red wine vinegar

Vinaigrette Salad Dressing

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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 Vinaigrette Salad Dressing
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Place the garlic cloves into a small saucepan and add enough water (about ½ cup) to cover them.
  2. Bring water to a boil, then reduce heat and simmer until garlic is tender, about 15 minutes.
  3. Reduce the liquid to 2 tablespoons and increase the heat for 3 minutes.
  4. Pour the contents into a small sieve over a glass or stainless steel bowl, and with a wooden spoon, mash the garlic through the sieve into the bowl.
  5. Whisk the vinegar into the garlic mixture; then incorporate the oil and seasonings, and mix thoroughly.
  6. Let stand for 30 minutes to let the flavors meld. Give the dressing a good whisk immediately before serving.
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Asparagus and Sugar Snap Pea Salad

By Stephanie Kinturi

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 Asparagus and Sugar Snap Pea Salad
Servings
people
Ingredients
Salad
Lemon Vinaigrette
Instructions
  1. Sauté veggies in olive oil for 3­4 minutes until heated through but still crisp. Add  salt, pepper and red pepper flakes as desired. Toss. Remove from heat.
  2. Pour salad mix into a large bowl. Top with sautéed vegetables. Drizzle lemon  vinaigrette over vegetables and salad greens. Serve immediately.
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Tuscan Salad

Tuscan Salad

By Stephanie Kinturi

Print Recipe
 Tuscan Salad
Servings
Ingredients
Dressing
Salad
Instructions
  1. Combine first 6 salad ingredients in a large bowl and set aside. Toss bread cubes in olive oil and sprinkle with salt until coated in a separate bowl. Transfer to a  non­stick cooking sheet and place into a 375 degree preheated oven for 15  minutes or until crispy and golden brown.
  2. While croutons are cooking, make the salad dressing by combining all ingredients and stirring briskly with a wire whisk.
  3. Remove croutons from oven and add to salad while hot. Pour dressing over  croutons to coat and fold into salad. Serve immediately.
Recipe Notes

*Salad is best when eaten promptly before croutons get soggy, so if making ahead, add
croutons and dressing last.

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Cucumber Salad with Dill Cream Sauce

Cucumber Salad with Dill Cream Sauce

By
Stephanie Kinturi

Print Recipe
 Cucumber Salad with Dill Cream Sauce
Servings
people
Ingredients
Instructions
  1. Arrange cucumber slices in a serving bowl, sprinkling layers with salt. Place a  saucer or other weight on cucumbers to weigh down
  2. Cover and let stand for at least 2 hours. Pour off juices which accumulate.
  3. Add red onions and toss.
  4. Combine sour cream, vinegar and chopped dill; pour over cucumbers and onions · Serve chilled.
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Pierogi With Sautéed Red Cabbage

Pierogi With Sautéed Red Cabbage

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 Pierogi With Sautéed Red Cabbage
Potato dumplings are a guaranteed crowd-pleaser. Add apples to the cabbage to make it more pleasing for kids.
Course Main Dish
Cuisine Eastern European
Prep Time 13 min
Cook Time 7 min
Servings
people
Ingredients
Instructions
  1. Cook the pierogi according to the package directions.
  2. Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes.
  3. Add the apple, cabbage, parsley, vinegar, caraway seeds, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Cook, stirring, until the cabbage is slightly wilted but still crunchy, 4 to 5 minutes. Serve with the pierogi and sour cream, if using.
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