This is a Sponsored post written by me on behalf of Pompeian for SocialSpark. All opinions are 100% mine.

Vidalia Onion Red Wine Vinaigrette #DressingItUp

Today, I have a healthy salad dressing recipe for you–perfect for the upcoming swimsuit season. I love making homemade dressings. With just a few simple ingredients you can have delicious tasting and fresh salad dressings in the comforts of your own home. Oh and best of all you know exactly what is in the dressing! I utilized Pompeian Red Wine Vinegar since it’s National Vinegar Month and National Salad Month. What a better way to celebrate the month by slimming down and eating healthy and homemade salads and dressings! 

Pompeian Vinegars photo 2effbfb7-91e0-4f9c-b8d6-c8965e89889a_zps2567b351.jpg

What I love most about Pompeian vinegars is that they are gluten free and non-allergenic. They make for perfect dressings and marinades! They are the go-to vinegars I use when I make salad dressings.

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I also love Pompeian Olive Oils. Did you know that Pompeian olive oils sold in the U.S., Pompeian is a blend of olive oils produced in various regions rather than from a single locale or company-owned grove? When we visited Italy a year and a half ago we had the opportunity to see how olive oil is made and then of course taste it. Quality olive oil is key for a good dressing.

Vidalia Onion Red Wine Vinaigrette #DressingItUp

For those not familiar with vidalia onions, they are grown in Georgia and are available only a few months out of the year. They just so happen to be available right now. So I tend to stock up on them. They are sweet and compliment the Pompeian Red Wine Vinegar perfectly! This dressing recipe takes a little longer than most of my dressing recipes since you have to carmalize the onions for 20 minutes. Then after the sweet vidalia’s are caramelized you combine the Pompeian Red Wine Vinegar, Pompeian Olive Oil and the rest of the ingredients in a blender and voila, a tasty vidalia onion red wine vinaigrette was born! If you are looking for a salad dressing that screams summer, try my recipe for Vidalia Onion Red Wine Vinaigrette.

Katie Original Recipe

Vidalia Onion Red Wine Vinaigrette #DressingItUp

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 1 cup dressing

Vidalia Onion Red Wine Vinaigrette #DressingItUp

Ingredients

  • 1 tbsp garlic, minced
  • 1 vidalia onion, thinly sliced
  • 2 tbsp Pompeian Olive Oil
  • 1 tbsp + 1/4 cup Pompeian Red Wine Vinegar
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup Pompeian Olive Oil
  • 1 tsp granulated sugar

Directions

  1. In a saute pan, add Pompeian Olive Oil and heat over medium heat for one minute. Then add in thinly sliced vidalia oions. Cook for 10 minutes on medium heat, stirring occassionaly. Reduce heat to medium-low then add minced garlic, and cook for an additional 10 minutes. Remember to stir occasionally. During the last minute add the Pompeian Red Wine Vinegar. Remove from heat.
  2. In a food processor or blender add the Pompeian Red Wine Vinegar, salt, peper, Pompeian Olive Oil, white sugar and caramelize vidalia onions. Puree for at least 30 seconds until smooth. Pour over salad immediately or refrigerate. Keep in a sealed jar for up to 1 week.

Notes

This dressing makes for a great marinade as well!

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For additional recipe ideas, you can visit the Pompeian website.  And visit them on Facebook, Twitter, Pinterest and Instagram.

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Dill Buttermilk Salad Dressing

My salad obsession continues. Today, I’m sharing a super simple creamy dill buttermilk salad dressing recipe I recently discovered and have come to love. I love making my own dressings. Since being pregnant, though, I’ve done a bad job of keeping up with making my own. If I get a boost of energy that’s when I typically make a dressing. For the most part though I’ve been counting on higher-end refrigerated varieties that don’t have a year or two shelf life. I like to buy the ones that have a month to two month shelf life. At least then I feel a little bit better about buying a store bought dressing and know (and feel) that its a little better for me.

Dill Buttermilk Salad Dressing

Normally, I would be all for the vinaigrettes, like my Greek vinaigrette dressing, but the creamy salad dressings have been wear its at all pregnancy long. This dressing, like other homemade dressings can be whipped up in less than 5 minutes and stores well in an airtight container. Utilizing fresh herbs from the garden (or store bought) brings this creamy dressing to life. For some reason, I went on a buttermilk buying frenzy a few weeks ago and when I saw I still had a carton of buttermilk to use within a week I had decided I would make a buttermilk dressing. I actually had all the ingredients on hand–so it really worked out well.

