2 years ago
Raspberry Vinaigrette

From Eating Well.

Raspberry Vinaigrette

From EatingWellSummer 2004

Mild-tasting grapeseed oil is the ideal foil for fruity raspberry vinegar. This simple dressing offers an especially nice finish for a salad of mixed greens, fresh peaches or berries and chicken. For an exquisite appetizer, drizzle the dressing over melon wedges (or fresh figs) draped with thin slices of prosciutto.

Ingredients

  • 2 tablespoons raspberry vinegar
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/3 cup grapeseed oil, or canola oil

Preparation

  1. Whisk vinegar, salt and pepper in a small bowl. Slowly whisk in oil.
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Honey-Mustard Vinaigrette

From Eating Well.

Honey-Mustard Vinaigrette

From EatingWellSummer 2004, The EatingWell Diabetes Cookbook (2005)

Here is a great, all-purpose salad dressing. The pleasing pungency of Dijon mustard makes it a good match for slightly bitter greens, such as escarole, chicory, radicchio or Belgian endive. It also makes an irresistible dipping sauce for crunchy vegetables (especially fennel) and crusty whole-wheat bread.

Ingredients

  • 1 clove garlic, minced
  • 1 tablespoon white-wine vinegar
  • 1 1/2 teaspoons Dijon mustard, (coarse or smooth)
  • 1/2 teaspoon honey
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1/3 cup extra-virgin olive oil, or canola oil

Preparation

  1. Whisk garlic, vinegar, mustard, honey, salt and pepper in a small bowl. Slowly whisk in oil.
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3 years ago
Beet Apple Slaw with Horseradish Vinaigrette

From Raw Epicurean.

Okay back to the horseradish vinaigrette, my new favorite flavor in the world of vinaigrettes. Besides pairing well with apples, horseradish is great with beets. So I made a beet and apple slaw with horseradish vinaigrette. I didn’t do much measuring, except for making the vinaigrette. I just used an apple and one beet, then mixed in the vinaigrette. To go along with it I made a simple parsley salad with fresh fennel, walnuts, seasoned with salt and pepper, and a drizzle of oil olive.

Beet Apple Slaw with Horseradish Vinaigrette

Play with the amount of horseradish for more or less heat intensity. Recipe makes 1/2 cup vinaigrette

1 beet
1 apple
1 tablespoon prepared horseradish
1 tablespoon apple cider vinegar
1/2 teaspoon organic spicy Dijon mustard
1/2 cup cold pressed olive oil
1/4 teaspoon fresh ground white pepper
Salt to taste

Add peeled and shredded beets to a bowl. Add the peeled, cored, and shredded apple. Set aside. Combine horseradish, vinegar, and mustard in a small bowl. Whisk in olive oil then season with pepper and salt. Mix in 2 tablespoons horseradish vinaigrette with the beet and apple slaw.

Seasoned Parsley Salad

1 bunch fresh parsley
fresh fennel, thinly sliced
walnuts
drizzle of oil olive
Salt and pepper, to taste

Place parsley leaves, fennel and walnuts in a bowl. Drizzle in oil olive and season with salt and pepper. Toss well to coat and distribute seasoning.

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3 years ago
Orange, Avocado, and Watercress Salad with Ginger-Lime Vinaigrette

Continuing to sort through old cooking magazines…

The instructions for cutting up the orange are a bit confusing. I’d recommend instead following these directions for how to supreme an orange.

Of course, substitute something appropriate (raw, cold-pressed, identifiable ingredient) for the “vegetable oil”.

Orange, Avocado, and Watercress Salad with Ginger-Lime Vinaigrette

INGREDIENTS
3 Medium oranges , prepared as illustrated below to make 1 1/2 cups
1 teaspoon Grated fresh ginger
1/4 teaspoon Dijon mustard
1 tablespoon Lime juice from 1 lime
Pinch cayenne pepper
1 tablespoon Finely chopped fresh mint leaves
Table salt
3 tablespoons Vegetable oil
1/4 Small red onion , sliced very thin (about 1/4 cup)
1 Medium avocado , ripe but firm
1 Small bunch watercress , stemmed and cut into 2-inch pieces (about 2 1/2 cups)

Preparation

1. Place orange pieces in nonreactive mesh strainer set over bowl; let stand to drain excess juice. Meanwhile, whisk ginger, mustard, lime juice, cayenne, mint, and 1/8 teaspoon salt in large bowl until combined. Whisking constantly, gradually add oil. Toss onion in dressing and set aside.

2. Halve and pit avocado; cut each half lengthwise to form quarters. Using paring knife, slice flesh of each quarter (do not cut through skin) lengthwise into fifths. Using soup spoon, carefully scoop flesh out of skin and fan slices from each quarter onto individual plates; season avocado lightly with salt.

3. Add oranges to bowl with onions; toss to coat. Add watercress and toss gently. Divide watercress among individual plates, mounding it in center; place portion of orange pieces and onions on top of watercress. Drizzle any dressing in bowl over avocado; serve immediately.

STEP BY STEP: Cutting Oranges

1. Cut thin slice from top and bottom, stand on end, and slice away rind and white pith.

2. Cut in half from end to end, remove stringy pith, cut each half into three wedges, and cut crosswise into 1/4-inch pieces.

(Source: mealsmatter.org)

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3 years ago
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