Ingredient: red wine vinegar

  • Red Potato Salad

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    Red Potato Salad
    1. Cook the washed whole potatoes in a large pot with enough water to cover until fork tender.
    2. Cut the green onions, thinly.
    3. After allowing the potatoes to cool, cut them into 1/2 inch cubes.
    4. In a large bowl, mix the potatoes with green onions and cabbage.
    5. Pour the vinegar into a small bowl, slowly whisk in the olive oil.
    6. Drizzle over the potato mixture and toss to coat.
    7. Eat 1/2 cut on a bed of lettuce.
  • Asparagus Pasta Salad

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    Asparagus Pasta Salad
    From Living Without Gluten
    1. Cook 1/2 pound gluten-free pasta in boiling salted water according to manufacturer's directions, being careful not to overcook. Test the pasta a few minutes before the recommended cooking time to ensure a good result. After cooking the pasta, rinse it under cold water to stop the cooking. Drain well and toss with 1 teaspoon olive oil to keep the pasta from sticking.
    2. To make the vinaigrette, whisk together all ingredients except the oil. Drizzle oil into vinaigrette mixture while continuing to whisk until dressing begins to emulsify and thicken. Add remaining oil and blend thoroughly. Set aside.
    3. Combine remaining salad ingredients and fold them into cooled pasta. Drizzle vinaigrette over pasta. Toss gently until salad is lightly coated with dressing. Serve cold, or at room temperature.