Type what you have

Ingredients

• ✓ white wine vinegar
• tomato
• red onion
• salt
• okra

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil grate.
2. 2 Combine tomato, onion, vinegar, and salt in a bowl; set aside.
3. 3 Cook okra on the preheated grill until slightly charred with a few black areas on skins, about 5 minutes. Toss okra into tomato mixture; serve.

By Ingrid Taojo

Ingredients

• ✓ white wine vinegar
• celery root
• rapeseed oil
• lemon juice
• salt
• black pepper

Instructions

1. 1 Peel and quarter celery root. Place in a pot of lightly salted water. Bring to a boil, reduce heat, and simmer until tender, about 20 minutes. Drain and set aside until cool enough to handle. Cut into slices and place into a salad bowl.
2. 2 Combine oil, lemon juice, vinegar, salt, and pepper in a small bowl. Pour dressing over celery root. Allow to marinate for at least 2 hours to intensify flavors.

By barbara

Ingredients

• ✓ white wine vinegar
• peach preserves
• horseradish
• ginger root
• salt
• black pepper
• chicken breast

Instructions

1. 1 Combine peach preserves, vinegar, horseradish, ginger, salt, and black pepper in a microwave-safe bowl. Microwave on high until preserves are melted, stirring halfway through, 30 to 60 seconds. Cool marinade to room temperature.
2. 2 Rinse chicken breasts, pat dry, and place in a resealable plastic bag.
3. 3 Add marinade to the plastic bag, toss chicken to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 6 to 24 hours, flipping chicken occasionally.
4. 4 Preheat an outdoor grill for medium-high, indirect heat and lightly oil the grate.
5. 5 Remove chicken from marinade and shake off excess. Discard remaining marinade.
6. 6 Cook on the preheated grill over indirect heat, covered, until chicken is browned and cooked through, about 30 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).

By mkinshella

Ingredients

• ✓ white wine vinegar
• olive oil
• mustard
• garlic powder
• salt
• black pepper
• cabbage

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk oil, vinegar, mustard, garlic powder, salt, and black pepper together in a bowl.
2. 2 Remove any loose outer leaves from the cabbage. Trim the stem so the cabbage sits flat on a cutting board. Cut vertically into six 3/4-inch-thick "steaks". Place the steaks on a baking sheet.
3. 3 Brush one side of the steaks with some of the oil mixture.
4. 4 Place the steaks on the grill, oiled-side down; close the lid and grill for 5 minutes. Brush more oil mixture on top and gently flip over; close lid and grill until tender-crisp and slightly charred, 5 to 7 minutes more. Remove to a platter and drizzle with any remaining oil mixture.

By France Cevallos

Ingredients

• ✓ white wine vinegar
• mayonnaise
• sugar
• hot pepper sauce
• bacon
• broccoli florets
• fruit and nut trail mix
• red onion

Instructions

1. 1 Mix together mayonnaise, sugar, vinegar, and hot sauce in a medium bowl until smooth. Set aside to allow sugar to dissolve into dressing.
2. 2 Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 10 minutes. Crumble.
3. 3 Combine crumbled bacon, broccoli, trail mix, and red onion in a large serving bowl. Add dressing and toss thoroughly.

By Sharon Dyson-Demers

Ingredients

• ✓ white wine vinegar
• water
• margarine
• garlic salt
• worcestershire sauce
• black pepper
• hot sauce
• chicken breast

Instructions

1. 1 Whisk water, vinegar, butter, garlic salt, Worcestershire sauce, hot sauce, and black pepper together in a bowl; transfer to a large, resealable plastic bag. Add chicken, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 4 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate.
3. 3 Remove chicken from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook on the preheated grill until no longer pink in the center, about 10 minutes per side.

By Wendy Shirley

Ingredients

• ✓ white wine vinegar
• lobster
• canola oil
• soy sauce
• ginger
• white sugar
• salt
• black pepper
• avocado

Instructions

1. 1 Fill a tall pot with 2 inches of water; bring to a boil. Add lobster, cover, and steam until tender, about 20 minutes. Rinse, cool, and cut lobster meat into chunks. Chill for at least 15 minutes.
2. 2 Mix vinegar, oil, soy sauce, ginger, sugar, salt, and pepper together to make the dressing.
3. 3 Mix chilled lobster with the dressing and gently mix in avocado. Serve chilled.

