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Ingredients: 1 Tablespoon(s) Dijon-style mustard; 1 cl Garlic; minced 1/4 Cup(s) Balsamic vinegar; 2 tb Safflower oil; 2 Tablespoon(s) Water; 2 tb Virgin olive oil; 2 Tablespoon(s) Fresh lemon juice Salt & pepper to taste; 1/4 Teaspoon(s) Dried leaf tarragon; Directions: In a jar, combine the mustard, vinegar, water, lemon juice, tarragon and garlic. Shake well to combine. Add oils and shake again. Season with salt and pepper. Chili before serving. Makes about 3/4 cup. 12 servings(1-tb each). Food Exchange per serving: 1 FAT EXCHANGE; CAL: 44; CHO: 0mg; CAR: 1g; PRO: 0g; SOD: 36mg; FAT: 5g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master
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So since I don't know specific amounts, I was unable to use the ingredient list to the left. Mix together balsamic vinegar and olive oil (probably about 2-3 parts balsamic vinegar to 1 part olive oil) Add Balsamic glazed salmon Heat oven to 450 F. Season salmon with salt and pepper. Place in an ovenproof baking dish and bake until opaque throug hout, 10 to 12 minutes. Place salmon on serving plates and drizzle with glaze. Balsamic glaze Place vinegar in a small saucepan. Cook over medium-high heat, stirring frequently, until reduced to 1/3 cup, 8 to 10 minutes. Remove from heat, whisk in oil and lemon juice. Honey mustard vinaigrette Mix all ingredients using a hand blender. Balsamic chicken breasts 1. Combine broth, vinegar, and honey. 2. Melt butter and oil in skillet. 3. While butter melts, sprinkle chicken with salt and pepper. Dredge in flour. 4. Increase heat to medium-high. Heat 2 minutes until butter is golden brown. Add chicken and cook 4 Spicy vinaigrette Combine all ingredients in a small bowl and whisk to combine. Contributor: cooking light Rosemary balsamic marinade Whisk together vinegar, oil, garlic and pepper in a nonreactive bowl. Scatter half the rosemary in a shallow nonreactive dish; arrange meat on top. Cover with marinade; rub gently into meat. Sprinkle with remaining rosemary. Cover; refrigerate for lengt Pork tenderloin w. balsamic-cranberry sauce Preheat oven to 450 degrees. Melt 1/2 tablespoon butter in heavy large ovenproof skillet over medium-high heat. Sprinkle pork wtih salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer Shrimp skewers with charred-tomato vinaigrette Prepare barbecue (high heat). Toss shrimp with coarse salt in bowl. Thread 6 shrimp on each metal skewer. Let stand at room temperature 30 minutes. Meanwhile, cut green onions into 3-inch-long pieces, reserving green tops; thinly slice tops. Lightly coat Wild striped bass with heirloom tomato vinaigrette In medium bowl combine vinegar and salt, whisk until salt is dissolved. Slowly whisk in olive oil, adding more if necessary, until mixture has emulsified. Fold in tomatoes and thyme, season with pepper, set aside. Potatoes: In small food processor, puree Fennel and apple salad with cider vinaigrette Quarter, core and thinly slice the Granny Smith apple Whisk first 4 ingredients in medium bowl to blend; season dressing with salt and pepper. Combine apple, fennel and arugula in large bowl. Toss with enough dressing to coat. Mound salad on 4 plates, spr Balsamic vinigrette chicken Marinate boneless chicken breast in balsamic vinaigrette for 30 minutes (optional). Bake at 350 degrees for 45 minutes or until done. Roasted beet salad with horseradish vinaigrette in another baking dish. Whisk olive oil, thyme, salt, and 1/4 tsp pepper in small bowl. Drizzle oil mixture over beets, dividing equally; toss to coat. Cover dishes with foil and roast until beets are tender, about 1 hour. Uncover and roast until beet Antipasto vinaigrette Combine all ingredients in a jar, cover tightly and shake vigorously to blend. Shake well before serving. Per Serving: 75 Calories (22% from fat) Fat 1.8G (Saturated Fat 0.4G) Protein 3.4G Carbohydrate 12.0G Cholesterol5MG Sodium213MG I had so Potato salad with seed vinaigrette Prepare Seed Vinaigrette: In