ARUGULA, GRAPE, AND ALMOND SALAD WITH SABA VINAIGRETTE
Provided by Suzanne Goin
Categories Salad Side Thanksgiving Vegetarian Almond Arugula Fall Healthy Low Cholesterol Grape Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 11
Steps:
- Finely chop 7 grapes; transfer to a small bowl. Cut remaining grapes in half; transfer to another small bowl and set aside. Using a fork, mash chopped grapes in bowl into a purée. Stir in shallot, 1 tablespoon Sherry vinegar, and 1/4 teaspoon salt and let sit for 5 minutes. Whisk in oil and 1 tablespoon saba. Season vinaigrette to taste with salt, pepper, and more Sherry vinegar, if desired. DO AHEAD: Vinaigrette and halved grapes can be prepared 8 hours ahead. Cover and chill vinaigrette and grapes separately. Bring vinaigrette to room temperature and rewhisk before continuing.
- Combine arugula and halved grapes in a large bowl; drizzle with vinaigrette and season with salt and pepper. Toss salad to coat. Arrange salad on chilled dinner plates, dividing evenly. Scatter cheese and almonds over. Drizzle salads with more saba.
GRAPEFRUIT VINAIGRETTE
A refreshing grapefruit dressing that's easy to make! I like to put it on a salad of spinach, walnuts, and apple chunks.
Provided by BrieanneM
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 6
Number Of Ingredients 5
Steps:
- Whisk grapefruit juice, vegetable oil, sugar, and dry mustard together in a bowl. Season dressing with salt and pepper.
Nutrition Facts : Calories 92.4 calories, Carbohydrate 2.6 g, Fat 9.2 g, Protein 0.2 g, SaturatedFat 1.4 g, Sodium 26.1 mg, Sugar 0.7 g
ENDIVE AND GRAPE SALAD WITH PEAR VINAIGRETTE
Provided by Chuck Hughes
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the pear vinaigrette: Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
- In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.
- For the salad:
- In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.
- Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.
WEDGE SALAD WITH GRILLED GRAPE TOMATOES AND BLUE CHEESE VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a grill or grill pan and place the lettuce wedges on a platter.
- Prepare the vinaigrette by briskly whisking together the Dijon, vinegar, and garlic. Drizzle in the olive oil while whisking to create an emulsion. Add the sugar and blue cheese, and whisk gently to mix. Season with salt and pepper to taste. Lightly oil the tomato slices, and season with salt and pepper. Grill until slightly charred on the outside and then transfer to the platter with the lettuce wedges. Pour the vinaigrette over the lettuce and tomato and top with bacon and red onion.
ARUGULA SALAD WITH BLISTERED GRAPES AND SPARKLING WINE VINAIGRETTE
Steps:
- Heat the olive oil in a medium skillet over medium heat. Add the almonds and cook, stirring often, until golden brown, 3 to 4 minutes. Transfer to a paper-towel-lined plate with a slotted spoon.
- Increase the heat to medium high and add the grapes, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the grapes are tender and blistered in spots, about 3 minutes. Transfer to a bowl with a slotted spoon.
- Pour the oil from the skillet into a large measuring cup and whisk in the lemon juice and Dijon. Whisk in the sparkling wine, chives, 1/4 teaspoon salt and pepper to taste.
- Add the arugula to a large bowl. Add the grapes on top. Pour the dressing over the salad. Top with the almonds, grate over some fresh Parmesan and serve immediately.
GRAPE VINAIGRETTE
Rare type but good vinaigrette or salad dressing. Goes well with salad containing green leaf, lettuce, carrot , beets. Whatever salad you may try this dressing on , don't forget the beets and carrot in that salad.
Provided by metal7
Categories Salad Dressings
Time 11m
Yield 7 serving(s)
Number Of Ingredients 9
Steps:
- whisk together the first 5 elements.
- pour in olive oil and whisk.
- Then add the oregano and sumac and mix well.
Nutrition Facts : Calories 51.4, Fat 3, SaturatedFat 0.4, Sodium 288.9, Carbohydrate 5.9, Fiber 0.3, Sugar 4, Protein 0.2
RED GRAPE VINAIGRETTE
nice on a green salad, goes well with white meats and seafood. Makes a nice sweet dressing. With a lovely thick consistency from grapes and cilantro
Provided by Chef Terrmoe
Categories Salad Dressings
Time 10m
Yield 2-3 cups
Number Of Ingredients 9
Steps:
- I CANNOT REMEMBER RECIPE EXACTLY, I MAKE MY ADJUSTMENTS TO TASTE PLEASE FEEL FREE TO TWEAK.
- In blender or food processor, blend grapes until well broken down.
- Add cilantro and pulse until chopped and blended; if you use stems pulse longer, you want a fairly smooth consistency.
- Add lemon juice,honey and oil pulse until blended.
- add salt,pepper and cumin to taste.
- Everyone likes it a bit different.
- Note: this dressing must be refrigerated, so that is why i don't use an oil that will solidify, can use olive oil but you will have to remember to take out to warm up. Or for a healthy version reduce or leave oil out.
Nutrition Facts : Calories 730.4, Fat 54.6, SaturatedFat 7.6, Sodium 89.4, Carbohydrate 67.7, Fiber 2, Sugar 59.5, Protein 1.8
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