Type what you have

Ingredients

• ✓ cider vinegar
• broccoli floret
• strawberry
• colby monterey jack cheese
• mayonnaise
• white sugar
• almond

Instructions

1. 1 Combine broccoli, strawberries, and Colby-Monterey Jack cheese in a large bowl.
2. 2 Whisk mayonnaise, sugar, and vinegar together in a small bowl until blended; pour over broccoli mixture. Sprinkle almonds over salad; gently toss to coat.
3. 3 Cover salad with plastic wrap; refrigerate until chilled, 1 to 2 hours.

By mama426

Ingredients

• ✓ cider vinegar
• black bean
• shoepeg corn
• feta cheese
• green onion
• olive oil
• white sugar

Instructions

1. 1 Combine black beans, corn, feta cheese, and green onions in a large bowl.
2. 2 Whisk olive oil, vinegar, and sugar together in a small bowl until smooth; drizzle over corn mixture and toss to coat.
3. 3 Cover the bowl with plastic wrap; refrigerate until flavors blend, at least 30 minutes.

By Nancy Watkins King

Ingredients

• ✓ cider vinegar
• vegetable oil
• white sugar
• parsley
• basil
• oregano
• salt
• cherry tomato

Instructions

1. 1 Whisk oil, vinegar, sugar, parsley, basil, oregano, and salt together in a small bowl or measuring cup until vinaigrette is well combined.
2. 2 Place cherry tomatoes in a serving dish; pour vinaigrette over tomatoes and gently stir to coat. Chill in the refrigerator for at least 2 hours.
3. 3 Gently stir salad from the bottom to the top, coating all tomatoes, before serving.

By RAINEYJR

Ingredients

• ✓ cider vinegar
• broccoli coleslaw mix
• chicken flavored ramen noodle
• green onion
• white sugar
• vegetable oil
• peanut
• sunflower seed

Instructions

1. 1 Combine slaw mix, broken noodles, and green onions together in a large salad bowl.
2. 2 Whisk sugar, vinegar, oil, and ramen seasoning packets together in a small bowl; pour over salad and toss to evenly coat. Refrigerate until chilled.
3. 3 Top with peanuts and sunflower seeds before serving.

By Effie and Jarmen

Ingredients

• ✓ cider vinegar
• bacon
• egg
• water
• sugar
• salt
• spinach
• mushroom

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned. Reserve 2 tablespoons bacon drippings. Crumble bacon; set aside.
2. 2 Meanwhile, place eggs in a saucepan and cover with cold water; bring to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and cool under cold running water; peel and cut into wedges.
3. 3 Heat reserved 2 tablespoons drippings in the same skillet; stir in vinegar, water, sugar, and salt. Keep warm.
4. 4 Wash and remove stems from spinach; dry thoroughly. Tear into pieces in a salad bowl; add warm dressing and toss until coated.
5. 5 Top salad with mushrooms and bacon; garnish with egg.

By MONIQUET

Ingredients

• ✓ cider vinegar
• elbow macaroni
• mayonnaise
• sugar
• salt
• white pepper
• green onion
• jalapeno pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender, about 8 minutes. Drain and rinse under cold running water.
3. 3 Mix together mayonnaise, vinegar, sugar, salt, pepper, green onions, and jalapeño peppers in a large bowl.
4. 4 Stir in macaroni. Refrigerate until chilled before serving, at least 30 minutes.

By HAWAIIAN_MOMMA

Ingredients

• ✓ cider vinegar
• cucumber
• yellow bell pepper
• grape tomato
• red onion
• caper
• olive oil
• dill

Instructions

1. 1 Combine cucumbers, bell peppers, tomatoes, and onion in a bowl; stir in capers, vinegar, oil, and dill to coat.

By CHEFBOYOSARAH

Ingredients

• ✓ cider vinegar
• red potato
• mayonnaise
• dill
• salt
• pepper
• green onion
• cucumber

Instructions

1. 1 Place potatoes in a large pot; cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 12 minutes. Drain; steam dry while preparing dressing.
2. 2 Whisk mayonnaise, apple cider vinegar, dill, salt, and black pepper together in a large bowl; stir in green onions and cucumber.
3. 3 Add warm potatoes to dressing; toss gently to coat. Cover bowl; refrigerate before serving, at least 2 hours.

By elsaw

Ingredients

• ✓ cider vinegar
• water
• salt
• carrot
• jicama
• orange
• cilantro
• black pepper
• escarole leaf

Instructions

1. 1 Stir water, vinegar, and sea salt together in a bowl to dissolve the salt; add shaved carrots and submerge in the liquid. Marinate in refrigerator for 2 hours; drain.
2. 2 Layer carrots, jicama, orange slices, and cilantro on a plate; season with cracked black pepper and garnish with escarole to serve.