Dill Buttermilk Salad Dressing

I also used this salad dressing to top a tasty crostini I served up to friends the other weekend. Remember, salad dressings don’t have to be served just on salads. You can use them to marinate meats,  toss with vegetables, or use in an appetizer, like pictured in the background of this dressing photo. I’ll be sharing the recipe for the crostini later this week–so stay tuned.

Adapted from About.com Local Foods

Dill Buttermilk Salad Dressing

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 3/4 cup

Dill Buttermilk Salad Dressing

Ingredients

  • 1/2 cup buttermilk
  • 1/3 cup mayonnaise
  • 2 tbsp fresh dill, chopped
  • 2 tbsp fresh chives, chopped
  • 1 tsp salt
  • 1/4 tsp garlic powder
  • 1/8 tsp black pepper

Directions

  1. In a food processor combine, buttermilk, mayonnaise, fresh dill, fresh chives, salt, garlic powder, and black pepper. Puree for 20 seconds or until well incorporated.
  2. Best if refrigerated for 30 minutes before serving. Store in an air tight jar for up to one week.
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Homemade Russian Sauce

Homemade Russian Sauce from KatiesCucina.com

You can’t have a Reuben sandwich without Homemade Russian Sauce. I’m sharing this recipe today in preparation for a few pretty amazing Irish themed recipes I’ll be revealing next week. Think sandwiches (hint there is one in the background) and dips!

Homemade Russian Sauce via KatiesCucina.com

Many of you know that I have a phobia. Ok maybe its not a phobia more of a dislike, despise, hate, etc you get the point…. its ketchup. Yes. I know. This can be pretty odd and well down right wrong for a food blogger to not like ketchup, but its one food item on this planet I can’t stand. It smells horrid (like dirty feet) and well it tastes god-awful. I was scared as a child and since then have written it off. I’ve asked co-workers to dispose of trash in a different location so I couldn’t smell the lingering of ketchup fumes all day long. You get the point. I hate the stuff. And why would a rant about ketchup be relevant to Russian Sauce. Well because when I was researching how to make it I found that so many recipes called for ketchup to be used in the sauce. So I searched and searched until I found the perfect sauce recipe (that had no ketchup required). I stumbled across this recipe on the Food Network website and new this was the sauce.

Of course after I made it I really know it was the sauce! This Russian sauce could be used as a dressing as well. On a salad, smeared on a sandwich, layered in a dip… the options are endless. So if your like me and hate ketchup this is the Homemade Russian Sauce for you!

Adapted from Zingerman’s Deli via Food Network 

Homemade Russian Sauce

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2 cups

Homemade Russian Sauce

Ingredients

  • 3/4 cups mayonnaise
  • 1/4 cup plus 2 to 3 tbsp chili sauce
  • 2 tbsp sour cream
  • 2 tsp curly parsley, chopped
  • 1 tbsp + 1 tsp minced Spanish onion
  • 1 tbsp + 1 tsp minced dill pickle
  • 1/2 tsp fresh lemon juice
  • 1/2 tsp grated horseradish
  • 1/4 tsp Worcestershire sauce

Directions

  1. In a large food processor, combine the mayonnaise, chili sauce, sour cream, parsley, onion, pickle, lemon juice, horseradish and Worcestershire sauce. Pulse until well incorporated for at least 30 seconds.
  2. Serve immediately or store in the refrigerator in an air-tight container for up to 5 days.
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Greek Vinaigrette Dressing

In the past year or so I’ve started to make more and more of my own homemade salad dressings. I just love knowing what is inside of the dressing. It definitely isn’t as convenient as having a store-bought dressing resting in the refrigerator waiting for you to pour it on a salad. But in my opinion it can be a whole lot more tastier and doesn’t break the bank or cause you for an influx of refrigerated dressings!

