number Of Ingredients 7

Ingredients

1/3 cup olive oil
3 tbsps white wine vinegar
1 tsp McCormick Gourmet™ Tarragon
1 tsp McCormick® Pure Vanilla Extract
1/2 tsp salt
1/2 tsp sugar
1/4 tsp McCormick Gourmet™ Organic Black Pepper, Coarse Ground

Steps:

Mix all ingredients in small bowl with wire whisk until well blended. Cover
Refrigerate until ready to serve

Nutrition Facts : Calories 166 Calories

FRESH VANILLA BEAN VINAIGRETTE

Fresh Vanilla Bean Vinaigrette image

Make and share this Fresh Vanilla Bean Vinaigrette recipe from Food.com.

Provided by Dancer

Categories Sauces

Time 17m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 vanilla bean, split lengthwise and seeds scraped
3/4 cup extra-virgin olive oil
4 tablespoons champagne vinegar
1 tablespoon hot water
1 1/2 tablespoons honey (to taste)
1/2 teaspoon dried tarragon
1/4 teaspoon salt
fresh ground pepper

Steps:

Place the oil, vanilla bean pods and seeds into a small sauce pan over medium heat.
Bring the oil up to a low simmer, and then remove from heat and let stand at least 1 hour to infuse the vanilla flavor.
Strain the oil through a fine sieve to remove the vanilla pod (the seeds will remain in the oil). Cool completely.
Combine all ingredients except the oil in a small immersion blender or food processor, pulsing until the mixture is completely blended and smooth. Slowly add the oil while blending until the mixture is completely emulsified. Transfer to a small bowl or squeeze bottle and chill before dressing salad.

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