Type what you have

Ingredients

• ✓ white wine vinegar
• flat-leaf parsley
• cilantro
• olive oil
• oregano
• garlic
• salt
• cumin
• red pepper flakes
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine parsley, cilantro, oil, oregano, garlic, vinegar, salt, cumin, red pepper flakes, and black pepper in a blender.
3. 3 Pulse 2 to 3 times; scrape down the sides with a rubber spatula. Repeat pulsing and scraping until a thick sauce forms, about 12 times.

By John Mitzewich

Ingredients

• ✓ white wine vinegar
• salt
• red onion
• english cucumber
• tomato
• rice vinegar
• lime juice
• jalapeno pepper
• cilantro
• olive oil
• black pepper

Instructions

1. 1 Fill a bowl with water; stir in salt until dissolved. Add red onions; let soak for 10 minutes. Drain and pat dry.
2. 2 Mix onions, cucumbers, tomato, rice vinegar, lime juice, white wine vinegar, jalapeño pepper, cilantro, olive, and black pepper together in a large bowl. Cover with plastic wrap and let marinate at room temperature before serving, about 30 minutes.

By Rich Girl 319

Ingredients

• ✓ white wine vinegar
• cabbage
• green bell pepper
• onion
• carrot
• vegetable oil
• sugar

Instructions

1. 1 Combine cabbage, bell pepper, onion, and carrots in a large bowl.
2. 2 Whisk together vinegar, oil, and sugar in a medium bowl. Pour enough dressing over cabbage mixture to coat; mix well. Cover and refrigerate for 6 to 8 hours.
3. 3 Drain any excess liquid, toss, and serve cold.

By Jackie Smith

Ingredients

• ✓ white wine vinegar
• egg
• bacon
• onion
• water
• sugar
• salt
• lettuce
• radish

Instructions

1. 1 Place egg in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let egg stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve excess grease.
3. 3 Add onions to skillet with reserved grease and cook until tender. Add bacon, vinegar, water, sugar and salt. Stir and bring to boil.
4. 4 Place lettuce in a large bowl. Pour hot dressing over and toss well. Garnish with egg and radishes.

By Vera

Ingredients

• ✓ white wine vinegar
• mayonnaise
• white sugar
• milk
• buttermilk
• lemon juice
• salt
• black pepper
• coleslaw mix
• onion

Instructions

1. 1 Stir mayonnaise, sugar, milk, buttermilk, lemon juice, vinegar, salt, and pepper together in a bowl until smooth.
2. 2 Combine coleslaw mix and onion in a large bowl. Pour mayonnaise mixture over top and stir until well combined. Chill for 1 hour before serving.

By mrasdon

Ingredients

• ✓ white wine vinegar
• olive oil
• salt
• black pepper
• dijon mustard
• white sugar
• mint
• tomato

Instructions

1. 1 Whisk together the olive oil, vinegar, salt, pepper, Dijon mustard, and sugar in a large bowl. Stir in the mint and tomatoes.

By Shandeen Gemanis

Ingredients

• ✓ white wine vinegar
• sweet apple
• green bell pepper
• red onion
• kidney bean
• honey
• dijon mustard
• black pepper

Instructions

1. 1 In a medium bowl, combine the apples, bell pepper, red onion and kidney beans. In a separate bowl, whisk together the vinegar, honey, mustard and pepper. Pour over the salad, and stir gently to coat.

By GYMNAST9888

Ingredients

• ✓ white wine vinegar
• cucumber
• onion
• white sugar
• lemon juice
• celery seed
• salt
• black pepper

Instructions

1. 1 Toss cucumbers, vinegar, chopped onion, sugar, lemon juice, celery seeds, salt, and black pepper in a bowl until combined; cover. Chill in the refrigerator, 4 hours.