Greek Vinaigrette Dressing

What is nice is that you make the salad dressing for dinner that night and maybe if your lucky you’ll have a serving of dressing left to use for lunch the next day. Then the following day you make a new dressing! The options are endless. I was making a Greek themed meal for dinner the evening I created this dressing. I just started throwing together ingredients as I always do and I came up with a delicious Greek Vinaigrette Salad Dressing.

Greek Vinaigrette Dressing

I layered crunchy lettuce on individual plates followed by rows of roasted red peppers, cucumbers, tomatoes, kalamata olives, and a few pepperoncinis for good measure. Then I sprinkled crumbled feta over the salad. Topping this salad with the most divine Greek Vinaigrette Dressing on the plante. Ok… maybe I’m biased, but I think this is the most amazing Greek Vinaigrette Dressing! Whether you want to enjoy a traditional Greek salad with homemade vinaigrette or just want your go-to salad with a new dressing. I’m sure you’ll love this recipe.

Katie Original Recipe

Greek Vinaigrette Dressing

Prep Time: 40 minutes

Total Time: 40 minutes

Yield: 6 servings

Ingredients

  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 1 tsp dried oregano
  • 1 tbsp lemon zest
  • 1 clove garlic, pressed
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • 1 tsp all-purpose Greek Seasoning
  • 1 tsp dijon mustard

Directions

  1. In a medium-size bowl mix all the ingredients together. Whisking until well incorporated. Pour into a salad dressing bottle, and refrigerate for up to 30 minutes before serving. Store in refrigerator for up to 3 days.

Notes

Katie's Cucina Original Recipe. Copyright 2013.

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Earlier this year, I vowed to start making more homemade dressings and consuming less pre-packaged dressings. Of course, there are a few dressings I love and can’t live without, but for the most part you won’t see my refrigerator door loaded with salad dressings. I love to cook with lemons and had yet to make a dressing with them.

Lemon Herb Dressing

Since my herb garden is overflowing right now I figured this was an ideal dressing to make. Plus, who doesn’t love a light and refreshing dressing during the dog-days of summer? I also did a little experimenting and marinaded some chicken with this dressing (only for 30 minutes). Baked it with shallots and slices of lemon and garlic. It was divine.

Lemon Herb Dressing

Adapted from: Everyday Food, April 2012

Lemon Herb Dressing

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 1 cup

Ingredients

  • 1/4 cup lemon juice
  • 2 tsp lemon zest
  • 2 tsp honey
  • 2 tsp dijon mustard
  • 1/3 cup olive oil
  • 2 tbsp fresh chives, chopped
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • salt and pepper

Directions

  1. In a pint size mason jar (with lid) add the lemon juice and lemon zest. Followed by the honey, dijon mustard, and olive oil. Next up, add the freshly chopped chives, parsley, and dill; followed by salt and pepper to taste. Seal lid and shake until all ingredients are well incorporated. Refrigerate for up to 5 days.
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psst… if you love lemons you will love this weeks Google Hangout. Christine from Cook the Story and myself will be chatting with Beth & Julia from Live Pretty about lemons!

 


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Last month when I read my friend Julie’s post about Spring Pin-spiration with McCormick I was instantly intrigued. I browsed through the McCormick.com Look Book and started my own “McCormick Pin-spiration” board on Pinterest. One of the first recipes I pinned was this Creamy Pepper Dressing.  I’ve been making an effort to make more homemade salad dressings this year and buy less processed. I’ve made this creamy pepper dressing 3 times now! I love this creamy dressing and now I have no need to ever buy a bottle of ranch dressing again. This recipe suffices the processed dressings by far, and it’s so incredibly easy to make. No one has excuses. Stop buying processed dressings and make your own people!

The first time I made the Creamy Pepper Dressing I knew it would be great on a wedge salad. I hadn’t made a wedge salad in years. Frankly, because I never buy iceberg lettuce. I grew up on iceberg and when I moved out of my parents house I stopped buying and for the most part consuming iceberg lettuce. I branched out and started using a wide variety of leafy greens–not just iceberg! While I was shopping yesterday at my local produce market I decided to buy a head of iceberg lettuce. I knew I wanted to make a wedge salad. I figured it would make for a nice dinner salad; however, by the time I got home it was later in the afternoon and both my husband and I were starving. So I whipped up this wedge salad and dressing for a late-lunch. I loved the flavors of this salad. It instantly reminded me of a BLT (without the bread). To my surprise, my husband had never heard of a wedge salad before!??! What? I was in shock and glad I could introduce him to the world of wedge salads. He does love his veggies, but his comment to me was “I feel like a cow eating in a field of grass“. Apparently, the wedge was too much lettuce  for him. I think he has come accustomed to my typical salads I make that have 10+ veggies in it. Although, he did say it reminded him of a BLT, too!

