Best Sweet Balsamic Vinaigrette Recipes

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ROSEMARY CHICKEN BREASTS, BROWN BUTTER AND BALSAMIC RAVIOLI, WARM SPINACH SALAD WITH PANCETTA AND SWEET VINAIGRETTE



Rosemary Chicken Breasts, Brown Butter and Balsamic Ravioli, Warm Spinach Salad with Pancetta and Sweet Vinaigrette image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings of each dish

Number Of Ingredients 19

4 pieces boneless, skinless chicken breast, 6 to 8 ounces each
2 tablespoons balsamic vinegar, eyeball it, just enough to coat chicken lightly
2 tablespoons extra-virgin olive oil
3 stems rosemary, leaves stripped and chopped, about 2 tablespoons
Salt and coarse black pepper
4 cloves garlic, cracked away from skin with a whack against the flat of your knife
1 package, 12 to 16 ounces, fresh ravioli, any flavor filling
3 tablespoons butter, cut into small pieces
2 tablespoons balsamic vinegar
2 handfuls grated Parmigiano-Reggiano
Salt and pepper
1/4 cup chopped flat-leaf parsley, a couple of handfuls
6 slices pancetta, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 small shallot, finely chopped
2 teaspoons sugar
2 tablespoons balsamic vinegar, eyeball it
1 bunch, about 10 ounces flat-leaf spinach
Salt and pepper

Steps:

  • Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt and pepper and let stand 10 minutes.
  • Bring a large pot of water to a boil for ravioli. Salt water and drop ravioli in water. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
  • Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, or until juices run clear, turning occasionally. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks.
  • When the chicken is 2 or 3 minutes away from done, heat a second skillet over medium low to medium heat. To the second skillet, add butter to the pan and let it begin to brown.
  • Remove chicken from the first skillet and transfer to a warm platter. In a skillet over medium high heat and add the pancetta. Brown the pancetta bits, about 2 or 3 minutes, then transfer to paper towels to drain and return pan to heat, reducing heat to medium. Add oil and shallots to the pan and let the shallots saute 2 minutes.
  • When the butter for the ravioli has browned, add cooked ravioli to the pan and turn in butter to heat through. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.
  • To the sauteed shallots for the spinach salad, add sugar and cook sugar with shallots 1 minute. Add vinegar to the pan, scraping up pan drippings. Add spinach to the dressing and turn to wilt and coat it evenly in sweet vinaigrette. Add crisp pancetta to the salad.
  • Serve chicken along side ravioli and spinach salad, all on the same dinner plate.

SWEET BALSAMIC VINAIGRETTE



Sweet Balsamic Vinaigrette image

This is our favorite salad dressing.. we serve it over mixed baby greens with dried cranberries, red onion, toasted almonds & crumbled feta cheese.

Provided by accidental glutton

Categories     Salad Dressings

Time 5m

Yield 6 serving(s)

Number Of Ingredients 6

1/4 cup balsamic vinegar or 1/4 cup red wine vinegar
1 garlic clove, minced
2 tablespoons granulated sugar
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup olive oil

Steps:

  • Mix all ingredients and serve over salad greens.

PAN ROASTED COD, SHIITAKE QUINOA, OVEN ROASTED TOMATO AND SAUTEED ARUGULA WITH BACON BALSAMIC VINAIGRETTE AND SWEET SUMMER CORN MILK



Pan Roasted Cod, Shiitake Quinoa, Oven Roasted Tomato and Sauteed Arugula with Bacon Balsamic Vinaigrette and Sweet Summer Corn Milk image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 35

