Not exact matches
For the
vinaigrette: 1/4
cup grapeseed oil Juice of 2 lemons 1 tablespoon Dijon
mustard 1/4 teaspoon cayenne pepper, or to taste Pinch of dried oregano Salt and pepper to taste
To make the salad add 2
cups of bagged spinach into a shallow bowl, thinly slice 1 small red onion and add to bowl, thinly slice 1 ripe tomato and add to the bowl, crumble about 4 ounces of goat cheese on top and toss in 10 walnuts, season everything with sea salt and freshly cracked black pepper and drizzle in the honey
mustard vinaigrette
honey chive
vinaigrette ingredients: 2 tbsp white balsamic or wine vinegar 1 tsp dijon
mustard 2 tbsp raw honey or agave nectar salt + pepper 3 tbsp extra virgin olive oil 1/4
cup chopped chives + extra for garnish
Spicy Lemon
Vinaigrette: Whisk well together 1/4
cup fresh lemon juice, 3/4 teaspoon Dijon - style
mustard, a good pinch of salt, pepper, dried oregano and crushed red pepper.
1/4
cup citrus balsamic
vinaigrette 1/3
cup grapeseed oil 1 tsp Dijon
mustard 1 tsp Herbes de Provence 1 garlic clove, finely minced good pinch sea salt and fresh ground pepper
To make
Vinaigrette: Whisk together oil, vinegar, lemon juice, lemon zest,
mustard, and maple syrup in glass measuring
cup.
Herb
Vinaigrette: 1/4
cup balsamic vinegar 1 tablespoon Dijon
mustard 1 teaspoon fresh thyme leaves 1 teaspoon fresh oregano leaves 8 large fresh basil leaves 1/2
cup extra-virgin olive oil Salt and freshly ground black pepper to taste
Vinaigrette 1
cup extra virgin olive oil 1/4
cup red wine vinegar (or more to taste) 3 tablespoons Dijon
mustard 2 tablespoons honey 1 teaspoon smoky Spanish paprika To season: Kosher or sea salt and ground black pepper
Pin It Ingredints: 1/2
cup quinoa 1
cup water pinch of salt 12 asparagus 1/2
cup strawberries 1/2
cup blueberries 4 oz raw goat cheese
Vinaigrette 1 garlic clove 1/8
cup balsamic vinegar 1 teaspoon dijon
mustard 1 teaspoon extra-virgin... Continue Reading →
Vinaigrette 1
cup purchased — any favorite Vidalia Onion
Vinaigrette, such as Virginia Brand 1 large navel orange, finely grated zest and juice 1 tablespoon coarse / Country Dijon
mustard To season: kosher or sea salt and ground black pepper
BBQ Pork Salad with Summer Fruits & Honey Balsamic
Vinaigrette For the
Vinaigrette (2 Tablespoons balsamic vinegar, 2 Tablespoons honey, 1/2 Tablespoon Dijon - style
mustard, 2 Tablespoons mayonnaise, 1 teaspoon chili powder, 1teaspoon black pepper, 3/8
cup salad oil): In a blender, combine all ingredients except oil.
For the
Vinaigrette 1/4
cup white balsamic vinegar 2 teaspoons Dijon
mustard 1 teaspoon honey 1 large garlic clove, pressed or minced 1/4
cup extra-virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper
For
vinaigrette 1/4
cup olive oil 2 tablespoons red wine vinegar 1 teaspoon Dijon
mustard 1 garlic clove, minced 1 teaspoon dried oregano 1 teaspoon kosher salt 1/2 teaspoon black pepper
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2
cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2
cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE
VINAIGRETTE: 1/4
cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow
mustard 1 clove garlic (peeled, minced) 1/2
cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)
Ingredients For the salad: 2 heads fresh green or red lettuce, washed, dried, and torn into large bite - sized pieces 1/3
cup pecans, toasted 1/4
cup pine nuts, toasted about 12 plump dried apricots, cut into slivers 1/4
cup raisins 1/3
cup dried cherries 1/4
cup pickled shallots (from 1 medium shallot) For the Cara Cara
Vinaigrette: 1 shallot, coarsely chopped 1 large clove garlic, coarsely chopped 2 teaspoons
mustard 1/3
cup freshly squeezed juice from a Cara Cara Orange 1/3
cup red wine vinegar 1 teaspoon honey 1/2
cup olive oil 1/4
cup canola coil salt and pepper
For
vinaigrette Juice of 1 lemon 1 teaspoon Dijon
mustard 1 garlic clove, minced 3 anchovies, minced 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/4
cup olive oil
Wasabi
Vinaigrette 1 teaspoon finely minced shallot 1 clove garlic, finely minced 1/2 teaspoon grated fresh ginger 1 1/2 teaspoons Wasabi powder (or more, to taste) 1 tablespoon Dijon
mustard 1 teaspoon granulated sugar 1/4
cup rice wine vinegar 2/3
cup good quality olive oil Coarse kosher salt, to taste
To prepare the salad: Toss spinach, beets and 1/2
cup of the Maple -
Mustard Vinaigrette in a salad bowl.
