Type what you have

Ingredients

• ✓ red wine vinegar
• spinach
• rhubarb stalk
• water
• white sugar
• olive oil

Instructions

1. 1 Arrange the spinach leaves on a platter.
2. 2 Place the rhubarb in a skillet with enough water to cover by 1 inch; add the sugar. Bring the rhubarb to a gentle boil over medium-low heat and simmer until the sugar has dissolved and the rhubarb is lightly cooked, about 2 minutes. Remove the rhubarb with a slotted spoon and distribute over the spinach.
3. 3 Stir the vinegar into the liquid left in the skillet, raise heat to medium, and bring to a boil. Return heat to medium-low and cook until the liquid has reduced to about 3/4 cup, about 10 minutes. Remove from the heat, whisk in the olive oil, and pour the hot dressing over the spinach and rhubarb to wilt the lettuce. Divide salad between 2 plates; serve warm.

By Chef Matt

Ingredients

• ✓ red wine vinegar
• bacon
• lemon juice
• sugar
• black pepper
• lettuce
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, crumble and set aside; reserve bacon drippings in pan.
3. 3 Add vinegar, lemon juice, sugar, and pepper to the pan with bacon drippings; carefully stir over medium heat until hot.
4. 4 Combine lettuce and green onions in a large bowl; add warm dressing and toss to evenly coat.
5. 5 Sprinkle salad with bacon and serve.

By Mary Jones

Ingredients

• ✓ red wine vinegar
• bacon
• mayonnaise
• sugar
• celery seed
• coleslaw mix
• green onion

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat until crisp; drain, crumble, and set aside.
2. 2 Make the dressing by whisking together the mayonnaise, vinegar, sugar, and celery seed in a small bowl.
3. 3 Toss together the coleslaw mix and green onion in a large bowl; add the dressing and toss to coat; stir in the bacon. Serve immediately.

By The Dahl House

Ingredients

• ✓ red wine vinegar
• cucumber
• cantaloupe
• red onion
• celery
• poppy seed dressing
• poppy seed

Instructions

1. 1 Place cucumbers and cantaloupe in a colander set over a bowl with a plate on top; put a heavy object (such as a large can of food) on the plate to "squeeze" excess liquid from cucumbers and cantaloupe, tossing every 30 minutes, for 2 to 3 hours.
2. 2 Transfer cucumbers and cantaloupe to a large bowl; toss in onion, celery, dressing, and vinegar to combine. Stir in poppy seeds.

By Jacqueline

Ingredients

• ✓ red wine vinegar
• canola oil
• white sugar
• soy sauce
• cabbage
• green onion
• almond
• sunflower seed kernel

Instructions

1. 1 Whisk canola oil, sugar, red wine vinegar, and soy sauce together in a large bowl until sugar has dissolved. Toss in cabbage, green onions, almonds, and sunflower seeds. Cover bowl and refrigerate before serving, at least 1 hour; slaw tastes better when chilled overnight.

By Shalvie

Ingredients

• ✓ red wine vinegar
• black-eyed pea
• red onion
• jalapeno pepper
• olive oil
• salt
• black pepper

Instructions

1. 1 Mix black-eyed peas, red onion, jalapeno peppers, olive oil, and red wine vinegar together in a bowl; season with salt and pepper.

By CookBrooke

Ingredients

• ✓ red wine vinegar
• shallot
• salt
• black pepper
• olive oil
• mixed greens
• cucumber
• strawberry
• sea salt

Instructions

1. 1 Stir red wine vinegar and shallot together in a bowl; season with salt and black pepper. Stream olive oil into the mixture while whisking to form a dressing.
2. 2 Toss mixed greens and cucumbers in a large bowl; pour dressing over the mixture and toss to coat. Add strawberries and toss lightly. Season with sea salt to serve.

