Tip: To make cinnamon sugar, combine 2 tbsp granulated sugar with 1/2 tbsp ground cinnamon.
Recipe provided by Jim Coleman
In small screw-top jar, combine olive oil, honey, white wine vinegar, mustard and balsamic vinegar. Shake vigorously until well blended. Season with salt and pepper to taste. Shake well before using.
Tip: Dressing can be refrigerated for up to 1 week.
In small bowl, combine garlic, salt, mustard, pepper and salad seasoning. Whisk in olive oil and vinegar until thoroughly mixed. Shake well before using.
Tip: Dressing can be refrigerated in tightly covered container for up to 1 week.
Recipe Provided by Chef Sharon Sanders
Variations:
Garlic Vinaigrette: Add 1 small, halved garlic clove to olive oil mixture; let stand for 1 hour. Discard garlic. Store and serve as directed above.
Lemon Vinaigrette: Substitute 2 tbsp lemon juice for vinegar; add finely grated peel of 1 small lemon to olive oil mixture. Store and serve as directed above.
Herb Vinaigrette: Whisk 1 to 2 tbsp finely chopped fresh herbs (basil, oregano or chives) into dressing just before serving. Store and serve as directed above.
Shallot Vinaigrette: Add 1 to 2 finely chopped shallots to olive oil mixture; let stand for at least 1 hour before serving. Store and serve as directed above.
In small bowl, whisk together olive oil, vinegar, lime juice, ginger, parsley, salt and pepper. Can be refrigerated for up to 1 day.
Tip:
In small bowl, whisk together olive oil, vinegar, garlic, oregano, salt, marjoram and pepper. Can be covered and refrigerated for up to 1 day.
Tip:
In small bowl, combine tomatoes, jalapeño peppers, onion, cilantro, garlic, olive oil, salt and pepper; refrigerate until serving. Serve with tortilla chips.
Tips:
• Serve this salsa with 1 bag (12.5 oz) Snyder’s of Hanover® Tortilla Chips.
• When cutting or seeding hot peppers, use rubber or plastic gloves and avoid touching your face.
Recipe provided by Wheatfields
