Skip to content

Type what you have

Cook with

balsamic vinegar ×
Grilled Camembert Sandwich
Lunch American

Grilled Camembert Sandwich

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Spread Camembert cheese evenly onto one bread slice, then top with a thin layer of cranberry sauce. Drizzle balsamic vinegar and top with remaining bread slice. Spread butter on the outside of each bread slice.
  2. 2 Heat a skillet over medium heat. Place the sandwich into the hot skillet and fry just until golden brown, 2 to 3 minutes per side. Slice in half and eat straightaway.

By MISSCHRYSTY

Tomato and Avocado Salad
Lunch American

Tomato and Avocado Salad

4.4

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a small bowl, whisk together the mustard, olive oil, balsamic vinegar and pepper. Arrange the slices of avocado and tomato alternately like the spokes of a wheel on one big serving plate, or individual plates. Drizzle lightly with the dressing, and serve immediately.

By AUSSIEBEAR

Tuna Panini Melt
Lunch American

Tuna Panini Melt

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine tuna, mayonnaise, balsamic vinegar, onion, and dill pickle in a bowl.
  2. 2 Spread tuna mixture over 2 slices bread. Top with American cheese and remaining 2 slices bread.
  3. 3 Preheat a panini press according to manufacturer's instructions.
  4. 4 Cook in the preheated panini press until bread crispy and cheese melted, 3 to 4 minutes.

By Michele

Arugula Salad with Roasted Butternut Squash and Parmesan Cheese
Lunch American

Arugula Salad with Roasted Butternut Squash and Parmesan Cheese

3.5

Prep
15 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Toss butternut squash with 1 tablespoon oil and spread on a baking sheet.
  2. 2 Bake in the preheated oven until squash is soft, about 30 minutes. Allow to cool for 10 minutes.
  3. 3 Stir together remaining 3 tablespoons olive oil, balsamic vinegar, salt, and pepper for the dressing.
  4. 4 Combine squash and arugula in a salad bowl, drizzle with dressing, and mix to combine. Serve topped with shaved Parmesan.

By Allrecipes Member

Corn Salad with Arugula
Lunch American

Corn Salad with Arugula

4.7

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Whisk olive oil, balsamic vinegar, salt, and black pepper together in a large bowl until well combined; stir in corn and onion until evenly coated. Refrigerate salad for flavors to blend, about 30 minutes.
  2. 2 Spread arugula on a serving plate; top with corn mixture and sliced goat cheese.

By SPetrocelly

Arugula Beet Salad
Lunch American

Arugula Beet Salad

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Mix beets, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper together on a baking sheet.
  3. 3 Roast in the preheated oven until beets are tender, about 40 minutes.
  4. 4 Mix roasted beets, arugula, walnuts, balsamic vinegar, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper together in a bowl until well combined.

By Adelma Lilliston

Rustic Spaghetti Salad
Lunch American

Rustic Spaghetti Salad

5.0

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until tender yet firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
  2. 2 Drizzle spaghetti with olive oil; toss to coat. Add anchovy fillets, garlic, balsamic vinegar, lemon juice, pepper flakes, and black pepper; mix well. Cover the bowl with plastic wrap; refrigerate until chilled, about 30 minutes.

By Allrecipes Member

Sesame Noodle Salad
Lunch American

Sesame Noodle Salad

4.6

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
  2. 2 Whisk together the sesame oil, soy sauce, balsamic vinegar, chili oil, and sugar in a large bowl. Toss the pasta in the dressing, then sprinkle with sesame seeds, green onion, and bell pepper. Serve warm, or cover and refrigerate for a cold salad.

By jkmom

Savoy Cabbage Slaw
Lunch American

Savoy Cabbage Slaw

4.0

Prep
25 min
Cook
Total
145 min

Instructions

  1. 1 Quarter and core cabbage, reserving outer leaves for presentation. Roughly chop cabbage and rinse in a salad spinner.
  2. 2 Transfer cabbage to a large bowl. Add carrots and red onion.
  3. 3 Mix together mayonnaise, balsamic vinegar, sugar, salt, and white pepper. Pour over the slaw mixture and mix until well combined. Cover and refrigerate until chilled, at least 2 hours.
  4. 4 Arrange reserved cabbage leaves on a platter with chilled slaw on top.

By PennyT

Summer Cabbage Salad
Lunch American

Summer Cabbage Salad

4.4

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Combine the shredded cabbage and cubed chicken in a large mixing bowl; set aside. Whisk together the vinegar, ramen noodle seasoning, and sugar in a mixing bowl until the sugar has dissolved. Slowly pour the olive oil into the vinegar mixture, whisking quickly to incorporate the oil into the dressing. Stir in the green onions, then pour the dressing over the cabbage mixture. Toss the salad until evenly coated with the dressing. Sprinkle with almond slices and sesame seeds to serve.

By Shannon Nelson

Floating Cucumber, Tomato, and Onion Salad
Lunch American

Floating Cucumber, Tomato, and Onion Salad

4.3

Prep
30 min
Cook
Total
750 min

Instructions

  1. 1 Combine cucumbers, onion, and tomato in a large bowl.
  2. 2 Whisk sugar, white vinegar, balsamic vinegar, salt, and celery seeds together in a separate bowl until sugar is dissolved; pour over vegetables and toss to coat.
  3. 3 Cover the bowl; refrigerate before serving, about 12 hours.