By Karen Bush

Ingredients

• ✓ white wine vinegar
• bacon
• broccoli
• red onion
• raisin
• almond
• mayonnaise
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a deep skillet and cook over medium-high heat until evenly brown, 7 to 10 minutes; drain, cool, and crumble.
3. 3 Combine bacon, broccoli, onion, raisins, and almonds together in a bowl; mix well.
4. 4 To make the dressing: Mix mayonnaise, sugar, and vinegar together until smooth.
5. 5 Stir dressing into the salad until broccoli is evenly coated.
6. 6 Serve immediately or chill the salad before serving, as desired. Enjoy!

By Nora

Ingredients

• ✓ white wine vinegar
• dijon mustard
• olive oil
• garlic
• salt
• black pepper
• salad green
• parsley
• chive
• tarragon

Instructions

1. 1 Whisk together white wine vinegar and mustard in a small bowl. Slowly drizzle in olive oil while whisking. Mix in garlic, salt, and pepper. Chill vinaigrette in the refrigerator until ready to toss with the salad greens.
2. 2 Wash and thoroughly dry mixed salad greens. Place in a large, chilled salad bowl.
3. 3 Stir dressing, and drizzle some of it on the greens and toss. Add enough dressing to coat the leaves, but not puddle in the bottom of the bowl.
4. 4 Sprinkle fresh parsley, chives, and tarragon over the salad and serve immediately.

By Bibi

Ingredients

• ✓ white wine vinegar
• green bean
• olive oil
• parmesan cheese
• garlic
• salt
• black pepper
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam to your desired degree of tenderness, about 5 minutes.
3. 3 Transfer steamed green beans to a serving bowl. Add olive oil, Parmesan cheese, white wine vinegar, garlic, salt, and pepper; toss until evenly coated. Let stand for 10 minutes.
4. 4 Remove garlic slices and garnish with parsley before serving.
5. 5 Serve and enjoy!

By mrsmiz

Ingredients

• ✓ white wine vinegar
• olive oil
• butter bean
• garlic
• rosemary
• red pepper flakes
• salt
• black pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a nonstick skillet over medium-low heat. Add beans; cook and stir until slightly golden and crispy, about 10 minutes.
3. 3 Stir in garlic, rosemary, pepper flakes, salt, and pepper and continue cooking until crispy, about 5 minutes.
4. 4 Discard garlic and stir in vinegar.
5. 5 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ white wine vinegar
• potato
• bacon
• white sugar
• flour
• water
• green onion
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes; cook until fork-tender, 8 to 15 minutes. Drain.
2. 2 While potatoes are cooking, cook bacon in a large, deep skillet over medium-high heat until browned and crispy, 8 to 10 minutes. Remove bacon to a paper towel-lined plate, leaving drippings in the skillet. Chop or crumble bacon when cool enough to handle.
3. 3 Add sugar and flour to drippings in the skillet, then pour in water and vinegar. Cook over medium heat, stirring any browned bits off the bottom with a wooden spoon, until dressing is thick, 3 to 5 minutes. Turn off heat.
4. 4 Add potatoes, crumbled bacon, and green onions to the skillet; stir until coated. Season with salt and pepper.

By April

Ingredients

• ✓ white wine vinegar
• butter
• onion
• fennel
• zucchini
• chicken stock
• curry powder
• salt
• black pepper

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini; cook, stirring occasionally, for 3 minutes. Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.
2. 2 Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
3. 3 Chop reserved fennel tops finely and sprinkle over soup before serving.

By Diana

Ingredients

• ✓ white wine vinegar
• olive oil
• baby bella mushroom
• shallot
• garlic
• spinach
• coconut milk
• salt
• black pepper
• nutmeg

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add the mushrooms, shallot, and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.
2. 2 Gradually add spinach by handfuls, stirring until it wilts. Continue until all the spinach is in the skillet, about 5 minutes.
3. 3 Gradually pour in coconut milk and vinegar and bring to a simmer. Simmer until mixture thickens, 4 to 5 minutes.
4. 4 Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve immediately.

By lutzflcat

Ingredients

• ✓ white wine vinegar
• canola oil
• honey
• mayonnaise
• celery seed
• poppy seed
• salt
• black pepper
• cabbage
• mango
• cilantro
• green onion

Instructions

1. 1 Whisk vinegar, oil, honey, mayonnaise, celery seed, poppy seeds, salt, and black pepper together in a bowl until smooth and creamy. Add cabbage, mango, cilantro, and green onions; toss until well combined. Cover the bowl with plastic wrap and refrigerate until flavors blend, about 1 hour.