By METG

Ingredients

• ✓ cider vinegar
• mayonnaise
• sugar
• broccoli
• red grape
• walnut
• cranberry
• sunflower seed
• red onion
• bacon bit

Instructions

1. 1 Whisk mayonnaise, cider vinegar, and sugar together in a small bowl until sugar dissolves and dressing is smooth.
2. 2 Combine broccoli, grapes, walnuts, cranberries, sunflower seeds, red onion, and bacon bits in a large bowl; drizzle dressing over salad and gently toss until evenly coated.
3. 3 Cover bowl with plastic wrap; refrigerate 3 to 4 hours. Stir before serving.

By Nancy Gibson

Ingredients

• ✓ cider vinegar
• brown sugar
• ketchup
• butter
• hot pepper sauce
• lemon juice
• worcestershire sauce
• red pepper flakes
• mustard powder
• salt
• black pepper

Instructions

1. 1 Place vinegar, sugar, ketchup, butter, hot pepper sauce, lemon juice, Worcestershire sauce, red pepper flakes, mustard powder, salt, and pepper into a saucepan. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer, stirring occasionally, for 30 minutes. Remove from the stove and pour into a heat-proof bowl. Cover and refrigerate sauce for 2 days.
2. 2 Strain sauce through a mesh sieve to remove red pepper flakes. Store sauce in the refrigerator. Bring to room temperature before serving.

By OGREUGLY

Ingredients

• ✓ cider vinegar
• mustard
• sugar
• olive oil
• salt
• black pepper
• beet
• cannellini bean
• arugula
• blue cheese
• walnut

Instructions

1. 1 Make dressing: Whisk together vinegar, Dijon mustard, and sugar in a small bowl until combined. Whisk in extra-virgin olive oil gradually until well blended. Season with salt and pepper.
2. 2 Prepare salad: Combine beets and beans in a large bowl. Pour dressing over beet mixture; stir until well coated.
3. 3 Place arugula on a platter or in a serving bowl; top with beet mixture. Sprinkle with blue cheese and walnuts.

By Cans Get You Cooking

Ingredients

• ✓ cider vinegar
• onion soup mix
• white wine vinegar
• white sugar
• vegetable oil
• salt
• black pepper
• zucchini
• celery
• green bell pepper

Instructions

1. 1 Slowly whisk onion soup mix and white wine vinegar together in a bowl. Whisk in sugar, cider vinegar, oil, salt, and black pepper until well incorporated. Add zucchini, celery, and green bell pepper; toss to coat.
2. 2 Cover bowl with plastic wrap and refrigerate, stirring occasionally, for 4 to 6 hours. Drain off excess liquid before serving.

By CookingQueen

Ingredients

• ✓ cider vinegar
• sauerkraut
• onion
• celery
• green bell pepper
• carrot
• pimento pepper
• mustard seed
• white sugar
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 In a large bowl, mix together sauerkraut, onion, celery, green bell pepper, carrot, pimientos, and mustard seed. Set aside this mixture.
3. 3 In a small saucepan, mix together sugar, oil, and vinegar. Bring to a boil. Remove from heat.
4. 4 Pour sugar mixture over salad, cover, and leave it in the refregerator for 2 days before serving.
5. 5 Serve and enjoy!

By Joan Long Dixon

Ingredients

• ✓ cider vinegar
• carrot
• raisin
• walnut
• celery
• coconut
• mayonnaise
• sour cream
• white sugar
• salt

Instructions

1. 1 Combine carrots, raisins, walnuts, celery, and coconut in a large bowl.
2. 2 Whisk together mayonnaise, sour cream, vinegar, sugar, and salt in a medium bowl until well combined; stir into carrot mixture until evenly coated. Chill in the refrigerator before serving, 2 to 3 hours.

By Karena

Ingredients

• ✓ cider vinegar
• cabbage
• green bell pepper
• onion
• carrot
• water
• salt
• white sugar
• water
• celery seed

Instructions

1. 1 Combine cabbage, green bell pepper, onion, and carrots in a large bowl. Mix boiling water and salt together in a separate bowl and pour over cabbage mixture; set aside for salt to draw out extra water from vegetables, about 1 hour. Drain well.
2. 2 Mix sugar, 1 cup water, cider vinegar, and celery seed in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 1 minute. Remove the saucepan from the heat and cool completely.
3. 3 Pour cooled sugar-vinegar mixture over drained cabbage mixture in a large bowl and toss until slaw is well mixed. Spoon slaw into resealable plastic bags; squeeze out excess air, seal the bag, and freeze.

