Vinaigrette Salad Dressing Framework

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Vinaigrette Salad Dressing Framework Servings 3 | Prep time 5 mins. | Total time 5 mins. Equipment: Small container with lid, measuring cups and spoons Utensils: None Ingredients ¼ cup oil 2 tablespoons vinegar OR citrus juice Additional flavor boosters ¼ cup oil 2 tablespoons vinegar or citrus juice Flavor boosters Olive oil Regular “white” vinegar Dijon mustard Canola oil Balsamic vinegar Pesto Red or white wine vinegar Minced onion Rice wine vinegar Parmesan or blue cheese Lemon juice Honey Lime juice Sesame oil Garlic Fresh herbs Oil Vinegar or citrus Flavor boosters Balsamic ¼ cup 2 tablespoons 1 tablespoon minced onion, salt and pepper vinaigrette olive oil balsamic vinegar Honey mustard ¼ cup 2 tablespoons red or ½ tablespoon honey, 1 tablespoon Dijon vinaigrette canola oil white wine vinegar mustard, salt and pepper Blue cheese ¼ cup 2 tablespoons white 1 clove minced garlic, 2 teaspoons minced chives vinaigrette olive oil vinegar or scallions, 2 tablespoons crumbled blue cheese Asian ¼ cup 2 tablespoons rice ½ tablespoon sesame oil, ½ tablespoon soy vinaigrette olive oil wine vinegar sauce, ½ tablespoon honey Instructions 1. Before you begin, wash your hands, surfaces, and utensils. 2. Combine all ingredients in a small container with a lid, cover with the lid and shake to combine. Nutritional Information: Calories 130 Total Fat 14g Sodium 0mg Total Carbs 1g Protein 0g This institution is an equal opportunity provider. http://www.section508.gov/content/learn This material was funded by USDA’s Supplemental Nutrition Assistance Program —SNAP. .

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Simple Vinaigrette
Simple Vinaigrette The usual ratio is 1 part vinegar to 3 parts oil, but I prefer 1 part vinegar to 2 parts oil. The important thing is to play around until you find your favorite ratio. • 1 large spoon Red Wine Vinegar • Any red wine vinegar will do, but if you can find unpasteurized red wine vinegar, it will have more flavor • Plus, since it contains the mother, you can use it to make your own vinegar. Just add wine (I use red wine, whatever remnants we have) and let is sit a few months. Taste it periodically. • Sherry Wine Vinegar is also exceptionally good • 2 large spoons Extra Virgin Olive Oil • When you buy olive oil, check to see if there is a harvest date. Olive oil is good for you. You get the most nutritional value in the year after harvest *** Put a little salt in a bowl I recommend unrefined coarse grey salt because it has a high mineral content, but any salt will do; you can also add pepper Add 1 large spoon Red Wine Vinegar Plus a little Dijon mustard (Maille, Amora, Edmond Fallot, Grey Poupon) Stir it and let sit a few minutes Optional, classic additions, to add to the vinegar, salt, mustard: • Garlic: • Either as a clove you let sit in vinegar for gentle flavor • Or pounded to a paste in mortar/grated in a suribachi for a stronger flavor • You can also mince it or microplane it • Shallot • Sliced thinly; if your shallot is very large, use a quarter of half The vinegar will soften the garlic and shallot flavor; you can use either alone/or both garlic and shallot together I usually let this sit 5 or so minutes, while I prepare something else.
