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vitaminwater® Vinaigrette
2021-09-08
https://www.metro.ca/userfiles/image/recipes/vinaigrette-eau-vitaminee-galceau-11722.jpg
PT05M
PT20M
PT25M
Bring vitaminwater® to a boil in a large skillet over high heat. Cook until reduced to 1/4 cup; about 20 minutes. Pour into a mason jar to cool.Once cooled, add oil, vinegar, dijon, herbes de Provence, garlic and salt and pepperScrew lid tightly in place and shake vigorously for 10 seconds or until emulsified.Ways to use your vitaminwater® vinaigrette:• Over your favourite salads.• As a marinade/sauce for meats.• Mix 1 tbsp (15 ml) vinaigrette with 1/4 cup (60 ml) cream cheese for a flavourful sandwich or bagel spread.• Make a tangy roasted chickpea snack by marinating a can of drained chickpeas in 3 tbsp (45ml) of vinaigrette for 1 hr then roasting on a baking sheet at 400F for 20 minutes.
16
Metro
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1 bottle (591 ml) "Glacéau vitaminwater® XXX (acai, blueberry and pomegranate)"
1/3 cup (80 ml) olive oil
1/4 cup (60 ml) white wine vinegar
1 1/2 tablespoons (22,5 ml) Dijon mustard
2 teaspoons (10 ml) Selection dried Herbes de Provence
1 large clove garlic, grated or finely minced
1/2 teaspoon (2,5 ml) each salt and pepper
vitaminwater® Vinaigrette
16
Accompaniments
0:05
Preparation
0:20
COOKING
0:25
TOTAL TIME
Ingredients
-
1 bottle
(591 ml)"Glacéau vitaminwater® XXX (acai, blueberry and pomegranate)"
-
1/3 cup
(80 ml)olive oil
-
1/4 cup
(60 ml)white wine vinegar
-
1 1/2 tablespoons
(22,5 ml)Dijon mustard
-
2 teaspoons
(10 ml)Selection dried Herbes de Provence
-
1
large clove garlic, grated or finely minced
-
1/2 teaspoon
(2,5 ml)each salt and pepper
Preparation
Bring vitaminwater® to a boil in a large skillet over high heat. Cook until reduced to 1/4 cup; about 20 minutes. Pour into a mason jar to cool.
Once cooled, add oil, vinegar, dijon, herbes de Provence, garlic and salt and pepper
Screw lid tightly in place and shake vigorously for 10 seconds or until emulsified.
Ways to use your vitaminwater® vinaigrette:
• Over your favourite salads.
• As a marinade/sauce for meats.
• Mix 1 tbsp (15 ml) vinaigrette with 1/4 cup (60 ml) cream cheese for a flavourful sandwich or bagel spread.
• Make a tangy roasted chickpea snack by marinating a can of drained chickpeas in 3 tbsp (45ml) of vinaigrette for 1 hr then roasting on a baking sheet at 400F for 20 minutes.
Source :
Metro
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
