Type what you have

Ingredients

• ✓ white balsamic vinegar
• red cabbage
• salt
• apple
• honey
• rapeseed oil

Instructions

1. 1 Combine red cabbage and salt in a bowl and knead with your hands for a few minutes until cabbage is soft. Mix in apples.
2. 2 Whisk white balsamic vinegar and honey together in a cup. Whisk in oil. Drizzle over salad, mix well, and set aside for at least 1 hour for flavors to combine.

By Marianne

Ingredients

• ✓ white balsamic vinegar
• olive oil
• green bean
• walnut
• lemon juice
• black pepper
• salt
• red pepper flakes

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add green beans and toss to evenly coat with olive oil. Cook, stirring occasionally for even cooking, until softened, about 5 minutes. Add walnuts, white balsamic vinegar, salt, and pepper; mix to combine. Cook, stirring occasionally so walnuts don't burn, until beans are soft but maintain some crunch, 5 to 10 minutes.
2. 2 Remove from heat and sprinkle with lemon juice and red pepper flakes.

By Stacy Scott-Calcagni

Ingredients

• ✓ white balsamic vinegar
• sugar snap pea
• arugula
• baby spinach
• blueberry
• vegetable oil
• blueberry
• honey
• almond

Instructions

1. 1 Cut ends off snap peas and pull off the tough strings running up the sides.
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 snap peas, cover, and steam for 1 minute or until you reach desired tenderness. Don't overcook because you still want a little crunch.
3. 3 Transfer peas to a bowl of ice water for a few minutes to stop the cooking and retain the bright green color; drain well. Transfer peas to a large bowl and add arugula-spinach combo and 2/3 cup blueberries.
4. 4 Combine oil, blueberries, vinegar, and honey for dressing in a food processor or blender; process until smooth.
5. 5 Drizzle dressing over salad mixture and toss until well coated. Sprinkle almonds over the top and serve.

By lutzflcat

Ingredients

• ✓ white balsamic vinegar
• olive oil
• dijon mustard
• salt
• pepper
• radicchio
• pistachio nut
• blue cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Whisk together 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl. Set dressing aside.
3. 3 Cut radicchio head into 4 wedges. Brush wedges with remaining 1 tablespoon olive oil and lightly sprinkle with salt.
4. 4 Place wedges on the preheated grill; grill until lightly charred, 3 to 4 minutes on each side. Transfer to a plate and top with pistachios and blue cheese; drizzle with dressing. Serve immediately.

By France Cevallos

Ingredients

• ✓ white balsamic vinegar
• onion
• white wine
• butter
• dijon mustard
• lemon juice
• whole grain mustard
• turbinado sugar
• lemon zest
• salt
• tarragon
• pork tenderloin
• olive oil
• black pepper
• heavy cream

Instructions

1. 1 Prepare a thermocirculator and water bath according to manufacturer's directions. Set thermocirculator to 135 degrees F (58 degrees C); if you want pork cooked medium instead of medium-rare, set to 145 degrees F (63 degrees C), and allow water bath to come up to temperature.
2. 2 Combine onion, wine, butter, Dijon mustard, vinegar, lemon juice, whole grain mustard, turbinado sugar, lemon zest, salt, and 1/2 teaspoon tarragon in a medium microwave-safe bowl. Place in microwave and cook on high power until butter melts and sugar dissolves, stirring halfway through, about 1 minute. (This yields 1 1/2 cups sauce).
3. 3 Place tenderloins in a vacuum-sealable bag with 3/4 cup of the mustard mixture and massage contents of bag to ensure meat is coated evenly in sauce, spacing tenderloins in a single layer in the bag. Seal bag with a vacuum sealer according to manufacturer's directions.
4. 4 Transfer vacuum-sealed tenderloins to warm water bath with thermocirculator; cover vessel with aluminum foil to reduce evaporation. Cook to desired doneness, 45 to 50 minutes; meat will be 135 or 145 degrees F (58 to 63 degrees C) when done depending on desired doneness.
5. 5 Remove bag from water bath, transfer meat to a plate and pat dry with a paper towel. Rub with olive oil and sprinkle with pepper.
6. 6 Heat a large nonstick skillet over medium-high heat. Sear tenderloins in skillet until deeply browned on all sides, 3 to 4 minutes on each side. Transfer to a cutting board to rest for 5 minutes. Wipe skillet clean with a paper towel if any drippings are too dark.
7. 7 Reduce heat to medium. Add remaining 3/4 cup mustard sauce to skillet and allow to come to a simmer, reducing until slightly thickened, 1 to 2 minutes. Add cream and remaining 1/2 teaspoon tarragon to skillet, and cook, stirring occasionally, until sauce has thickened enough to coat the back of a spatula, about 1 minute. Slice tenderloins and serve with sauce.

