Good Thyme Kitchen

You are here: Home / Archives for white balsamic

white balsamic

Red Potato Salad with Dijon Vinaigrette

by 1 Comment

When most people think of potato salad they imagine the creamy, mayonnaise based potato salad. Personally that’s not my jam, not much of a mayo girl to be honest.  This is more of an Italian style potato salad, I grew up eating this and in my opinion it blows the mayo potato salad out of the water.  I realize I’m probably just slightly biased considering how I feel about mayo, but oh well!  You will never know unless you try it for yourself.

This is an easy potato salad to put together, it requires boiling potatoes and green beans, mixing up a dijon vinaigrette and cooking some baby bell peppers on the grill.  In the past I had never added peppers, but we decided to kick this up a notch by adding the grilled peppers and I’m so glad we did…I will never make this potato salad without them again!

Once the veggies are cooked just toss with the dijon vinaigrette and season with kosher salt and cracked pepper.  It’s makes a great side for a get together or to bring to a party.  We also love to make it on a Sunday so we can munch on it all week. So it’s time to ditch the mayo potato salad and give this a try.  Let us know what you think!


Red Potato Salad with Dijon Vinaigrette
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
  • 1 package tricilor mini bell peppers - the grocery store sells them pre-bagged
  • 1 Tbsp dijon mustard
  • 3 Tbsp white balsamic vinegar
  • 3 Tbsp good quality olive oil
  • 1½ lbs red-skinned potatoes, halved - may need to quarter the larger potatoes.
  • ½ lb fresh green beans, trimmed and cut into 1" pieces
  • ½ C roasted peppers, chopped
  • S&P to taste
For the Vinaigrette:
  • 1 small shallot, chopped
  • 3 Tbsp white wine vinegar
  • 1 Tbsp dijon mustard
  • ⅓ C good quality olive oil
Instructions
  1. Heat the bbq on high.
  2. Heat a large saucepan of salted water to boil.
  3. Cut mini bell peppers in half, remove stems and seeds. Rinse and pat dry.
  4. Add dijon, balsamic and olive oil to a medium bowl and whisk. Add cut bell peppers and stir to coat with marinade. Season with S&P.
  5. Place peppers skin side down on grill and cook for approximately 10 minutes until soft and slightly charred on the skin side. Set aside to cool.
  6. Add potatoes to the pot of boiling water and set the timer for 8 minutes. After 8 minutes add the green beans and set the timer for an additional 4 minutes. Drain potatoes and green beans into a collander. Allow to cool for about 10 minutes. Add potatoes, green beans and roasted peppers to a bowl, add vinaigrette and stir to coat. Season with S&P. Be careful not to break up the potatoes when stirring. Serve immediately or refrigerate and serve.
For the Dijon Vinaigrette:
  1. While the potatoes and green beans are cooking assemble the dressing. Add all ingredients to a blender and blend in high for about 30 seconds.

Roasted Vegetable Quinoa Salad with Maple Balsamic Vinaigrette

by 1 Comment

I have a roasted vegetable addiction but I am not going to apologize (don’t judge, I can think of worse things).  In fact, we are sure you are going to thank us for this one.  This roasted vegetable quinoa salad with maple balsamic vinaigrette is not only delicious, it’s really pretty (don’t you think so?) and makes a great dish to bring to a party or serve at your own.  Roasted vegetables are seriously one of my most favorite things to make and they go so well with so many different ingredients.  You’ve seen us do them in salads, as side dishes, mixed with different dressings, paired with pastas, meats and fish…the list goes on.  With this dish, we decided to mix some roasted vegetables with yep, you guessed it, another favorite here at GTK… quinoa.   We think the tri-color quinoa is so pretty when paired with the other brightly colored (and super yum) ingredients.  However, you can use any type of quinoa.  We suggest cutting the sweet potatoes and the brussel sprouts into bite sized pieces before you roast them.  This will help them cook quickly and be ready to mix in the salad.  Just keep an eye on the veggies when they are in the oven so they don’t burn.