Four 6-ounce cod fillets, skin removed
Kosher salt
Fresh ground white pepper
2 ounces canola oil
16 ounces Shiitake Mushroom Quinoa, recipe follows
4 large slices Oven Roasted Tomato, recipe follows
4 ounces Sauteed Baby Arugula, recipe follows
4 ounces Bacon Balsamic Vinaigrette, recipe follows
4 ounces Summer Corn Milk, recipe follows
1 ounce canola oil
1/2 cup shiitake mushrooms, stems discarded and sliced thin
1 cup quinoa, rinsed, drained
1 1/2 cups chicken stock
Kosher salt
Fresh ground white pepper
1 teaspoon sweet butter
1 pound large red heirloom tomato, sliced into 4 thick slices
Kosher salt
Fresh ground white pepper
1 fresh bay leaf, torn into 4 pieces
2 cloves fresh garlic, minced
2 sprigs fresh thyme, picked from the stem
1 to 2 ounces extra-virgin olive oil
2 ounces canola oil
4 ounces baby arugula
Kosher salt
Fresh ground white pepper
3 thin slices bacon
2 ounces balsamic vinegar from Modena, Italy
1 teaspoon sweet butter
3 large or 4 small ears corn, fresh, preferably picked that day
1 tablespoon chopped chives
1 teaspoon sweet butter
Kosher salt
Fresh ground white pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • Season the fish on all sides with the salt and pepper. Heat the oil in a saute pan over high heat. Sear the fish on the flesh side until it is golden brown. Turn the fillets over carefully and place the pan in the oven. Cook the fish in the oven to desired doneness. When the fish is done place 1/4 of the Shiitake Quinoa in the center of the plate. On top of the quinoa place a slice of Oven Roasted Tomato. Place the fish on top of the tomato. Place 1/4 of the Sauteed Arugala on top of the fish. Spoon the Bacon Balsamic Vinaigrette and Summer Corn Milk around the plate.
  • Heat the oil in a saute pan. Add the shiitake mushrooms and cook until they start to release their liquid and soften. Add the quinoa and stir to coat the grains. Add the chicken stock. Bring to a simmer, cover, and cook on a low flame until the liquid is absorbed and the quinoa is cooked, about 12 minutes. Take off the heat, season with salt and pepper and stir in the butter. Set in a warm place covered until needed.
  • Preheat oven to 350 degrees F.
  • Place the 4 slices of tomato in a baking dish large enough to fit the tomatoes in 1 layer. Season with salt and pepper and place 1 piece of bay leaf on each tomato slice. Sprinkle a little of the garlic and thyme on top of the tomato slices. Drizzle with extra-virgin olive oil. Place the dish on the middle rack in the oven and roast until the tomato is just hot and soft, about 2 to 3 minutes (convection oven), do not overcook. Take out of oven, remove pieces of bay leaf and set in a warm place until needed.
  • Heat the oil in a saute pan. Add the arugula and stir around until leaves are wilted. Season with salt and pepper, remove from the heat and set aside.
  • Chop the bacon and put in a pan over a medium-low flame. Render the fat making sure not to let it burn. When the fat is rendered out of the bacon add the balsamic vinegar. Add the butter and blend in with an immersion blender or hand held electric beater.
  • Cut the corn off the cob by running a knife down the length of the cob. Put the corn kernels in a juicer or into cheesecloth and squeeze to extract the corn milk. Put the corn milk into a small saucepan.
  • Heat gently over a low flame and stir frequently (be careful not to heat it too quickly). When the corn milk is hot add the chives and butter and mix with an immersion blender. Season with salt and pepper and reserve in a warm place.

SALMON SALAD WITH SWEET BALSAMIC VINAIGRETTE



Salmon Salad With Sweet Balsamic Vinaigrette image

Recently had this salad at a great Portland, OR restaurant. After finding a wonderful sweet balsamic vinaigrette recipe, by Zaar's Chef Fordido,#229445 I proceeded to prepare this salad twice this week.

Provided by Grannydragon

Categories     Lactose Free

Time 22m

Yield 2 serving(s)

Number Of Ingredients 9

1 cup sweet balsamic vinaigrette (Sweet Balsamic Vinaigrette)
2 medium salmon fillets
2/3 cup white wine
2 teaspoons Old Bay Seasoning
4 cups mixed baby greens
1 cup hazelnuts, chopped
1 cup dried cherries
1/2 cup red onion, sliced thin
1/2 cup feta cheese, cubed

Steps:

  • Prepare the vinaigrette according to recipe #229445 by Chef Fordido.
  • Pour wine into medium sized frying pan, add the Old Bay seasoning, then gently place the salmon into the pan. Turning burner to high, poach the salmon for about 4 minutes, turning the heat to medium, as the cooking action becomes vigorous. Gently turn salmon over to poach for another 4 minutes. Do not over cook, lest the salmon becomes dry in flavor, rather then moist.
  • Meanwhile put all the salad ingredients in a large bowl. Add the vinaigrette, mix throughly and allow flavors to mingle before plating the salad.
  • Place the salad on a plate, top with the poached salmon fillet. The salmon may be served warm, room temperature or cold. Enjoy!

CRANBERRY AVOCADO SALAD W/SWEET BALSAMIC VINAIGRETTE



Cranberry Avocado Salad W/Sweet Balsamic Vinaigrette image

Oh my! A field of greens topped with avocados, cilantro, craisins, spiced almonds and drizzled with a white balsamic vinaigrette. Kudos to The Café Sucré Farine, Chris Scheuer.