Dressing recipe adapted from: McCormick

BLT Wedge Salad with Creamy Pepper Dressing
Author: 
Prep time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 slices of bacon
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 tablespoons milk
  • 2 teaspoons cider vinegar
  • 1 teaspoon McCormick® Black Pepper, Coarse Ground
  • ¼ teaspoon McCormick® Garlic Powder
  • ¼ teaspoon McCormick® Onion Salt
  • 1 head of Iceberg Lettuce
  • 12 grape tomatoes
Instructions
  1. Using a frying pan, fry the four slices of bacon until golden brown and crispy. Place on a paper towel, and set to side to cool.
  2. In a medium bowl mix mayonnaise, sour cream, milk, cider vinegar, McCormick® Black Pepper, McCormick® Garlic Powder, and McCormick® Onion Salt until well blended. Set aside in the refrigerator until your ready to use the dressing.
  3. Rinse the head of iceberg lettuce and cut into 4 wedges. Place on 4 individual plates, top each wedge with creamy pepper dressing. Crumble one slice of bacon over the top of each of the wedges of lettuce and place 3 grape tomatoes on the side.

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I still have leftover turkey, and what better way to use up the last of my turkey than make a delicious salad. Especially after we can all admit we have probably eaten more in the past week than we normally do on average. I was craving to eat healthy yesterday, and I felt so good after I ate a small bowl of turkey soup and a large salad! What made my salad so special was not only the fresh pomegranate seeds and leftover turkey, but the new Marzetti® Simply Dressed® Pomegranate Salad Dressing that was drizzled over my salad!

Let’s talk about the new Marzetti® Simply Dressed® Pomegranate Salad Dressing. I’m in love with this dressing. It’s smooth texture is achieved from the simple ingredients used such as extra virgin olive oil, canola oil, and sea salt to name a few. Best of all the Marzetti® Simply Dressed® Pomegranate Salad Dressing is gluten free! My cousin who is in town for the holidays was able to have a salad with me! I can honestly say I’m in love with this salad dressing. 

I love it’s sweet taste and hints of pomegranate. The best way to describe it is more sweet than tart like a pomegranate. This salad dressing compliments turkey well and if your tired of eating turkey this is a great way to mix it up and make your turkey taste different in a good way! This salad dressing is not available at all retailers. Make sure you go on the website to see where the closest store to you is. I had to drive to a nearby grocery store that I normally don’t shop at to get this dressing; however, it was totally worth it, and then some. I’m ready to make the drive again and stock up on the other varieties within the Simply Dressed® line! 

Pomegranates are in season right now and are very affordable in the United States. Pomegranates are still a new fruit to me, so I’m learning how to open to properly and cultivate the seeds! I simply cut the pomegranate in half; however, the proper way to open a pomegranate is to score the outside of the skin and peal back the skin. Then, take the pomegranate seeds and pulp and place them in a bowl of water. As you begin to break up the seeds and pulp the pulp should float to the top. Once all the pulp is removed you can then begin to reserve the seeds! I hope this helps if you are new to pomegranates!

So, do you think you’ll use the rest of your turkey leftovers to make this delectable salad? What about trying this new dressing or any of the other 11 flavors that are out? I plan to make a few more dishes during the month of December with the new Marzetti® Simply Dressed® Pomegranate Salad Dressing, and of course a few more amazing salads like this one!


Source: Katie Original
Prep Time: 10 minutes
Servings: 1 large salad or 2 side salads


Ingredients:
1/2 bag of butter lettuce
1/4 cup celery, sliced
1/4 cup cucumbers, quartered
2 tbsp pomegranate seeds
1/2 cup cooked turkey
Marzetti® Simply Dressed® Pomegranate Salad Dressing


Directions:
1. Place chopped butter lettuce in a large bowl. Slice celery and quarter/dice cucumber. Add to lettuce bowl.


