It can even be served over vegetables such as carrots or sweet potatoes.
If desired, add 1 to 2 teaspoons (or more depending on your taste) of a fresh minced herb to the glaze during the last minute or two of cooking.
Try tarragon if serving over chicken, rosemary if serving over pork chops, and dill if serving over fish.
Another variation is to sprinkle the herb on top of the glaze after it has been served instead of stirring it in during the final minute(s) of cooking. This recipe is also follows.
Our first vinaigrette is delicious tossed with a mixed green salad with just one other ingredient such as cherry tomatoes or with a variety of favorite ingredients such as sliced cucumber, slivers of purple onion, sliced mushrooms, bell pepper strips, radishes and/or grated carrots. Fruits such as diced strawberries, blueberries or orange sections also can be added. Use your imagination to decide which vegetables and fruits you want in your salad.
This vinaigrette also can be drizzled over an individual serving of several ingredients such as diced avocado, cherry tomatoes and reduced-fat crumbled feta cheese to make a lovely side salad. Vinaigrettes can even be used as a marinade for poultry or meat. Find a vinaigrette you love and you will find multiple uses for it
16 Week Curriculum With Instructions, Lesson Plans & CNG Conversion Kit
Simple Vinaigrette Recipe
Makes a ½ cup or 8 tablespoons
¼ cup white balsamic vinegar
1 tablespoon Dijon mustard
½ tablespoon minced garlic
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon sugar
Nutrition Information: This recipe makes 8 tablespoons. Each tablespoon contains approximately 64 calories and 7 grams fat.
Fruit Salad Dressing
Makes a ¼ cup or 4 tablespoons
2 tablespoons orange juice
2 tablespoons powdered sugar
1 tablespoon chopped fresh mint
Nutrition Information: This recipe makes 4 tablespoons. Each tablespoon contains approximately 21 calories and no fat.
Orange Glaze Recipe
Makes 1 cup of glaze
Fresh herbs such as tarragon, dill or rosemary if desired
Nutrition Information: This recipe makes 8 tablespoons. Each tablespoon contains approximately 14 calories and no fat.
Becky will teach Learn with Lunch classes featuring Chilled White Gazpacho, Caramelized Orange Chicken and Fresh Fruit Compote with Basil at noon Tuesday in the Gourmet Grille inside Buy For Less at 3501 NW Expressway; at noon June 18 at the 10011 SE 15th location in Midwest City; and at 9:30 a.m .June 19 at Uptown Grocery Co., 1230 W Covell in Edmond. Class size is limited, call 302-6273, ext. 332, for reservations.