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At Home Dining Experience
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Mojo Marinated Skirt Steak Salad with Chimichurri Vinaigrette SERVES: Six PAIRS WITH: 2018 Matthews Reserve Cabernet Franc
Mojo marinated skirt steak salad with Chimichurri vinaigrette SERVES: Six PAIRS WITH: 2018 Matthews Reserve Cabernet Franc INGREDIENTS For the mojo: For the Vinaigrette: • 2 lbs outside skirt steak, • ¼ cup red wine vinegar trimmed and cleaned • ½ cup olive oil • 1 orange, juiced • 3 tsp. minced garlic • 3 limes, juiced • ½ tsp. red chili flakes • ¼ cup olive oil • ½ cup fresh cilantro stems • 6 cloves garlic, minced and leaves chopped fine • 2 tsp. ground cumin • ¼ cup fresh parsley leaves • 1 tsp. oregano chopped fine • 1 yellow onion, sliced • Kosher salt and fresh cracked • 1 cup fresh cilantro, chopped black pepper • 1 tbsp. kosher salt For the Salad: • ¾ to 1 lb mixed baby greens • 1 pt cherry tomatoes, halved • 1 cucumber peeled, seeded and medium diced • 1 cup shredded parmesan cheese • 4 slices baguette cut on the bias and toasted METHOD Method for the Mojo: • Whisk all the ingredients together in a large mixing bowl until combined. • Place the skirt steak in a non-reactive container and cover with the marinade. • Refrigerate for 2 to 3 hours, then remove and pat dry. • Grill the beef on a preheated grill set to high. Grill for 4 minutes per side until medium to medium rare. • Allow the beef to rest, then slice thinly against the grain. Method for the Vinaigrette: • Whisk all ingredients together to emulsify. Finish with salt and pepper. Method for the Salad: • Add the salad greens and garnish in a bowl, then dress with the vinaigrette. • Finish with the grilled steak, parmesan cheese and toasted baguette. • Serve while the steak is still warm.
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Homemade Vinaigrettes & Dressings
Homemade Vinaigrettes & Dressings DRESS IT UP! 9 Homemade Vinaigrettes & Dressings Vinaigrettes and dressings (we use the terms interchangeably) are a wonderful and simple way to add flavor and nourishment to the meals you make. Beyond their traditional role in salads, ratio is perfect and packs a nice vinegar you can use them to marinade proteins, punch. You can also thin out the vinaigrette as a flavor component for stir fries, a with water if you wish. light enhancement to steamed or roasted vegetables and even as a light dipping Ingredient Choice sauce for raw vegetables. There are many different oils to use from and substitutions can be made in every The beauty of making your own dressing recipe. Extra-virgin olive oil is a top choice is having the choice to use the freshest for homemade dressing, but you can also ingredients and mixing them up in choose avocado oil as a change. Walnut or interesting ways. Dressings also provide hazelnut oil and beautiful pungency to salad an easy way to add health supporting dressings as does toasted sesame oil which (and gene talking) herbs and spices, giving adds those delightful nuances to Asian your body more good food “information” inspired dishes. to work with. Once you make your own dressings, it’s hard to think of reaching for Vinegars vary in acidity and flavor, and store-bought versions which frequently there are many fantastic choices like contain additives and stabilizers. champagne, balsamic, red wine, sherry, apple cider, rice wine and white vinegar. Citrus such A classic vinaigrette is a basic type of as fresh lemons, oranges or limes, can be a dressing that combines oil and vinegar, great addition or substitution for a vinegar.