By Karen Rankin

Ingredients

• ✓ white balsamic vinegar
• spaghetti
• cherry tomato
• olive oil
• garlic
• thai basil
• mozzarella ball
• oil
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
2. 2 Combine cherry tomatoes, mozzarella balls, olive oil, balsamic vinegar, garlic, and Thai basil in a large mixing bowl; mix well. Season with salt and pepper to taste.
3. 3 Drain pasta and top with cherry tomato mixture.

By CookingWithShelia

Ingredients

• ✓ white balsamic vinegar
• green bean
• olive oil
• salt
• black pepper
• parsley
• shallot
• garlic
• tomato
• feta cheese

Instructions

1. 1 Bring a pot of lightly salted water to a boil. Add beans and cook until soft, 10 to 15 minutes. Drain well.
2. 2 Whisk oil, vinegar, salt, and pepper together in a small bowl. Stir in parsley, shallot, and garlic.
3. 3 Combine beans and tomatoes in a large bowl. Pour dressing over top and mix to combine. Stir in feta. Allow to sit for 20 minutes before serving.

By Barbara Sauermann

Ingredients

• ✓ white balsamic vinegar
• bacon
• butter
• red onion
• green bean
• potato
• garlic
• chicken broth
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Cook chopped bacon in a skillet over medium heat, stirring occasionally, until evenly browned, 8 to 10 minutes. Drain bacon pieces on a paper towel-lined plate.
3. 3 Melt butter in a skillet with a lid over medium-low heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Stir in cooked bacon, green beans, potatoes, garlic, and chicken broth.
4. 4 Bring to a boil, cover, and simmer over low heat until green beans are tender, about 10 minutes.
5. 5 Sprinkle with vinegar, salt, and pepper; serve.

By Erica Anderson

Ingredients

• ✓ white balsamic vinegar
• bacon
• apple
• red onion
• thyme
• salt
• black pepper
• granulated sugar
• olive oil
• gruyere cheese
• arugula

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and set aside.
2. 2 Cook bacon in a skillet over medium heat until crisp and browned, about 4 minutes. Remove with a slotted spoon to a paper towel to drain. Reserve the bacon grease in the skillet.
3. 3 Add apple and onion to the skillet and cook, stirring occasionally until soft, 8 to 10 minutes. Remove skillet from the heat and stir in the bacon. Sprinkle thyme over the apple mixture, and stir in balsamic vinegar. Taste and season with salt and pepper.
4. 4 Place naan on the prepared baking sheet and brush with olive oil. Spread the apple mixture evenly on top. Cover with Gruyere cheese.
5. 5 Bake in the preheated oven until naan is golden brown and cheese is melted, 10 to 12 minutes. Remove from oven, scatter a handful of arugula over the top, and serve immediately.

By lutzflcat

Ingredients

• ✓ white balsamic vinegar
• olive oil
• garlic
• asparagus
• salt
• lemon juice
• cherry tomato
• mustard
• sugar
• salt
• olive oil

Instructions

1. 1 Heat olive oil in a large skillet over medium heat and cook garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until tender but still firm to the bite, 5 to 7 minutes. Season with salt and drizzle with lemon juice. Place in a bowl and add cherry tomatoes.
2. 2 Stir vinegar, mustard, sugar, and salt together in a small bowl. Pour in olive oil and mix well. Drizzle dressing over asparagus and tomatoes and mix well. Serve warm.

