ogether in a bowl until vinaigrette is smooth. Measure 1/2
To make Vinaigrette------------------.
Mix vinegar, salt, mustard
n the skillet.
Cook pear slices in reserved bacon grease
Pecans: Spray cookie sheet with \"Pam\" In frying pan, combine first set of ingredients except for pecans.
Bring to boil over medium high heat.
Stir until sugar is dissolved, about 2 minutes. Mixture will be bubbly and foamy looking, and very hot.
Add pecans and stir while cooking fo 1-1/2 minutes.
Spoon pecans onto cookie sheet and spread out to separate; let cool.
Dressing: In a blender, combine ingredients.
To Serve: Combine salad greens with just enough dressing to coat (may have leftovers).
Divide onto plates and top ...
he olive oil and vinegar, gorgonzola, brown sugar, garlic, green onion
eanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in
et aside.
Toast quinoa (recipe noted in intro) and cook
Cook the brown rice in a rice cooker or on the stove top. Allow it to cool.
Mix together the edamame, rice vinegar, and agave.
Set out 4 bowls as the ingredients will be evenly divided among them. Place the lettuce in a bowl, topped with the rice, cucumber, carrot, green onion, sesame seeds, nori and avocado. Drizzle with vinaigrette and toss.
To Make the Green Onion-Miso Vinaigrette: Put everything in a blender and blend until smooth. Chill until ready for use.
Gently mix the tomatoes, avocados, onions, arugula, and half of the vinaigrette in a large bowl. Check for seasoning and add more vinaigrette, if needed. Sprinkle the cumin and cilantro over the top and serve immediately.
Whisk together the lime juice, vinegar, honey, cumin, and cilantro in a medium bowl. Gradually whisk in the oils until emulsified. Season with salt and pepper, to taste. Do not use a blender to make this vinaigrette.
rizzle with the Hot Garlic Vinaigrette and sprinkle with slivered almonds
Brush shrimp with 2 to 3 tablespoons Ginger Sesame Vinaigrette. Grill over medium-high heat 3 to 4 minutes or until pink, turning once.
Divide salad on 2 large plates. Arrange shrimp, tomatoes, mushrooms and green onions on each. Drizzle with Ginger Sesame Vinaigrette, to taste. Refrigerated leftovers.
Brush steak with olive oil and sprinkle with blackening seasoning. Grill or broil to desired doneness. Let stand 5 minutes before cutting into thin slices.
Combine romaine, tomatoes, red onion, olives and roasted red pepper in large bowl; toss well.
Divide salad mixture on 2 large plates. Top each with sliced cooked steak. Drizzle with Berry Vinaigrette, to taste, and sprinkle with feta cheese. Refrigerate any remaining dressing.
ith a light oil (see Recipe #369334). Place pears cut-side
et rest before slicing.
Vinaigrette -- Remove most of the duck
To make pear vinaigrette, combine reserved pear syrup, honey mustard, vinegar, salt and pepper to taste.
Whisk in olive oil.
Just before serving, gently toss together the toasted walnuts, drained pears, pear vinaigrette, spinach and Gorgonzola.
up Marzetti(R) Light Balsamic Vinaigrette Dressing and sugar in a
Combine the olive oil, vinegar, maple syrup, and mustard together in a blender; blend until smooth.
Arrange the endive on a serving platter with the rounded side down so that the leaves act as little bowls. Fill the endive with the diced pear, walnuts, and Gorgonzola cheese. Be careful to not overfill if you want to pass these. Carefully drizzle the dressing over the filling. Season with salt and pepper. Garnish with green onion to serve.
In a saucepan, combine vinegar and cranberries. Cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
Core and julienne one pear, core and dice the other.
In a large bowl, combine the Romaine lettuce, endive, diced pears, walnuts and Gorgonzola. Toss and drizzle with enough dressing to coat.
Divide among salad plates and garnish with julienned pear. Top with any additional walnuts as well.
In large bowl, toss lettuce and onion with enough vinaigrette (see separate recipe to moisten.
Place on large platter. Top with Gorgonzola, prosciutto, olives and pepperoncini.
In the bottom of your salad bowl whisk together the first four ingredients of the vinaigrette. Once blended stir in the cheese until coated.
Add all your salad ingredients to the bowl and toss until evenly coated.
Enjoy!