Type what you have

Ingredients

• ✓ red wine vinegar
• green bean
• bacon
• onion
• sugar
• flat-leaf parsley

Instructions

1. 1 Make an ice bath by filling a large pot with ice and water; set aside.
2. 2 Bring a pot of lightly salted water to a boil. Cook the green beans in the boiling water until slightly tender yet crisp, about 3 minutes; drain. Immediately plunge the green beans into the ice bath to stop them from cooking further. Drain and set aside.
3. 3 Cook the bacon in a large, deep skillet over medium-high heat until it begins to brown, about 5 minutes. Add the onions to the bacon and continue cooking until the onions begin to caramelize and turn golden brown, 7 to 10 minutes. Add the green beans, red wine vinegar, and sugar; cook and stir until the sugar is dissolved, 2 to 3 minutes.

By Frank 'exodus' Macera

Ingredients

• ✓ red wine vinegar
• garlic
• salt
• broccoli
• olive oil
• mustard
• parmesan cheese

Instructions

1. 1 Place garlic in a mortar dish or on a cutting board, and sprinkle with salt. Mash with a pestle, or use the flat side of a knife to mash garlic and salt into a paste. Transfer to a medium bowl, and stir in olive oil, vinegar, and mustard. Add the broccoli, and stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving.

By ESJESSI

Ingredients

• ✓ red wine vinegar
• water
• sugar
• celery seed
• red onion
• cucumber
• tomato
• green bell pepper
• red bell pepper

Instructions

1. 1 In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved.
2. 2 In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.

By annabell

Ingredients

• ✓ red wine vinegar
• bacon
• olive oil
• white sugar
• salt
• garlic
• gorgonzola cheese
• baby green
• almond

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble and set aside.
2. 2 Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.
3. 3 Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.

By Cheri

Ingredients

• ✓ red wine vinegar
• mayonnaise
• ketchup
• onion
• salt
• pepper

Instructions

1. 1 In a small bowl, whisk together the mayonnaise, ketchup, vinegar, onion, salt and pepper until thoroughly combined. Refrigerate until ready to use.

By Jon Williams

Ingredients

• ✓ red wine vinegar
• canola oil
• sugar
• salt
• seasoned salt
• black pepper
• onion powder
• red cabbage

Instructions

1. 1 Mix red wine vinegar, canola oil, sugar, salt, seasoned salt, pepper, and onion powder in a bowl.
2. 2 Place cabbage in a large glass bowl. Pour dressing over cabbage and toss to coat. Cover and refrigerate, 8 hours to overnight, stirring occasionally. Drain before serving.

By JORGINE

Ingredients

• ✓ red wine vinegar
• white sugar
• canola oil
• ketchup
• paprika
• onion powder
• celery flake
• italian seasoning blend

Instructions

1. 1 Blend together sugar, red wine vinegar, canola oil, ketchup, paprika, onion powder, celery flakes, and Italian seasoning in a blender until smooth.

By samy

Ingredients

• ✓ red wine vinegar
• mirin
• brown sugar
• lime juice
• ginger
• cucumber
• onion

Instructions

1. 1 Whisk mirin, red wine vinegar, brown sugar, lime juice, and fresh ginger together in a large bowl. Add cucumber and onion: gently toss to coat. Chill in the refrigerator before serving, about 30 minutes.

By Christiane Potts

Ingredients

• ✓ red wine vinegar
• brussels sprout
• olive oil
• paprika
• salt
• heavy cream
• parmesan cheese
• olive oil
• lemon
• garlic
• brown mustard
• paprika

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Trim stems off Brussels sprouts. Quarter large sprouts lengthwise; halve small ones. Rinse and dry thoroughly.
3. 3 Toss sprouts in a bowl with olive oil and paprika. Spread out on a baking sheet and sprinkle with sea salt.
4. 4 Bake in the preheated oven for 20 minutes, removing loose leaves after 5 minutes and turning whole sprouts every 5 minutes.
5. 5 Make dressing: Whisk together heavy cream, Parmesan cheese, olive oil, lemon zest and juice, red wine vinegar, garlic, brown mustard, and paprika in a bowl until well combined.
6. 6 Transfer whole sprouts and loose leaves to a serving bowl; pour in dressing and toss to combine.