By backfee

Ingredients

• ✓ white balsamic vinegar
• chicken breast
• salt
• garlic
• olive oil
• apple cider vinegar
• red wine vinegar
• lemon juice
• red pepper flake
• allspice
• sumac
• pomegranate syrup

Instructions

1. 1 Season chicken breasts with salt. Cut each breast into 3 to 4 pieces. Place in a large bowl; stir in garlic. Add olive oil, apple cider vinegar, red wine vinegar, white balsamic vinegar, lemon juice, red pepper flakes, allspice, sumac, and pomegranate syrup. Mix well with your hands.
2. 2 Cover chicken mixture with plastic wrap, pressing against the surface to remove any air. Refrigerate for at least 4 hours and up to overnight.
3. 3 Preheat an outdoor grill and 2 grill baskets with the cover closed for 10 minutes. Divide chicken evenly between the grill baskets. Grill until golden brown, 10 to 15 minutes per side.

By soulman

Ingredients

• ✓ white balsamic vinegar
• olive oil
• onion
• napa cabbage
• sugar
• ginger
• cumin
• salt
• black pepper
• sake
• vegetable broth
• parsley

Instructions

1. 1 Heat olive oil in a large skillet over medium-low heat. Add onion; cook until soft and translucent, about 5 minutes. Add napa cabbage; reduce heat to low. Sprinkle with sugar and stir to combine; cook and stir, 3 to 5 minutes. Season with ginger, cumin, salt, and black pepper; cook 1 minute.
2. 2 Add sake and broth; bring to a boil. Reduce heat, cover, and simmer for 10 minutes. Stir in balsamic vinegar; taste and adjust seasonings. Stir in parsley.

By barbara

Ingredients

• ✓ white balsamic vinegar
• salmon
• salt
• pepper
• onion powder
• red pepper flakes
• olive oil
• lemon juice
• garlic
• white sugar
• green onion
• cilantro

Instructions

1. 1 Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside in a baking dish.
2. 2 In a medium bowl, mix together olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and cilantro. Pour marinade over salmon; cover, and refrigerate overnight, or at least 6 hours.
3. 3 Preheat oven to 450 degrees F (230 degrees C).
4. 4 Arrange salmon on a broiling sheet. Place in a preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and broil 5 minutes more.

By jade

Ingredients

• ✓ white balsamic vinegar
• green bean
• red bell pepper
• mango
• shallot
• feta cheese
• red onion
• white sugar
• whole grain mustard
• poppy seed
• olive oil
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil. Add beans and boil until color changes to bright green, 2 to 3 minutes.
2. 2 Drain beans completely and run under cold water or submerge in a bowl with ice-cold water to stop the cooking process. Once cooled, drain completely and set aside.
3. 3 Combine bell pepper, mango, and shallots in a large salad bowl. Add green beans and feta cheese; toss to combine.
4. 4 Combine onion, balsamic vinegar, sugar, mustard, and poppy seeds together in a bowl. Drizzle in olive oil while whisking rapidly until dressing is smooth. Season with salt and pepper.
5. 5 Drizzle about 1/4 cup vinaigrette over the salad and mix to combine.

By Aroma and Essence

Ingredients

• ✓ white balsamic vinegar
• olive oil
• chicken breast
• leek
• bacon
• garlic
• cherry tomato
• lemon
• rosemary
• sage
• salt
• black pepper
• chicken broth
• lemon

Instructions

1. 1 Heat 2 tablespoons olive oil in a skillet over medium heat and brown chicken breasts on both sides for 7 to 10 minutes. Remove from the skillet, cover with foil, and keep warm.
2. 2 Add remaining tablespoon olive oil to the pan and cook leeks over medium heat until softened, about 3 minutes. Stir in bacon and garlic and cook until bacon is crispy, about 5 minutes. Deglaze pan with vinegar and scrape up any browned bits from the bottom.
3. 3 Add tomatoes, lemon zest, lemon juice, rosemary, and sage to the skillet. Return chicken to the pan and season with salt and pepper.
4. 4 Pour in broth and bring to a simmer. Reduce heat to low, cover, and cook until sauce is reduced by half and chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lemon wedges.

