Autumn Salad With Red Wine Vinaigrette Recipes

AUTUMN SALAD WITH ORANGE VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first six ingredients; shake well. In a large bowl, combine the salad greens, almonds, cranberries and onion. Add vinaigrette; toss to coat.

GREEK PASTA SALAD WITH RED WINE VINAIGRETTE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook it until al dente. Strain the pasta and transfer it to a large bowl to cool slightly. While the pasta cools, make the dressing.
• In a small bowl, whisk together all of the dressing ingredients, except for the olive oil. While whisking, stream in the olive oil. Season the dressing with salt and pepper, to taste.
• Add the red onions, tomatoes, cucumbers, olives, green peppers and feta cheese to the bowl with the pasta.
• Pour the dressing over the pasta, tossing to combine, then cover the salad with plastic wrap and refrigerate it for at least 3 hours and up to overnight. When ready to serve, toss the pasta salad again and enjoy cold or at room temperature.
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AUTUMN PEAR SALAD WITH WARM BACON VINAIGRETTE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Let bacon drain on paper towels, reserving 2 tablespoons drippings in skillet. To drippings, whisk in olive oil and next 4 ingredients until well combined; keep warm. In a large bowl, toss together pears and remaining 5 ingredients. Add drippings mixture, tossing gently to coat. Top with cooked bacon. Serve immediately.

WARM CHICKPEA SALAD WITH SHALLOTS AND RED WINE VINAIGRETTE

Steps:

• In a large bowl, combine the shallots, vinegar, garlic, and 1/4 teaspoon salt. Set aside for 10 minutes to allow the shallots and garlic to mellow.
• In a medium saucepan over high heat, bring 2 quarts of water to a boil. Add the chickpeas and blanch for 1 to 2 minutes. Drain.
• Add the carrot, parsley, and oil to the shallot mixture. Toss in the chickpeas and season with salt and pepper, to taste. Serve immediately.

EASY CUCUMBER SALAD W/ RED WINE VINAIGRETTE

Steps:

• Combine all ingredients in a flat tupperware container and mix well. Chill for 1 hour or longer before serving. Also you can use the leftover marinade for another helping!