Italian Vinaigrette Recipes

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ITALIAN VINAIGRETTE

This vinaigrette is great on any type of mixed green, pasta, or marinated vegetable salads. This recipe is an accompaniment for Tuscan White Bean Salad with Spinach, Olives, and Sun-Dried Tomatoes.

Provided by Sara Foster

Categories     Condiment/Spread     Garlic     Mustard     No-Cook     Quick & Easy     Salad Dressing     Vinegar     Summer     Chill     Oregano

Yield Makes about 1 cup vinaigrette

Number Of Ingredients 7



Italian Vinaigrette image

Steps:

  • Combine the vinegar, garlic, mustard, and oregano in a small bowl. Add the olive oil in a slow, steady stream while whisking constantly until all the oil is incorporated. Season with salt and pepper and refrigerate in an airtight container until ready to use or up to 1 week.

1/4 cup red wine vinegar
3 garlic cloves, minced
1 teaspoon Dijon mustard
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
N/A freshly ground black pepper

ITALIAN VINAIGRETTE

Red wine vinegar and Italian herbs will dress up your next tricolored salad.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 5



Italian Vinaigrette image

Steps:

  • Whisk together the vinegar, mustard, herbs and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

1/4 cup red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons dried Italian herbs
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

ITALIAN VINAIGRETTE

Provided by Food Network Kitchen

Categories     condiment

Time 10m

Yield about 3/4 cup dresssing

Number Of Ingredients 7



Italian Vinaigrette image

Steps:

  • Combine the vinegar, mustard, oregano, garlic, sugar, 1/2 teaspoon salt and a few grinds of pepper in a jar. Cover and shake until combined. Add the olive oil, cover and shake again until smooth. (The dressing will keep, refrigerated, up to 1 week.)

1/4 cup red wine vinegar
1 teaspoon dijon mustard
1/2 teaspoon dried oregano
1 small clove garlic, minced
Pinch of sugar
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil

ITALIAN VINAIGRETTE

What are all those specks and spices in your Italian dressing? You probably have them in your pantry. Create your own signature blend to toss with pasta, greens and fresh spring vegetables. -Lorraine Caland, Thunder Bay, Ontario

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 12



Italian Vinaigrette image

Steps:

  • Place the first 11 ingredients in a blender. Cover and process until pureed. While processing, gradually add oil in a steady stream. Refrigerate leftovers.

Nutrition Facts : Calories 126 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

1/4 cup water
1/4 cup lemon juice
1/4 cup red wine vinegar
2 garlic cloves, halved
1 teaspoon sugar
3/4 teaspoon salt
3/4 teaspoon paprika
3/4 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon ground mustard
1/2 teaspoon dried thyme
3/4 cup olive oil

ITALIAN VINAIGRETTE

Categories     Condiment/Spread     No-Cook     Quick & Easy     Salad Dressing     Vinegar     Summer     Gourmet

Yield Makes about 1/2 cup

Number Of Ingredients 4



Italian Vinaigrette image

Steps:

  • Whisk together vinegar, salt, and pepper in a bowl, then add oil in a slow stream, whisking until emulsified.

2 tablespoons red-wine vinegar
1/2 teaspoon salt
1/8 teaspoon black pepper
5 tablespoons extra-virgin olive oil

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