By Allen Norvick

Ingredients

• ✓ red wine vinegar
• bacon
• almond
• garlic
• brussels sprout
• salt
• pepper

Instructions

1. 1 Cook bacon in a large, deep skillet over medium heat until browned and crisp, 5 to 10 minutes. Transfer bacon to a paper-towel-lined plate using a slotted spoon; set aside.
2. 2 Add almonds and garlic to drippings in the skillet; cook briefly over medium heat until toasted. Add Brussels sprouts; quickly toss to coat with drippings. Sprinkle red wine vinegar over sprouts; toss to coat. Cook, stirring frequently, until sprouts are wilted. Off heat, stir in bacon; season with salt and black pepper.

By Boomdog02

Ingredients

• ✓ red wine vinegar
• cabbage
• bacon
• butter
• nutmeg
• water
• salt
• pepper

Instructions

1. 1 Place cabbage into a large pot. Add water and bring to a boil. Simmer over low heat until tender, about 10 to 15 minutes.
2. 2 Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Drain bacon slices on paper towels, crumble and set aside.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
4. 4 Drain cabbage and transfer to a baking dish; drizzle with melted butter and sprinkle with crumbled bacon and nutmeg.
5. 5 Cook under the preheated broiler until the top layer is lightly browned, about 5 minutes. Serve with salt, pepper, and vinegar as desired.

By JOELSGIRL

Ingredients

• ✓ red wine vinegar
• cilantro
• olive oil
• tomato
• onion
• lemon
• chile pepper
• garlic
• salt
• pepper

Instructions

1. 1 Combine cilantro, olive oil, red wine vinegar, tomato, onion, lemon juice, chile peppers, tomato, garlic, salt, and pepper in a bowl; stir to combine.

By Heidi

Ingredients

• ✓ red wine vinegar
• rotini pasta
• mayonnaise
• garlic
• salt
• black pepper
• basil
• tomato
• yellow bell pepper
• black olive

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rotini and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse with cold water; set aside.
2. 2 Whisk mayonnaise, vinegar, garlic, salt, and black pepper together in a large bowl until combined. Stir in basil.
3. 3 Stir in rotini, tomatoes, bell pepper, and olives gently until combined. Chill in the refrigerator for 3 hours to overnight. Stir gently before serving.

By Jeri Mortinson

Ingredients

• ✓ red wine vinegar
• vegetable oil
• garlic
• basil
• red pepper flakes
• salt
• macaroni
• parmesan cheese
• broccoli
• pepperoni sausage
• cherry tomato
• mozzarella cheese

Instructions

1. 1 Cook pasta in a pot of boiling salted water until al dente. Drain.
2. 2 In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
3. 3 Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

By It's A New Day

Ingredients

• ✓ red wine vinegar
• chicken stock
• ham hock
• salt pork
• onion
• bay leaf
• white sugar
• red pepper flakes
• collard green
• salt
• black pepper

Instructions

1. 1 Add chicken stock, ham hocks, salt pork, onion, bay leaves, sugar, and pepper flakes to a large pot; bring to a boil. Reduce heat to a simmer; simmer for 30 minutes.
2. 2 Add collard greens to the pot; bring to a boil. Reduce heat to a simmer; simmer until greens are tender, about 30 minutes. Season with vinegar, salt, and black pepper.

By THYME4MA

Ingredients

• ✓ red wine vinegar
• bread
• olive oil
• parmigiano-reggiano cheese
• cherry tomato
• olive oil
• garlic
• white sugar
• salt
• black pepper
• basil

Instructions

1. 1 Working in batches if necessary, place bread into a large skillet and drizzle with 1/4 cup olive oil. Cook and stir bread over medium heat, adding more oil as needed, until golden and crispy on the outside, 7 to 12 minutes.
2. 2 Sprinkle Parmigiano-Reggiano over bread cubes; cook and stir until cheese is melted and bread is crispy on the outside but still chewy on the inside, 3 to 4 minutes more. Let cool completely, 10 to 15 minutes.
3. 3 Mix tomatoes, vinegar, 2 tabelspoons extra-virgin olive oil, garlic, sugar, salt, and pepper together in a bowl until well combined. Cover the bowl with plastic wrap and let sit at room temperature until flavors combine, about 20 minutes.
4. 4 Toss basil into tomato mixture, then stir in bread cubes. Let sit at room temperature for 3 to 4 minutes; if the liquid is completely absorbed, add more vinegar and olive oil to taste. Season with salt and black pepper.

