Type what you have

Ingredients

• ✓ red wine vinegar
• soy sauce
• peanut butter
• brown sugar
• garlic powder
• ginger
• cayenne pepper

Instructions

1. 1 Combine vinegar, soy sauce, peanut butter, brown sugar, garlic powder, ginger, and cayenne pepper in a saucepan over medium heat. Cook and stir until brown sugar is dissolved and sauce is smooth, about 5 minutes.

By Bonnie Gertz

Ingredients

• ✓ red wine vinegar
• ramen noodle
• sunflower seed
• almond
• butter
• white sugar
• vegetable oil
• soy sauce
• bok choy
• sweet onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place ramen noodles, sunflower seeds, and almonds on a baking sheet. Drizzle butter over the ramen noodle mixture and toss to coat.
3. 3 Toast the ramen noodle mixture in the preheated oven until lightly browned and fragrant, stirring occasionally to avoid burning, about 8 minutes. Set aside to cool.
4. 4 Whisk sugar, vegetable oil, vinegar, and soy sauce together in a small bowl for the dressing.
5. 5 Place bok choy, onion, and toasted ramen noodle mixture in a large bowl. Toss with dressing until well coated.

By LifeLearner

Ingredients

• ✓ red wine vinegar
• edamame
• sweet corn
• sweet pea
• black bean
• red onion
• olive oil
• salt
• parsley
• black pepper
• basil
• garlic powder

Instructions

1. 1 Mix edamame, corn, peas, black beans, and red onion in a large bowl.
2. 2 Stir olive oil, vinegar, salt, parsley, black pepper, basil, and garlic powder into edamame mixture.
3. 3 Chill in the refrigerator at least 30 minutes before serving.

By Allison

Ingredients

• ✓ red wine vinegar
• sugar
• canola oil
• soy sauce
• salt
• black pepper
• ramen noodle
• butter
• pecan
• broccoli
• romaine lettuce
• green onion

Instructions

1. 1 Add sugar, oil, vinegar, soy sauce, salt, and black pepper to a jar with a tight-fitting lid; shake until well blended. Set aside.
2. 2 Break ramen noodles into small pieces; set aside. Discard flavor packet.
3. 3 Melt butter in a skillet over medium heat. Add pecans and noodles; cook and stir until browned, about 5 minutes. Drain on paper towels; let cool.
4. 4 Toss broccoli, romaine lettuce, green onions, pecans, and noodles together in a bowl. Add 1 cup, or more, dressing; toss to coat.

By Georgia Julie

Ingredients

• ✓ red wine vinegar
• butter
• walnut
• ramen noodle
• vegetable oil
• sugar
• soy sauce
• salt
• black pepper
• romaine lettuce
• broccoli
• green onion

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add walnuts and ramen noodles; cook and stir until toasted, about 5 minutes. Transfer to a paper-towel-lined plate; set aside until cooled.
2. 2 Whisk vegetable oil, sugar, vinegar, soy sauce, salt, and black pepper together in a small bowl.
3. 3 Combine romaine lettuce, broccoli, walnut-ramen noodle mixture, and green onions in a large serving bowl. Add vinaigrette; toss to coat.

By Susan LeBlanc

Ingredients

• ✓ red wine vinegar
• olive oil
• salad dressing mix
• broccoli

Instructions

1. 1 Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
2. 2 Add broccoli and toss to coat with marinade; cover and refrigerate, stirring occasionally, for at least 3 hours.

By Jody C

Ingredients

• ✓ red wine vinegar
• yogurt
• raspberry
• sugar

Instructions

1. 1 In a blender, combine the yogurt, raspberries, vinegar and sugar. Blend until smooth and refrigerate until chilled.

By Jackie

Ingredients

• ✓ red wine vinegar
• white sugar
• salt
• celery seed
• green onion
• coleslaw mix

Instructions

1. 1 Whisk red wine vinegar, sugar, salt, celery seed, and green onions in a salad bowl until sugar and salt have dissolved. Toss coleslaw mix with dressing. Refrigerate 4 to 6 hours.

