Monday, April 28, 2008
Add a punch with red wine vinegar
Vinegar made from red wine has a strong, robust flavor that’s perfect for marinades as well as dressings for many kinds of salads.
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This marinade works well for beef, chicken, pork, or shrimp.
All-Purpose Marinade
3/4 cup reduced-sodium soy sauce
1/2 cup vegetable oil
1/2 cup red wine vinegar
1/3 cup lemon juice
1/4 cup Worcestershire sauce
2 tablespoons ground mustard
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley
1-1/2 teaspoons pepper
2 garlic cloves, minced
In a jar with a tight-fitting lid, combine all ingredients; shake well. Cover and refrigerate until ready to use. Makes 4 servings.
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Colorful Salad
1 large head romaine lettuce, torn into bite sized pieces
1 large head iceberg, torn into bite sized pieces
1 14-ounce can artichoke hearts, drained and quartered
1 cup sliced red onion
1 4-ounce jar diced pimento peppers, drained
2/3 cup extra-virgin olive oil
1/3 cup red wine vinegar
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2/3 cup grated Parmesan cheese
In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions, and pimentos. Toss together. Prepare the dressing by whisking together olive oil, red wine vinegar, salt, pepper, and cheese. Refrigerate until chilled. Pour over salad to coat; toss and serve. Makes 6 servings.
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Red and Sweet Potato Salad
2 pounds red potatoes, cut into 1-inch chunks
1 pound sweet potatoes, peeled and cut in 1-inch chunks
1/4 cup red wine vinegar
1 tablespoon spicy brown mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup reduced-fat mayonnaise
1/4 cup milk
2 celery ribs, chopped
1 small red onion, chopped
1/3 cup minced fresh parsley or 2 teaspoons dried parsley
Place the red potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 2 minutes. Add sweet potatoes; return to a boil. Reduce heat; cover and cook until potatoes are fork-tender, about 8 to 10 minutes.
In a large bowl, whisk the vinegar, mustard, salt, and pepper. Drain potatoes; add to vinegar mixture and stir gently to coat. Cool. In a small bowl, combine mayonnaise and milk. Stir in the celery, onion and parsley. Gently stir into cooled potato mixture. Serve immediately or cover and chill. Makes 12 servings.
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Pantry Pointers
If you don’t have red wine vinegar, you can try substituting balsamic or white wine vinegar. However, a different vinegar can alter the taste of the dish.
The Practical Pantry ©2008 Tammy P. Olson
http://www.practicalpantry.com