For the Red Wine Vinaigrette: In a large jar with tight fitting lid, combine the oil, vinegar, lemon juice, mint, salt and pepper.
Cover and shake well and set aside For the salad: In a large salad bowl, toss together the romaine, lettuce mix and cabbage.
Add all the remaining ingredients and toss gently To serve the salad, shake the dressing, drizzle ove the salad and toss well Serve immediately.
In a blender container, combine the red wine vinegar, oregano, dry mustard, salt and pepper. Stir in the onion and garlic.
Blend together while slowly adding the olive oil.
Allow to sit at room temperature for 30 minutes before serving.
Note: Do not make this a day in advance or put in refrigerator, as flavors will not be at their best.
In a serving bowl, combine lettuce, red peppers, and capers.
Whisk together red wine vinaigrette ingredients OR place them in a lidded glass jar and give them a good shake.
Drizzle 4 tablespoons of the vinaigrette over the salad and toss well.
Top with shaved cheese.
Combine red wine vinegar, garlic, parsley and mustard in a bowl and mix well.
Add olive oil slowly while mixing, until incorporated.
Add salt and pepper to taste.
Enough for two salads.
he romaine lettuce, Belgian endive, red onion, baby arugula and cherry
n the oven, mix together vinaigrette: vinegar, mustard, 1/3 cup
Mix the vinegar, lemon juice, nectar, salt, and pepper in a blender. With the machine running, gradually blend in the oil.
You can use honey in place of agave nectar if you are not strictly vegan -- .
Whisk together the 1/4 cup oil, vinegar, shallots, and Dijon for the vinaigrette in a small bowl or measuring cup; season with salt & pepper. Set vinaigrette aside.
Saute mushrooms and garlic in the 2 tablespoons olive oil and 2 tablespoons unsalted butter until mushrooms are slightly softened, 5-8 minutes; toss with parsley.
Toss spinach with vinaigrette. Divide spinach among 6 salad plates; top each salad with warm mushroom mixture.
Serve salads immediately.
Saute onions and bell peppers in olive oil until tender.
Add ground beef and brown slowly over low heat, stirring often.
Add garlic and cook until ground beef is thoroughly cooked.
Add chili seasonings, chili powder, cumin, crushed red pepper, tomatoes, both beans and red wine.
Bring to a boil, then reduce heat and simmer for 3 hours.
After 3 hours taste and add salt and pepper. Then add sugar to round out flavor.
Best served with a dollop of sour cream and chopped green onions.
Fry bacon to crisp. Wipe off excess fat with paper toweling. Crumble.
Preheat oven to 400 degrees.
Mix all ingredients, except asparagus, in a cruet. Shake vigorously.
Pour the vinaigrette over the asparagus and marinade for 15 minutes.
Lay asparagus in single layer in a stone baking dish.
Pour remaining vinaigrette over the asparagus.
Cover and bake for 15 minutes or to desired doneness.
Remove to a warmed plate, pour remaining vinaigrette over the asparagus.
Sprinkle with the cheese and the bacon.
Mix the vegetable oil, vinegar, Tabasco sauce, parsley, sugar, salt & pepper in a bowl.
For the Salad: Combine the leaf lettuce, romaine lettuce, scallions, celery, cranberries and oranges in a salad bowl and mix gently. Add the Red Wine Vinaigrette and toss to coat well.
For the Candied Almonds: Combine the sugar and almonds in a skillet over medium-low heat and cook until the sugar melts, stirring occasionally. Cook until the almonds are evenly coated, stirring constantly. Spread on waxed paper and separate with forks to cool.
For this recipe, once you have started the
Trim the tough stems from the broccoli and discard.
Cook the broccoli raab in a large pot of boiling salted water until tender, 10 to 13 minutes.
Drain well.
In a small jar, combine the vinegar, 3/4 teaspoon salt and 1/4 teaspoon pepper and shake until the salt dissolves.
Add the oil and shake again to combine.
Toss the broccoli, chopped red onion and red-wine vinaigrette together. Serve at room temperature.
Makes 4 servings.
Pour the red wine and vinaigrette into a resealable plastic bag.
For the red wine sauce:
Heat the oil
arge stock pot. Pour the wine and water into the pot
etter the flavors of the vinaigrette.
THOUGHTS FROM LYNNE:
Bring chicken broth to a boil in a large pot; cook tortellini in boiling broth until tender, about 6 minutes.
Stir tomatoes, beans, zucchini, red wine vinaigrette, basil, and black pepper into the broth; cook until the zucchini is tender, about 6 minutes more. Top with Parmesan cheese to serve.
Strain the juices into a half-gallon glass pitcher. Stir in the sugar until the sugar is dissolved. Stir the wine into the juice mixture. Add ice if desired.
Garnish with lemon and orange slices if desired.
It's optional but makes a beautiful presentation and adds more flavor as the citrus slices sit in the drink mixture.
Makes 4 cups.
Recipe courtesy of http://www.cookingnook.com.
cook 2 minutes.
Add red wine and stir well, scraping the