By sengalindsay

Ingredients

• ✓ red wine vinegar
• mayonnaise
• white sugar
• bacon
• broccoli
• red onion
• sunflower kernel
• cranberry

Instructions

1. 1 Make dressing: Whisk together mayonnaise, sugar, and vinegar in a small bowl. Chill in the refrigerator until needed.
2. 2 Make salad: Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate, then crumble and set aside.
3. 3 Combine broccoli, onion, sunflower seeds, and cranberries in a large serving bowl. Add crumbled bacon and drizzle with dressing; toss until well combined.

By lovecakes

Ingredients

• ✓ red wine vinegar
• sugar
• mayonnaise
• brown mustard
• cabbage
• egg
• bacon
• salt
• pepper

Instructions

1. 1 In a large bowl, stir together the vinegar, sugar, mayonnaise and mustard. Add the cabbage, eggs and bacon, and toss lightly to coat with the dressing. Season with salt and pepper. Refrigerate for 1 hour before serving to blend flavors.

By Angie Evans

Ingredients

• ✓ red wine vinegar
• sugar
• black pepper
• dill weed
• mayonnaise
• cucumber
• celery
• red onion
• salt

Instructions

1. 1 Stir together vinegar, sugar, pepper, and dill in a large bowl until the sugar has dissolved. Stir in the mayonnaise until smooth, then add cucumbers, celery, and red onion until evenly coated with the dressing. Cover and refrigerate at least 1 hour. Season to taste with salt and stir once again before serving.

By Lindsey Beth Aldridge Chinni

Ingredients

• ✓ red wine vinegar
• egg
• bacon
• spinach
• green onion
• egg
• white sugar
• white vinegar

Instructions

1. 1 Gather the ingredients.
2. 2 Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
3. 3 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
4. 4 Toss spinach and green onions together in a large bowl.
5. 5 Heat the reserved drippings over low heat. Whisk 2 remaining eggs, sugar, white vinegar, and red wine vinegar together in a small bowl; add to warm drippings and whisk until thickened, about 1 minute.
6. 6 Pour warm dressing over spinach; add crumbled bacon and toss to coat. Garnish with chopped egg.

By CHPBD

Ingredients

• ✓ red wine vinegar
• red cabbage
• sugar
• balsamic vinegar
• salt
• onion powder
• seasoned salt
• black pepper
• olive oil

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

Ingredients

• ✓ red wine vinegar
• iceberg lettuce
• tomato
• green onion
• bacon
• brown sugar
• salt
• black pepper

Instructions

1. 1 Arrange lettuce wedges on serving plates and top each wedge with tomato and green onion pieces.
2. 2 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; chop when cool enough to handle. Transfer bacon to a bowl.
3. 3 Dissolve brown sugar with red wine vinegar, salt, and black pepper in the hot skillet over medium heat, whisking until brown sugar has dissolved. Stir bacon into dressing; adjust seasoning. Pour hot bacon dressing over lettuce wedges.

By kikosmom

Ingredients

• ✓ red wine vinegar
• olive oil
• onion
• ground turkey
• ketchup
• worcestershire sauce
• mustard
• brown sugar
• chili powder

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; cook until translucent, 5 to 7 minutes. Break ground turkey into small pieces; add to the skillet. Cook, breaking turkey into smaller pieces, until completely browned, 7 to 10 minutes.
2. 2 Stir ketchup, vinegar, Worcestershire sauce, Dijon mustard, brown sugar, and chili powder into turkey; simmer until mixture thickens, about 10 minutes.

By Kathleen Hand

Ingredients

• ✓ red wine vinegar
• elbow macaroni
• red kidney bean
• celery
• mayonnaise
• onion
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water, stirring occasionally, until cooked through but firm to the bite, 6 to 8 minutes. Drain and rinse with cold water.
2. 2 Combine cooked macaroni, kidney beans, celery, mayonnaise, onion, red wine vinegar, salt, and pepper in a large serving bowl until well mixed. Chill in the refrigerator for at least 2 hours.