By Avid Rkfan

Ingredients

• ✓ white balsamic vinegar
• chicken broth
• couscous
• olive oil
• lemon juice
• rosemary
• salt
• black pepper
• chicken breast
• cucumber
• sun-dried tomato
• kalamata olive
• feta cheese
• parsley
• salt
• black pepper

Instructions

1. 1 Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
2. 2 Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
3. 3 Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.

By Shayna

Ingredients

• ✓ white balsamic vinegar
• black pepper
• salt
• red pepper flakes
• oregano
• garlic
• caper
• rosemary
• basil
• olive oil
• kalamata olive
• feta cheese
• sweet onion
• red bell pepper
• grape tomato
• chickpea
• zucchini

Instructions

1. 1 Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

By ChristineM

Ingredients

• ✓ white balsamic vinegar
• dijon mustard
• sugar
• salt
• canola oil

Instructions

1. 1 Stir together vinegar, mustard, sugar, and salt until smooth. Stir in oil until well combined.

By Ursel

Ingredients

• ✓ white balsamic vinegar
• sunflower oil
• sugar
• salt
• heavy cream

Instructions

1. 1 Combine balsamic vinegar, oil, sugar, and salt in a cup and mix well. Stir in cream and mix well.

By Ursel

Ingredients

• ✓ white balsamic vinegar
• walnut oil
• sugar
• salt
• heavy cream
• walnut

Instructions

1. 1 Combine white balsamic vinegar, walnut oil, sugar, and salt in a cup and mix well. Stir in cream and mix well. Add to a salad of your choice and sprinkle with ground walnuts.

By Ursel

Ingredients

• ✓ white balsamic vinegar
• olive oil
• lemon juice
• parmesan cheese
• garlic
• meyer lemon zest
• salt
• black pepper

Instructions

1. 1 Combine olive oil, Meyer lemon juice, balsamic vinegar, Parmesan cheese, garlic, zest, salt, and pepper in a small blender cup. Blend until dressing is smooth, 30 to 45 seconds.

By France Cevallos

Ingredients

• ✓ white balsamic vinegar
• olive oil
• mustard
• honey
• granny smith apple
• apple
• lime
• pine nut

Instructions

1. 1 Whisk olive oil, white balsamic vinegar, Dijon mustard, and honey in a small bowl to make dressing.
2. 2 Cut Granny Smith and Red Delicious apples into noodles using a spiralizer fitted with the large shredding blade.
3. 3 Place apple noodles in a large bowl and toss with lime juice to keep them from turning brown. Pour in dressing; mix gently until salad is combined.
4. 4 Place pine nuts in a small skillet over medium-low heat. Toast pine nuts, shaking often, until golden brown, about 5 minutes. Sprinkle pine nuts over salad.

By lutzflcat

Ingredients

• ✓ white balsamic vinegar
• pear
• white wine
• garlic
• dijon mustard
• black pepper
• salt
• olive oil

Instructions

1. 1 Blend the pear, white wine, garlic, Dijon mustard, white balsamic vinegar, black pepper, and sea salt in a blender until well combined; drizzle the olive oil into the mixture in a thin, steady stream while continuing to blend. Blend a few seconds longer until the salad dressing is thick and creamy.

By Jill Tall

Ingredients

• ✓ white balsamic vinegar
• olive oil
• honey
• salt
• black pepper
• garlic powder

Instructions

1. 1 Whisk olive oil, balsamic vinegar, honey, salt, black pepper, and garlic powder together in a bowl until smooth.