By Tasha

Ingredients

• ✓ red wine vinegar
• vegetable oil
• honey
• salt
• black pepper
• green onion
• romaine lettuce
• orange

Instructions

1. 1 In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
2. 2 Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

By Justin Shepheard

Ingredients

• ✓ red wine vinegar
• olive oil
• mustard
• sugar
• spinach
• blueberry
• blue cheese
• pecan

Instructions

1. 1 Combine vinegar, oil, mustard, and sugar in a jar with a tight-fitting lid; shake well.
2. 2 Toss spinach, blueberries, blue cheese, and candied pecans in a large salad bowl. Drizzle with dressing and toss gently; serve immediately.

By Kathi Crawford

Ingredients

• ✓ red wine vinegar
• tomato
• worcestershire sauce
• ketchup
• dijon mustard
• basil
• thyme

Instructions

1. 1 Place tomato, vinegar, Worcestershire sauce, ketchup, mustard, basil, and thyme in a small bowl. Mix thoroughly, cover, and refrigerate until serving.

By Sara

Ingredients

• ✓ red wine vinegar
• watermelon
• cucumber
• jalapeno pepper
• blueberry

Instructions

1. 1 Place 6 cups watermelon, ½ cucumber, jalapeño, and vinegar in a blender; blend until smooth.
2. 2 Transfer gazpacho to a large bowl; stir in remaining 2 cups watermelon and remaining ½ cucumber. Refrigerate until chilled, at least 30 minutes.
3. 3 Divide gazpacho among 4 bowls; top servings with blueberries.

By Scott Koeneman

Ingredients

• ✓ red wine vinegar
• olive oil
• balsamic vinegar
• garlic
• mayonnaise
• bibb lettuce
• sunflower seed
• avocado

Instructions

1. 1 Whisk together the olive oil, red wine vinegar, balsamic vinegar, garlic and mayonnaise. Season with salt and pepper to taste.
2. 2 In a salad bowl, combine the lettuce and sunflower seeds. Toss with enough dressing to coat. Top with sliced avocado and serve.

By Barrett

Ingredients

• ✓ red wine vinegar
• olive oil
• white sugar
• soy sauce
• margarine
• almond
• sesame seed
• ramen noodle pasta
• bok choy
• green onion

Instructions

1. 1 In a small bowl, whisk together the vinegar, oil, sugar and soy sauce. Set aside.
2. 2 Melt the margarine over medium heat in a small skillet. Crush the ramen noodles while still in their packaging, and add to the margarine along with the almonds and sesame seeds. Saute until everything is golden brown. Remove from heat and drain on a paper towel.
3. 3 Chop the bok choy and green onions and add to a large bowl. Just before serving, sprinkle with the noodle mixture and dressing, and toss to coat.

By JPW94

Ingredients

• ✓ red wine vinegar
• canola oil
• white sugar
• lemon juice
• salt
• mustard
• red leaf lettuce
• mandarin orange
• almond

Instructions

1. 1 Combine canola oil, vinegar, sugar, lemon juice, salt, and dry mustard in a jar with a lid. Shake until ingredients combine into a dressing.
2. 2 Toss lettuce, oranges, and almonds together in a large mixing bowl. Drizzle dressing over the salad and toss to coat.

By Chef Stef

Ingredients

• ✓ red wine vinegar
• cucumber
• red onion
• dill
• garlic
• white sugar
• salt
• avocado

Instructions

1. 1 Place the cucumber, onion, dill, garlic, sugar, and salt in a mixing bowl, and toss. Refrigerate for 20 minutes.
2. 2 Gently toss the avocado with the cucumber mixture. Refrigerate mixture 10 minutes more. Remove from the refrigerator, and drain. Remove and discard garlic. Toss the cucumber mixture again with the red wine vinegar.

