Slice up the cabbage, finely chop the jalapeño and the epazote, grind some fresh pepper and salt on top, add a dollop of mayonnaise (we used Hellman's but if you are more ambitious that we are, make fresh) and
a drizzle of white vinegar.
Not exact matches
extra virgin olive oil, plus more to
drizzle 1 yellow onion, chopped 1 small fennel bulb, cored and sliced 3 cloves garlic, chopped sea salt and pepper, as needed 1 small butternut squash, peeled, seeded and cubed (3 cups) 2 sprigs
of rosemary 2 sprigs
of thyme 1/2 cup
white wine (or 1/4 cup apple cider
vinegar) 1 tsp.
I've been making this nonstop for the last couple
of weeks: salad greens (not iceberg, ugh), chopped red onion, chunks
of extra ripe mango, shredded carrots, chopped avocado, sliced cucumbers and feta,
drizzled with a bit
of a honey +
white wine
vinegar with the tiniest drop
of sriracha and a healthy helping
of black pepper.
Just a twist on the traditional tomato salad: Sliced peaches, sliced fresh mozzarella, fresh basil and a
drizzle of white balsamic
vinegar.
2 large garlic cloves 1/2 teaspoon kosher salt Pinch
of saffron threads 2 teaspoons roughly chopped fresh ginger 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/4 teaspoon ground cumin 1/4 teaspoon freshly ground black pepper 1 cup canned crushed tomatoes (BPA - free brand) 2 tablespoons extra virgin olive oil 1 large onion, halved lengthwise and thinly sliced 1/2 cup dry
white wine or dry vermouth 3 cups cooked chickpeas 2 cups chickpea cooking liquid 12 ounces baby spinach (or chopped spinach) 1/4 cup raisins 2 tablespoons sliced Spanish green olives (optional) Sherry
vinegar and olive oil, for
drizzling
container
of 2 % Greek yogurt 1 large or 2 medium cucumbers 3 - 5 cloves garlic — depending how garlicky you like it, crushed or pressed 1 - 2 tsp
white wine
vinegar 1 tsp fresh lemon juice salt and a little pepper
drizzle of extra virgin olive oil
Juice
of 2 limes 1/4 cup
white wine
vinegar 2 tablespoons cumin 1 heaping tablespoon dijon mustard
Drizzle of olive oil Salt and pepper, to taste
Place the beets on a large baking tray,
drizzle over 2 — 3 tablespoons
of olive oil and the
white balsamic
vinegar.
Serve potatoes hot with a sprinkle
of sea salt and chopped herbs, and
drizzle them with Seven Barrels
White Balsamic
vinegar.
Toss with a splash
of white balsamic
vinegar and a
drizzle of flax oil.
For the vinaigrette 5 tbsp extra-virgin olive oil 2 tbsp
white wine
vinegar 1 tsp dijon mustard a
drizzle of honey or agave nectar fine sea salt & freshly ground black pepper
For the vinaigrette 5 tbsp extra-virgin olive oil 3 tbsp
white balsamic
vinegar a
drizzle of honey or agave nectar fine sea salt & freshly ground black pepper, to taste Cook the beluga lentils al dente according to packet instructions.
This simple dressing
of white wine
vinegar and Dijon can also be used on a salad, and if you want to reduce the amount
of fat per serving, just
drizzle on a little less.
Just when ready to serve,
drizzle with Mazola Corn Oil vinaigrette, (equal parts oil,
white balsamic
vinegar, married with
white truffle Dijon by Petite Maison, salt, pepper and a tablespoon
of figgy jus from your black mission fig Asbach cognac marinating jar.