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Nutrition Guide
product ingredients* product ingredients* DRESSINGS Texas BBQ: Enriched wheat flour, water, soybean oil, contains 2% or less of each of the following: corn syrup solids, salt, caramel color, garlic, sugar, spices, fermented wheat and soybeans, maltodextrin, palm oil, tamarind, natural flavors, vinegar, mustard Balsamic Vinaigrette: Canola oil, balsamic vinegar, red wine vinegar, white sugar, dijon mustard, salt, garlic paste, black pepper. seeds, modified food starch, turmeric and paprika (color), corn starch, mono and diglycerides, calcium propionate and potassium Contains: sulfites. sorbate (for freshness), sodium acid pyrophosphate, baking soda, fumaric acid, guar gum, calcium sulfate, enzymes (wheat), mono Buttermilk Ranch: Mayonnaise, buttermilk, canola oil, sour cream, white vinegar, yellow onions, salt, dill, garlic, sugar, parsley, calcium phosphate. Contains: Wheat, Soy. nutrition lemon juice, black pepper. Contains: Soy, Egg, Dairy. Southwestern: Enriched wheat flour, water, soybean oil, contains 2% or less of each of the following: salt, dextrose, spices, paprika, Chipotle Ranch: Mayonnaise, buttermilk, canola oil, sour cream, white vinegar, water, chipotle powder, yellow onions, dill, tomato onion, corn starch, garlic, citric acid, parsley, extract of paprika (color), natural smoke flavor, mono and diglycerides, calcium pro- paste, salt, garlic, white sugar, parsley, lemon juice, paprika, cayenne. Contains: Soy, Egg, Dairy. pionate and potassium sorbate (for freshness), sodium acid pyrophosphate, baking soda, fumaric acid,
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CATERING BY LUNCHserves approximatelyPACKAGES 10-12 BBQ CHICKEN LUNCH BREAKFAST FOR LUNCH smoked BBQ chicken homemade biscuits and gravy coleslaw breakfast sausage potato salad scrambled eggs collard greens hash browns potato rolls granola, fruit, and yogurt $160 $160 TACO PARTY CHINESE RESTAURANT corn or flour tortillas General Tso's Chicken ground beef and grilled chicken broccoli beef guacamole sesame peanut noodles onions, tomato and shredded lettuce white rice chips + 2 salsas ginger-scallion green beans rice and beans soy cucumber salad $165 $170 GREEK LUNCH SHAWARMA BAR chicken souvlaki organic chicken shawarma dolma (grape leaves) cucumber-tomato salad tzatziki and white bean hummus yellow rice with cilantro Greek salad labneh dip bulgur salad with cucumbers and mint whole wheat pita warm pita bread green zhug and tahini buttermilk $160 $155 We happily accommodate vegetarian, vegan, and gluten-free diets! Reach out to us at [email protected] for substitutions or custom menus. SANDWICHES SANDWICH PLATTER a selection of sandwiches, on French baguette or rye bread, served with McClure’s dill pickles (10 sandwich minimum, please choose two sandwich varieties) $12.50 each LUNCH BOX includes a sandwich, mixed greens salad with spiced pecans, feta cheese and red wine vinaigrette, chocolate chip cookie, soft drink, plasticware and napkin (10 sandwich minimum, please choose two sandwich varieties) $20/person SANDWICH VARIETIES · line-caught tuna salad with celery and red onion · white bean hummus, roasted pepper, and arugula grilled
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Katy's Kitchen Mayonnaise and Dressings
More MAYO, Please. Great recipes start here. DISTINCTIONS TIER MAYO Exceptional From the Start. Katy’s Kitchen® Distinctions Just One Start with is our highest quality standard and creates a standout More Thing... experience for discriminating operators and their customers DRESSINGS Item # Pack/Size Tier Description SOMETHING GREAT to savor. Providing performance characteristics that any chef If you like mayonnaise for 10861 4 / 1 GAL Originals 1000 Island Dressing will appreciate, with natural ingredients and distinct flavors. its simplicity, you’ll love it A minimum of 79% oil and 9% egg content makes Distinctions for its versatility. Add just 71635 4 / 1 GAL Originals Blue Cheese Dressing …and make it your own one more thing, and mayo tier mayonnaise stable in more applications. Its heavier, better- Chipotle Lime Mayo 71789 4 / 1 GAL Originals Cole Slaw Dressing emulsified consistency remains well integrated in cooked is transformed. Try making 13054 4 / 1 GAL Originals Honey Mustard Dressing dishes, and imparts a creamy, subtle goodness to everything a spicy mayo dip for fries, 77715 4 / 1 GAL Originals French Deluxe Dressing an Asian ginger root dip served cold. Distinctions is something special from the start, 10285 4 / 1 GAL Originals Ranch House Dressing to become your signature creation. for shrimp, a crumbled DRESSINGS bacon-infused topping 108820 4 / 1 GAL Originals Deluxe Salad Dressing for the best burger you’ll 159700 2 / 1 GAL Distinctions Balsamic Vinaigrette Dressing AND ORIGINALS TIER MAYO House ever serve. Just add one 200121 2 / 1 GAL Distinctions Chop House Blue Cheese Dressing The Quality Taste You Know.
