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 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.
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.
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
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.
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
etter the flavors of the vinaigrette.
THOUGHTS FROM LYNNE:
arge stock pot. Pour the wine and water into the pot
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.
br>Add the rosemary and red wine and cook for approximately 5
cook 2 minutes.
Add red wine and stir well, scraping the
Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.
br>Whisk together soaking liquid, wine and tomato paste; pour into