Recipe: Classic Vinaigrette | HALLADAYS

Ingredients

• ⅔ cup olive oil
• ⅓ cup balsamic or red wine vinegar
• 1 tsp. French mustard
• 1 Tbsp. Halladay's Garlic Tomato Basil Seasoning
• 1 tsp French mustard
• 1 Tbsp Halladay's Garlic Tomato Basil Seasoning
• 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
• 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.
• 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