By Gail

Ingredients

• ✓ cider vinegar
• macaroni
• cheddar cheese
• green bell pepper
• celery
• green onion
• cherry tomato
• mayonnaise
• salt
• pepper
• beau monde seasoning

Instructions

1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
2. 2 In a large bowl, combine pasta and vinegar. Mix well and allow to sit 15-20 minutes.
3. 3 Add cheese, peppers, celery, green onions, tomatoes, mayonnaise and seasonings. Mix well and refrigerate until chilled.

By Sally Dickson

Ingredients

• ✓ cider vinegar
• tomato
• onion
• green bell pepper
• olive oil
• garlic
• parsley
• salt
• sugar
• black pepper

Instructions

1. 1 Place tomatoes in a shallow serving dish; arrange onion rings, then bell pepper rings, on top.
2. 2 Add olive oil, cider vinegar, garlic, parsley, salt, sugar, and black pepper to a jar; close tightly and shake vigorously until well combined. Pour vinaigrette over tomatoes, onions, and bell peppers. Refrigerate until flavors meld, about 2 hours.

By Teresa

Ingredients

• ✓ cider vinegar
• olive oil
• onion
• garlic
• ground beef
• hot tomato sauce
• ketchup
• brown sugar
• worcestershire sauce
• mustard
• chili powder

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Add onion and garlic; sauté until browned, 5 to 7 minutes. Add ground beef; cook and stir until beef is completely browned, 7 to 10 minutes. Drain and discard grease from the skillet. Transfer beef mixture to a slow cooker.
2. 2 Stir hot tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, vinegar, and chili powder into beef mixture. Cover the slow cooker.
3. 3 Cook on Low for 2 hours (or on High for 1 hour).

By Me Recipies

Ingredients

• ✓ cider vinegar
• green cabbage
• carrot
• red cabbage
• onion
• kosher salt
• sugar
• celery seed
• mustard
• vegetable oil
• black pepper

Instructions

1. 1 Toss green cabbage, carrot, red cabbage, and onion in a colander and sprinkle with kosher salt. Set aside to drip for 30 minutes.
2. 2 Heat cider vinegar, sugar, celery seed, and dry mustard together in a small saucepan over medium-low heat, stirring until sugar has dissolved. Remove from heat and let cool.
3. 3 Squeeze as much juice as possible from cabbage mixture and transfer vegetables to a serving bowl. Pour vinegar mixture to taste over vegetables and drizzle vegetable oil over the top. Sprinkle with black pepper and stir coleslaw to coat with dressing. Refrigerate 2 hours before serving for flavors to blend.

By Mclifford973

Ingredients

• ✓ cider vinegar
• potato
• mayonnaise
• parmesan cheese
• dijon mustard
• cayenne pepper
• salt
• black pepper
• paprika
• red onion
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and cut into cubes.
3. 3 Whisk mayonnaise, Parmesan cheese, Dijon mustard, vinegar, cayenne pepper, salt, black pepper, and paprika together in a large bowl.
4. 4 Add potatoes, red onion, and green onions; gently toss to combine.

By MommyKirsten

Ingredients

• ✓ cider vinegar
• shallot
• sunflower oil
• dijon mustard
• honey
• salt
• black pepper
• brussels sprout
• apple
• cranberry
• almond
• sunflower seed
• pumpkin seed

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk shallot, vinegar, oil, Dijon mustard, honey, salt, and black pepper together in a small bowl; set vinaigrette aside.
3. 3 Combine Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; toss with vinaigrette to coat.
4. 4 Serve and enjoy!

By Ann Freele

Ingredients

• ✓ cider vinegar
• carrot
• almond
• garlic
• olive oil
• salt
• black pepper
• honey
• cranberry
• blue cheese
• arugula

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine carrots, almonds, and garlic in a mixing bowl. Drizzle with olive oil, then season to taste with salt and pepper. Spread on an ungreased baking sheet.
3. 3 Bake carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature.
4. 4 Once cool, return carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.

By Morgan

Ingredients

• ✓ cider vinegar
• water
• quinoa
• cucumber
• tomato
• feta cheese
• lemon juice
• olive oil
• dill weed
• salt
• black pepper

Instructions

1. 1 Bring water 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; refrigerate until cool, about 30 minutes.
2. 2 Stir cucumber, tomato, feta cheese, lemon juice, vinegar, olive oil, dill weed, salt, and black pepper into quinoa until well combined.

