664 white vinegar recipes

Super quick and easy to put together, and the salsa tastes so refreshing and delicious. Serve it with store-bought or homemade tortilla chips.

Here's a great way to use up leftover mashed potatoes in a very dressy way. No one will complain about leftovers when this dish is set on the table. It works even better for serving leftovers to guests one or even two days later! :) Serve this as a side dish and it will dress up other leftover mains.

The crunchy vegetables give the slaw great texture and refreshing taste, the toasted cumin dressing brings the flavor altogether. A great side dish is served beside your BBQ.

Hot gazpacho built on tomato juice, beef bouillon, peppers, onion, and a hit of Tabasco, heated fast in the microwave and topped with chopped fresh vegetables and croutons.

Fresh sweet cherries and quinoa are tossed with celery, creamy goat cheese, toasted almonds and tangy white wine vinaigrette.

Oven-roasted cherry tomato and garlic make this delicious dip absolutely addictive. Sweet, tangy and garlicky. You can dip some crunchy vegetables into it, spread it over the toast or toss it with some pasta. Heirloom or vine-ripe tomatoes work well too.

A good salad needs a good dressing. This caesar salad dressing for sure makes your salad taste delicious, and it's so easy to make.

Quinoa, wild rice, sweet cherries and grapes are tossed with celeries, feta cheese and a tasty vinaigrette. You will be impressed by both yummy flavor and great texture.

A scrumptious salad that's made with couscous, romaine lettuce, corn kernels and baby green peas.

A delicious variation of coleslaw made with sweet bell peppers and tabasco sauce.

Super quick, easy to make, and it's creamy and delicious with some nice crunch and freshness.

Seared asparagus and sweet red peppers nestle over peppery arugula, finished with creamy goat cheese. This vibrant vegetarian salad comes together in 18 minutes with bold garlic-ginger vinaigrette.

Make your delicious tartar sauce with this easy to follow recipe that doesn't take a lot of time to prepare.

California-style chilled gazpacho built from peak summer tomatoes, English cucumber, red bell peppers, jalapeno, serrano, and a chiffonade of fresh herbs. Vegan, low-fat, and made for blistering Sonoma afternoons.

Apple-lovage chutney pairs autumn apples with fresh lovage, ginger, mustard seed, and golden raisins, then water-bath cans for shelf-stable jars. A garden-to-pantry preserve with a celery-bright herbal twist.

German potato salad in a warm, tangy dressing of broth, white wine vinegar, mustard and a touch of sour cream, poured over still-warm sliced potatoes so they soak up every bit. Served at room temperature with fresh dill.