2. Cut pomegranate in half, and remove seeds from one side of the pomegranate. Rinse seeds and reserve to the side.


3. Place turkey on top of salad followed by 2 tablespoons of pomegranate seeds, and drizzle Simply Dressed® Pomegranate Salad Dressing on top of salad. Serve and eat immediately.


I was one of the bloggers selected by T. Marzetti Company and Clever Girls Collective to host a Marzetti Simply Dressed review. They provided me with product to test myself and compensation for my time. However, my opinions are entirely my own.


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This is a perfect salad for a hot summer day. Not only are strawberries in season, but this is a light and fresh salad. No mayonnaise based dressings here! This light vinaigrette is made of fresh pureed strawberries, champagne, apple cider vinegar, and sugar! When I first found this recipe on Annie’s Eats I wasn’t sure if I’d like a sweet strawberry dressing. I knew my husband would since he is in love with the seasonal Strawberry salad at Panera, but I wasn’t sure if it was my cup of tea. I gave it a try and I’m sure glad I did. 

This made for an amazing lunch time salad. You could also make this as your side salad for dinner, or as a main entree by adding some chopped grilled chicken breast or even shrimp! As Annie suggested buy the mini bottles of champagne since you really don’t need much for this recipe… it would be a-shame to waste a full bottle of champagne! Plus, they are always handy for other recipes. When I’m using a specific ingredient like this and only need less than 2 tablespoons I make sure that I find another recipe that can use at least some of the remaining champagne. Or I do what any person should do, and drink it! Easy as that. Problem solved. This dressing if stored correctly in a tightly sealed jar in the refrigerator will store well for up to 1 week. I wouldn’t push it after that. 



Source: Annie’s Eats inspired by Epicurious
Prep Time: 10 minutes
Servings: 2-4


Ingredients for the Dressing:
1 cup fresh strawberries, sliced
2-1/2 tbsp apple cider vinegar
1-1/2 tbsp champagne
1 tbsp sugar
pinch of salt


Ingredients for the Salad:
Baby spinach leaves, rinsed and dried
Sliced almonds
Sliced fresh strawberries


Directions:
1. In a blender or food processor, combine the strawberries, vinegar, champagne, sugar, and salt. Process until the mixture is well combined and completely smooth. Transfer to an airtight bottle or container and refrigerate until ready to use. 


2. Portion baby spinach leaves out on salad plates. Drizzle with the strawberry champagne vinaigrette. Top with sliced almonds and strawberries. Serve immediately. 


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This was my first attempt at making my own ranch dressing, buttermilk ranch dressing to be precise. I was pleasantly surprised at how delicious it turned out! I did not follow just one recipe–I read multiple recipes and then created my own from there, adding in tons of fresh herbs from my garden! I knew I wanted to make a low-fat dressing that was not just all mayonnaise! I read Simply Recipes, Farm Girl FareChef Mommy, and Bethenny Frankel‘s recipes. Because I added quite a bit of herbs to my dressing it had an earthly taste and had a hint of green to the dressing. I really enjoyed the dressing, and at first my husband asked if I put grass in our dressing since it was very “herby”, but I reassured him it was the herbs. By the end of the salad he was asking for more! I kept this refrigerated for up to 5 days after making it. *Note, this picture was taken prior to my food photography & styling class. 

Source: Katie Original
Prep Time: 10 minutes 
Servings: 6

Ingredients: 
1 cup greek yogurt
3/4 cup buttermilk
1/4 cup mayonaise
1/4 cup sour cream
1 small handful each fresh parsley, dill, and chives
1 tbsp each olive oil, and lemon juice
1 tsp each garlic and onion powder
1/2 tsp each salt and black pepper 

Directions: 
1. In a food processor add greek yogurt, mayonnaise, sour cream, fresh parsley, dill, and chives. Puree for 15 seconds. Then add garlic and onion powder, salt and pepper, buttermilk. Puree for another 10-15 seconds. Lastly add half the buttermilk, puree, then add the rest of the buttermilk. Taste your dressing and if needed add more salt and pepper to taste. 

2. Chill the dressing for a minimum of 30 minutes prior to serving. After serving store dressing in a tightly sealed container in the refrigerator for up to 5 days. 

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