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Results 101 - 110 of 429 for vinaigrette
Combine all ingredients in container ... can be stored for up to 3 months. Toss vinaigrette with salad greens just before and top with croutons.
Can be prepared a day ahead. Select compact, green leafed artichokes. (They will keep up to a week in closed plastic bags in refrigerator.) ...
Mix dressing ingredients. Cook beans until tender but crisp. To serve hot, drain beans and turn into serving dish. Pour dressing over ...
Combine everything and mix well. Store in a tightly covered jar. Yields 3/4 cup (easily doubled).
105. DRESSING VINAIGRETTE
Combine vinegar or lemon juice, garlic salt, mustard and herbs in an airtight jar. Close and shake to dissolve salt. Add oil; close and ...
In small jar, shake together vinegar, salt, pepper, mustard and minced garlic until salt dissolves. Add oil and shake again. Makes about ...
Put all ingredients into a screw-top jar; cover and shake well. Makes 1 cup dressing. Per 2 tablespoons: 160 calories, 0 grams protein, 18 ...
Combine vinegar, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 tablespoons of the walnuts and the oil in a blender until smooth. Grate cheese. ...
Makes about 1 pint. Place ... for one about one week. This vibrant, aromatic vinaigrette suits green salads, fresh vegetables or grilled fish.
Boil garlic for approximately 10 minutes. Make sure it's tender. Mash garlic with salt to make a paste. Whisk in mustard and vinegar. Add ...
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