The maple balsamic vinaigrette pairs perfectly with this salad because it’s slightly sweet and it brings out the flavors of the roasted vegetables.  If you have any leftover dressing store it in the fridge and pour it oven an arugula salad the next day. You should probably just plan on making a little more so you can have it two days in a row, you will be thanking us for this one!!

Stephanie Heymann Photography

Roasted Vegetable Quinoa Salad with Maple Balsamic Vinaigrette
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
For the Quinoa Salad:
  • 3 C cooked quinoa
  • 1 C roasted brussel sprouts-halved
  • 1 C roasted sweet potatoes - diced
  • ½ C manchego cheese - cubed
  • ⅓ C slivered almond - toasted
  • ¼ C dried tart cherries
  • 1 Tbsp good quality olive oil
  • kosher salt
For the Maple Balsamic Dressing:
  • 1 tsp dijon mustard
  • ¼ C good quality olive oil
  • 1 Tbsp pure maple syrup
  • 2 tsp white balsamic vinegar
  • salt and pepper to taste
Instructions
For the Salad:
  1. Preheat oven to 425°. Clean the brussel sprouts, cut off stems and outer leaves, then slice in half. Place on baking sheet. Peel skin off of sweet potato and dice into bite sized pieces then place on baking sheet with the brussel sprouts. Drizzle vegetables with olive oil and sprinkle with kosher salt.
  2. Roast in oven for roughly 35 minutes, checking periodically to make sure they don't burn. Once cooked, set aside to cool
  3. Cook quinoa according to package directions then allow to cool. Once cooled, combine quinoa, roasted vegetables, cheese, cherries and almonds in a medium bowl.
For the Maple Balsamic Dressing:
  1. In a small bowl, combine all ingredients and whisk until blended.
  2. Drizzle with desired amount of dressing and toss to coat.

Southwest Corn Salad with Honey Lime Vinagrette

by Leave a Comment

Nothing says summer like this delicious Southwest corn salad. It’s kind of embarrassing how excited we get for sweet summer corn. It’s almost like candy and there really isn’t anything better.  Just cook the corn by either steaming or boiling it. Once it’s cooled, the kernels can be removed simply by standing the corn upright in a large shallow bowl and cutting from the top down. Make it at least a couple hours before serving so the flavors have time to come together. It’s also delicious the next day! And the next day after that too!! This corn salad recipe is a staple in both of our houses and we get asked by friends to bring it to parties all the time! You are sure to be a hit at your next gathering with friends if you make this salad. Pair this Southwest corn salad with our Carne Asada with Fresh Pico de Gallo for a special Mexican themed meal.

southwestcornsalad

Southwest Corn Salad with Honey Lime Vinagrette
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • For the Corn Salad:
  • 4 ears corn - shucked
  • 1 15oz can black beans rinsed and drained
  • 1 C cherry tomatoes, halved
  • ¼ red onion sliced thin
  • ½ C cilantro, chopped
  • ⅓ C feta crumbled
  • S & P to taste
  • For the Honey Lime Vinaigrette:
  • juice of 2 large limes
  • 2 Tbsp honey
  • ⅓ C white balsamic vinegar
  • ¼ C good quality olive oil
Instructions
For the Corn Salad:
  1. Steam or boil corn for 5 minutes. Remove from heat. (For a thyme saving tip you can also steam in microwave - wrap corn individually in damp paper towel. Heat in microwave for 3-4 minutes until corn is cooked).
  2. Allow corn to cool thoroughly, remove corn from the cob.
  3. In a large mixing bowl combine all ingredients for salad and gently fold together. Set aside.
For the Honey Lime Vinaigrette:
  1. In a small bowl add all of the ingredients for the vinaigrette except for the olive oil. Slowly drizzle the olive oil while whisking.
  2. Drizzle the desired amount of vinaigrette over the corn salad and stir to distribute evenly. Can serve immediately or make 1 day in advanced.
This recipe makes more vinaigrette than you will need for the corn salad, store the remaining dressing in an airtight container in the refrigerator for up to 5 days.