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Recipes

Heinz Vinegar Tips

Heinz Tip:


Too Sweet? Too Salty?

To rescue a recipe that tastes too sweet or too salty after you’ve mixed the ingredients, try adding a dash of Heinz® White Vinegar. It may save the day.
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Salads

The combination of fresh tasting ingredients and the flavors of your favorite Heinz® Vinegar will make any salad sensational.
Fiesta Corn Salad 1 http://distribution.heinzcookbook.com/RecipeImages/34f37e722b214440951a26991e0ca89b/1 0 min 0 min 1/2 cup Heinz® Apple Cider Vinegar 1 quart canned kidney or black beans, drained and rinsed 1 quart frozen forn 1 quart chopped seeded tomato 1 cup sliced green onion 1/2 cup minced jalapeno pepper 1 1/2 cups Heinz® Chili Sauce 3/4 cup vegetable oil 1 tablespoon chili powder 2 teaspoons ground cumin <p>&nbsp;</p> <span>In a large bowl, stir together beans, corn, tomatoes, green onions, and jalapeno.</span> <span>In a small bowl, whisk together Chili Sauce, oil, Vinegar, chili powder, and cumin.</span><br /> <span>Pour sauce mixture over vegetables and mix well. Cover and refrigerate until ready to serve.</span>

 

Marinated Three-Bean Salad Recipe http://distribution.heinzcookbook.com/RecipeImages/34f37e722b214440951a26991e0ca89b/1 1 min 1 min 2 cans dark red kidney beans, drained 2 cans butter beans, drained 3 cups fresh or frozen cut green beans 2 cups sliced celery 1 large onion, sliced 1 medium green or red bell pepper, cut into 1-inch pieces 3/4 cup Heinz® White Vinegar 3/4 cup vegetable oil 3/4 cup granulated sugar 2 cloves garlic, minced 1/4 cup firmly packed basil leaves, chopped 2 teaspoons salt 1 teaspoon coarse-ground pepper In a large bowl, combine all vegetables. In a 3-quart saucepan, combine vinegar and remaining ingredients. Bring to a boil. Pour vinegar mixture over vegetables. Mix well. Cover and chill overnight, stirring several times. To serve, drain marinade. Makes 10 to 12 servings (about 10 cups). Note: Salad can be stored in refrigerator up to two weeks.

 

Pasta Salad with Sweet Vinaigrette http://distribution.heinzcookbook.com/RecipeImages/34f37e722b214440951a26991e0ca89b/1 1 min 1 min 2/3 cup Heinz® Distilled White Vinegar 2 teaspoons Heinz® Worcestershire Sauce 1/4 cup mustard 1/2 cup extra virgin olive oil 1/3 cup sugar 4 cups chopped vegetables 1 pound dry pasta Cook pasta according to package. Drain and set aside to cool. In a large bowl, whisk first four ingredients together. Add pasta and vegetables; toss until well coated. Cover and refrigerate until ready to serve. Toss lightly before serving. Serves 8 to 10 Prep Time: 10 - 15 minutes Cook Time: 10 - 12 minutes

 

Summer Salad Julienne http://distribution.heinzcookbook.com/RecipeImages/34f37e722b214440951a26991e0ca89b/1 1 min 1 min 1/3 cup Heinz® Wine Vinegar 1/2 cup crumbled blue cheese 2/3 cup vegetable oil 2 teaspoons Dijon-style mustard 1 clove garlic, split 8 cups shredded cabbage 1/2 pound cooked ham, cut julienne (about 2 cups) 1/2 pound baby Swiss cheese, cut julienne (about 2 cups) 1/3 cup chopped red onion 1/4 cup chopped fresh parsley 1 can (11 oz.) Mandarin oranges, drained lettuce For dressing, blend vinegar into bleu cheese in a small bowl. Stir in oil and mustard; add garlic. Cover dressing; chill to blend flavors. Combine cabbage, ham, Swiss cheese, onion and parsley. Remove garlic and stir dressing well before combining with cabbage mixture. Add oranges and toss lightly. Serve in individual lettuce-lined bowls. Makes 4 servings (about 10 cups).

 

Thai-Style Chicken and Spinach Salad 4 http://distribution.heinzcookbook.com/RecipeImages/34f37e722b214440951a26991e0ca89b/1 15 min 15 min 2 tablespoons Heinz® Apple Cider Vinegar 1/2 cup Heinz® Tomato Ketchup 2 tablespoons brown sugar 2 tablespoons soy sauce 3 cloves garlic minced 1 tablespoon minced, fresh ginger 1 pound boneless, skinless chicken breast 1/4 cup peanut butter 1/4 cup vegetable oil 6 cups baby spinach leaves 1/2 cup bean sprouts 1/2 cup thinly sliced red onion 1/2 cup sliced red pepper Preheat grill to medium-high and lightly grease grate.<br /> <br type="_moz" /> Whisk the Ketchup with the brown sugar, soy sauce, vinegar, garlic and ginger.<br /> <br type="_moz" /> Divide mixture in half. Brush the one half evenly over chicken.<br /> Grill chicken for 8 to 10 minutes, turning as needed or until internal temperature reaches 165 F. Remove from grill and let chicken rest for 5 minutes. Slice thinly.<br /> <br type="_moz" /> Whisk together reserved Ketchup mixture with peanut butter and vegetable oil.<br /> <br type="_moz" /> Toss spinach with sprouts, onion and red pepper. <p class="instruction" itemprop="instruction">Drizzle salad mixture with peanut dressing and toss to combine.<br /> &nbsp;</p> Top with sliced chicken and serve.

 

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