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Results 111 - 120 of 350 for red wine vinegar dressing
Combine in a small bowl. Mix until well blended. Can cover and refrigerate for up to 2 weeks.
Peel and grate beets. Shake salt, pepper, and vinegar in jar until salt dissolves. ... Toss beets with dressing and nuts. Arrange greens on ... with beets. Serves 4.
Combine all ingredients; stir until smooth. Cover; chill. Makes 1 1/4 cups.
In a saucepan, cover beets ... garlic, mustard, tarragon, vinegar, salt, and pepper. Whish ... before serving, drizzle the dressing over the salads.
In small bowl, stir all ingredients until smooth. Cover; chill. Makes 1 1/4 cups. 45 calories per tablespoon.
Combine all of the above in a food processor or blender and blend until smooth. Slowly blend in 2/3 cup tahini, then 1 3/4 cups vegetable ...
Beat egg yolks. Add mustard, ... olive oil, sugar, wine vinegar and lemon juice; mix well. ... serving time. This dressing is great on spinach salad. ... bacon with the spinach.
Place all ingredients in blender and process. Makes 1 quart.
Combine all ingredients and mix well.
120. PEPPERCORN DRESSING
Combine sugar, salt, pepper, garlic powder, soy sauce, red wine, vinegar and lemon juice. In a mixer bowl whip salad dressing and mayonnaise until smooth. Add ... buttermilk; mix thoroughly. Refrigerate.
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