By John Mitzewich

Ingredients

• ✓ red wine vinegar
• avocado
• black-eyed pea
• shoepeg corn
• tomato
• cilantro
• green onion
• olive oil
• cumin
• garlic
• salt
• black pepper

Instructions

1. 1 Mix together avocados, peas, corn, tomatoes, cilantro, and green onion lightly in a salad bowl until well combined.
2. 2 Whisk together red wine vinegar, olive oil, cumin, and garlic in a medium bowl and pour over salad. Season with salt and pepper; lightly toss salad again. Chill in the refrigerator to blend the flavors before serving, about 1 hour.

By wusz

Ingredients

• ✓ red wine vinegar
• bread
• olive oil
• garlic
• kosher salt
• asparagus
• cucumber
• yellow tomato
• red onion
• kalamata olive
• mozzarella
• cherry tomato
• caper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss bread cubes, ¼ cup oil, and garlic together on a large baking sheet; season with salt and black pepper.
3. 3 Bake in the preheated oven until toasted, about 15 minutes, stirring and flipping bread cubes about halfway through. Cool.
4. 4 Fill a large bowl with ice and cold water; set aside. Bring a pot of salted water to a boil; cook asparagus in the boiling water until bright green and just tender, 2 to 3 minutes. Transfer asparagus to ice water to cool. Drain; dry on a clean towel. Cut asparagus into thirds.
5. 5 Toss bread cubes, asparagus, cucumber, yellow tomatoes, onion, olives, mozzarella, cherry tomatoes, and capers in a large bowl. Whisk vinegar and remaining ¼ cup oil in a small bowl; season with salt and black pepper. Pour vinaigrette over bread mixture; toss to combine. Set aside before serving for 20 minutes.

By Sarahscakes

Ingredients

• ✓ red wine vinegar
• green cabbage
• cucumber
• tomato
• yellow bell pepper
• green onion
• celery
• tomato vegetable juice
• sugar
• olive oil
• salsa
• lemon
• salt
• pepper

Instructions

1. 1 In a bowl, mix the cabbage, cucumber, tomato, yellow bell pepper, green onions, and celery.
2. 2 In a separate bowl, whisk together the tomato-vegetable juice cocktail, red wine vinegar, sugar, olive oil, salsa, and lemon juice. Season with salt and pepper.
3. 3 Pour the dressing over the vegetables, and toss to coat. Cover, and refrigerate 2 hours before serving.

By florida gail

Ingredients

• ✓ red wine vinegar
• chicken broth
• quinoa
• grape tomato
• parsley
• kalamata olive
• red onion
• feta cheese
• olive oil
• garlic
• lemon
• salt
• black pepper

Instructions

1. 1 Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Transfer quinoa to a large bowl and set aside to cool, about 10 minutes.
2. 2 Mix tomatoes, parsley, kalamata olives, onion, feta cheese, olive oil, vinegar, and garlic into quinoa. Squeeze lemon juice over quinoa salad, season with salt and pepper, and toss to coat. Chill in refrigerator, 1 to 4 hours.

By AllisonKaye

Ingredients

• ✓ red wine vinegar
• tahini
• olive oil
• water
• tamari
• lemon juice
• ginger root
• garlic
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tahini, olive oil, water, tamari, red wine vinegar, lemon juice, ginger, garlic, and black pepper in a blender; blend until smooth.