By Jennifer Rapp Griffis

Ingredients

• ✓ red wine vinegar
• shallot
• salt
• avocado
• lime
• egg
• white vinegar
• black pepper
• whole-grain bread
• aleppo pepper

Instructions

1. 1 Combine shallot, red wine vinegar, and a pinch of salt in a bowl; set aside. Mash avocado with lime juice and salt in a second bowl.
2. 2 Heat 2 to 3 inches of water in a small, shallow saucepan until boiling. Add vinegar and reduce heat to a light simmer. Crack egg into a small ramekin and lower it to the surface of the water, carefully easing it out of the ramekin into the simmering water. Poach egg until white is completely set and yolk is slightly soft, 3 to 4 minutes. Remove with a slotted spoon and transfer to a paper-towel lined plate. Sprinkle with salt and pepper.
3. 3 Toast bread to your liking and remove to a plate. Top with mashed avocado, some of the pickled shallot, and poached egg. Sprinkle with aleppo pepper and serve immediately.

By France Cevallos

Ingredients

• ✓ red wine vinegar
• sugar
• salt
• cucumber
• tomato
• red onion
• mint
• olive oil
• salt
• pepper

Instructions

1. 1 In a large bowl, combine vinegar, sugar, and salt. Mix in cucumbers, and marinate 1 hour, stirring occasionally.
2. 2 Gently toss tomatoes, onion, mint, and olive oil with the marinated cucumbers. Season with salt and pepper.

By TOOS64

Ingredients

• ✓ red wine vinegar
• olive oil
• garlic
• four cheese ravioli
• broccoli
• tomato
• green bell pepper
• olive
• parmesan cheese
• romano cheese

Instructions

1. 1 Heat olive oil in small saucepan over medium-high heat. Add garlic; cook, stirring frequently, for 1 minute. Transfer to a large bowl; cool. Whisk in vinegar.
2. 2 Stir cooked ravioli, broccoli, tomatoes, bell pepper, olives, Parmesan cheese, and Romano cheese into garlic-vinegar mixture; toss well to coat. Refrigerate or serve immediately.

By Buitoni

Ingredients

• ✓ red wine vinegar
• bacon
• egg
• lettuce
• carrot
• tomato
• corn oil
• salt
• pepper

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. 3 Place lettuce in a salad bowl along with the carrot and tomato. Sprinkle with bacon and eggs and toss.
4. 4 Drizzle oil over salad. Add vinegar and salt and pepper to taste.

By Samantha

Ingredients

• ✓ red wine vinegar
• tomato
• mozzarella cheese
• avocado
• balsamic vinegar
• basil
• sugar
• salt
• black pepper

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

Ingredients

• ✓ red wine vinegar
• almond
• balsamic vinegar
• olive oil
• mustard
• tarragon
• salt
• black pepper
• spinach
• mango

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
3. 3 In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
4. 4 In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.

By Gillian McLennan

Ingredients

• ✓ red wine vinegar
• lentil
• olive oil
• garlic
• oregano
• red pepper flakes
• salt
• parsley
• cilantro
• feta cheese

Instructions

1. 1 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 lentils, cover, and steam, adding more water as needed, until tender, 30 to 35 minutes. Transfer cooked lentils to a serving bowl.
2. 2 Blend oil, vinegar, garlic, oregano, red pepper flakes, and salt in a blender until well incorporated. Add parsley and cilantro; pulse only long enough to incorporate the herbs.
3. 3 Drizzle 3 tablespoons chimichurri sauce over lentils; add feta cheese to salad. Toss to evenly coat. Store remaining sauce in an airtight container in the refrigerator for another use.