By Reuben Howell

Pear and Gorgonzola Salad
Lunch American

Pear and Gorgonzola Salad

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven's broiler. Arrange pear slices in a single layer on a baking sheet. Broil until nicely browned, 3 to 5 minutes. Set aside to cool.
  2. 2 Pour port wine into a saucepan. Bring to a boil, and cook until the wine is reduced by 1/2. Remove from the heat and cool. Pour cooled wine into a blender or food processor, and add the shallots, garlic, mustard, and vinegar. Puree until smooth.
  3. 3 Divide salad greens evenly between four serving plates. Arrange some of the broiled pear slices over each pile of greens. Sprinkle with Gorgonzola cheese. Drizzle dressing over each plate, then sprinkle with walnuts.

By KATHY A

Savory Portobello Mushroom Burgers
Lunch American

Savory Portobello Mushroom Burgers

4.8

Prep
15 min
Cook
10 min
Total
35 min

Instructions

  1. 1 Preheat the grill for medium-high heat and lightly oil the grate.
  2. 2 Whisk olive oil, balsamic vinegar, Dijon mustard, garlic, Worcestershire sauce, salt, and pepper in a bowl. Brush mixture over tops and bottoms of mushrooms; let stand for 10 minutes.
  3. 3 Grill mushrooms on the preheated grill with the cover closed until mushrooms are browned and tender, about 10 minutes, turning once. Serve on kaiser rolls.

By Kerri

Georgie's Mango Papaya Salad
Lunch American

Georgie's Mango Papaya Salad

4.3

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
  2. 2 Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
  3. 3 Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.

By Georgie Hanson

Chef John's Beef on Weck Sandwiches
Lunch American

Chef John's Beef on Weck Sandwiches

4.9

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Season beef with salt and black pepper.
  2. 2 Heat oil in a large skillet over medium-high heat. Cook beef roast in hot oil until browned on all sides on each side, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Transfer beef to a plate to rest.
  3. 3 Remove skillet from heat and whisk flour into skillet until flour taste cooks off, about 1 minute. Pour cold beef broth into skillet; place skillet over medium-high heat. Stir balsamic vinegar, black pepper, and any accumulated juices from the roast beef plate into beef broth mixture; cook until jus reduces slightly, about 5 minutes. Season with salt.
  4. 4 Slice sirloin as thinly as possible against the grain. Pile meat onto the base of each roll. Spread a thick layer of horseradish on the top bun and place top bun over meat. Serve with jus for dipping.

By John Mitzewich

Spicy Strawberry Salad
Lunch American

Spicy Strawberry Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Whisk oil, sugar, vinegar, poppy seeds, garlic powder, and dry mustard together in a bowl. Refrigerate until chilled.
  2. 2 Combine mixed greens and mushrooms in a salad bowl; add vinaigrette and toss to coat. Sprinkle with strawberries and pecans.

By Leslie Oscarson

Red Cabbage Slow Slaw
Lunch American

Red Cabbage Slow Slaw

4.8

Prep
15 min
Cook
Total
2955 min

Instructions

  1. 1 Put sliced cabbage into a large sealable plastic bag.
  2. 2 Whisk red wine vinegar, sugar, balsamic vinegar, salt, onion powder, seasoned salt, and black pepper together in a bowl; pour into bag with the cabbage. Massage the bag to ensure cabbage is completely coated with liquid. Squeeze as much air from the bag as possible and seal.
  3. 3 Marinate cabbage in refrigerator, massaging the bag several times a day, until the cabbage is softened and the marinade is deep purple in color, at least 2 days.
  4. 4 Pour olive oil into the bag and mix with the cabbage mixture. Seal bag and refrigerate 1 hour more before serving.

By Lynn Edwards

Most Amazing Salad! Tomato, Mozzarella, Avocado, and Bliss
Lunch American

Most Amazing Salad! Tomato, Mozzarella, Avocado, and Bliss

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Lightly toss tomato, mozzarella cheese, and avocado cubes in a salad bowl. Mix balsamic vinegar, red wine vinegar, dried basil, sugar, salt, and black pepper in a separate bowl. Pour dressing over salad and mix again to coat.

By procrastinatewcooking

Spiralized Carrot and Radish Salad with Peach Vinaigrette
Lunch American

Spiralized Carrot and Radish Salad with Peach Vinaigrette

Prep
15 min
Cook
Total
25 min

Instructions

  1. 1 Whisk lemon-infused olive oil, peach-infused vinegar, garlic powder, salt, and pepper together in a bowl to make vinaigrette.
  2. 2 Attach carrot to a spiralizer and cut into ribbons. Toss with vinaigrette in the bowl. Let stand until slightly softened, about 10 minutes.
  3. 3 Attach radish to the spiralizer and cut into ribbons. Toss with carrot mixture in the bowl. Garnish with almonds, coconut, and chives.

By Arizona Desert Flower

Roasted Potato and Garlic Salad
Lunch American

Roasted Potato and Garlic Salad

4.5

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
  3. 3 Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
  4. 4 Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
  5. 5 Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
  6. 6 Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
  7. 7 Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
  8. 8 Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.

By Holly