By Becky

Ingredients

• ✓ white balsamic vinegar
• strawberry
• spinach
• feta cheese
• olive oil
• brown sugar
• sesame seed
• poppy seed
• paprika

Instructions

1. 1 Toss strawberries, spinach, and feta cheese together in a large bowl.
2. 2 Whisk olive oil, brown sugar, white balsamic vinegar, sesame seeds, poppy seeds, and paprika together in a bowl; drizzle over salad and toss to coat.

By Leslie

Ingredients

• ✓ white balsamic vinegar
• arugula
• blood orange
• red grapefruit
• pomegranate seed
• caramel syrup
• sesame oil
• almond

Instructions

1. 1 Divide arugula evenly between 2 plates. Place blood orange slices and red grapefruit segments on the arugula and sprinkle pomegranate seeds on top.
2. 2 Combine balsamic vinegar, caramel syrup, and sesame oil in a cup; mix to combine. Drizzle dressing over salads. Garnish each salad with almond slices and serve.

By lutzflcat

Ingredients

• ✓ white balsamic vinegar
• olive oil
• date
• rosemary
• garlic
• salt
• black pepper
• carrot
• butternut squash
• red onion
• pork tenderloin

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper or foil.
2. 2 Place 2 tablespoons olive oil, dates, vinegar, rosemary, garlic, salt, and pepper in a blender or small food processor. Pulse several times to mix, then puree until smooth, about 1 minute. Reserve 2 tablespoons of the mixture for later use.
3. 3 Combine rainbow carrots, butternut squash, and red onion in a large bowl. Toss with balsamic mixture, and place on the prepared sheet pan.
4. 4 Roast vegetables, uncovered in the preheated oven for 20 minutes.
5. 5 Meanwhile, blot tenderloins with paper towels. Heat 1 tablespoon oil in a large skillet over medium-high heat. Place tenderloins in skillet and cook until lightly browned, about 2 minutes per side.
6. 6 Stir vegetables; nestle tenderloins into vegetables. Brush each tenderloin with 1 tablespoon reserved balsamic mixture and return the sheet pan to the oven.
7. 7 Roast, uncovered, until vegetables are tender and pork is slightly pink in the center, about 20 minutes. The internal temperature of the meat should read at least 145 degrees F (63 degrees C).
8. 8 Drizzle vegetables and tenderloins with remaining 1 tablespoon olive oil.

By Bibi

Ingredients

• ✓ white balsamic vinegar
• avocado
• onion
• cilantro
• parsley
• jalapeno pepper
• lime
• garlic
• salt
• black pepper
• olive oil

Instructions

1. 1 Blend avocado, white onion, cilantro, parsley, jalapeno pepper, lime juice, white balsamic vinegar, garlic, salt, and pepper in a blender until everything is thoroughly chopped. Stream olive oil into the avocado mixture while blending until the mixture is smooth and creamy.

By VALdelish

Ingredients

• ✓ white balsamic vinegar
• olive oil
• garlic
• kosher salt
• black pepper
• iceberg lettuce
• ham
• avocado
• blue cheese
• black olive
• grape tomato
• mushroom
• egg

Instructions

1. 1 Whisk olive oil, vinegar, garlic, salt, and pepper together in a small bowl until evenly combined.
2. 2 Place lettuce, ham, avocado, blue cheese, olives, tomatoes, and mushrooms in a large bowl. Toss until evenly combined.
3. 3 Transfer lettuce mixture to 2 serving plates. Add one sliced egg to each plate. Drizzle dressing over the top and serve.

By Soup Loving Nicole

Ingredients

• ✓ white balsamic vinegar
• cucumber
• salt
• olive oil
• sugar
• dill weed
• tomato

Instructions

1. 1 Spread cucumber slices in a thin layer on a large platter. Sprinkle salt generously over the cucumber. Let salt soak into cucumber slices for about 30 minutes.
2. 2 Transfer cucumber to a colander and rinse with cold water; drain thoroughly and transfer to a dry surface. Pat cucumbers dry with paper towel.
3. 3 Whisk vinegar, olive oil, sugar, and dill together in a large bowl. Add cucumber slices and tomatoes; toss to coat.

By diane bartels