By Kim luvscooking

Ingredients

• ✓ red wine vinegar
• spaghetti squash
• vegetable oil
• onion
• garlic
• bok choy
• salt
• soy sauce
• sesame oil
• white sugar

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Poke about 10 holes into spaghetti squash with a fork; place on a baking sheet.
2. 2 Bake in the preheated oven until easily pierced with a knife, 45 to 60 minutes. Remove from oven; cool until easily handled.
3. 3 Cut spaghetti squash in half and seed. Pull the squash flesh from the peel with a fork and place in a large bowl; let cool.
4. 4 Heat oil in a skillet over medium heat and cook onion until soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add bok choy stems and cook until softened, stirring occasionally, 3 to 5 minutes. Add green leaves and sprinkle with salt. Cover and cook over low heat until vegetables are soft, about 10 minutes. Add bok choy and cooking liquid to spaghetti squash and combine.
5. 5 Whisk soy sauce, sesame oil, red wine vinegar, and sugar together in a small bowl. Pour over salad and mix well.

By Krenzlich

Ingredients

• ✓ red wine vinegar
• cucumber
• sugar
• salt
• tomato
• red onion
• mint
• olive oil
• salt
• pepper

Instructions

1. 1 In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.
2. 2 Add tomatoes, onion, mint and oil to cucumbers and toss to blend. Season to taste with salt and pepper.

By Alison

Ingredients

• ✓ red wine vinegar
• orzo pasta
• pea
• cucumber
• red bell pepper
• red onion
• artichoke heart
• tomato
• salad seasoning mix
• olive oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes.
2. 2 While pasta is cooking, place peas, cucumber, bell pepper, onion, artichokes, and tomato into a large bowl and toss.
3. 3 Drain cooked orzo, but do not rinse or cool. Toss hot pasta with the veggies in the bowl and mix in vinegar, seasoning mix, and oil.
4. 4 Cover and refrigerate for 8 hours, or overnight. Serve.

By FrackFamily5 CACT

Ingredients

• ✓ red wine vinegar
• bacon
• mayonnaise
• basil
• bread
• salt
• black pepper
• canola oil
• romaine lettuce
• cherry tomato

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside, reserving 2 tablespoons of the drippings.
2. 2 In a small bowl, whisk together the reserved bacon drippings, mayonnaise, vinegar, and basil and let dressing stand, covered, at room temperature.
3. 3 In a large skillet over medium heat, toss the bread pieces with the salt and pepper. Drizzle with the oil, continue tossing, and cook over medium-low heat until golden brown.
4. 4 In a large bowl, mix together the romaine, tomatoes, bacon, and croutons. Pour the dressing over the salad and toss well.

By Kimber

Ingredients

• ✓ red wine vinegar
• romaine lettuce
• mandarin orange
• green onion
• white sugar
• almond
• olive oil
• sugar
• red pepper flakes
• black pepper

Instructions

1. 1 In a large bowl, combine the romaine lettuce, oranges and green onions.
2. 2 Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
3. 3 Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
4. 4 Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

By BDEGER

Ingredients

• ✓ red wine vinegar
• zucchini
• apple
• green bell pepper
• red onion
• vegetable oil
• sugar
• basil
• salt
• black pepper

Instructions

1. 1 Combine zucchini, apples, bell pepper, and onion in a serving bowl.
2. 2 Whisk together oil, vinegar, sugar, basil, salt, and black pepper in a small bowl until well combined; drizzle over zucchini-apple mixture. Toss to coat.

By Deborah Hoermann Watt

Ingredients

• ✓ red wine vinegar
• red potato
• mayonnaise
• sour cream
• sugar
• onion
• celery seed
• egg
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cube potatoes.
2. 2 Transfer potatoes to a large bowl; stir in mayonnaise, sour cream, vinegar, sugar, onion, and celery seed until well coated. Gently mix in eggs and season with salt and black pepper. Refrigerate until chilled.

By misscait21

Ingredients

• ✓ red wine vinegar
• mayonnaise
• mayonnaise
• white sugar
• salt
• onion powder
• mustard
• paprika
• ketchup
• worcestershire sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk together 1 cup plus 2 tablespoons mayonnaise with sugar, salt, onion powder, ground mustard, and paprika until smooth.
3. 3 Stir in ketchup, vinegar, and Worcestershire sauce until well blended.
4. 4 Cover and refrigerate until chilled, about 30 minutes. Store covered in the refrigerator.

By Heather