Provided by gailanng

Categories     Spinach

Time 55m

Yield 6 serving(s)

Number Of Ingredients 16

1/3 cup sugar
1 1/2 tablespoons poppy seeds
1 1/2 tablespoons sesame seeds
1/2 teaspoon paprika
2 teaspoons dried mustard
1 tablespoon minced sweet onion
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1/2 cup white balsamic vinegar
1/3 cup vegetable oil
1/3 cup extra virgin olive oil
12 ounces Baby Spinach, arugula, field greens
1 small bunch cilantro, washed and dried, leaves removed whole from stems
2 medium avocados, peeled and halved
3/4 cup dried cranberries
3/4 cup candied spiced almonds (see Candied and Spiced Almonds)

Steps:

  • For the dressing: Combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
  • For the salad: place greens and cilantro leaves in a large bowl.
  • Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently.
  • Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing.

Nutrition Facts : Calories 513.8, Fat 45.4, SaturatedFat 5.7, Sodium 303.6, Carbohydrate 25.7, Fiber 9.1, Sugar 13.3, Protein 7.7

SUMMER BROCCOLI SALAD WITH SWEET BALSAMIC VINAIGRETTE



SUMMER BROCCOLI SALAD WITH SWEET BALSAMIC VINAIGRETTE image

Categories     Salad     Vegetable     Side     No-Cook

Yield 8 people

Number Of Ingredients 20

For Salad:
5 crowns broccoli, broken into bite-size pieces
5 broccoli stalks, shredded
4 carrots, peeeled and shredded
2 Granny Smith apples, chopped into thin, bite-size pieces
1/2 red onion, diced small
1/2 cup sunflower seeds, salted and roasted
1/2 cup raisins
1/2 cup gorgonzola cheese, crumbled
8 strips bacon, cooked and broken into tiny bits
3 tbsp. brown sugar
1 tbsp. fresh tarragon, chopped
For Vinaigrette:
1/4 cup balsamic vinegar
3/4 cup vegetable oil
1 tbsp. extra virgin olive oil
Juice of 3/4 lemon
2 tbsp. brown sugar
1/2 sweet red onion, diced
2 tsp. fresh tarragon, chopped

Steps:

  • Make Salad: Combine ingredients into bowl one at a time, folding the salad thoroughly for even distribtuion. Make Vinaigrette: In a large mixing bowl, begin whisking balsamic vinegar vigorously, slowly adding vegetable oil. For proper emulsion, it is best to add the oil over a period of about twn minutes of whisking. Then, slowly whisk in the olive oil and lemon juice. Whisk in brown sugar to offset the vinegar's acidity. When the dressing is blennded uniformly, whisk in the onions and tarragon, and let the flavors meld for a while. Bring it all together: Finally, filter the vinaigrette through a fine mesh seive to remove onions and tarragon. Mix the sweet dressing into salad mixture to taste (you'll probably end up using most of it). Serve right away, or chill for a few hours. Either way, results should be pretty awesome.

CRANBERRY AVOCADO SALAD WITH CANDIED SPICED ALMONDS & SWEET WHITE BALSAMIC VINAIGRETTE RECIPE - (4.4/5)



Cranberry Avocado Salad with Candied Spiced Almonds & Sweet White Balsamic Vinaigrette Recipe - (4.4/5) image

Provided by Johanna

Number Of Ingredients 26

DRESSING:
1/2 cup sugar (60g)
1 1/2 tablespoons poppy seeds
1 1/2 tablespoons sesame seeds
1 teaspoon paprika
2 teaspoons dried mustard
1 tablespoon minced sweet onion
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 cup white balsamic vinegar (120 ml)
1/3 cup vegetable oil (70 ml)
1/3 cup extra virgin olive oil (70 ml)
SALAD:
12 ounces baby spinach, arugula, field greens (340g)
1 small bunch cilantro, washed and dried, leaves removed whole from stems
2 medium avocados, peeled and halved
1 1/2 cups dried cranberries (115g)
1 1/2 cups candied spiced almonds (115g) recipe to follow
CANDIED SPICED ALMONDS:
5 cups almonds, sliced, or a 1 pound package (600g)
1/2 cup sugar (100g)
3 tablespoons butter
2 teaspoons cinnamon
1 teaspoon cumin
1 teaspoons smoked paprika, or more to taste
Sea salt

Steps:

  • Dressing: Combine all ingredients in a pint sized glass jar and shake well to dissolve sugar. Salad: Place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table. Candied almonds: Place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel. Place sugar in a large non-stick sauté pan and heat over medium heat, occasionally tipping and swirling the sugar until it's all melted into a pale golden syrup. Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup. Add the nuts and stir gently to coat. Don't worry if you have some clumps of caramelized sugar - they will melt as you continue to sauté the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool. Note: The cumin and the smoked paprika give just a hint of mysterious, delicious flavor - even though these are savory spices, these almonds are still wonderful served with sweets like ice cream or yogurt.

