ROASTED VEGETABLE SALAD WITH CIDER VINAIGRETTE
Bright rainbow carrots are roasted to make a beautiful side dish with a tangy cider vinaigrette.
Yield 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425°F (220°C). Combine all of the vegetable ingredients in a large mixing bowl and toss them to coat.Place the vegetable mixture onto the Large Entertaining Platter and bake for 30-35 minutes, or until the vegetables are tender.Meanwhile, combine the dressing ingredients in the Measure, Mix & Pour® and mix until blended. Pour the dressing over the vegetables just before serving. Serve warm or at room temperature.
Nutrition Facts : US Nutrients per serving Calories 180, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 27 mg, Sodium 510 mg, Carbohydrate 27 g, Fiber 8 g, Sugars 13 g, Protein 4 g
PAMPERED CHEF VINAIGRETTE
Make and share this Pampered Chef Vinaigrette recipe from Food.com.
Provided by AHales
Categories Salad Dressings
Time 5m
Yield 12 ounces
Number Of Ingredients 8
Steps:
- Mix all ingredients well in the order listed.
- Enjoy!
PAMPERED CHEF CREAMY HONEY MUSTARD VINAIGRETTE
From Pampered Chef using stainless mini whisk (which I love to use). Optional: Serve with green salad tossed with toasted sliced almonds, chopped pecans, sweetened dried cranberries, mandarin orange segments, green onions or golden raisins. Can be used as a dip.
Provided by Smilyn
Categories Salad Dressings
Time 15m
Yield 2/3 cup
Number Of Ingredients 5
Steps:
- In small bowl, combine mayo, honey, mustard, and salt; whisk until well blended.
- Add vinegar and whisk until well blended.
- Cover; refrigerate until ready to use.
- Store up to two weeks.
ASIAN DRESSING (PAMPERED CHEF) RECIPE
Provided by mnhenselen
Number Of Ingredients 6
Steps:
- Combine all ingredients in Measure, Mix & Pour® or Small Batter Bowl. Mix until blended. Refrigerate until ready to use. Yield: 1 1/3 cups
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