Place the red wine vinegar in a large bowl.
Slowly add the olive oil and whisk continually.
If dressing tastes too tart, whisk in water a tablespoon at a time.
Season with salt and pepper.
Once dressing is emulsified place to one side.
In a large salad bowl toss the lettuce, tomatoes, olives, cucumber and dressing.
Divide the salad between 4 plates.
Place the 4 pieces of feta on top of each salad.
Sprinkle a little chopped parsley on each piece of feta drizzle with a little more dressing and serve.
Heat oil in a deep-fryer to 375\u00b0F (or add enough oil to a medium saucepan to reach a depth of 2 inches, and heat until a cube of bread sizzles on contact).
Combine flour, cornstarch and pepper in a large bowl. Stir in wine, and lemon peel and juice until a thick, smooth batter forms .
Dip shrimp one at a time into batter and allow excess to drip off. Deep-fry in batches, turning, for 4-5 mins, until cooked through and golden. Serve immediately with lemon wedges and red wine vinegar.
Pour red wine vinegar in a measuring cup.
Add sesame seeds, parsley, parmesan cheese, black pepper.
Mix, pour on salad, and toss.
Add the olive oil to salad, toss, and serve.
To fancy it up, add some very thin slices of dry parmesan cheese to the salad, after tossing.
Enjoy.
Place all ingredients in cup and whisk together with fork or combine with spoon. Taste with fingertip and adjust herbs and salt and pepper to your preffered taste. Pour into ziploc with 3-4 boneless-skinless chicken breasts and shake to coat chicken well. Let sit in fridge before cooking for a minimum of 3 hours. Enjoy! (If you find red wine vinegar to acidic, add a tablespoon or two of olive oil!).
and cover with red wine vinegar. Alternatively, make a vinegar to water ratio of
Combine red wine vinegar, sugar, cinnamon sticks, cloves, and lemon zest in a saucepan. Bring mixture to a boil, stirring to dissolve sugar, and reduce heat to low. Simmer until the sauce reduces slightly and coats a spoon, about 10 minutes.
Preheat oven to 400\u00b0F.
Place beets in a shallow baking dish and drizzle with oil. Season. Bake for 30 mins, or until tender. Let cool slightly then rub off skins.
Arrange mixed greens and nuts on a serving platter. Crumble cheese over top.
Meanwhile, to make the red wine vinegar dressing, whisk together all ingredients until combined. Season. Drizzle over salad to serve.
up of the red wine vinegar and the balsamic vinegar and the red wine, keep over
Put all ingredients together in a bowl and with a mixer, blend and beat until thick and creamy.
Makes a delicious pink colored dressing.
It separates in the refrigerator, but just stir or shake and it is ready to use.
eaves.
Add the cider vinegar.
Bring to a boil
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.
Lightly season pork chops with a mixture of the salt, pepper and rosemary.
Melt butter in a pan and cook pork chops on both sides until brown and cooked through.
Remove from pan and let rest on wood block.
Add quartered onion to the pan and cook until the outsides are lightly browned and slightly caramelized.
Deglaze the pan with red wide vinegar and return pork chops. Cook for a few minutes flipping to coat both sides. Serve with rice and steamed vegetables.
Chop or shred chicken.
Combine red onion, feta, red wine vinegar, grapes, and poppy seeds in a bowl. Throw in chicken and toss. Season with salt and pepper.
Serve over a bed of lettuce with sliced or chopped tomato on the side.
For Dressing: Whisk together all ingredients. Season
il, red wine vinegar, honey and Dijon mustard.
For a thicker dressing, you
In a blender or food processor, combine the ginger, garlic, mirin, tamari, rice vinegar, red wine vinegar, honey, basil, chili paste, peanut butter, and water.
Process until smooth.
Cover and refrigerate until ready to use. (This dressing will keep for up to 1 week.)
This recipe yields about 1/2 cup.
br>Add the garlic powder, red wine vinegar, & salad supreme while whisking the
To make dressing:
Slice off the top
screw-top jar, combine vinegar, mustard and remaining oil and