SWEET & TANGY BALSAMIC VINAIGRETTE



Sweet & Tangy Balsamic Vinaigrette image

After dinner at a local restruant I wanted to have a Balsamic Vinegarette like theirs at my house. I searched and didn't find one that was just right so I combined a few to create this.

Provided by Triple BQ

Categories     Salad Dressings

Time 25m

Yield 3/4 cups, 4-6 serving(s)

Number Of Ingredients 8

1/2 cup extra virgin olive oil (EVOO)
1 -2 garlic clove
3 tablespoons balsamic vinegar
1/2 teaspoon salt
1/8 teaspoon white pepper
1 teaspoon basil
1/2 teaspoon oregano
1 tablespoon sugar

Steps:

  • Measure EVOO into a blender.
  • Clean garlic and crush with the flat blade of you knife. Put into EVOO and allow to stand for 20 minute.
  • Add remaining ingredients.
  • Blend, pour into a jar and refrigerate.
  • Allow to come to room temperature before serving.

Nutrition Facts : Calories 252.4, Fat 27, SaturatedFat 3.7, Sodium 291.4, Carbohydrate 3.5, Fiber 0.1, Sugar 3.2, Protein 0.1

POACHED SALMON WITH SWEET ONIONS AND BALSAMIC VINAIGRETTE



Poached Salmon With Sweet Onions and Balsamic Vinaigrette image

Make and share this Poached Salmon With Sweet Onions and Balsamic Vinaigrette recipe from Food.com.

Provided by lazyme

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup white wine
1 cup water
1 teaspoon black peppercorns
1 bay leaf
4 slices fresh lemon
1 large sweet onion (peeled, and cut into 4 slices crosswise, ends discarded)
4 salmon steaks (4 ounces each)
1 teaspoon fresh lemon juice
1 teaspoon balsamic vinegar
2 teaspoons olive oil
lemon wedge (to garnish) (optional)

Steps:

  • In a fish poacher or heavy skillet, bring wine, water, peppercorn, bay leaf, and lemon slices to a boil.
  • Reduce heat to simmer, add onion slices and salmon steaks.
  • Cover and simmer until onions are tender and salmon flakes when prodded with a fork, 12 to 15 minutes.
  • Transfer onion slices and salmon steaks to a heated serving platter.
  • In a small cup, whisk lemon juice, balsamic vinegar, and olive oil with a fork until well blended.
  • Drizzle over onions slices and salmon.
  • If using, garnish with lemon wedges. Serve at once.

Nutrition Facts : Calories 294.4, Fat 15.7, SaturatedFat 3.4, Cholesterol 55, Sodium 65.7, Carbohydrate 5.8, Fiber 0.8, Sugar 2.4, Protein 21

FENNEL, WATERMELON AND FETA SALAD W/ SWEET BALSAMIC VINAIGRETTE



Fennel, Watermelon and Feta Salad W/ Sweet Balsamic Vinaigrette image

Make and share this Fennel, Watermelon and Feta Salad W/ Sweet Balsamic Vinaigrette recipe from Food.com.

Provided by Chef Kate

Categories     Cheese

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 fennel bulb, thinly sliced
4 cups watermelon, cubed
1/2-1 cup black olives, chopped
1 red onion, thinly sliced
4 -6 scallions, thinly sliced
1/2 cup basil leaves, torn
1/2 cup lemon juice, fresh
1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1 1/2-2 cups feta cheese, crumbled
salt and pepper, to taste
1 ounce prosciutto, thinly shredded (optional)

Steps:

  • Place all ingredients in a medium sized bowl and hand toss.
  • Divide amongst four to six plates.
  • The salad is delicious served alone or topped with thinly shredded Prosciutto.

Nutrition Facts : Calories 497.1, Fat 41.2, SaturatedFat 12.4, Cholesterol 50.1, Sodium 810.7, Carbohydrate 26.1, Fiber 4.3, Sugar 14, Protein 10.7

SWEET BALSAMIC VINAIGRETTE



Sweet Balsamic Vinaigrette image

One of our favorite dressings--goes with everything. Use sparingly, a little bit goes a long way! It really has a lot of flavor.

Provided by cbarnes67

Categories     Salad Dressings

Time 10m

Yield 10 serving(s)

Number Of Ingredients 4

1/2 cup canola oil
1/4 cup rice vinegar
2 tablespoons sugar or 2 tablespoons sugar substitute
1 tablespoon balsamic vinegar

Steps:

  • Combine all ingredients and mix well. Apply sparingly to salad of your choice to taste. Store in the refirgerator.

Nutrition Facts : Calories 106.1, Fat 10.9, SaturatedFat 0.8, Carbohydrate 2.5, Sugar 2.5

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