Best Autumn Salad With Aged Sherry Vinaigrette Recipes

MIXED GREEN SALAD WITH SHERRY VINAIGRETTE

Mixed Green Salad with Sherry Vinaigrette image

Provided by Giada De Laurentiis

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1/3 cup sherry vinegar
1 large clove garlic
2 teaspoons dried oregano
1 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1/2 cup extra-virgin olive oil
1 (4.5-ounce) bag mixed baby greens, rinsed and spun dried
1 red bell pepper, seeded and diced
1/2 cup pitted kalamata olives, halved
2 ounces feta cheese, coarsely crumbled

Steps:

Blend the vinegar, garlic, oregano, 1 teaspoon of salt, and 1/2 teaspoon black pepper in a blender until the garlic is finely chopped. With the blender running, slowly blend in the oil.
Toss the baby greens, bell pepper, olives, and cheese with enough vinaigrette to coat. Season the salad, to taste, with more salt and black pepper, and serve.

FALL SALAD WITH CRANBERRY VINAIGRETTE

Fall Salad with Cranberry Vinaigrette image

This is a great starter for Thanksgiving dinner that is both delicious and festive.

Provided by Cynthia

Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes

Yield 8

Number Of Ingredients 11

Ingredients

½ cup cider vinegar
¼ cup cranberries
¼ cup olive oil
2 teaspoons white sugar
⅛ teaspoon kosher salt
1 pinch freshly ground black pepper
2 heads romaine lettuce - rinsed, dried, and torn into bite-size pieces
2 medium heads Belgian endive - washed, dried and chopped
2 red Anjou pears
½ cup toasted walnuts, chopped
½ cup crumbled Gorgonzola cheese

Steps:

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.

Nutrition Facts : Calories 214.2 calories, Carbohydrate 16.2 g, Cholesterol 11.2 mg, Fat 15.1 g, Fiber 7.7 g, Protein 6.2 g, SaturatedFat 3.4 g, Sodium 171.5 mg, Sugar 6.8 g

AGED SHERRY-WALNUT VINAIGRETTE

Aged Sherry-Walnut Vinaigrette image

Provided by Katy Sparks

Categories Mustard No-Cook Quick & Easy Salad Dressing Vinegar Walnut Shallot

Yield Makes approximately 1 cup

Number Of Ingredients 7

Ingredients

1 shallot, peeled and minced
1 teaspoon salt
1 teaspoon Dijon mustard
1/4 cup aged sherry vinegar
3 tablespoons walnut or hazelnut oil*
3/4 cup extra virgin olive oil
Freshly ground black pepper

Steps:

Toss the minced shallots with the salt in a bowl and let the shallots "weep" for a few minutes. This helps them flavor the vinaigrette more quickly. Whisk in the mustard and sherry vinegar. Slowly drizzle in the walnut oil and the olive oil. It's not important to keep this vinaigrette emulsified. If the oil and vinegar separate, just stir vigorously to recombine them before using. Season with the pepper and more salt if needed. This vinaigrette will keep several weeks in the fridge.
*Once oil has been opened, store it in the fridge to slow down the oxidation that leads to rancidity - especially a problem for nut oils.