By Randy Warner

Ingredients

• ✓ white wine vinegar
• olive oil
• orange juice
• salt
• black pepper
• romaine lettuce
• arugula
• orange
• kalamata olive
• red onion
• pine nut

Instructions

1. 1 Whisk together olive oil, orange juice and vinegar in a small bowl. Season with salt and pepper and set aside.
2. 2 Cut orange sections in half and add to a large bowl along with romaine lettuce, arugula, olives, and red onion. Toss until well combined.
3. 3 Drizzle half the dressing over the salad and toss to combine. Garnish with pine nuts. Serve the remaining dressing on the side to be used at the table.

By lutzflcat

Ingredients

• ✓ white wine vinegar
• asparagus
• water
• brown sugar
• jalapeno pepper
• thyme
• garlic
• old bay seasoning
• bay leaf
• salt
• black peppercorn

Instructions

1. 1 Trim asparagus bottoms; pack loosely into a 1 quart jar.
2. 2 Bring water, vinegar, sugar, jalapeño, thyme, garlic, Old Bay, bay leaves, salt, and peppercorns to a boil in a medium saucepan over medium-high heat. Boil 1 minute.
3. 3 Pour enough hot liquid over asparagus in the jar to completely immerse. Cover; cool to room temperature. Store refrigerated for 24 hours to blend flavors before serving.

By JOHNNYDEEZ

Ingredients

• ✓ white wine vinegar
• chinese cabbage
• salt
• green onion
• garlic
• chili powder
• ginger root
• soy sauce
• sugar
• sesame oil

Instructions

1. 1 Place the cabbage into a large dish, and sprinkle with salt. Let stand for 3 to 4 hours. The cabbage will wilt.
2. 2 After the cabbage has been sitting, massage it with your hands until it is even softer. Drain off the liquid. Mix in the green onion, garlic, chili powder, ginger, soy sauce, vinegar, and sugar. Transfer to a large glass jar, and refrigerate for 24 hours before using. This will keep for about a week in the refrigerator. Sprinkle with sesame oil before serving.

By ERLENSEE_GERMANY

Ingredients

• ✓ white wine vinegar
• mayonnaise
• buttermilk
• white sugar
• milk
• lemon
• olive oil
• garlic and herb seasoning blend
• celery seed
• salt
• black pepper

Instructions

1. 1 Whisk mayonnaise, buttermilk, sugar, milk, lemon juice, olive oil, vinegar, garlic and herb seasoning blend, celery seed, salt, and black pepper together in a bowl until smooth and creamy. Cover the bowl with plastic wrap and refrigerate until ready to use.

By rlt11_NMC

Ingredients

• ✓ white wine vinegar
• cabbage
• red onion
• green bell pepper
• red bell pepper
• carrot
• pimiento-stuffed olive
• canola oil
• white sugar
• dijon mustard
• salt
• celery seed
• mustard seed

Instructions

1. 1 Combine cabbage, onion, bell peppers, carrots, and olives in a large bowl.
2. 2 Whisk vinegar, oil, sugar, Dijon mustard, salt, celery seeds, and mustard seeds together in a saucepan. Bring to a boil; cook and stir until sugar is dissolved, about 1 minute.
3. 3 Pour hot vinaigrette over cabbage mixture; toss gently. Cover the bowl with plastic wrap and refrigerate for at least 8 hours to overnight.

By bfr610

Ingredients

• ✓ white wine vinegar
• russet potato
• mayonnaise
• sweet pickle relish
• sugar
• onion
• mustard
• celery
• pimento
• carrot
• parsley
• black pepper
• salt

Instructions

1. 1 Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop.
2. 2 In a large bowl, combine potatoes, mayonnaise, sweet pickle relish, sugar, onion, mustard, vinegar, celery, pimentos, carrot, parsley, pepper, and salt. Mix well, chill and serve.

