THE BEST LEMON VINAIGRETTE
This is one of my favorite salad dressings. It works for a simple salad or with crispy Parmesan chicken with a cool salad on top.
Provided by lukeder101
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture.
- Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.
Nutrition Facts : Calories 127.6 calories, Carbohydrate 1.9 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 214.2 mg, Sugar 0.1 g
SIMPLE VINAIGRETTE
We followed the standard 3-to-1 oil-to-vinegar ratio for this super simple vinaigrette. For variety, add your favorite dried or chopped fresh herbs. Make a batch at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn't just for salad: You can also use it as a quick sauce for fish or grilled chicken.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.
THE BEST VINAIGRETTE IN THE WORLD EVER, EVER
Make and share this The Best Vinaigrette in the World Ever, Ever recipe from Food.com.
Provided by English_Rose
Categories Salad Dressings
Time 40m
Yield 2/3 cup
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a jam jar, make sure the lid is on tightly, and shake the living daylights out of it.
- Leave it to sit for at least half an hour before serving to allow the garlic to infuse.
Nutrition Facts : Calories 1293.4, Fat 141.8, SaturatedFat 19.6, Sodium 1748.5, Carbohydrate 10.6, Fiber 0.3, Sugar 8.6, Protein 0.4
BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS
Bottled salad dressing can be convenient but its expensive and often full of salt, sugar, and chemical additives. Making your own is simple and allows you to customize the seasonings to suit whatever meal you are preparing. The amounts given make about 1/4 cup and can be expanded infinitely for larger salads. It can be made several days ahead and kept in the fridge. Sorry about the slightly odd way of putting the ingredients for the creamy dressing variations. The recipe editor is picky about what it will accept.
Provided by 3KillerBs
Categories Salad Dressings
Time 15m
Yield 1/4 cup
Number Of Ingredients 34
Steps:
- Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
- Let stand 10 minutes to rehydrate dried herbs and blend flavors.
- Shake again then dress salad as desired.
- Note -- I recommend the lemon dressing on spinach.
- Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
- Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
- Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.
VINAIGRETTE (THE BEST!!!)
The most delicious vinaigrette, ever. So worth the time, you'll never go back to bottled vinaigrette again. *Original recipe came from a fantastic Junior League Cookbook out of San Diego called, California Sol Food. Enjoy!
Provided by hollyfrolly
Categories < 30 Mins
Time 20m
Yield 1 1/2 cups
Number Of Ingredients 15
Steps:
- Combine the olive oil, cream, egg, vinegar, garlic, slat, white pepper, Dijon mustard, dry mustard and sugar in a jar with a tight fitting lid and seal tightly. Shake to mix.
- Add the hard-boiled egg, olives, chives, parsley and capers to the vinaigrette and shake to mix.
- Alternatively, pour the vinaigrette over blanched summer vegetables and sprinkle with the hard boiled egg, olives, chives, parsley and capers. Store the leftovers in the refrigerator.
Nutrition Facts : Calories 1208.7, Fat 128.7, SaturatedFat 31, Cholesterol 336.4, Sodium 3516.7, Carbohydrate 6.8, Fiber 1.4, Sugar 0.5, Protein 11.2
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