WHOLE GRAINS RICE QUICK COOK Warm Farro, Salmon & Swiss Chard Bowl INGREDIENTS For the
vinaigrette 3/4
cup extra-virgin olive oil 1/4
cup fresh lemon juice 1/2 teaspoon lemon zest 2 garlic cloves, minced 1 teaspoon brown - style
mustard 1 teaspoon granulated sugar 1/4 teaspoon salt 1/4 teaspoon ground -LSB-...]
• 1/3
cup balsamic
vinaigrette dressing (or make your own by mixing balsamic vinegar, olive oil, garlic, dijon
mustard, honey, salt and pepper)
Serves 4 For Chicken: • 4 chicken breasts (if they are very unevenly thick, you may want to pound them out a bit for easier cooking) • 1/3
cup balsamic
vinaigrette dressing (or make your own by mixing balsamic vinegar, olive oil, garlic, dijon
mustard, honey, salt and pepper)
Balsamic
Vinaigrette: Blend 1/4
cup of balsamic vinegar, 1/4
cup of extra virgin olive oil, 2t Dijon
Mustard, clove of garlic, pinch of salt, a few grinds of black pepper and a dash of maple syrup.
Caesar
Vinaigrette: 2 tbsp white wine vinegar 1 tbsp Dijon
mustard 1 tbsp balsamic vinegar 1 tsp lemon zest 1 tsp honey 1/2 tsp Oregano 2/3
cup olive oil 1 clove garlic, minced 1/2
cup shredded Parmesan cheese (fresh is best) Salt and pepper to taste
Ingredients, Serves: 6
Mustard Vinaigrette: 2 tablespoons mustard 1 tablespoon water 1/2 cup vinegar (apple cider, white, or white wine) Juice of 1 lemon 2 cups olive oil Salt, to taste Fresh ground -L
Mustard Vinaigrette: 2 tablespoons
mustard 1 tablespoon water 1/2 cup vinegar (apple cider, white, or white wine) Juice of 1 lemon 2 cups olive oil Salt, to taste Fresh ground -L
mustard 1 tablespoon water 1/2
cup vinegar (apple cider, white, or white wine) Juice of 1 lemon 2
cups olive oil Salt, to taste Fresh ground -LSB-...]
1 can of garbanzo beans 1 can of black beans 1 medium size sweet potato, large if you're really hungry 2
cups of asparagus chopped
Vinaigrette 1 tbsp coarse grain
mustard 2 tbsp olive oil Roughly 2 tbsp of rice wine vinegar 1 tbsp of agave 1/4 tsp salt 1/4 tsp pepper 1 tsp garlic powder
For
Vinaigrette — whisk together the juice of one lemon, 1/8
cup of Rice Wine Vinegar, 1 tablespoon of Dijon
mustard, 1/2 teaspoon of Cayenne pepper, 1 teaspoon of onion powder, Sea salt and pepper to taste and 1/4
cup of olive oil.
2/3
cup extra virgin olive oil 1/3
cup balsamic
vinaigrette 1 clove crushed garlic 1 teaspoon Dijon
mustard 1 teaspoon raw honey Pinch of salt