By Tina A

Ingredients

• ✓ white wine vinegar
• green bean
• dill
• red onion
• mustard
• salt
• black pepper
• olive oil

Instructions

1. 1 Bring a pot of salted water to a boil. Add green beans; cook until crisp-tender, about 7 minutes. Drain and rinse with cold water (or submerge in a bowl of ice water) to stop the cooking process; drain. Transfer to a bowl.
2. 2 While beans are cooling, combine dill, onion, vinegar, Dijon mustard, salt, and black pepper in a medium bowl. Slowly whisk in oil to combine. Let stand for 10 minutes.
3. 3 Gently toss green beans with vinaigrette to coat. Marinate in the refrigerator before serving, 2 hours or up to 3 days.

By ShayShay1022

Ingredients

• ✓ white wine vinegar
• olive oil
• mustard
• sugar
• salt
• black pepper
• portobello mushroom
• asparagus
• red bell pepper

Instructions

1. 1 Combine olive oil, vinegar, Dijon, sugar, salt, and pepper for the vinaigrette in a small bowl and mix until well combined. Pour in a large resealable bag and add mushrooms, asparagus, and bell pepper. Toss everything together until well combined.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Line a vegetable pan with aluminum foil and place on the preheated grill. Add vegetables with vinaigrette to the pan on the grill.
4. 4 Grill vegetables until desired softness or crunchiness is reached, 5 to 7 minutes.

By FalloonFarm

Ingredients

• ✓ white wine vinegar
• romaine lettuce
• spinach
• strawberry
• onion
• mayonnaise
• white sugar
• milk
• poppy seed

Instructions

1. 1 Combine romaine, spinach, strawberries, and sliced onion in a large salad bowl.
2. 2 Combine mayonnaise, vinegar, sugar, milk and poppy seeds in a jar with a tight fitting lid; shake well. Pour dressing over salad and toss until evenly coated.

By Mary J Wright

Ingredients

• ✓ white wine vinegar
• white wine
• shallot
• heavy cream
• butter
• sea scallop
• olive oil
• salt
• pepper

Instructions

1. 1 Combine white wine, vinegar, and shallots in a medium saucepan over medium-high heat. Cook until about 1 tablespoon liquid remains in the pan. Stir in heavy cream; continue boiling until reduced by half. Stir in butter, 1 tablespoon at a time, until melted. Keep sauce warm.
2. 2 Preheat the oven on broiler setting.
3. 3 Brush scallops with olive oil; sprinkle with salt and pepper. Place under the preheated broiler until scallops are opaque, with a bit of brown around the edges, about 2 minutes per side.
4. 4 Place a spoonful of sauce on each plate and top with 4 scallops.

By DeeAnn

Ingredients

• ✓ white wine vinegar
• pork loin chop
• butter
• water
• salt
• pepper
• anchovy
• butter
• flour

Instructions

1. 1 Pound pork chops to a thickness of 1/4 inch.
2. 2 Melt 3 tablespoons butter in a large skillet over medium-high heat. Add chops and cook until browned, 2 to 3 minutes per side. Drain fat.
3. 3 Add vinegar, water, salt, and pepper to the skillet; bring to a simmer. Reduce the heat to medium-low, cover, and cook until chops are tender, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer chops to a platter and keep warm; leave juices simmering in the skillet.
4. 4 Mash anchovy fillets in a small bowl with 2 teaspoons softened butter and flour until a paste forms. Whisk paste into simmering cooking juices; cook and stir until liquid has thickened and flour is no longer grainy, 3 to 4 minutes. Pour sauce over pork chops to serve.

By FATBOY31

Ingredients

• ✓ white wine vinegar
• lemon juice
• olive oil
• tuna steak
• brown mustard
• mustard powder
• sugar
• olive oil
• dill

Instructions

1. 1 Combine lemon juice and 1/2 cup olive oil in a large resealable plastic bag; seal the bag and shake. Add tuna steaks; seal the bag and place into the refrigerator to marinate while the grill preheats.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Whisk together brown mustard, mustard powder, sugar, vinegar, and 1/3 cup olive oil in a medium bowl; stir in dill.
4. 4 Remove tuna steaks from marinade and place on the preheated grill; discard marinade. Cook steaks until fish flakes easily with a fork, about 6 minutes per side. Drizzle steaks with mustard-dill sauce to serve.