a wide frying pan, combine mustard seed, cumin seed, and fennel seed. Cook over medium heat until fragrant (3 to 5 minutes), shaking pan often. Using back of a heavy spoon, coarsely crush seeds. Remove from heat and mi Simple balsamic vinaigrette mix all together and enjoy! Caper lemon vinaigrette Partially drain capers, then place all ingredients, except oil, in a food processor or blender. Process or blend until mixture is smooth. Slowly add oil in a stream until it is all incorporated. If vinaigrette seems too acidy, add the entire l c Winter greens with cranberry-port vinaigrette Combine Port and shallots in heavy small saucepan. Boil until liquid is reduced to 2 tablespoons, about 10 minutes. Add cranberries, oil and vinegar. Boil 3 minutes. Season vinaigrette with salt and pepper. Let cool slightly. Combine greens in large bowl. Green beans vinaigrette Cook frozen green beans with onion and garlic according to package directions. Drain vegetables well; return to saucepan. In a small mixing bowl combine parsley, wine vinegar, and mustard. Gradually add olive oil, stirring constantly with a whisk Raspberry vinaigrette salad Blend ingredients for vinaigrette dressing. Pour dressing over lettuce and fruit just before serving. Sprinkle with nuts. Broiled grouper with grain mustard-pineapple vinaigrette Preheat the broiler, placing the oven rack on the top rung or 3 inches below the heat source. Season the fish fillets with salt and pepper, rub them with 2 teaspoons of the olive oil, and place them, flat side down, on a broiling pan. Set them asi Mustard vinaigrette Combine all ingredients in a bowl or put in a jar and shake. Vinaigrette of braised soup veggies QUARTER CARROT LENGTHWISE, trim and discard top 2 inches of celery and quarter remaining head. Remove green part of leeks. Slice turnip into 3/8-inch slabs. Place vegetables, garlic and coriander in a saucepan large enough to handle them comfortab Easy but elegant asparagus and tomato salad with dijon vinaigrette Whisk together minced onions, Worcestershire sauce, Dijon mustard, salt, pepper and vinegar in a small bowl. Add olive oil in a steady stream, whisking to blend and emulsify. Set aside. Trim woody ends off asparagus stalks. Peel asparagus stalks if nee Lime vinaigrette Place all ingredients in a jar, cover and shake well. Chill and store in refrigerator. Prep. Time: 15 minutes Yield: 1-1/4 cups Rachel Albert, Cooking with Rachel Copyright 1995 Eden Foods, Inc. <Electronic format courtesy of Karen Balsamic and basic dressing Combine all ingredients in a small bowl. Arugula salad with orange segments and orange vinaigrette Barbecued goose breast with dried apricot vinaigrette Preheat barbecue or grill. Remove the skin and fat from goose breast. In a mixing bowl, stir together olive oil, sugar, salt, cinnamon and cayenne. Place goose breast in marinade and let stand overnight covered in refrigerator or 2 hours at room t Mixed green salad with tarragon vinaigrette Whisk together vinegar, shallot, mustard, salt and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. whisk in tarragon. toss greens with dressing in a large bowl and season with salt and pepper. Contributor: Gourmet Septe Grilled red snapper and mango wtih cilantro-lime vinaigrette Prepare barbecue (medium heat). Whisk oil, 4 tablespoons cilantro, lime juice, and lime peel in small bowl. Season vinaigrette with salt and pepper. Brush all sides of fish and mango with some of vinaigrette. Reserve remaining vinaigrette. Sprinkle fish a Grilled balsamic chicken with limes Combine the vinegar, garlic, oil and pepper. Pour over the chicken and allow to marinate for 5 minutes. Remove the chicken from the marinade. Cook on the preheat bbq or broiler for 1-2 minutes each side or until cooked through. While the chicken is coo Sesame soy vinaigrette In a bowl whisk together the sugar, the soy sauce, the vinegar, and salt to taste, add the oils in a stream, whisking, and whisk the vinaigrette until it is emulsified. Stir in the sesame seeds. Balsamic