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
• onion
• brown sugar
• soy sauce
• thyme
• sesame oil
• garlic
• allspice
• habanero pepper
• chicken breast

Instructions

1. 1 Combine the onion, brown sugar, soy sauce, vinegar, thyme, sesame oil, garlic, allspice and habanero pepper in the container of a food processor or blender. Process until smooth. Place the chicken into a large resealable bag, and pour in 3/4 of the sauce. Squeeze out excess air, and seal. Marinate in the refrigerator for at least one hour.
2. 2 Preheat your oven's broiler.
3. 3 Remove chicken from bag, and discard marinade. Broil chicken for 10 to 15 minutes, turning once to ensure even cooking. Heat remaining sauce in a small pan, and pour over chicken when serving.

By RIKKLEA

Ingredients

• ✓ red wine vinegar
• banana
• olive oil
• green bell pepper
• shrimp
• crabmeat
• onion
• salt
• pepper
• sugar
• bacon
• egg

Instructions

1. 1 Bring a large pot of water to a boil. Cut the ends off of the bananas, and make a slit lengthwise down the peel. Cook bananas in boiling water until tender (similar to a potato). Drain, cool, and remove peels. Cut into small chunks and place in a serving bowl. Drizzle 1 tablespoon of olive oil over the pieces, and stir to coat.
2. 2 Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Add shrimp and crab, and fry until cooked through, about 5 minutes. Set aside to cool.
3. 3 Add onions, green pepper and seafood to the bananas in the bowl. In a separate bowl, whisk together the red wine vinegar, sugar and bacon pieces. Pour this mixture over the bananas, and toss lightly to coat. Season with salt and pepper. Garnish with slices of hard-cooked egg if desired.

By Joy

Ingredients

• ✓ red wine vinegar
• beef chuck pot roast
• red bell pepper
• green bell pepper
• onion
• onion
• garlic
• tomato paste
• garlic powder
• seasoned salt
• salt
• black pepper

Instructions

1. 1 Pierce beef roast and place it into a slow cooker with bell peppers, onions, and garlic. Stir in tomato paste and vinegar. Sprinkle with garlic powder, seasoned salt, salt, and black pepper.
2. 2 Cover and cook on Low until beef is tender, 7 to 8 hours. Remove beef and shred into long strands using 2 forks. Return shredded meat to the slow cooker; mix until combined.
3. 3 Cover and continue cooking on Low until meat and vegetables are very tender, about 30 minutes.

By NC baking girl

Ingredients

• ✓ red wine vinegar
• avocado oil
• beef sirloin tip roast
• fire-roasted diced tomato
• beef broth
• bell pepper
• onion
• tomato paste
• garlic
• olive oil
• cumin
• salt
• cilantro

Instructions

1. 1 Heat avocado oil in a large skillet over medium-high heat. Add roast; sear until brown, about 4 minutes per side. Transfer roast to a slow cooker. Pour tomatoes and beef broth over roast; add bell peppers and onions to slow cooker.
2. 2 Combine tomato paste, garlic, olive oil, vinegar, cumin, and salt in a bowl; pour over bell peppers and onions. Cover the slow cooker.
3. 3 Cook on High for 1 hour. Decrease heat to Low; cook until beef is tender enough to shred, about 8 hours.
4. 4 Transfer beef to a work surface; shred using 2 forks. Return shredded beef to slow cooker; stir in cilantro. Cover the slow cooker. Cook on Low 1 hour more.

By abussone

Ingredients

• ✓ red wine vinegar
• red onion
• garlic
• habanero pepper
• ginger root
• olive oil
• brown sugar
• orange juice concentrate
• soy sauce
• cinnamon
• nutmeg
• clove
• cilantro
• salt
• pepper
• chicken breast

Instructions

1. 1 In a food processor, combine onion, garlic, habanero pepper, and ginger. Pulse until ingredients are minced. Blend in olive oil, brown sugar, vinegar, orange juice concentrate, soy sauce, cinnamon, nutmeg, cloves, cilantro, salt, and pepper. In a container, combine marinade with chicken. Cover, and refrigerate overnight.
2. 2 Preheat an outdoor grill for medium heat and lightly oil grate.
3. 3 Grill chicken for 10 minutes per side, or until no longer pink and juices run clear.

By Janis

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

Ingredients

• ✓ red wine vinegar
• worcestershire sauce
• garlic
• onion
• black pepper
• beef rib eye steak

Instructions

1. 1 In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
2. 2 Preheat an outdoor grill for high heat, and lightly oil grate.
3. 3 Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.

By BRANDI T

Ingredients

• ✓ red wine vinegar
• yogurt
• raspberry
• sugar

Instructions

1. 1 In a blender, combine the yogurt, raspberries, vinegar and sugar. Blend until smooth and refrigerate until chilled.

By Jackie