By Splashme

Ingredients

• ✓ white wine vinegar
• corn kernel
• green onion
• olive oil
• lemon juice
• tarragon
• salt
• black pepper
• seafood seasoning

Instructions

1. 1 Stir the corn, onion, vinegar, olive oil, lemon juice, tarragon, salt, and pepper together in a bowl. Season with seafood seasoning as desired.

By Meenes

Ingredients

• ✓ white wine vinegar
• potato
• water
• sugar
• onion
• salt
• pepper
• celery seed
• mayonnaise

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 and allow to cool.
2. 2 Slice cooled potatoes and layer in a large bowl or dish.
3. 3 In a saucepan combine water, vinegar and sugar. Bring to a boil and cook for one minute. Remove from heat and pour over potatoes. Cover and chill for at least 12 hours.
4. 4 Drain excess marinade and add onions, salt, pepper, celery seed and mayonnaise. Mix well and serve chilled.

By DIANA_LESLIE

Ingredients

• ✓ white wine vinegar
• broccoli
• carrot
• sweet onion
• mayonnaise
• olive oil
• lemon
• sunflower seed
• salt

Instructions

1. 1 Remove broccoli stems and set aside. Chop broccoli into small florets.
2. 2 Attach the shredder blade to a food processor. Shred 1/2 of the broccoli stems and 1/2 of the carrots. Switch to the slicer blade and slice remaining broccoli stems and carrots. Dump contents of the food processor bowl into a large bowl with broccoli florets and onion.
3. 3 Whisk together mayonnaise, olive oil, vinegar, and lemon juice in a small bowl. Pour in with the veggies and toss to coat. Marinate in the refrigerator for at least 1 hour.
4. 4 Taste and season with salt. Add sunflower seeds just before serving.

By JonMichel

Ingredients

• ✓ white wine vinegar
• radiatore pasta
• sesame seed
• salad oil
• soy sauce
• sugar
• chicken
• parsley
• green onion
• spinach

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, heat oil in a small skillet over medium-low heat. Stir in sesame seeds and cook until golden brown. Remove from heat. Stir in soy sauce, vinegar, and sugar. Pour dressing into a sealable container, and set aside.
3. 3 In a large bowl, mix together pasta, cooked chicken, and 1 cup dressing (reserve remaining dressing). Cover salad, and refrigerate at least 6 hours.
4. 4 Directly before serving, stir in parsley, green onions, and spinach. Toss with remaining dressing, if desired.

By Annie

Ingredients

• ✓ white wine vinegar
• honey
• lemon juice
• olive oil
• thyme
• sea salt
• black pepper
• pear
• arugula
• hazelnut
• thyme

Instructions

1. 1 Combine vinegar and honey in a glass jar; whisk to combine. Add lemon juice, oil, thyme, sea salt, and pepper; cover and shake until emulsified.
2. 2 Reserve 1/2 of a pear. Slice remaining pears thinly with a sharp knife or mandolin.
3. 3 Place arugula in a mixing bowl. Add sliced pears. Pour dressing over top, add 1/2 of the hazelnuts, and season with more salt and pepper. Toss gently until well coated. Taste and adjust seasonings according to taste.
4. 4 Slice reserved pear half thinly and arrange it in a fan pattern on the salad platter you are using. Arrange the salad on top. Garnish with remaining hazelnuts and thyme leaves. Serve immediately.

By Anastasia

Ingredients

• ✓ white wine vinegar
• white wine
• shallot
• wasabi paste
• soy sauce
• butter
• salt
• black pepper
• olive oil
• cilantro
• tuna steak

Instructions

1. 1 Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
2. 2 Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside.
3. 3 Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

By DARLA

Ingredients

• ✓ white wine vinegar
• blue cheese
• vegetable oil
• lemon juice
• garlic
• seasoning salt
• sugar
• mustard
• hot sauce
• mushroom

Instructions

1. 1 In a medium bowl, mix together the blue cheese, vegetable oil, lemon juice, white wine vinegar, garlic, seasoning salt, white sugar, dry mustard and hot sauce. Stir in the mushrooms. Cover and refrigerate 4 to 6 hours before serving.