By Elizabeth

Ingredients

• ✓ cider vinegar
• butter
• almond
• spinach
• cranberry
• vegetable oil
• white sugar
• white wine vinegar
• sesame seed
• poppy seed
• onion
• paprika

Instructions

1. 1 Melt butter in a medium saucepan over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat and let cool.
2. 2 Make dressing: Whisk together oil, sugar, cider vinegar, white wine vinegar, sesame seeds, poppy seeds, minced onion, and paprika in a medium bowl.
3. 3 Combine spinach with toasted almonds and cranberries in a large serving bowl. Pour dressing over spinach mixture; toss well.

By Jamie Hensley

Ingredients

• ✓ cider vinegar
• corn kernel
• zucchini
• red onion
• green chile pepper
• pimento pepper
• olive oil
• lime juice
• cumin
• salt
• black pepper
• garlic salt

Instructions

1. 1 Toss corn, zucchini, red onion, green chiles, and pimentos together in a large bowl.
2. 2 Combine olive oil, lime juice, cider vinegar, ground cumin, salt, black pepper, and garlic salt in a jar with a lid; seal and shake well.
3. 3 Pour vinaigrette over corn mixture; gently stir to coat. Cover; chill in the refrigerator before serving, at least 3 hours.

By KRISTIS1

Ingredients

• ✓ cider vinegar
• red potato
• water
• onion
• celery
• salt
• pepper
• egg
• dill
• mayonnaise
• mustard

Instructions

1. 1 Place potatoes in pressure cooker with water. Cook on high pressure 3 minutes. If potatoes are larger, cook for 4 minutes. Let steam release for 3 minutes. Then quickly release pressure and open cooker. Peel and dice potatoes when they are cool enough to handle.
2. 2 Alternate layers of potatoes, onion, and celery in a large bowl. Season each layer with salt and pepper. Top with the chopped egg and sprinkle with dill.
3. 3 Mix together the mayonnaise, mustard, and cider vinegar in a small bowl. Gently fold the mayonnaise mixture into the potatoes. Chill at least one hour before serving.

By Peach822

Ingredients

• ✓ cider vinegar
• white sugar
• corn
• tomato
• red bell pepper
• green onion
• sour cream
• mayonnaise
• basil
• parmesan cheese
• salt
• black pepper

Instructions

1. 1 Fill a bowl with ice water. Stir sugar into a large pot filled with water; bring to a boil. Add corn; cook until kernels are softened, about 2 minutes. Drain and transfer corn to ice water until cooled; drain. Cut kernels from the cob with a sharp knife.
2. 2 Combine corn, Roma tomatoes, red bell pepper, and green onions in a bowl. Stir sour cream, mayonnaise, basil, Parmesan cheese, and cider vinegar together in a bowl until dressing is smooth; season with salt and pepper. Fold dressing into corn mixture. Chill in the refrigerator until flavors combine, 8 hours to overnight.

By Jennifer Murray

Ingredients

• ✓ cider vinegar
• russet potato
• vegetable oil
• onion
• all-purpose flour
• mustard
• salt
• celery seed
• water
• green bell pepper
• carrot
• dill weed
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, 15 to 20 minutes. Drain, cool, and peel potatoes. Cut into ¼-inch-thick slices; set aside.
3. 3 Heat oil in a medium skillet. Add onion; cook until soft. Stir in flour, mustard, salt, and celery seeds; gradually add water and vinegar. Cook over low heat, stirring constantly, until sauce boils and thickens.
4. 4 Combine potatoes, bell pepper, carrots, and dill in a large bowl; stir in onion sauce until well mixed. Transfer ½ potato mixture to a shallow 8x8-inch baking dish; sprinkle with ½ Parmesan cheese. Cover with remaining ½ each potato mixture and Parmesan cheese.
5. 5 Bake in the preheated oven, uncovered, until cheese is melted and vegetables are heated through, 15 to 20 minutes.

By MARBALET

Ingredients

• ✓ cider vinegar
• water
• sugar
• green bean
• garlic
• onion
• mint leaves
• olive oil
• garlic
• basil
• mustard
• salt
• pepper

Instructions

1. 1 In a medium saucepan, bring the water and sugar to a boil, and cook the green beans 10 minutes, or until tender but crisp; drain.
2. 2 Transfer green beans to a medium bowl, and mix with garlic, onion, and mint.
3. 3 In a small container with a lid, mix olive oil, cider vinegar, garlic, basil, mustard, salt, and pepper. Shake until well blended. Toss into the green bean mixture.

By Linda