Mix dressing together by mixing all ingredients
Immediately drizzle with the Hot Garlic Vinaigrette and sprinkle with slivered almonds
Cook pasta in boiling salted water until al dente. Rinse under cold running water until cool then drain.
Transfer pasta to a large serving bowl along with sun-dried tomatoes, pine nuts, cheese, onion and basil. Season.
For the garlic vinaigrette, whisk together garlic, mustard, olive oil and lemon juice. Whisk in reserved sun-dried tomato oil then drizzle over pasta salad and toss to combine. Serve.
Combine first 4 ingredients in a salad bowl.
Cover and chill up to 3 hours, if desired.
Just before serving, toss with Vinaigrette Dressing and sprinkle with Caramelized Almonds.
Yields 6 to 8 servings.
To prepare Blue Cheese Vinaigrette:
Heat 1 tablespoon oil
ote -- I recommend the lemon dressing on spinach.
Note -- I
Cook pasta according to directions on package, drain and cool by running cool water over it. Let drain thoroughly.
Combine pasta with peppers, carrots and parsley.
Add vinaigrette and mix well.
Add feta cheese, mix lightly, lifting the pasta and cheese mixture until the cheese is distributed throughout.
Chill for an hour before serving.
Combine the greens together in a large wooden salad bowl. Toss with Vinaigrette Dressing (recipe follows).
Serves 4 to 6.
il, lemon slice, rosemary twigs, garlic, thyme or whatever aromatics you
Preheat oven at 350 degrees.
Thaw and wash your chicken breast and place into a glass dish.
Pour the Raspberry Vinaigrette dressing over the chicken breast until they are just about covered.
Place in oven at 350 degrees for one hour.
When done spoon sauce from baking dish over your chicken, rice or potatoes.
In a small bowl, with wire whisk, blend all ingredients; chill.
Tip: For a Creamy Balsamic Herb Vinaigrette Dressing -- process all ingredients in a blender. Great on steak.
Cook pasta to package instructions.
Cook bacon until crisp, cool then chop.
Slice then chop tomatoes. Place in a strainer or colander to drain off any excess liquid.
Arrange lettuce in the bottom of a bowl. Top with pasta, tomato, cheese, cubed chicken onions, avocado. This can be done ahead of time. It looks very pretty to arrange the toppings in row.
Immediately before serving top & toss with vinaigrette dressing.
GARLIC VINAIGRETTE:
In small bowl, combine garlic, lemon juice, salt, and pepper. Slowly whisk in the olive oil until well combined.
BEANS:
Steam beans until tender and still slightly crunchy; do not overcook.
Toss with vinaigrette and serve.
Mix sour cream, mayonnaise and garlic cheese dressing.
Add vegetables and toss.
Chill several hours before serving.
If preferred, large head cauliflower (broken into florets) may be substituted for the cucumbers.
Preheat the oven to 425 degrees Fahrenheit.
Trim ends off the Brussels sprouts and cut in half. In a large bowl, toss sprouts with olive oil and Hidden Valley(R) Farmhouse Originals Garlic & Herb Dressing & Seasoning Mix, coating evenly. Spread sprouts in a single layer on a baking sheet, cut side facing down.
Bake for 12 minutes. Then, flip Brussels sprouts and cook for an additional 8 minutes, until browned and softened throughout. Serve hot.
Boil potatoes in pan with mint and salt.
About 20 minutes.
While potatoes are cooking crush garlic and add salt.
Gradually whisk in all the other dressing ingredients.
When the potatoes are cooked, drain them in colander and transfer them to a serving bowl.
Pour on the vinaigrette dressing while the are still hot.
Toss in dressing till all potatoes are coated.
Finally scatter in the chopped chives and spring onions.
Serve warm.
our.
To make the vinaigrette: In plastic bowl or cup
up Marzetti(R) Light Balsamic Vinaigrette Dressing and sugar in a sauce
ackage, omitting salt. Meanwhile, heat dressing in large skillet on medium
eanwhile, prepare vinaigrette dressing by mixing dry mustard, salt, pepper, garlic and vinegar