Skip to content

Type what you have

Cook with

balsamic vinaigrette ×
Campanelle Salad with Vegetables and Balsamic Dressing
Dinner

Campanelle Salad with Vegetables and Balsamic Dressing

3.0

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain, rinse gently, and drain again.
  2. 2 While pasta boils, toss zucchini, bell peppers, carrot, green onions, and tomato with olive oil in a large bowl.
  3. 3 Combine balsamic vinaigrette and honey in a small saucepan and bring to a boil. Lower heat and simmer until it coats the back of a spoon, 8 to 10 minutes.
  4. 4 Add pasta and balsamic reduction to the bowl of vegetables and toss gently. Season with salt and oregano; toss. Adjust seasonings as needed.

By Emily

Orange Balsamic Glazed Salmon
Dinner American

Orange Balsamic Glazed Salmon

5.0

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine 1/4 cup Marie's Balsamic Vinaigrette, pepper, honey, and orange liqueur to make glaze. Zest orange and add to the glaze.
  2. 2 Slice peel off orange, removing all of white pith. Slice oranges into rounds, then into quarters. Reserve.
  3. 3 Preheat the oven's broiler. Cover a broiler pan with nonstick foil. Sprinkle salmon with salt. Broil salmon, brushing often with glaze until cooked, about 8 minutes. Do not turn.
  4. 4 Toss spring mix with asparagus, fennel, and remaining 1/2 cup Marie's Balsamic Vinaigrette. Divide among 4 plates and top with salmon. Garnish salads with orange pieces and Parmesan.

By Marie's Dressings

Strawberry, Spinach, and Pear Salad
Lunch

Strawberry, Spinach, and Pear Salad

4.5

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Place the walnuts in a small skillet over medium-high heat; toast the nuts while stirring constantly for 4 to 5 minutes; set aside to cool completely.
  2. 2 Toss together the spinach and romaine lettuce in a large mixing bowl, and toss with 1/2 cup of balsamic vinaigrette. Arrange the strawberries, pears, feta cheese, and walnuts over the top of the salad. Dress the salad with another 3 tablespoons vinaigrette to serve.

By Allie

Zoodle Caprese Salad
Lunch Italian

Zoodle Caprese Salad

4.5

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Cut zucchini into zoodles ("noodles") using a spiralizer (fitted with the large shredding blade); cut zoodles into smaller pieces.
  2. 2 Combine zoodle pieces, mozzarella, tomatoes, and vinaigrette in a large bowl; mix well. Refrigerate until ready to use.
  3. 3 Toss in arugula and basil just before serving.

By Jeannette

McKagen's Beef Jerky

McKagen's Beef Jerky

4.4

Prep
20 min
Cook
180 min
Total
1640 min

Instructions

  1. 1 Combine the teriyaki sauce, Worcestershire sauce, balsamic vinaigrette, garlic powder, onion powder, liquid smoke, salt, and hot sauce in a resealable plastic bag. Add the meat strips and coat evenly with the marinade. Seal and refrigerate 24 hours.
  2. 2 Preheat an oven to 175 degrees F (80 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top.
  3. 3 Remove the beef strips from the marinade and shake off excess marinade. Discard the remaining marinade. Place the meat strips onto the wire rack and sprinkle with black pepper. Bake in the preheated oven until firm and dry, at least 3 hours. Allow the jerky to cool completely before storing in a sealed container.

By vtelf03

Spring Veggie Bagel Sandwich
Lunch American

Spring Veggie Bagel Sandwich

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Mix the cream cheese, lime juice, balsamic vinaigrette, salt, and pepper in a bowl. Spread the mixture evenly over one of the bagel halves. Arrange the radish slices, arugula, and tomato on top of the cream cheese. Sandwich with the remaining bagel half.

By Jenn G

Farro Salad with Asparagus and Parmesan
Lunch American

Farro Salad with Asparagus and Parmesan

4.8

Prep
20 min
Cook
55 min
Total
795 min

Instructions

  1. 1 Soak farro in a large bowl of water for at least 12 hours. Drain.
  2. 2 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in drained farro and return to a boil. Reduce heat to medium and cook farro uncovered, stirring occasionally, for 20 minutes. Reduce heat to low, cover, and continue simmering until tender, about 30 more minutes. Drain and allow to cool.
  3. 3 Meanwhile, fill another large pot with lightly salted water and bring to a boil. Add asparagus and cook, uncovered, until tender, about 3 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well and chop. Set aside.
  4. 4 Place farro, asparagus, tomatoes, walnuts, cranberries, parsley, and chives in a large bowl. Drizzle with balsamic vinaigrette and sprinkle with about 3/4 cup Parmesan cheese; toss until evenly mixed. Top with remaining 1/4 cup Parmesan cheese and serve at room temperature.

By Duncan

Cheap and Easy Lentil Salad
Lunch American

Cheap and Easy Lentil Salad

4.0

Prep
10 min
Cook
20 min
Total
90 min

Instructions

  1. 1 Combine lentils and water in a saucepan; bring to a boil. Cook lentils at a boil until tender, about 20 minutes; drain.
  2. 2 Mix kidney beans, corn, and parsley in a bowl; add lentils and gently stir.
  3. 3 Whisk olive oil, balsamic vinaigrette, sugar, salt, and black pepper together in a separate bowl; drizzle over lentil mixture and gently stir.
  4. 4 Cover bowl with plastic wrap; refrigerate until lentils are completely chilled, about 1 hour.

By Kelly