Type what you have

Ingredients

• ✓ cider vinegar
• celery
• canola oil
• white sugar
• salt

Instructions

1. 1 Place celery in a salad bowl. Combine oil, vinegar, sugar, and salt in a lidded jar and shake to combine. Pour over celery and mix well.

By moppelchen

Ingredients

• ✓ cider vinegar
• mayonnaise
• garlic
• dill
• chicken breast
• feta cheese
• red bell pepper

Instructions

1. 1 Blend mayonnaise, vinegar, garlic and dill. Refrigerate for several hours or overnight.
2. 2 Stir together chicken, peppers and cheese and blend with the chilled dressing. Serve!

By Chris Gaskill

Ingredients

• ✓ cider vinegar
• ground beef
• onion
• ketchup
• brown sugar
• worcestershire sauce
• mustard

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is completely browned, 5 to 7 minutes. Drain and discard grease. Return skillet to the heat.
2. 2 Stir ketchup, vinegar, brown sugar, Worcestershire sauce, and mustard into the beef mixture; simmer, stirring occasionally, until the liquid is thick, 15 to 20 minutes.

By Sheila Ruth

Ingredients

• ✓ cider vinegar
• broccoli
• bacon
• cheddar cheese
• onion
• mayonnaise
• white sugar

Instructions

1. 1 Toss broccoli, cooked bacon, Cheddar cheese, and onion together in a resealable container. Mix mayonnaise, sugar, and cider vinegar together in a separate container until well blended. Refrigerate both until chilled, 30 minutes or up to 1 week.
2. 2 Just before serving, add dressing to the salad and toss to coat.

By Ken Scribner

Ingredients

• ✓ cider vinegar
• bacon
• mayonnaise
• white sugar
• broccoli
• raisin
• cashew
• red onion

Instructions

1. 1 Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cool bacon and crumble into pieces.
2. 2 Whisk together the mayonnaise, cider vinegar, and sugar in a mixing bowl until the sugar has dissolved. Add the broccoli, raisins, cashews, onion, and crumbled bacon. Stir until evenly coated. Cover and refrigerate the salad for at least 2 hours. Let stand at room temperature 15 to 20 minutes before serving.

By tignor

Ingredients

• ✓ cider vinegar
• bacon
• broccoli
• green onion
• cranberry
• mayonnaise
• honey

Instructions

1. 1 Cook and stir bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain bacon on a plate lined with paper towel.
2. 2 Toss broccoli, cranberries, and green onion together in a large bowl. Whisk mayonnaise, honey, and vinegar together in a small bowl. Add bacon to broccoli mixture and toss. Drizzle dressing over the salad; toss to coat.
3. 3 Refrigerate until cold, about 30 minutes.

By Anne Cassens

Ingredients

• ✓ cider vinegar
• ✓ cider vinegar
• molasses
• olive oil
• allspice
• salt
• black pepper
• chicken thigh
• honey
• bacon
• caraway seed
• coleslaw
• green onion

Instructions

1. 1 Whisk together 3 tablespoons cider vinegar, molasses, olive oil, allspice, salt and pepper.
2. 2 Arrange chicken in 11x7-inch dish pour marinade over, turning chicken to coat. Cover; refrigerate for 30 minutes.
3. 3 Remove chicken from marinade, discard marinade. Grill 3 to 4 minutes on each side or until no longer pink in center. Keep covered and warm.
4. 4 Combine remaining vinegar and honey in bowl; stir. Cook bacon over moderate heat, large skillet, stirring, until crisp. Crumble bacon. Reserve 2 tablespoons bacon fat.
5. 5 Heat bacon fat over medium-high heat until hot but not smoking ; cook caraway seeds, stirring until fragrant, about 30 seconds. Add coleslaw, vinegar mixture and salt and pepper to taste and cook, stirring, until cabbage is just wilted about 1 minute.
6. 6 Remove skillet from heat; add green onions and bacon. Toss together. Plate slaw on 6 different dishes and place cooked chicken on top of slaw to serve.

By Dole

Ingredients

• ✓ cider vinegar
• garlic
• olive oil
• chickpea
• tomato
• onion
• salt
• black pepper
• lemon

Instructions

1. 1 Mix the garlic and olive oil in a small microwave-safe bowl. Cook 15 seconds in the microwave on High, or just until warm.
2. 2 In a large bowl, toss together the garlic and olive oil, garbanzo beans, tomato, onion, and vinegar. Season with salt and pepper, and garnish with lemon slices. Cover and chill until serving.

By PREETYGILL

Ingredients

• ✓ cider vinegar
• white sugar
• olive oil
• honey
• lemon juice
• salad green
• avocado
• strawberry
• pecan

Instructions

1. 1 In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
2. 2 Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately.

By ENIGMA497

Ingredients

• ✓ cider vinegar
• cabbage
• sugar
• celery seed
• salt
• mayonnaise

Instructions

1. 1 Place cabbage in a large bowl.
2. 2 Mix sugar, vinegar, celery seed, and salt together in a separate bowl. Stir mayonnaise into sugar-vinegar mixture until dressing is smooth and creamy. Pour dressing over cabbage; toss to coat.
3. 3 Marinate coleslaw in refrigerator for 2 to 3 hours; stir well before serving.

By Catherine S

Ingredients

• ✓ cider vinegar
• bacon
• cheese-filled tortellini
• mayonnaise
• white sugar
• broccoli
• raisin
• sunflower seed
• red onion

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 Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water for 8 to 10 minutes or until al dente. Drain, and rinse under cold water.
3. 3 In a small bowl, mix together mayonnaise, sugar and vinegar to make the dressing.
4. 4 In a large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds and red onion. Pour dressing over salad, and toss.

