A ll you need for these colorful grilled vegetable skewers is an armload of fresh summer produce and a bottle of balsamic ...

This balsamic vinaigrette will keep fresh in the refrigerator for about two weeks, and I store mine in a Mason jar so that I can easily give it a good shake before using. This is a wonderful ...

From herby to smoky, this collection of highly-rated salad dressing and vinaigrette recipes are a great addition to any meal.

Pistachio Gremolata Makes 3 ½ cups. Ingredients 1 ½ cups whole milk 1 cup whole garlic cloves, peeled, plus 1 garlic clove, minced ½ cup shelled raw pistachios 1 ½ cups olive oil (not extra ...

The dressing also works as a nice marinade for shrimp, chicken, or tofu, particularly if you're using it to top a salad dressed in the vinaigrette. Marinate the proteins for at least an hour and then ...

Balsamic vinegar is very mild, so we add a touch of lemon juice to brighten up this recipe and keep the vinegar from becoming overwhelmed by the honey. This is a thick dressing that goes best with ...

Nutrition per serving (1 thigh, 1 cup salad and ½ tablespoon vinaigrette for the salad), based on 8: 473 calories, 9g carbohydrates, 173mg cholesterol, 34g fat, 1g fiber, 30g protein, 9g ...

1 cup olive oil In the jar of a blender, combine balsamic and red wine vinegars, basil, oregano, salt and pepper. Blend to emulsify, then add olive oil and blend again. May be stored up to 4 days.

Balsamic vinegar is very mild, so we add a touch of lemon juice to brighten up this recipe and keep the vinegar from becoming overwhelmed by the honey. This is a thick dressing that goes best with ...

This is a great, super-healthy and easy-to-do salad. It's ready in around 15 minutes and with a lot of options as to mixing and matching. For instance, you can throw in any fruit or berry with ...

Of course, any balsamic makes a superb vinaigrette. Combine it with some olive oil, shallots, herbs, salt and pepper and a touch of mustard or honey — for emulsification, viscosity, and flavor ...

Make the broccolini: In a large bowl, toss the broccolini with a drizzle of olive oil, and season with salt and pepper. Place the broccolini on the direct, high-heat side of the grill — or in ...