Cinnamon Vinaigrette Recipes

APPLE SAUSAGE SALAD WITH CINNAMON VINAIGRETTE

Steps:

• Preheat oven to 375°. Cut each slice of bread into 12 cubes; scatter over a 15x10-in. pan. Bake until toasted, 8-10 minutes, stirring halfway. Cool 5 minutes., Meanwhile, combine next six ingredients in a jar with a tight-fitting lid. Shake until blended. In a large nonstick skillet, cook sausage over medium heat until browned and heated through, 2-3 minutes per side., Divide salad greens among six dinner-size plates; add sausage to each plate. Top with pear slices, walnuts, cherries and croutons. Shake dressing again; spoon over salad and serve immediately.

STRAWBERRY SALAD WITH CINNAMON VINAIGRETTE

Steps:

• In a jar with a tight-fitting lid, combine the first seven ingredients; shake well until sugar is dissolved. In a large salad bowl, combine the romaine, strawberries, avocado, oranges, onion and pecans. Drizzle with vinaigrette; toss gently. Serve immediately.

SWEET GREEN SALAD WITH CINNAMON HONEY VINAIGRETTE

Steps:

• Salad Place mixed greens in salad bowl, add toppings, and toss gently. Drizzle vinaigrette just before serving. Vinaigrette Add all the ingredients - except for the oil - into a bowl. After adding all the other ingredients, whisk the oil into the vinaigrette slowly to fully blend.

CINNAMON VINAIGRETTE

Steps:

• Whisk agave nectar, lemon juice, cider vinegar, Dijon mustard, cinnamon, ginger, and salt together in a bowl. Slowly drizzle in canola oil while whisking rapidly until dressing is thick and creamy.

STRAWBERRY SALAD WITH CINNAMON VINAIGRETTE

Steps:

• Whisk vinaigrette ingredients together.
• Combine salad ingredients in a large bowl.
• Pour vinaigrette over salad, a little at a time (you may not need all of the dressing) and toss to coat.
• Serve and enjoy!

APPLE SALAD WITH APPLE CINNAMON VINAIGRETTE

Steps:

• For the Dressing: Whisk together, or whirl in a blender, all ingredients EXCEPT the oil. Slowly drizzle oil into ingredients while whisking briskly or whirling in blender. Cover and allow to sit in refrigerator for at least an hour to let flavors develop. Makes 1 1/3 cups dressing.
• For the Salad: Toss julienned apples in a little orange juice to keep them from turning brown. Drain well. Divide greens between four salad plates. Top with apples, pomegranate arils, pumpkin seeds, and blue cheese crumbles.
• Allow each guest to top salad with salad dressing. Store left-over dressing in refrigerator for up to three days.

CHILI CHICKEN KALE SALAD WITH CINNAMON DIJON VINAIGRETTE

Steps:

• Sprinkle the chicken breast with chili powder, salt and pepper.
• Heat the oil in a cast iron skillet over medium heat.
• Add the chicken breast and cook 4 minutes. Flip carefully, and cook on the other side an additional 4 minutes, or until chicken has reached an internal temperature of 160 degrees F.
• Place chicken on a cutting board and slice into strips.
• Add all ingredients for the vinaigrette to a small blender and blend until smooth. Set aside until ready to use.
• Add the ingredients for the salad to a large bowl, including the chicken strips. Toss in desired amount of cinnamon Dijon balsamic vinaigrette. You will not need all of the dressing, so you can save it for other salads.
• Dig in!

HONEY-CINNAMON VINAIGRETTE

Steps:

• Whisk together first five ingredients. Add oil slowly, whisking constantly until smooth. Serve immediately or cover and chill. Store up to 2 weeks.

CINNAMON BALSAMIC VINAIGRETTE

Steps:

• 1. Whisk together all ingredients except olive oil, then slowly stream in olive oil, you may need a little more or less than 1/2 cup.