Italian Vinaigrette Recipe

Italian Vinaigrette Dressing

Photo by Taste of Home©

Yield: 1-1/2 cups or approx. 12 servings

Ingredients:

  • 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

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

Nutritional Facts:
2 tablespoons equals 126 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 148 mg sodium, 2 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 2-1/2 fat.

 

Originally published as Italian Vinaigrette in Healthy Cooking April/May 2012, p31

Strawberry Vinaigrette Recipe

Yield: 2-1/2 cups or 20 Servings

Strawberry Vinaigrette Recipe
Photo by Taste of Home©

Ingredients:

  • 1 package (16 ounces) frozen unsweetened strawberries, thawed
  • 6 tablespoons lemon juice
  • 1/4 cup sugar
  • 2 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 1/8 teaspoon poppy seeds

Directions:
Place the strawberries in a blender; cover and process until pureed. Add lemon juice and sugar; cover and process until blended. While processing, gradually add vinegar and oil in a steady stream; process until thickened. Stir in poppy seeds. Transfer to a large bowl or jar; cover and store in the refrigerator.

Nutritional Facts
2 tablespoons equals 31 calories, 1 g fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 5 g carbohydrate, trace fiber, trace protein. Diabetic Exchange: 1/2 starch.

Originally published as Strawberry Vinaigrette in Taste of Home June/July 2006, p12

Apricot Orange Vinaigrette Recipe

Yield: About 3/4 cup or 6 Servings

Apricot Orange Vinaigrette Recipe
Photo by Taste of Home©

Ingredients:

  • 1/4 cup apricot preserves
  • 2 tablespoons orange juice
  • 2 tablespoons rice vinegar
  • 2 tablespoons canola oil
  • 1 tablespoon water
  • 1/8 teaspoon salt
  • Dash pepper

Directions:
Place all ingredients in a jar with a tight-fitting lid; shake well. Cover and refrigerate until serving.

Nutritional Facts
2 tablespoons equals 78 calories, 5 g fat (trace saturated fat), 0 cholesterol, 55 mg sodium, 10 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Apricot Orange Vinaigrette in Healthy Cooking June/July 2010, p46

Cranberry Orange Vinegar Recipe and Orange Cranberry Vinaigrette Recipe

I enjoy making an assortment of vinegars but this is a favorite. The longer the cranberries and oranges sit in the vinegar, the more intensely flavored it becomes.— Kathy Rairigh, Milford, Indiana
 
 

Yield: 6 cups or 96 Servings

Ingredients:

  • 6 cups white wine vinegar
  • 1 package (12 oz.) fresh or frozen cranberries, chopped
  • 3 medium oranges, sectioned and chopped

Directions:

  1. In a large saucepan, heat vinegar to just below the boiling point. In a large bowl, lightly mash the cranberries and oranges; add heated vinegar. Cover and let stand in a cool dark place for 10 days.
  2. Strain mixture through a cheesecloth and discard pulp. Pour into sterilized jars or decorative bottles. Seal tightly. Store in a cool dark place.

Nutritional Facts
1 tablespoon equals 9 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 2 g carbohydrate, trace fiber, trace protein.

Originally published as Cranberry Orange Vinegar in Taste of Home Christmas Annual Annual 2010, p129

Orange Cranberry Vinaigrette

Cranberry Orange Vinegar and Orange Cranberry Vinaigrette
Photo by Taste of Home©

Yield: 1-1/4 cups or 10 Servings

Ingredients:

  • 1/2 cup Cranberry Orange Vinegar or raspberry vinegar
  • 1/4 cup maple syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon grated orange peel
  • 1/2 teaspoon ground mustard
  • 1/8 teaspoon coarsely ground pepper
  • 1/2 cup canola oil
  • 1/2 teaspoon poppy seeds

Directions
In a blender, combine the first six ingredients. Cover and process for 1 minute. While processing, gradually add oil in a steady stream. Stir in poppy seeds. Store in the refrigerator.

 

Nutritional Facts
2 tablespoons equals 120 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 119 mg sodium, 5 g carbohydrate, trace fiber, trace protein.

 
Originally published as Cranberry Orange Vinaigrette in Taste of Home Christmas Annual Annual 2010, p129

Maple Balsamic Dressing Recipe

Sweet maple syrup and zesty balsamic vinegar lend bright flavors to tender grilled pork chops, a crisp summer salad and luscious red strawberries. Kim Sumrall from Aptos, California shares the recipe.

Yield: 1 cup or 8 Servings

Maple Balsamic Dressing Recipe
Photo by Taste of Home©

Ingredients:

  • 1/3 cup balsamic vinegar
  • 1/3 cup maple syrup
  • 1/3 cup olive oil

FOR PORK CHOPS:
4 bone-in pork loin chops (8 ounces each)
FOR SALAD:
8 cups torn mixed salad greens
FOR STRAWBERRIES:
2 pounds fresh strawberries, hulled

Directions:
In a blender, combine vinegar and syrup. While processing, gradually add oil in a steady stream. Yield: 1 cup.
For pork chops: Pour 2/3 cup dressing into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for at least 30 minutes. Cover and refrigerate remaining dressing.
Drain and discard marinade. Grill pork chops, covered, over medium heat for 6-7 minutes on each side or until juices run clear, brushing with 3 tablespoons reserved dressing during the last 5 minutes. Drizzle remaining dressing over chops before serving. Yield: 4 servings.
For salad: In a large bowl, toss greens with dressing. Serve immediately. Yield: 8 servings.
For strawberries: In a large bowl, toss berries with dressing. Chill until serving. Yield: 8 servings.

Nutritional Facts
2 tablespoons dressing equals 303 calories, 17 g fat (4 g saturated fat), 56 mg cholesterol, 56 mg sodium, 19 g carbohydrate, 3 g fiber, 20 g protein.

Originally published as Maple Balsamic Dressing in Simple & Delicious July/August 2007, p17