Best Italian Vinaigrette Recipes

ITALIAN VINAIGRETTE

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.)

ROMAINE SALAD WITH CHOICE OF RASPBERRY VINAIGRETTE OR CREAMY ITALIAN DRESSING

Steps:

• For the raspberry vinaigrette:
• Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the shallot, black pepper, salt, mustard, and thyme. Then leaving the blender running, add the olive oil in a slow thin stream.
• Wash and dry the blender to have it ready to prepare the other dressing.
• For the creamy Italian dressing:
• Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the garlic, black pepper, salt, red pepper, and Parmesan. Then leaving the blender running, add the olive oil in a slow thin stream.
• For the salad, toss the lettuce, red onion, sweet onion, tomatoes, Parmesan, and parsley together in a large bowl. Top with croutons, and serve the dressings on the side.

ITALIAN VINAIGRETTE

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.

ITALIAN SALAD WITH LEMON VINAIGRETTE

Steps:

• In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.

GARBAGE SALAD WITH SWEET ITALIAN VINAIGRETTE

Steps:

• For the pancetta: Heat a medium skillet over low-medium heat and add the pancetta in a single layer. Cook, stirring occasionally, until crispy, 10 to 15 minutes. Remove to a paper towel-lined plate in a single layer until ready to top.
• For the sweet Italian vinaigrette: Put the parsley and thyme in a medium bowl and add the vinegar. Let stand for a few minutes, then whisk in some salt and pepper. Whisk in the garlic, oregano, mustard and honey. While whisking, slowly add the olive oil and whisk until combined.
• For the salad: Place the iceberg and romaine in a large bowl. Top with the red cabbage, mushrooms, carrots, tomatoes, Gorgonzola and pancetta. Before serving, pour in a healthy amount of dressing and mix well. Top with black pepper if desired.

CHOPPED SALAD WITH ITALIAN VINAIGRETTE

Steps:

• Vinaigrette:.
• Whisk first 7 ingredients in bowl to blend; gradually whisk in oil.
• Season with salt and pepper. Can prepare vinaigrette 1 day in advance. Cover and refrigerate; bring to room temperature and rewhisk before using.
• Salad:.
• Mix all salad ingredients in large bowl.
• Toss with enough vinaigrette to cover.
• Tip: Toss together vinaigrette and salad base at last minute.

ITALIAN VINAIGRETTE

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.

ITALIAN SEASONING RED WINE VINAIGRETTE

Steps:

• Pour all ingredients in a jar.
• Cover and shake well.
• Store in the refrigerator up to 2 weeks.
• Shake before serving.

ITALIAN DIJON VINAIGRETTE OR MARINADE

Steps:

• Whisk together all ingredients.
• Serve atop a salad or use as a marinade for chicken, beef or fish.

ITALIAN VINAIGRETTE

Steps:

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

MY VINAIGRETTE DRESSING (ITALIAN STYLE)

Steps:

• Place all ingredients in a jar.
• Cap the jar tightly and shake well.

LENTIL SALAD WITH ITALIAN SAUSAGE AND MUSTARD VINAIGRETTE

Steps:

• Cook the lentils in boiling water to cover for about 20-25 minutes or until tender; drain, rinse with cool water, drain and set aside.
• Crumble the sausage into a large nonstick skillet.
• Cook over medium heat for about 5 minutes or until browned, break up the sausage with a utensil; set aside to cool.
• In a large bowl, mix together the green and red peppers, celery, green onions, and parsley; add in the cooled lentils and sausage.
• To make the dressing: whisk together the oil, vinegar, mustard, garlic, salt, and pepper; pour over salad; toss to coat.
• Line plates with lettuce leaves; spoon salad into the center; garnish with tomato wedges, eggs, and radishes.

OIL-FREE ITALIAN VINAIGRETTE

Steps:

• Combine water, powdered fruit pectin, parmesan cheese, white wine vinegar or vinegar, oregano, sugar, celery seed, dry mustard, pepper, paprika, garlic, and dash salt in a screw-top jar.
• Cover and shake well (be sure all pectin is dissolved).
• Chill several hours.
• To store remaining dressing, cover and store in the refrigerator up to 3 days.
• Shake before serving.

NORTHERN ITALIAN RICE SALAD WITH SHRIMP AND VINAIGRETTE

Steps:

• WHISK TOGETHER VINAIGRETTE COMBINE ALL SALAD INGREDIENTS. TOSS WITH DRESSING AND LET MARINATE SEVERAL HOURS. SERVE ON BED OG GREENS

ITALIAN VINAIGRETTE

Steps:

• Combine all ingredients into a ramekin or small bowl.
• Wisk together until mixed thoroughly.
• Enjoy!

ITALIAN VINAIGRETTE

Steps:

• In a medium bowl, add cheese, mustard and vinegar. Slowly whisk to mix and emulsify the olive oil - if you go too fast, it won't combine properly.
• Continue whisking while slowly adding the honey. Season the vinaigrette with oregano, sea salt and freshly ground black pepper. If not using it right away, store in the refrigerator. Makes 2/3 cup
• To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=IslB8NUJN5g

CRUDITES WITH ITALIAN VINAIGRETTE

Steps:

• In the bowl of a blender combine garlic, vinegar, lemon juice, egg yolk, Parmesan, Italian herbs, salt, pepper, and sugar. Puree until smooth.
• With motor running on lowest speed, slowly add oil in a thin stream. Transfer vinaigrette to a serving bowl.
• Serve with your favorite crudites or as a dressing for salads.