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
LEMON-BALSAMIC VINAIGRETTE
This yummy vinaigrette comes from Country Living. I use half oil and half water to cut down on the fat and calories in this and all my other dressings.
Provided by Realtor by day
Categories Salad Dressings
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine lemon juice, vinegar, salt, pepper, and garlic in a medium bowl. Whisking constantly, add the oil in a thin stream.
- Serve or store refrigerated for up to 1 week.
Nutrition Facts : Calories 244.9, Fat 27, SaturatedFat 3.7, Sodium 292.1, Carbohydrate 1.6, Fiber 0.1, Sugar 0.7, Protein 0.1
ROASTED VEGETABLES WITH BALSAMIC-LEMON VINAIGRETTE
Categories Vegetable Roast Thanksgiving Vegetarian Kid-Friendly Back to School Squash Sweet Potato/Yam Fall Brussels Sprout Bon Appétit Small Plates
Yield Serves 10
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F. Cook beets in medium pot of boiling salted water until almost tender, about 15 minutes. Drain. Transfer beets to large roasting pan. Add sweet potatoes, squash, brussels sprouts and rosemary to pan. Drizzle with 2 tablespoons oil; sprinkle generously with salt and pepper. Toss to coat. Place garlic head, cut side up, on small piece of foil and drizzle with 1 teaspoon oil; wrap in foil. Place in roasting pan with vegetables. Roast vegetables and garlic until tender and vegetables are brown in spots, turning occasionally, about 45 minutes.
- Unwrap garlic. Peel and thinly slice garlic cloves. Transfer vegetables and garlic to large bowl. Whisk vinegar, lemon peel and 3 tablespoons oil in small bowl. Season with salt and pepper. (Vegetables and dressing can be made 8 hours ahead. Chill vegetables; let dressing stand at room temperature. Before continuing, rewarm vegetables in microwave.) Pour dressing over; toss to coat. Serve warm.
BALSAMIC DIJON LEMON VINAIGRETTE
Make and share this Balsamic Dijon Lemon Vinaigrette recipe from Food.com.
Provided by RedLobsterRestauran
Categories Salad Dressings
Time 2m
Yield 1 batch, 4 serving(s)
Number Of Ingredients 7
Steps:
- combine all in a blender.
- serve.
Nutrition Facts : Calories 262.9, Fat 27.2, SaturatedFat 3.7, Sodium 230.3, Carbohydrate 6, Fiber 0.3, Sugar 4.8, Protein 0.4
WHITE BALSAMIC AND LEMON VINAIGRETTE
Make and share this White Balsamic and Lemon Vinaigrette recipe from Food.com.
Provided by MandAs
Categories Salad Dressings
Time 5m
Yield 1/2 cup, 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients into a jar or tupperware container with a lid. Shake vigarously. Store in the refrigerator until ready to toss.
Nutrition Facts : Calories 124, Fat 13.5, SaturatedFat 1.9, Sodium 14.4, Carbohydrate 1.4, Fiber 0.1, Sugar 0.4, Protein 0.1
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