By Matt Sandler

Ingredients

• ✓ red wine vinegar
• eggplant
• salt
• chicken breast
• all-purpose flour
• egg
• bread crumb
• olive oil
• garlic
• olive oil
• roasted red pepper
• salt
• pepper
• pita bread

Instructions

1. 1 Sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat a grill for medium-high heat (see Cook's Note).
2. 2 Pound chicken breasts between two sheets of plastic wrap to a thickness of 1/4-inch. Dredge with flour, shake off excess, dip into beaten egg, then press into seasoned bread crumbs to coat.
3. 3 Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown. Set aside.
4. 4 Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked.
5. 5 Crush garlic with a mortar and pestle with a pinch of salt. Whisk together garlic, red wine vinegar, and extra-virgin olive oil. Slice grilled eggplant into strips and toss with roasted peppers and balsamic dressing; season to taste with salt and pepper.
6. 6 To assemble, heat pita breads on the grill until hot and marked. Slice chicken into strips and place into warm pitas along with marinated eggplant and red peppers.

By marie

Ingredients

• ✓ red wine vinegar
• vegetable oil
• beef stew meat
• fig
• water
• carrot
• onion
• green onion
• coriander
• cinnamon
• honey
• salt
• black pepper
• almond

Instructions

1. 1 Heat oil in a heavy pot over medium heat. Cook and stir beef in hot oil until browned completely, about 5 minutes.
2. 2 Pour reserved liquid from figs into a 2-cup measuring cup. Add enough water so the mixture is 2 cups total; pour into pot with the beef. Stir carrots, onion, green onions, coriander, and cinnamon into the beef mixture. Reduce heat to low and cook at a simmer for 90 minutes.
3. 3 Stir honey, vinegar, salt, and pepper into the beef mixture; continue cooking on low for 1 hour more.
4. 4 Stir figs and almonds into the beef mixture. Remove from heat. Cool for 1 hour before reheating to serve.

By MJodyH

Ingredients

• ✓ red wine vinegar
• eggplant
• salt
• olive oil
• onion
• red bell pepper
• garlic
• sun-dried tomato
• oil
• tomato paste
• white sugar
• black pepper
• pine nut
• cilantro

Instructions

1. 1 Place eggplants in a colander. Sprinkle with salt and leave to drain for 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking pan.
3. 3 Heat 1 tablespoon olive oil in a skillet. Add onion, red bell pepper, and garlic; cook until onion is soft, about 10 minutes. Stir in sun-dried tomatoes, tomato paste, vinegar, sugar, and pepper. Remove from heat.
4. 4 Pat the eggplant slices dry with paper towels and arrange in the prepared baking pan. Drop a teaspoonful of the tomato mixture onto each eggplant slice. Drizzle remaining olive oil over and around slices. Cover with aluminum foil.
5. 5 Bake in the preheated oven until eggplant slices are tender, 40 to 50 minutes. Garnish with pine nuts and cilantro leaves. Serve at room temperature.

By PJ's kitchen

Ingredients

• ✓ red wine vinegar
• kosher salt
• cabbage
• oil
• onion
• tomato sauce
• tomato
• water
• black pepper
• ground sirloin
• white rice
• garlic
• allspice
• lemon
• parsley

Instructions

1. 1 Bring a large pot of water to a boil. Stir in 4 teaspoons salt. Remove loose, outer leaves from the cabbage and place in the boiling water for 1 minute. Remove from the water and set aside.
2. 2 Remove core from the cabbage and carefully place the head in the boiling water. Cook for 5 minutes, removing the outer leaves one at a time as they loosen every minute. Set aside 12 large leaves and reserve inner portion of the cabbage for another use.
3. 3 Heat oil in a medium saucepan over medium heat. Set aside 2 tablespoons minced onion for cabbage rolls; add remaining onion to the hot oil. Cook, stirring often, until translucent, about 2 minutes. Stir in tomato sauce, undrained diced tomatoes, water, vinegar, 1/2 teaspoon pepper, and 1/2 teaspoon salt; bring to a simmer. Reduce heat to low and cook for 10 minutes.
4. 4 Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
5. 5 Prepare cabbage rolls: Mix sirloin, rice, garlic, reserved minced onion, remaining 1 1/2 teaspoons salt, remaining pepper, and allspice together in a bowl until well combined.
6. 6 Place a softened cabbage leaf on a cutting board and remove the bottom, tough portion of the stem. Place about 3 tablespoons meat filling into the center of the leaf. Fold the sides inward and roll the leaf up tightly, like a burrito or spring roll. Repeat with remaining leaves and filling.
7. 7 Pour 1 cup tomato sauce mixture in a bottom of a 9x13-inch or 11x7-inch baking dish. Place cabbage rolls, seam-side down, in the baking dish and pour remaining sauce on top. Cover tightly with foil.
8. 8 Bake in preheated oven for 1 hour. Lightly squeeze a wedge of lemon over each serving and garnish with parsley.