By Mary Ann Benzon

Ingredients

• ✓ white wine vinegar
• olive oil
• butter
• wild mushroom
• salt
• shallot
• cognac
• brandy
• champagne vinegar
• creme fraiche
• chicken broth
• marjoram
• salt
• pepper

Instructions

1. 1 Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes.
2. 2 Add shallots and remaining 1/2 tablespoon butter; cook and stir until mushrooms are caramelized and almost tender, about 10 minutes.
3. 3 Drizzle in cognac and vinegar and cook until liquid evaporates, 1 minute. Stir in crème fraîche.
4. 4 Stir in chicken broth and marjoram; season with salt and black pepper. Reduce the heat to medium-low and cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.

By John Mitzewich

Ingredients

• ✓ white wine vinegar
• garlic
• kosher salt
• black pepper
• cumin
• oregano
• coriander
• lime juice
• orange juice
• olive oil
• pork shoulder

Instructions

1. 1 Grind garlic, salt, pepper, cumin, oregano, and coriander into a paste using a mortar and pestle.
2. 2 Transfer 1/2 of the paste to a bowl. Add lime juice, orange juice, olive oil, and vinegar and whisk until smooth.
3. 3 Cut several deep, 1-inch-long slits into the fatty side of the pork roast. Rub the remaining paste into the slits. Put roast into a 1-gallon resealable plastic bag. Pour citrus mixture into the bag to coat roast, then squeeze as much air from the bag as possible and seal. Refrigerate, turning occasionally, 8 hours to overnight.
4. 4 Remove pork roast from refrigerator, transfer to a roasting pan, and let stand at room temperature for 30 minutes.
5. 5 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
6. 6 Roast pork in the preheated oven for 30 minutes. Reduce the heat to 375 degrees F (190 degrees C) and continue cooking until no longer pink in the center, about 2 hours more. An instant-read thermometer inserted into the center should read at least 170 degrees F (75 degrees C).

By Michele Kerr Fielding

Ingredients

• ✓ white wine vinegar
• canola oil
• garlic
• chile pepper
• chicken
• soy sauce
• cumin
• red onion
• tomato
• green bean
• salt
• cilantro

Instructions

1. 1 Heat half the canola oil in a wok or large skillet over medium-high heat. Saute garlic and chile peppers in hot oil until fragrant, about 1 minute. Add chicken to the wok. Stir half the soy sauce and half the cumin into the chicken mixture; cook just until the chicken is no longer pink in the middle, 5 to 7 minutes. Transfer mixture to a bowl, retaining some of the drippings in the skillet and return to heat.
2. 2 Heat remaining oil in the skillet with the retained drippings. Stir onion with the remaining soy sauce and cumin into the oil mixture; cook and stir until the onion is transparent, about 5 minutes. Add tomatoes to the onion mixture; cook and stir until the tomatoes begin to soften, about 1 minute.
3. 3 Return chicken mixture to the wok; add green beans and vinegar. Cook and stir the mixture until the green beans are tender, about 10 minutes. Season with salt and sprinkle cilantro over the mixture; toss to mix.

By ADRI122

Ingredients

• ✓ white wine vinegar
• parsley
• oregano
• garlic
• green onion
• jalapeno pepper
• lemon juice
• olive oil
• salt
• black pepper
• chicken tender
• paprika

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a 12x18-inch sheet pan with parchment or aluminum foil; set aside.
2. 2 Combine parsley, oregano, garlic, green onions, and jalapeño in the bowl of a food processor. Pulse just a few times to break up the parsley and combine the ingredients. Place processed vegetables in a small bowl; stir in vinegar, lemon juice, and olive oil. Season with salt and black pepper.
3. 3 Place chicken tenders in a single layer on the prepared pan. Lightly season with salt and pepper; sprinkle smoked paprika evenly over the tenders. Spoon half of the chimichurri evenly over the tenders. Reserve remaining half of chimichurri, covered, in the refrigerator to use later.
4. 4 Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Serve tenders with reserved chimichurri sauce.

