COLLECTION: Vinaigrettes

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Thu, 19 Aug 93 10:31:40 +0200

Contents

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From: vickiemc@isi.edu (Vickie McCorkendale)

BASIC BASALMIC VINEGRETTE
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Ingredients:
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1/4 cup  Basalmic Vinegar
1/2 cup  Olive Oil
2        garlic cloves sliced thinly

Instructions:
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Whisk ingredients together.  Let stand 30 minutes before using.  Remove
garlic before using. 

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From: arielle@taronga.com (Stephanie da Silva)

TOMATILLO-SERRANO CHILE VINAIGRETTE
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Ingredients:
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4            fresh tomatillos, husked, rinsed and cut into small dice
1/3 cup      diced jicama
1 1/2 tblsp  diced red bell pepper
1 1/2 tblsp  diced yellow bell pepper
1/2          mango, peeled and cut into small dice
1            serrano chile, seeded and finely diced
1/3 cup      peanut oil
2 tblsp      olive oil
2 tblsp      white wine vinegar
1 1/2 tblsp  balsamic vinegar
1 tblsp      fresh lime juice
1 tblsp      fresh lemon juice
1            small garlic clove, minced
1 - 2 tblsp  minced fresh coriander
Salt

Instructions:
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In a bowl, combine the tomatillos, jicama, red and yellow bell peppers,
mango and serrano chile; toss to mix. 

In a small bowl, combine the peanut oil, olive oil, white wine vinegar,
balsamic vinegar, lime juice, lemon juice, garlic and coriander.  Whisk
to blend well. 

Pour the dressing over the diced vegetables and stir lightly to mix. 
Season with salt to taste. 

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From: lynn@cs.ucsb.edu (Lynn Johnson)

VINAGRETTE FOR LINGUINE PRIMAVERA SALAD
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(Makes 3/4 cup dressing)

Ingredients:
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1/2 cup plus 1 tblsp light olive oil
3 tblsp plus 1 tsp. white wine vinegar
1/2 tsp salt
freshly ground pepper

Instructions:
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The salad consists of cold Linguine noodles and a colorful assortment
of cold, steamed vegetables such as broccoli, chinese peas, red bell
pepper...  use what you have on hand.

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mara

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