By Nicole McLaughlin

Ingredients

• ✓ red wine vinegar
• french-fried onion
• chicken stock
• butter
• tomato
• garlic
• onion
• olive oil
• black pepper
• salt
• water
• brown lentil
• water
• short-grain rice
• ditalini pasta
• cumin
• cayenne pepper
• coriander
• chickpea

Instructions

1. 1 Combine chickpeas, vinegar, coriander, cayenne pepper, and cumin in a resealable bag or container with a tight-fitting lid. Store in refrigerator while prepping remainder of dish, shaking occasionally.
2. 2 Bring a pot of lightly salted water to a rolling boil. Cook pasta in the boiling water until cooked through yet firm to the bite, about 8 minutes; drain and set aside.
3. 3 Combine rice with enough cold water to cover; allow to soak for 20 minutes. Drain.
4. 4 Meanwhile, combine lentils with enough water to cover in a pot; season with salt and pepper. Bring the lentils to a boil and simmer until tender, about 30 minutes. Drain.
5. 5 Heat olive oil in a saucepan over medium-high heat; cook and stir onion and garlic in hot oil until translucent, 5 to 7 minutes. Add crushed tomatoes; season with salt and pepper, reduce heat to medium-low, and maintain at a simmer while preparing remainder of dish.
6. 6 Melt butter in a pot over medium-high heat; add rice, increase heat to high, and fry for 4 to 5 minutes, stirring constantly. Pour in chicken stock and bring to a boil. Season with salt and pepper; reduce heat to low, cover, and cook until rice is tender, and the liquid has been absorbed, about 20 minutes.
7. 7 Mix rice and lentils together on a large serving platter. Spread cooked pasta over the rice and lentil mixture. Serve with marinated chickpeas, tomato sauce, and French-fried onions.

By nooney

Ingredients

• ✓ red wine vinegar
• tomato
• pita bread
• salt
• garlic
• water
• lemon juice
• tahini
• lemon juice
• olive oil
• sweet onion
• parsley
• salt
• cardamom
• black pepper
• cinnamon
• garlic
• allspice
• lemon juice
• olive oil
• tomato
• top round steak

Instructions

1. 1 Place sliced beef into a flat, oven-proof baking dish. Stir together tomatoes, vinegar, olive oil, lemon juice, allspice, garlic, cinnamon, black pepper, cardamom, and salt in a bowl until well blended. Pour over beef, turning slices to coat evenly. Cover and refrigerate for 4 hours.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Uncover the baking dish and cook beef in the preheated oven until meat is no longer pink, about 50 minutes. Allow to cool slightly while you make salad and sauce.
4. 4 Make salad: Stir together parsley, onion, olive oil, and lemon juice in a bowl until combined.
5. 5 Make sauce: Mix together tahini, lemon juice, water, and garlic in a bowl until smooth. Season with salt.
6. 6 Place pita bread rounds on serving plates. Spoon beef slices down the center of each pita. Top with salad, sauce, and tomatoes. Roll up the sides of pita bread around filling to serve.

By ROSE90

Ingredients

• ✓ red wine vinegar
• mayonnaise
• salt

Instructions

1. 1 In a small bowl, stir together the mayonnaise and salt. Stir in vinegar 1 teaspoon at a time until you reach a your desired consistency. Chill for 1 hour before serving.

By Ryan Stroud

Ingredients

• ✓ red wine vinegar
• dijon mustard
• olive oil
• honey

Instructions

1. 1 Whisk Dijon mustard, red wine vinegar, olive oil, and honey together in a bowl.

By mama2006

Ingredients

• ✓ red wine vinegar
• olive oil
• salad dressing mix
• broccoli

Instructions

1. 1 Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
2. 2 Add broccoli and toss to coat with marinade; cover and refrigerate, stirring occasionally, for at least 3 hours.

By Jody C