et aside.
Toast quinoa (recipe noted in intro) and cook
To Prepare the Salad:
Core and slice the
Salad:.
1. Mix first 8 ingredients into salad bowl.
2. Drizzle on dressing and toss.
Spiced Pecans:.
1. Heat first ingredients in saucepan until thickened.
2. Stir in pecans.
3. Spread hot pecans on piece of wax paper.
4. When cool, break into chunks
Dressing:.
1. Mix all ingredients.
2. Whisk together until blended.
For vinaigrette: Whisk ingredients in bowl until
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.
INSTRUCTIONS
For the dressing:
Place all of the ingredients except the oil in a medium bowl and whisk to combine. Slowly drizzle in the oil, whisking continuously, until all of it is incorporated; set aside.
For the salad:
Place the snap peas, cucumber, carrots, cilantro, and scallions in a large bowl, drizzle with the dressing, and toss to coat. Transfer to a serving platter, sprinkle with the peanuts, and serve immediately.
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.
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.
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.
To make salad, combine all ingredients in bowl.
Toss with citrus vinaigrette before serving.
To make dressing, in measuring cup, combine all juices and balsamic vinegar.
Add enough apple cider vinegar to make 1/2 cup, which should be about 7 Tablespoons.
Pour into mixing bowl or blender, with mustard.
Slowly incorporate oils while mixing.
Add the zests, and season with salt and pepper.
alsamic and Caper Vinaigrette, to taste.
Divide salad on 2 large
Toss lettuce and basil leaves together in salad bowl.
Mound gently.
Arrange remaining ingredients attractively on lettuce with anchovies crossed on top.
(Can be prepared to this point several hours in advance, wrapped airtight and refrigerated.) Garnish with basil leaves.
Serve vinaigrette on the side.
Makes 2 main course servings.
Divide lettuce among 4 plates.
Arrange chicken and remaining ingredients, except Vinaigrette, in rows over lettuce.
Serve with Lemon Vinaigrette.
Cook tortellini according to package directions until just tender.
Drain in a colander and rinse under cold running water; drain well.
Drop green beans into a large pot of rapidly boiling water.
When water returns to a full boil, cook for 2 to 3 minutes, or until beans are crisp-tender.
Drain and rinse under cold running water; drain well.
Gently toss tortellini with beans, tomatoes and just enough Creamy Vinaigrette to moisten, about 1/2 cup.
Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette.
00b0F while standing.).
Make vinaigrette while pork roasts:
Whisk
Saute sausage in a frying pan, using a little oil, if necessary, over high heat for 5 minutes.
Drain fat and combine sausage in a large bowl with remaining ingredients.
Toss well with the vinaigrette and serve at room temperature.
Makes 6 servings.
Preheat oven to 400 degrees F.
Place beets in medium roasting pan, add water to cover bottom of pan; cover with foil. Roast 40 to 45 minutes or until beets are tender and can be pierced with a fork or knife.
Cool slightly; remove skin from beets and cut into wedges.
Trim off fennel leaves and stalk; cut into very thin slices.
Combine salad, mandarin oranges, mint, beets and fennel in large bowl. Pour dressing over salad; toss to evenly coat.
Sprinkle cheese over salad.
Combine ingredients for balsamic dressing and let rest in the refrigerator a few hours or overnight - the longer it sits, the more garlicky it gets!
Combine all salad ingredients with 1/4 cup of the dressing and serve.
rizzle with the Hot Garlic Vinaigrette and sprinkle with slivered almonds