By Michelle

Ingredients

• ✓ white wine vinegar
• olive oil
• parsley
• basil
• oregano
• salt
• black pepper
• baby carrot
• red onion
• garlic

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a half sheet pan with parchment paper.
2. 2 Whisk oil, vinegar, parsley, basil, oregano, salt, and pepper together in a bowl with a fork. Add carrots and turn to coat. Put carrots on the prepared sheet pan and nestle onions and garlic between them. Drizzle any remaining oil over the onions.
3. 3 Bake in the preheated oven until vegetables are soft and cooked through, turning halfway through cooking time, about 45 minutes total.

By Bren

Ingredients

• ✓ white wine vinegar
• nectarine
• heirloom tomato
• burrata cheese
• basil
• olive oil
• mustard
• honey
• salt
• black pepper

Instructions

1. 1 Combine nectarines, tomatoes, burrata cheese, and basil in a bowl.
2. 2 Stir together olive oil, vinegar, mustard, and honey. Season with salt and pepper. Drizzle dressing over salad.

By barbara

Ingredients

• ✓ white wine vinegar
• corn
• red bell pepper
• yellow onion
• jalapeno pepper
• olive oil
• salt
• black pepper
• edamame
• basil

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Place corn, bell pepper, onion, and jalapeño on a baking sheet; drizzle with 2 tablespoons olive oil and season with salt and black pepper. Rub to evenly coat.
3. 3 Cook vegetables on the preheated grill until tender and dark marks appear, 10 to 15 minutes, flipping several times. Set aside to cool.
4. 4 Bring a medium pot of water to a boil. Add edamame; cook until tender, 10 to 15 minutes. Drain and cool.
5. 5 Whisk remaining 1 tablespoon olive oil and vinegar together in a small bowl until combined; set aside.
6. 6 Dice bell pepper, onion, and jalapeño; cut kernels off cobs. Combine vegetables in a serving dish; add edamame. Toss salad with vinaigrette; season with basil, salt, and black pepper.

By klenke

Ingredients

• ✓ white wine vinegar
• brown sugar
• garlic
• salt
• black pepper
• chicken drumstick
• vegetable oil
• onion
• ketchup
• worcestershire sauce

Instructions

1. 1 Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add chicken, coat with paste, squeeze out excess air, and seal the bag. For best results, marinate in the refrigerator at least 1 hour to overnight.
2. 2 When ready to cook, heat oil in a small saucepan over medium heat. Add onion and sauté until softened, about 5 minutes. Stir in ketchup, vinegar, and Worcestershire sauce. Bring to a simmer and cook until flavors blend, about 10 minutes.
3. 3 Meanwhile, preheat an outdoor grill for medium heat and lightly oil the grate. Remove chicken from the bag.
4. 4 Cook chicken on the preheated grill until brown, 3 to 5 minutes, turning once halfway through. Turn off one of the burners and move chicken over indirect heat. Maintain the temperature at 300 to 350 degrees F (150 to 175 degrees C).
5. 5 Cook chicken for 20 minutes, turning halfway through. Baste with sauce, then continue to cook, basting every 10 minutes, until chicken is no longer pink at the bone and the juices run clear, 20 to 25 more minutes. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C).

By rachelu

Ingredients

• ✓ white wine vinegar
• greek yogurt
• mayonnaise
• honey
• poppy seed
• salt
• black pepper
• chicken
• celery
• pecan
• peach
• boston lettuce

Instructions

1. 1 Whisk yogurt, mayonnaise, vinegar, honey, poppy seeds, salt, and black pepper together in a large bowl until well combined. Stir in chicken, celery, pecans, and peach until well-coated and combined.
2. 2 Serve on lettuce leaves.