chicken Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper and salt in a small bowl and mix well. Place the chicken in a large bowl. Drizzle with the oil and rub with the spice mixture. Cover and refrigerate overnight. Preheat the oven to 450. Balsamic vinegar & fresh herb marinade *1 teaspoon dried basil leaves can be substituted for 1 tablespoon fresh basil leaves. **1 teaspoon dried oregano leaves can be substituted for 1 tablespoon fresh oregano leaves. ***2 teaspoons chopped green onion can be substituted for 2 te Balsamic sweet potatoes Place potatoes in a large saucepan and cover with water. Bring to a boil and cook potatoes 30 to 40 minutes or until tender. Remove potatoes and peel. Cut in slices 1/2" thick and arrange in a serving dish. Sprinkle with balsamic vinega Vegetable salad with herbal vinaigrette 1. Cut the asparagus on the diagonal into 1 1/2-inch pieces. Cut the carrots on the diagonal into 1/4-inch pieces. 2. Fill a bowl with ice water. Bring a pan of water to the boil. Add the asparagus and time 3 minutes, starting the time as so Balsamic tomato and mozzarella salad Preheat the broiler. Coat the broiler pan rack with cooking spray. In a cup, whisk together the vinegar, olive oil, flaxseed oil, garlic, salt and black pepper. Set aside. Place the bell peppers, skin side up, on the prepared rack. Broil, without turni Baked halibut with tomato, capers and olive vinaigrette Preheat oven to 400 degrees Cut halibut steaks into 4 pieces Whisk together lemon juice and mustard. Add oil in a slow stream, whisking until emulsified. Stir in tomatoes, olives, capers and salt and pepper, to taste. Arrange the fish steaks in a ceramic Brown sugar-balsamic glazed oranges Peel oranges and cut each crosswise into 1/4" thick slices. Divide oranges evenly between 2 plates. Combine brown sugar and vinegar and drizzle mixture over oranges. Cover and marinate in refrigerator 2 hours. Nutrition Information: Calories 111 (1% Roasted balsamic onions Preheat oven to 450F and lightly coat a shallow baking pan with cooking spray. Arrange onions in one layer in pan and roast in middle of oven, stirring occassionally, until golden brown and just tender, about 15 minutes. Drizzle vinegar over onions and ro Fresh asparagus salad with lemon dijon vinaigrette Bring a large pot of water to a boil and blanch the asparagus (cook until tender but still bright green, 4-5 minutes). Remove with tongs and immediately plunge into ice-cold water to stop the cooking and preserve the color. Drain completely and Low-fat vinaigrette Combine all ingredients in a blender. Puree until smooth. Pour into a lidded jar. Chill at least 2 hours to let flavors develop. Per Tablespoons: 16 calories, 1 g fat. Source: The San Diego Union-Tribune Cookbook, Sept 29, 1994. Brought to yo Chicken with balsamic vinegar Season the flour with salt and pepper and dredge the chicken breast halves in it. Shake off excess flour. Heat the oil in a heavy skillet and cook the chicken over moderately high heat until nicely browned on one side, about 3 minutes. Add the garlic c Balsamic chicken and broccoli Keywords: Chicken, Healthy, Main dish Servings: 1 Notes: Mince garlic. Thinly slice onion, then cut into thirds. Cut chicken into strips. Mushrooms should be oyster or shittake, sliced or left whole, depending on the type. Heat the oil in a h Scallops & mussels, vinaigrette Fat grams per serving: Approx. Cook Time: 01:30 Remove small white muscle from scallops & mar-inate in lemon juice for one hour. Steam mussels, discarding any that do not open. Set aside. Cook asparagus in boiling, salted wa Brown sugar balsamic glazed oranges Peel oranges, and cut each crosswise into 1/4" thick slices. Divide oranges evenly between 2 plates. Combine brown sugar and vinegar, drizzle vinegar mixture over oranges. Cover and marinate in refrigerator 2 hrs. Yield: 2 servings This has a wonderf Balsamic bleu vinaigrette salad In large bowl, combine spring greens, apples, cranberries, and walnuts and bleu cheese. Toss with Morton's Balsamic Vinaigrette.