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
HONEY-BALSAMIC VINAIGRETTE
This is a salad dressing that I really enjoy on a green salad with walnuts, cranberries, avocado and goat cheese crumbles. This dressing is strong, so a little goes a long way.
Provided by Madenish
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 8
Number Of Ingredients 4
Steps:
- Whisk together the vinegar, honey, olive oil, and soy sauce until the honey has dissolved, and the dressing is smooth.
Nutrition Facts : Calories 102 calories, Carbohydrate 11.1 g, Fat 6.8 g, Protein 0.1 g, SaturatedFat 0.9 g, Sodium 41.7 mg, Sugar 10.9 g
SOY-BALSAMIC VINAIGRETTE
Make and share this Soy-Balsamic Vinaigrette recipe from Food.com.
Provided by Dancer
Categories Salad Dressings
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Whisk first 3 ingredients in medium bowl to blend.
- Gradually whisk in oil.
- Season with salt and pepper.
ROASTED ARTICHOKES WITH SOY-BALSAMIC VINAIGRETTE
If you love artichoke, you'll love them roasted, and this is super simple, and oh so tasty! The best part is that this is SO healthy, and packed with vitamins!
Provided by AniSarit
Categories Vegetable
Time 55m
Yield 4 artichoke halves, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Discard the small outer leaves of the artichokes.
- With scissors, snip thorn tips from remaining leaves (optional, but recommended).
- Trim dark base from stem ends and peel coarse fibers from the stem.
- Cut artichokes in half lengthwise and rinse well.
- Choose a pan in which the artichokes fit close together in a single layer (if there are large spaces, the juices will burn).
- Pour olive oil into pan and add 1/2 teaspoon dried thyme. Roll artichokes in oil to coat, and turn cut sides down.
- Slide 1 thin lemon slice and 1 garlic clove under each artichoke half.
- Seal pan with foil.
- Bake on 375degF until artichoke bottoms are tender when pierced, 45min-1hour.
- While artichokes are baking, make vinaigrette.
- FOR VINAIGRETTE:.
- Whisk together the Balsamic Vinegar, Soy sauce salt, and Harissa.
- Slowly whisk in the olive oil.
- Refrigerate while Artichokes are baking.
- WHEN ARTICHOKES ARE READY:.
- Transfer them (cut sides up) to a platter and top with Vinaigrette.
- Should be served hot, but also good if room temperature.
- VARIATIONS (instead of vinaigrette):
- -drizzle artichokes with pan drippings.
- -microwave on high 1 tsp butter and 1 tsp lemon juice, and drizzle over artichoke.
Nutrition Facts : Calories 516.8, Fat 49.8, SaturatedFat 6.9, Sodium 916.2, Carbohydrate 17.5, Fiber 7.6, Sugar 0.6, Protein 5.7
SESAME SOY VINAIGRETTE
Categories Condiment/Spread No-Cook Quick & Easy Salad Dressing Vinegar Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 6
Steps:
- In a bowl whisk together the sugar, the soy sauce, the vinegar, and salt to taste, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the sesame seeds.
SESAME-SOY VINAIGRETTE
For a gluten-free version of this vinaigrette, use tamari instead of soy sauce or look for bottles specifically labeled gluten-free.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Whisk together sesame oil, sugar, soy sauce, lime juice, and safflower oil. Season with salt and pepper. If desired, add chile.
MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING
This all-purpose miso-sesame vinaigrette is great on a simple salad with lettuces and fresh vegetables, such as cucumbers, tomatoes, sliced onions, radishes, jicama or grated carrots, or in this Chicken and Cabbage Salad. Try it drizzled on an iceberg wedge, over sliced leftover steak, chicken or tofu, or on grilled seafood, served hot or cold. It's especially good with grilled salmon and spicy greens like watercress, mizuna or arugula.
Provided by J. Kenji López-Alt
Categories salads and dressings
Time 5m
Yield 1 cup
Number Of Ingredients 10
Steps:
- Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
- With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
- Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.
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