By AFMC

Ingredients

• ✓ cider vinegar
• apple
• apple
• celery
• walnut
• raisin
• walnut oil
• salt
• pepper

Instructions

1. 1 Toss together apples, celery, walnuts, and raisins in a large bowl; set aside.
2. 2 Whisk together walnut oil, cider vinegar, salt, and pepper in a small bowl.
3. 3 Toss apples with dressing to serve.

By HAMTAN

Ingredients

• ✓ cider vinegar
• vegetable oil
• white sugar
• parsley
• salt
• black pepper
• almond
• white sugar
• red leaf lettuce
• red onion
• celery
• mandarin orange segment

Instructions

1. 1 In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
2. 2 In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
3. 3 In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.

By Doreen

Ingredients

• ✓ cider vinegar
• mayonnaise
• parmesan cheese
• sugar
• curry powder
• black pepper
• turkey
• red grape
• apple
• celery
• red onion
• walnut

Instructions

1. 1 Whisk mayonnaise, Parmesan cheese, cider vinegar, sugar, curry powder, and black pepper together in a bowl until smooth. Lightly toss turkey meat, red grapes, apple, celery, red onion, and walnuts in a salad bowl; pour dressing over salad and toss again to coat. Chill at least 1 hour (or overnight for best flavor).

By SKYBLUE1963

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
• tomato sauce
• curry powder
• paprika
• white sugar
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Combine tomato sauce, cider vinegar, curry powder, paprika, sugar, cayenne pepper, salt, and pepper together in a saucepan over medium heat; cook, stirring occasionally, until sauce is warmed and smooth, 5 to 10 minutes.

By nogoer

Ingredients

• ✓ cider vinegar
• corn kernel
• lime juice
• garlic
• cumin
• mustard
• black pepper
• salt
• olive oil
• cilantro
• black bean
• butter bean
• red onion
• red bell pepper

Instructions

1. 1 Pour the corn into a microwave-safe dish; cook in the microwave until heated through, 2 to 3 minutes. Drain any excess liquid, and set aside to cool completely.
2. 2 Blend the cider vinegar, lime juice, garlic, cumin, Dijon mustard, black pepper, salt, olive oil, and cilantro together in a blender until combined.
3. 3 Toss the cooled corn with the black beans, butter beans, red onion, and red bell pepper in a large bowl; pour the blended dressing over the bean mixture. Refrigerate overnight; allow to come to room temperature before serving.

By gtsdls1

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
• egg
• bacon
• spinach
• crouton
• mushroom
• onion
• white sugar
• salt
• vegetable oil
• black pepper
• celery seed
• dijon mustard

Instructions

1. 1 Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Once cool, peel and chop.
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. 3 Prepare the dressing in a blender by combining the onion, sugar, salt, oil, vinegar, pepper, celery seed and Dijon mustard. Blend until smooth.
4. 4 In a large salad bowl, combine the eggs, bacon, spinach, croutons and mushrooms. Toss to mix. Pour enough dressing over salad to lightly coat. Toss and serve.

By Dee

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
• orzo pasta
• mayonnaise
• sour cream
• mustard
• mustard
• chive
• white sugar
• black pepper
• salt
• ham
• red onion
• green bell pepper
• cherry tomato
• grape tomato

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 orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain and rinse with cold water in a colander set in the sink.
2. 2 Whisk together the mayonnaise, sour cream, cider vinegar, Dijon and yellow mustard, chives, sugar, black pepper, and salt in a bowl.
3. 3 Place the cooked and cooled pasta, ham, red onion, green pepper, and tomatoes in a large bowl. Toss together with the dressing. Cover and refrigerate for 30 minutes before serving.

By Phiny

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
• cucumber
• salt
• tomato
• red onion
• grapeseed oil
• honey
• sour cream
• celery seed
• basil
• garlic powder
• oregano
• dill weed
• white sugar
• cayenne pepper

Instructions

1. 1 Sprinkle cucumber slices with salt in a colander. Let stand until cucumbers are drained, about 30 minutes. Transfer to a large bowl and toss with tomato and onion.
2. 2 Whisk vinegar, grapeseed oil, honey, sour cream, celery seed, basil, garlic powder, oregano, dill weed, sugar, and cayenne pepper in a small bowl; stir into vegetable mixture. Cover and refrigerate for at least 1 hour to overnight.

By rVaughn

Ingredients

• ✓ cider vinegar
• grapeseed oil
• granulated sugar
• lime juice
• lime zest
• garlic
• salt
• poppy seed
• paprika
• mustard
• pecan
• orange
• broccoli floret
• apple
• grape

Instructions

1. 1 Beat grapeseed oil, sugar, cider vinegar, lime juice, lime zest, garlic, salt, poppy seeds, paprika, and mustard together in a bowl with a whisk until smooth and creamy.
2. 2 Heat a small skillet over medium heat. Toast pecans in hot skillet, stirring frequently, until fragrant, 4 to 5 minutes.; spread onto a cutting board to cool completely before chopping.
3. 3 Toss orange sections, broccoli, apple, and grapes together in a bowl. Drizzle dressing over salad and toss gently to coat. Cover bowl with plastic wrap and refrigerate until chilled, 2 to 6 hours.
4. 4 Sprinkle chopped pecans over salad.

By Crystal

Ingredients

• ✓ cider vinegar
• small seashell pasta
• cucumber
• onion
• green bell pepper
• pimento pepper
• tomato soup
• white sugar
• vegetable oil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
2. 2 Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
3. 3 Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.

By misty