This red wine vinaigrette dressing is versatile: Drizzle it on a crisp salad, pasta salad, quinoa salad, dress your hoagies or sub sandwiches, marinate chicken, shrimp, and fish, and roast veggies.

The Italian grinder sandwich meets party pinwheels in these wraps with deli meat, provolone cheese, pepperoncini, and an ...

“If you ever want to make the vinaigrette it’s olive oil, Dijon mustard, garlic and lemon, and that’s it,” Applegate ...

2 / 2: The noodles take on a lovely, light red tone as they cook in the wine, but if you prefer a deeper hue you could add the wine to the pot of boiling water, or increase the amount of wine used.

Recipe: 3 tbl spoon of dijon mustard 2 cups of red wine vinaigrette 1 cup of extra virgin olive oil 1 garlic clove minced 1/2 teaspoon chopped parsley (Optional) Procedure: ...

Whisk together red wine vinegar, honey, Dijon mustard, lemon juice, kosher salt, black pepper, and dried oregano in a bowl. While continuing to whisk, drizzle in olive. Pour vinaigrette over pasta ...

1. In a bowl large enough to hold all the ingredients, whisk the garlic, red wine vinegar, and a pinch each of salt and ...

2 cups black lentils, rinsed 1. Preheat oven to 425° F. Pat chicken thighs dry and season with salt and pepper. 2. In a medium bowl, whisk together maple syrup, red wine vinegar, Meyer lemon juice and ...

Ingredients: 3 romaine hearts, chopped into small pieces2 Roma tomatoes, seeded and chopped1 jar (6 ounces) marinated artichoke hearts, drained1/2 cup red onion, finely chopped1/3 cup sliced black ...

Typically, you should expect this vinaigrette to be good for 3 to 5 days. Which doesn't seem long, but you have to remember, you didn't add a long list of unpronounceable ingredients to act as ...