By GrapeJuiceMama

Ingredients

• ✓ red wine vinegar
• mayonnaise
• sour cream
• white sugar
• milk
• poppy seed
• strawberry
• red leaf lettuce
• red onion

Instructions

1. 1 In a small bowl, mix together the mayonnaise, sour cream, red wine vinegar, sugar, milk and poppy seeds. Set aside.
2. 2 Divide the lettuce into 6 individual salad bowls. Sprinkle strawberries over the lettuce, and garnish with onion slices. Pour dressing over salads just before serving.

By Chuck Iannuzzi

Ingredients

• ✓ red wine vinegar
• bacon
• broccoli
• green onion
• sunflower seed
• raisin
• mayonnaise
• white sugar

Instructions

1. 1 Place bacon in a large skillet. Cook over medium-high heat until evenly browned. Cool, crumble, and set aside.
2. 2 Toss together broccoli, green onions, sunflower seeds, raisins, and crumbled bacon in a large bowl.
3. 3 Mix together mayonnaise, sugar, and red wine vinegar in a small bowl. Toss with vegetables to coat. Cover and chill in the refrigerator until serving.

By Jennifer Stephens

Ingredients

• ✓ red wine vinegar
• bacon
• broccoli
• red onion
• raisin
• cashew
• mayonnaise
• brown sugar

Instructions

1. 1 Prepare the salad: Cook bacon in a large skillet and over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble once cooled.
2. 2 Mix bacon, broccoli, red onion, raisins, and cashews together in a large bowl.
3. 3 Make the dressing: Whisk mayonnaise, brown sugar, and vinegar together in a separate bowl.
4. 4 Toss together: Drizzle dressing over the broccoli mixture in small amounts, mixing the salad between additions to coat evenly.

By Eric Bassett

Ingredients

• ✓ red wine vinegar
• tuna
• mayonnaise
• brown mustard
• apple
• raisin
• rainbow peppercorn
• greek seasoning

Instructions

1. 1 Mash tuna together with mayonnaise, brown mustard, red wine vinegar, pepper and Greek seasoning. Fold in apple and raisins.
2. 2 Fold in apple and raisins and serve on crackers, toasted whole grain bread, or wrapped in lettuce leaves.

By AMBERKATIE

Ingredients

• ✓ red wine vinegar
• whole wheat tortilla
• romaine lettuce
• roast beef
• tomato
• red bell pepper
• olive oil
• cumin

Instructions

1. 1 For each roll-up, tear off about a 15 inch piece of wax paper or aluminum foil. Place the tortilla on the paper or foil. Place a romaine lettuce leaf on top of the tortilla. Add about 3 ounces of beef on top of the lettuce for each tortilla. Divide the tomatoes, red and yellow bell peppers, oil, vinegar and cumin over each tortilla.
2. 2 Begin rolling the paper or foil over the tortilla to encase the filling. Roll until the sandwich is completely rolled up. To eat, peel back the paper or foil.

By Robyn Webb

Ingredients

• ✓ red wine vinegar
• cranberry
• balsamic vinegar
• garlic
• salt
• olive oil
• watercress
• fennel
• radicchio
• pecan

Instructions

1. 1 In a bowl, combine the cranberries, red wine vinegar, balsamic vinegar, garlic and salt. Whisk in the olive oil.
2. 2 In a large salad bowl, combine the watercress, fennel, radicchio and pecans. Stir the vinaigrette and pour over salad. Toss well and serve at once.

By Allrecipes Member

Ingredients

• ✓ red wine vinegar
• salad green
• artichoke heart
• red onion
• vegetable oil
• seasoned salt
• garlic powder
• black pepper
• parmesan cheese

Instructions

1. 1 Combine mixed greens, artichoke hearts, and onion in a large bowl.
2. 2 Whisk oil, vinegar, seasoned salt, garlic powder, and pepper together in a separate bowl. Pour desired amount of dressing over the salad, and toss to coat.
3. 3 Sprinkle with grated Parmesan cheese, and serve.

