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The result is a vibrant vinaigrette that’s ready to be poured on anything you desire. To taste-test, I just added it to a simple green salad so I could really get a grasp of the flavor.
Leftover stuffing gets turned into irresistible croutons, and a vinaigrette is made from any remaining cranberry sauce. Feel free to add any leftover veggies from Thanksgiving too. Feel free to ...
This dressing goes with any salad. The Dijon and sweet bite of the agave work wonderfully with delicate greens such as Bibb, red leaf, and Boston lettuces.
Use your best vinegar and extra virgin olive oil. This makes about 1 3/4 cups of dressing so be sure to use a container that is 2 cups or more, allowing you enough shaking room.
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1. Preheat the oven to 375°. Set the garlic on a sheet of foil, drizzle with the olive oil and wrap up; roast for 30 minutes, until soft. 2. Squeeze the garlic from its skin into a blender.
1. In a food processor, pulse the garlic until chopped. Add the basil and pulse until finely chopped. Add the oil, vinegar and crushed red pepper and process until smooth.
Beat the broth, oil, vinegar, onion, mustard and ginger root in a small bowl with a fork or whisk until blended. Serving Suggestion: Serve the dressing with mixed salad greens, grilled chicken or ...
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