Sparkling Vinaigrette Recipes

SPARKLING VINAIGRETTE

Sparkling Vinaigrette image

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes about 3/4 cup

Number Of Ingredients 3

Ingredients

1/4 cup red-wine vinegar
1/4 cup extra-virgin olive oil
1/4 cup sparkling mineral water

Steps:

In a small bowl, whisk together vinegar, oil, and water. Use immediately.

ARUGULA SALAD WITH BLISTERED GRAPES AND SPARKLING WINE VINAIGRETTE

Arugula Salad with Blistered Grapes and Sparkling Wine Vinaigrette image

Provided by Trisha Yearwood

Categories side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
3 tablespoons sliced almonds
1 cup small red grapes
Kosher salt and freshly ground black pepper
1 1/2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
3 tablespoons dry sparkling wine
1 tablespoon thinly sliced chives
5 ounces baby arugula
Freshly grated Parmesan, for topping

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.

CITRUS VINAIGRETTE

Citrus Vinaigrette image

Tart, tangy and citrusy flavors abound in this quick citrus vinaigrette recipe to whisk together any night of the week you've got the good greens to go with it. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Lunch Side Dishes

Time 5m

Yield 1/2 cup.

Number Of Ingredients 5

Ingredients

1/4 cup orange juice
3 tablespoons red wine vinegar
2 teaspoons honey
1-1/2 teaspoons Dijon mustard
1 tablespoon olive oil

Steps:

Place all ingredients in a jar with a tight-fitting lid; shake well. Chill until serving. Just before serving, shake dressing and drizzle over salad.

Nutrition Facts : Calories 53 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

SPARKLING PARMESAN GARLIC VINAIGRETTE

Sparkling Parmesan Garlic Vinaigrette image

This is a fantastic vinaigrette I came up with to encourage picky eaters to enjoy their salad. I barely got to take a picture before it was devoured! I am sure it would be a fantastic marinade for chicken as well. Enjoy ^.^

Provided by T.D. Homan @cupcakefdoom

Categories Vegetables

Number Of Ingredients 11

Ingredients

1/3 cup(s) olive oil
2 tablespoon(s) grapeseed oil
1/3 cup(s) apple cider vinegar
1/3 cup(s) hard cider (apple or pear)
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) oregano, dried
1/2 teaspoon(s) basil, dried
1/8 teaspoon(s) celery salt
1/4 teaspoon(s) salt
1/8 teaspoon(s) black pepper
3 tablespoon(s) finely grated parmesan cheese

Steps:

Place all ingredients together in a Salad dressing cruet, corked bottle, lidded jar, or any other tightly closing vessel and shake vigorously. You may serve immediately.*
*This vinaigrette is always better the next day, because the flavors have had time to mingle. In addition, the acids in the vinegar have had time to break down the parmesan, allowing for a better emulsion when shaken. Store in the refrigerator, and take out 30 mins before use to let the olive oil liquefy or run the bottle under a warm tap for the same effect in a rush.

CREAMY VINAIGRETTE FOR SALADS

Creamy Vinaigrette for Salads image

Heavy cream, alone or in conjunction with oil, can be added to vinegar and mustard, producing a vinaigrette that is excellent with delicately flavored salads.

Provided by James Peterson

Categories Salad Dressing Herb Milk/Cream Mustard Vinegar Salad

Number Of Ingredients 6

Ingredients

2 teaspoons mustard
Salt and pepper to taste
1/4 cup vinegar
1 cup heavy cream
1/4 cup extra-virgin olive oil
2 tablespoons chopped chervil, or other delicate herb

Steps:

Combine the mustard, salt and pepper, and vinegar. Whisk in the cream. Gently stir in the olive oil. Stir in the chervil. Unlike standard vinaigrette, creamy vinaigrette is relatively stable and will keep in the refrigerator for up to 5 days or so.

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In a liquid measuring cup or bowl, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are completely mixed together.
Taste, and adjust as necessary. If the mixture is too acidic, thin it out with a bit more olive oil or balance the flavors with a little more maple syrup or honey. If the mixture is a little blah, add another pinch or two of salt. If it doesn’t have enough zing, add vinegar by the teaspoon.
Serve immediately, or cover and refrigerate for future use. Homemade vinaigrette keeps well for 7 to 10 days. If your vinaigrette solidifies somewhat in the fridge, don’t worry about it—real olive oil tends to do that. Simply let it rest at room temperature for 5 to 10 minutes or microwave very briefly (about 20 seconds) to liquify the olive oil again. Whisk to blend and serve.

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