Classic Vinaigrette

⅔ cup olive oil

⅓ cup balsamic or red wine vinegar

1 tsp. French mustard

1 Tbsp. Halladay's Garlic Tomato Basil Seasoning

Whisk together ingredients.

SIMILAR RECIPES

Classic Tomato Basil Vinagarette

⅔ cup olive oil

⅓ cup balsamic or red wine vinegar

1 tsp French mustard

1 Tbsp Halladay's Garlic Tomato Basil Seasoning

Whisk together ingredients

Balsamic Chuck Roast

1 package Halladay's Garlic Tomato Basil Seasoning

3 lbs. boneless beef chuck roast

2 Tbsp. olive oil

1 onion, sliced

1 cup red wine

1/3 cup balsamic vinegar

1 (14.5 oz.) can beef broth

1 small bag baby carrots

2 medium potatoes, cut into 1-inch pieces

1 (14.5 oz.) can crushed tomatoes

3 Tbsp. cornstarch

Combine all ingredients except cornstarch in a large slow cooker. Cook on low 7-8 hours or on high for 4-5 hours. Mix cornstarch with ¼ cup cold water and add 15 minutes before cooking is complete.

French Style Potato Salad

3 lbs red potatoes, cooked, halved and sliced

¼ cup red wine vinegar

1 tsp Dijon mustard

½ cup olive oil

1 Tbsp Halladay’s Harvest Barn Garlic Herb Dip and Seasoning Blend

Salt and fresh ground pepper to taste

Toss dressing with slightly cooled potatoes. Serve warm or at room temperature.

Brussel Sprouts with Italian Balsamic Glaze

1 lb. Brussels sprouts, trimmed of ends and halved

3 Tbsp. olive oil

1/2 cup balsamic vinegar

1 tsp. Halladay's Garlic Tomato Basil Seasoning

Preheat oven to 400˚F. Toss Brussels sprouts with oil and season with salt and pepper; pour on a roasting pan. Roast 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Remove from oven. In a small saucepan, combine vinegar and seasoning. Bring to a boil, reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Drizzle over Brussel sprouts and serve.

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