By Bibi

Ingredients

• ✓ white wine vinegar
• white pepper
• worcestershire sauce
• lemon pepper seasoning
• salt
• clam juice
• tomato juice
• garlic
• cilantro
• red onion
• cucumber
• tomato
• avocado
• serrano pepper
• orange
• lime
• lemon
• tilapia
• shrimp
• scallop

Instructions

1. 1 Combine scallops, shrimp, tilapia, lemon juice, lime juice, orange juice, and serrano pepper in a large bowl. Cover and refrigerate for 1 hour, stirring every so often.
2. 2 Combine avocado, tomato, cucumber, red onion, cilantro, and garlic in a medium bowl.
3. 3 Whisk tomato and clam juice, vinegar, salt, lemon-pepper seasoning, Worcestershire sauce, and white pepper together in a small bowl. Pour over avocado mixture and stir to combine.
4. 4 Drain some of the citrus juices off the seafood mixture. Add avocado-tomato juice mixture and stir to combine. Refrigerate for 20 more minutes before serving.

By Shyla Lane

Ingredients

• ✓ white wine vinegar
• olive oil
• garlic
• paprika
• cumin
• lemon juice
• salt
• black pepper
• chile powder
• onion
• chicken breast
• chicken broth
• basmati rice
• garlic
• olive oil
• cumin
• cilantro
• salt
• black pepper
• pea

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Mix vinegar, 2 tablespoons olive oil, 2 tablespoons garlic, paprika, 1 tablespoon cumin, lemon juice, 1 teaspoon salt, 1/4 teaspoon black pepper, and chile powder in a large bowl. Add onions and chicken; stir to coat.
3. 3 Transfer chicken mixture to a casserole dish.
4. 4 Roast in the preheated oven, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
5. 5 Combine chicken broth, basmati rice, 1 1/2 teaspoon garlic, 1 1/2 teaspoon olive oil, 1/2 teaspoon cumin, cilantro, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a saucepan. Bring to a boil; reduce heat, cover, and simmer until rice is tender, 20 to 25 minutes.
6. 6 Bring a small pot of water to a boil; add frozen peas. Cook and stir until bright green, 3 to 5 minutes. Stir peas into the rice. Serve rice alongside chicken.

By Bill Jol

Ingredients

• ✓ white wine vinegar
• cumin
• oregano
• thyme
• garlic
• olive oil
• cilantro
• sweet onion
• sirloin steak
• olive oil
• water
• red wine vinegar
• red chile flake
• black pepper
• bay leaf
• salt
• paprika
• oregano
• garlic
• red bell pepper
• tomato
• onion
• flat-leaf parsley

Instructions

1. 1 Place parsley, onion, tomato, bell pepper, garlic, oregano, paprika, salt, bay leaf, black pepper, and chile flakes into a large bowl. Allow to sit for 30 minutes.
2. 2 Mix vinegar and water into the chimichurri and allow to sit for another 30 minutes.
3. 3 Mix olive oil into the mixture and transfer to a glass, non-reactive, container with a lid. Make sure liquid covers the ingredients; if not, add equal parts water, red wine vinegar, and oil until it does. Place in the refrigerator and let stand, 6 hours, up to 2 days.
4. 4 Poke steaks all over with a fork. Mix sweet onions, cilantro, white wine vinegar, olive oil, garlic, thyme, oregano, and cumin together for beef in a bowl.
5. 5 Place steaks into marinade and refrigerate for 6 hours, to overnight.
6. 6 Preheat an outdoor grill for high heat and lightly oil the grate.
7. 7 Sear steaks on the preheated grill, about 2 minutes on each side. Reduce heat to medium and grill until desired doneness level, or about 5 minutes per side. Serve with chimichurri.

By Jillian

Ingredients

• ✓ white wine vinegar
• tomato
• basil
• thyme
• mustard

Instructions

1. 1 In a blender or small food processor, blend or process the tomatoes, vinegar, basil, thyme, and mustard on medium to high speed, about 25 seconds or until well combined. To store, transfer to a jar with a tight-fitting cover and refrigerate for up to 2 days. Shake well before serving.

By Allrecipes Member