Spaghetti Vinaigrette Recipes

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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



Basic Vinaigrette Dressing With 8 Variations image

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.

3 tablespoons oil (I prefer extra-virgin olive oil)
2 tablespoons vinegar (white, cider, wine, ..., not balsamic)
salt
black pepper (I prefer fresh-ground)
basic vinaigrette (use EVOO and red wine vinegar)
1/2 teaspoon minced garlic
1/2 teaspoon italian seasoning
1 pinch crushed red pepper flakes (optional)
basic vinaigrette (use canola or corn oil and cider vinegar)
1 tablespoon crumbled bacon
1/2 tablespoon finely minced onion
1 pinch celery seed (optional)
1/4 teaspoon prepared mustard (optional)
1 -3 teaspoon brown sugar or 1 -3 teaspoon another sweetener, to taste
italian vinaigrette
1 teaspoon prepared mustard (I recommend Dijon or spicy brown)
1 -3 teaspoon honey (optional) or 1 -3 teaspoon another sweetener, to taste (optional)
basic vinaigrette
2 -3 tablespoons sour cream or 2 -3 tablespoons plain yogurt
basic creamy vinaigrette dressing
1 tablespoon grated parmesan cheese
1/8 teaspoon fresh ground black pepper (to taste)
basic creamy vinaigrette dressing
1 garlic clove, put through press
fresh ground black pepper
1 pinch italian seasoning (optional)
3 tablespoons olive oil (I prefer extra-virgin)
3 tablespoons lemon juice
1/2 teaspoon oregano
1/2 teaspoon minced garlic
3 tablespoons oil (I prefer extra-virgin olive oil)
1 tablespoon balsamic vinegar
1/2 teaspoon minced garlic
1 pinch italian seasoning (optional)

CLASSIC VINAIGRETTE

This classic dressing is easy to make at home, and stores in the jar for up to a week

Provided by Good Food team

Categories     Buffet, Condiment, Dinner, Lunch, Side dish, Snack, Supper

Time 5m

Yield Easily doubled

Number Of Ingredients 3



Classic vinaigrette image

Steps:

  • Put the mustard, vinegar and olive oil in a jar and season. Shake vigorously to mix. Store in a cool place (not the fridge) until ready to use. Use for all your salads or try one of our recipes, right. Vinaigrette will keep for a week.

Nutrition Facts : Calories 102 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Sodium 0.29 milligram of sodium

2 tsp Dijon mustard
2 tbsp red wine vinegar
6 tbsp light olive oil

PASTA SALAD VINAIGRETTE (MCCORMICK STYLE)

My favorite pasta salad dressing was always the packet of PSV from McCormick. I haven't been able to find it in a couple of years and finally went to the McCormick site only to find out that it's not available any longer. But they did post a recipe!!! I haven't tried it yet but wanted to post it for anyone else who might be looking for the same. Note: prep time does not include the refrigeration time that is required. I like to use tri-colored pasta and sometimes I throw in some cubes of cheddar cheese, too.

Provided by catsoplenty

Categories     Salad Dressings

Time 30m

Yield 1 salad, 4-6 serving(s)

Number Of Ingredients 13



Pasta Salad Vinaigrette (Mccormick Style) image

Steps:

  • Cook pasta as directed. Rinse under cold water and drain well.
  • Mix oil, vinegar and seasonings till well blended. Toss pasta and vegetables in a large bowl. Add the dressing and toss gently. Cover and refrigerate for at least one hour before serving.
  • Toss lightly before serving.

1/4 cup vegetable oil or 1/4 cup olive oil
1/4 cup white vinegar
1 1/2-2 teaspoons mccormick seasoned pepper
1 1/2 teaspoons mccormick garlic powder
1 1/2 teaspoons salt
1 teaspoon mccormick italian seasoning
1 teaspoon sugar
1/2 teaspoon mccormick onion powder
1/4 teaspoon mccormick basil leaves
1/4 teaspoon mccormick dill weed
8 ounces rotini pasta
2 cups raw vegetables
1 cup cut up pepperoni

COLD PASTA SALAD VINAIGRETTE

Make and share this Cold Pasta Salad Vinaigrette recipe from Food.com.

Provided by Sherrie930

Categories     Low Cholesterol

Time 30m

Yield 12 serving(s)

Number Of Ingredients 15



Cold Pasta Salad Vinaigrette image

Steps:

  • Cook pasta, toss with 1 teaspoon vegetable oil.
  • In a steamer, steam broccoli, celery,mushrooms, carrots, onions, and peppers for 3 to 5 minutes until tender-crisp.
  • (Steam the vegetables separately for more control over the"crunch.") Toss all ingredients together gently; add salt and pepper to taste.
  • Herbs that go well are basil and oregano.
  • Refrigerate 1 hour and serve.
  • Serving size is 1 cup.
  • Note-- I did not steam the veggies.

Nutrition Facts : Calories 126.4, Fat 4.1, SaturatedFat 0.6, Sodium 36.4, Carbohydrate 19.1, Fiber 1.9, Sugar 2.9, Protein 3.5

1/2 lb pasta (medium shells, rotini, fusili...)
2 -3 cups broccoli, flowers and stemssliced (or broccoli and cauliflower combination)
1/2 cup sliced celery
1 cup sliced mushrooms
1/2 cup matchstick-cut carrot
1 cup coarsely-sliced onion
1 cup sliced green pepper, sliced
1/2 cup peeled seeded sliced cucumber
1/2 cup seeded sliced tomatoes
1/4 cup black olives
3 -4 tablespoons oil
3 -4 tablespoons balsamic vinegar or 3 -4 tablespoons red wine vinegar
salt
fresh ground black pepper
herbs (basil or oregano)

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



The Best Vinaigrette in the World Ever, Ever image

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

1 garlic clove, crushed
1 teaspoon French mustard
1 teaspoon coarse grain mustard
1 teaspoon honey
7 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper

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