By thedailygourmet

Ingredients

• ✓ white wine vinegar
• soy sauce
• white sugar
• vegetable oil
• garlic
• ginger
• beef sirloin
• onion
• cherry tomato
• mushroom
• green bell pepper
• skewer

Instructions

1. 1 Whisk soy sauce, vinegar, sugar, oil, garlic, and ginger together in a bowl until marinade is smooth. Place sirloin cubes into marinade, cover bowl with plastic wrap, and marinate in refrigerator, 1 to 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove sirloin cubes from marinade, discarding marinade.
3. 3 Thread sirloin cubes, onion, tomatoes, mushrooms, and green bell pepper onto skewers.
4. 4 Cook skewers on grill until meat is cooked through and vegetables are tender, 10 to 15 minutes.

By Beans McBean

Ingredients

• ✓ white wine vinegar
• onion
• ketchup
• honey
• brown sugar
• worcestershire sauce
• mustard
• cayenne pepper
• pork chop
• salt
• black pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Whisk onion, ketchup, vinegar, honey, brown sugar, Worcestershire sauce, mustard, and cayenne pepper together in a bowl until barbeque sauce is smooth.
3. 3 Place pork chops on a baking sheet and season with salt and pepper. Top each pork chop with 2 tablespoons of barbeque sauce.
4. 4 Bake in the preheated oven until pork chops are cooked through, about 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By A Apolskis

Ingredients

• ✓ white wine vinegar
• thyme
• sage
• salt
• pepper
• pork loin chop
• butter
• olive oil
• raspberry jam
• orange juice
• thyme

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Combine thyme, sage, salt, and pepper in a small bowl. Rub evenly over pork chops.
3. 3 Melt butter and olive oil in a nonstick skillet. Cook pork chops in hot butter-oil until a instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), 4 to 5 minutes per side. Transfer pork chops to an oven-safe plate and keep warm in the preheated oven.
4. 4 Combine raspberry jam, orange juice, and vinegar in the same skillet. Bring to a boil and cook until sauce is reduced to desired consistency, 2 to 3 minutes. Sauce will thicken as it cools.
5. 5 Spoon sauce in a pool onto a serving plate and top with pork chops. Garnish with thyme sprigs.

By Robin Seidel

Ingredients

• ✓ white wine vinegar
• vegetable oil
• onion
• garlic
• ketchup
• worcestershire sauce
• brown sugar
• water
• salt
• pepper
• chicken leg

Instructions

1. 1 Heat oil in a medium saucepan over medium heat. Add the onion and garlic and saute for 5 to 10 minutes, or until onion is tender. Then add the ketchup, Worcestershire sauce, vinegar, brown sugar and water. Mix together well and season with salt and pepper to taste. Reduce heat to low, cover and simmer for 20 minutes. Set aside, covered, and let cool.
2. 2 Place chicken in a shallow, nonporous dish and pour sauce over chicken, reserving some sauce in a separate container for basting. Cover chicken and marinate in the refrigerator for at least one hour, or overnight. Cover reserved sauce, if any, and keep in the refrigerator.
3. 3 Preheat an outdoor grill for medium high heat and lightly oil grate.
4. 4 Grill chicken over medium high heat for 8 to 12 minutes per side, basting occasionally with the sauce, if any, until internal temperature reaches 180 degrees F (80 degrees C).

By Dell

Ingredients

• ✓ white wine vinegar
• pizza crust
• garlic
• mustard
• rosemary
• olive oil
• blue cheese
• salt
• pepper
• mozzarella cheese
• pear
• walnut

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Place pizza crust on a pizza pan.
3. 3 Bake in the preheated oven until just crisp, about 5 minutes.
4. 4 Meanwhile, combine garlic, Dijon mustard, rosemary, and vinegar in a food processor or blender. With the blender on, drizzle in olive oil slowly until dressing is thickened. Quickly pulse in 1/4 cup blue cheese; season with salt and pepper.
5. 5 Spread vinaigrette over pizza crust. Sprinkle remaining 1/4 cup blue cheese evenly over crust, followed by mozzarella cheese. Arrange sliced pears over cheese and sprinkle with walnuts.
6. 6 Bake in the preheated oven until cheese is melted and bubbly, 7 to 10 minutes. Let cool slightly before cutting into slices.

By MJW