Three-Minute Red Wine Vinaigrette

This red wine vinaigrette recipe takes less time to make than dashing to the supermarket by a long shot. All you need are a few simple ingredients—like extra-virgin olive oil, red wine vinegar, Dijon mustard, and maple syrup—plus a mason jar or airtight container. In minutes, the players will coalesce, ready to turn literally any

Citrus Vinaigrette

Always make more salad dressing than you’ll need. It takes no longer to mix a big batch, and it means tomorrow night’s salad will be ready in minutes. This recipe makes enough vinaigrette for three large salads.

Maine Lobster Salad with Blood Orange and Tarragon-Citrus Vinaigrette

By TammyPeters Sept. 11, 2014 10:34 am EST Start your meal with this fresh salad. If you can’t find blood oranges, substitute with clementines. Serve crisp glasses of grüner veltliner from Austria, which is a great partner for vinaigrette-topped salads. Adapted from a recipe by Samuel Haywood, executive chef and Director of Food and Beverage at

Grilled Radicchio and Shrimp Salad with Honey Balsamic Vinaigrette

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Avocado Grapefruit Salad (Ensalada de Palta y Toronja)

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Roasted Beet Salad with Pears and Marcona Almonds

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Shaved Carrot, Cucumber, and Sweet Onion Salad

Ingredients: 1 ½ tablespoons cider vinegar 1 ½ tablespoons extra-virgin olive oil ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 ½ cups thinly shaved carrot 1 small Vidalia onion, very thinly vertically sliced 1 ½ cups thinly shaved cucumber 1 cup fresh flat-leaf parsley leaves

Pan-Seared Spicy Scallops Salad

Scallops have a muscle used for opening and closing their shells. This small muscle is very tough and should be removed before cooking. Simply peel the muscle from the scallop and discard. Advertisement – Continue Reading Below 2 tomatoes, chopped 1 mango, peeled, pitted, and chopped 1/2 small onion, chopped 1/4 cup chopped cilantro 2

Fruit Salad with Blackberry and Ginger-Lime Syrup

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Prosciutto-Wrapped Chicken with Tomato-Basil Salad

Ingredients: 2 medium shallots 4 (4-oz.) skinless, boneless chicken thighs or chicken breast cutlets 1 (1-oz.) pkg. fresh basil, divided 8 thin slices prosciutto (4 oz.) 6 large multicolored heirloom tomatoes, thinly sliced 3 tablespoons olive oil, divided ¼ teaspoon kosher salt

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