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Chef's Specials
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Salad Dressing Recipes
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Chimichurri Chicken with Cucumber Blueberry Salad
CHIMICHURRI CHICKEN & CUCUMBER BLUEBERRY SALAD Made from just a few pantry ingredients and fresh parsley, chimichurri is a bright green sauce from Argentina that has amazing depth of flavor. Its delicious on roasted meats, steamed vegetables, or grilled anything! This recipes pairs it with a quick roasted chicken and a fresh massaged kale, cucumber, and blueberry salad with a simple vinaigrette. Serve leftover chimichurri with eggs in the morning or spread on a sandwich at lunch for a pop of fresh herby flavor. Ingredients Directions 6 bone-in, skin-on chicken pieces Read through entire recipe before getting started. 1 Tablespoon olive oil Wash and dry all produce. Preheat oven to 400 degrees. C him salt and pepper ic hu 1 bunch fresh parsley rri 1. Remove chicken from packaging and pat dry. Rub with 1 2-3 Teaspoons granulated garlic tbsp olive oil and season with salt and pepper. Bake in 1/2 teaspoon red pepper flakes preheated oven 30-35 minutes until cooked through (chicken (more to taste) is no longer pink and reaches temperature of 165 degrees). 1-2 tablespoon white wine vinegar 2. Meanwhile for the chimichurri, rough chop the bunch 1 bunch kale, stems removed and of parsley and add to a blender with granulated garlic, red leaves torn into bite sized pieces pepper flakes, 1-2 tbsp white wine vinegar, and a good 1 pint blueberries pinch of salt and pepper. Blend until smooth or until texture is 5 small or 2-3 large cucumbers to your preference. Can add a little water if it's too thick.
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Wedding Menu
WEDDING MENU (252) 459 - 4058 visitrosehill.com PLATED PLATED WEDDING RECEPTION "BENNETT" Includes 1 hour of 3 Passed Hors d'oeuvres and Cake Service WEDDING RECEPTION STARTERS - CHOOSE ONE BONFIRE BEETS BEEF TARTARE with Beet Meringue, Black Olive with Capers, Charred Pearl Onions, Crumble, Shallots, Oranges, and Olive Smoked Mayo, Spicy Herbs, Dried Oil Vinaigrette Mushrooms, and Rice Chicharrón SEASONAL ROASTED SQUASH & SAVORY GOAT CHEESECAKE KALE SALAD with Roasted Tomatoes, Shaved Beets, with Pumpkin Seeds and Honey Dressing Bitter Greens, and Shallot Vinaigrette ARTISAN CAESAR SALAD HEARTY MIXED GREENS with Parmesan Reggiano,Pickled Onions with Blistered Tomatoes, Cucumbers, and Herbed Croutons Red Onion, and Sumac Vinaigrette ENTRÉES - CHOOSE UP TO TWO Served with Fresh Baked Rolls, Butter Rosettes, Iced Tea and Water SEARED BEEF TENDERLOIN TANDOORI SPCIED GRILLED with Truffle Potatoes, Blistered SALMON Cipollini, Horseradish Butter, with Cured Lemon Lebnah, Barbecued and Roasted Oil Seasonal Vegetables, and Fresh Herbs FILET AU POIVRE ROASTED CHICKEN BREAST with Roasted Mushroom Puree, with Chicken Leg Roulade, Grilled Pommes Anna, Seasonal Charred Broccoli Puree, Roasted Onions, and Greens, and Beef Jus Champagne Cream BRAISED SHORT RIB HAY SMOKED BONE-IN PORK CHOP with Balsamic Onion, Barbecued with Sweet Potato Mash, Apple Chutney, Carrots, Potato Espuma, Fresh Honey Apple Jus, and Spicy Herbs Herbs, and Goat Cheese Snow (252)495-4058 visitrosehill.com 1 PLATED WEDDING RECEPTION PLATED WEDDING RECEPTION "HERITAGE" Includes 1
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