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This light, garlicky apple-cider vinaigrette tastes great with all manner of greens: delicate greens, peppery greens like arugula and hardy greens like kale. View Recipe Herb Vinaigrette
Try these 20 recipes for healthy meals in a bowl. ... Spread hummus on a plate and then layer with spinach, tomatoes, avocado, a light vinaigrette, a hard-boiled egg, and some pita chips. Sprinkle ...
Tomato, Cucumber & White-Bean Salad with Basil Vinaigrette This no-cook bean salad is a delicious way to use summer's best cherry or grape tomatoes and juicy cucumbers for a light dinner or lunch.
1. Heat the broth in a 1-quart saucepan over medium heat until it's reduced to 1/2 cup. 2. Stir the reduced broth, oil, vinegar, olives, shallots, mustard and black pepper in a small bowl.
In a bowl, whisk all ingredients well. Alternative: pour all ingredients into glass jar with sealable lid and shake well. Tip: Colonel Mustard: Mustard is one of the most versatile condiments.
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.
Asparagus, snap peas, tender greens, and roasted chicken are tossed with crispy croutons in a light vinaigrette for a salad that’s light but infinitely satisfying. Get the Spring Chicken ...
1. In a small bowl, mix the rice vinegar with the sugar and grated ginger until the sugar is dissolved. Whisk in the vegetable oil and season the vinaigrette with salt and pepper.