By Cindy

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
• fusilli pasta
• olive oil
• dill
• garlic
• salt
• black pepper
• mushroom
• arugula
• gruyere cheese
• red onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and rinse under cold water.
2. 2 Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl.
3. 3 Combine cooked pasta, mushrooms, arugula, Gruyere cheese, and onion together in a large bowl. Pour dressing over pasta mixture; toss to coat. Cover bowl with plastic wrap and refrigerate pasta salad at least 2 hours before serving.

By jkoltov

Ingredients

• ✓ red wine vinegar
• beef tri tip steak
• beef stock
• worcestershire sauce
• olive oil
• onion
• green pepper
• mushroom
• american cheese
• sandwich roll

Instructions

1. 1 Place beef in the slow cooker crock. Pour beef stock, vinegar, and Worcestershire over beef. Cook on Low until beef is cooked to medium, 3-4 hours. Remove cooked beef from broth and set aside. Reserve broth.
2. 2 Preheat an oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in a large skillet over medium-high heat. Cook mushrooms in oil until they begin to soften; add onion and green pepper. Cook and stir until vegetables are soft, about 5 minutes.
4. 4 Slice beef thinly. Divide beef and vegetables evenly among the rolls. Top each sandwich with 2 slices cheese; wrap in foil.
5. 5 Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes. Serve hot sandwiches with reserved beef broth, if desired.

By Life Tastes Good

Ingredients

• ✓ red wine vinegar
• romaine lettuce
• iceberg lettuce
• artichoke heart
• red onion
• pimento pepper
• olive oil
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
2. 2 Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.

By Louise

Ingredients

• ✓ red wine vinegar
• cilantro
• grapeseed oil
• lime
• garlic
• sugar
• salt
• edamame
• corn kernel
• black bean
• cherry tomato
• green onion

Instructions

1. 1 Make the vinaigrette: Whisk cilantro, vinegar, oil, lime juice, garlic, sugar, and salt together in a large bowl until well combined.
2. 2 Make the salad: Bring a large pot of lightly salted water to a boil. Add edamame and cook for 3 minutes. Add corn and cook for 1 more minute. Drain very well.
3. 3 Pour edamame and corn into the large bowl with vinaigrette, then add beans, cherry tomatoes, and green onions; gently mix until all ingredients are coated. Cover and refrigerate until flavors have blended, at least 2 hours.

By Kitties 2

Ingredients

• ✓ red wine vinegar
• pea
• green bean
• shoepeg corn
• onion
• celery
• salt
• black pepper
• white sugar
• cooking oil

Instructions

1. 1 Mix peas, green beans, corn, onion, celery, salt, and pepper together in a bowl.
2. 2 Combine sugar, oil, and vinegar in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Pour mixture over vegetable mixture and stir to coat; refrigerate until flavors blend, 8 hours to overnight.

By Tina

Ingredients

• ✓ red wine vinegar
• green bean
• olive oil
• garlic
• kalamata olive
• tomato
• oregano
• salt
• black pepper
• feta
• oregano

Instructions

1. 1 Bring a large pot of salted water to a boil over medium heat. Add green beans; cook until slightly tender, but still crisp, 8 to 10 minutes. Immediately drain green beans and plunge them into ice water to stop cooking further. Drain beans and place them in a shallow serving dish.
2. 2 Heat olive oil in a skillet over medium heat. Cook garlic in oil for about 30 seconds. Remove the skillet from heat. Stir in olives, tomatoes, vinegar, oregano, salt, and pepper.
3. 3 Pour mixture over green beans; toss together until beans are evenly coated. Sprinkle feta cheese on top and garnish with oregano sprigs. Chill at least 3 hours before serving.

By Lynne23235