Oil And Vinegar Salad Recipes
OIL AND VINEGAR SALAD DRESSING
Simple salad dressing is great on tossed salads but is also delicious as a marinade for chicken. Recipe source: Bon Appetit (February 1984)
Provided by ellie_
Categories Salad Dressings
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a jar and shake or whisk to combine.
- Shake again before using.
OIL AND VINEGAR SALAD
I always make this quick and yummy salad! It's really good and quite simple! Feel free to add more or lessen any of the ingredients to suit your taste!!!
Provided by MeliBug
Categories Vegetable
Time 20m
Yield 2 salads, 2 serving(s)
Number Of Ingredients 12
Steps:
- Wash lettuce. If whole, shred lettuce by hands or use a Ready Pac. Place lettuce in large mixing bowl.
- Dice tomato, onions, and cucumber. Cut black olives in half. Place in bowl.
- Grill the chicken in small pan. Add to bowl.
- Add oil, vinegar, and garlic salt to bowl. Also add as much salt and pepper as you'd like. Mix all ingredients and taste. Add more vinegar, oil, garlic salt, salt, or pepper as suits your taste.
- Serve and top with croutons! Enjoy! :D.
Nutrition Facts : Calories 427.7, Fat 25.1, SaturatedFat 3, Cholesterol 59.5, Sodium 778.1, Carbohydrate 26.2, Fiber 5.8, Sugar 4.9, Protein 26.8
OIL AND VINEGAR SLAW
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 to 8 servings; leftovers keep 2 days
Number Of Ingredients 6
Steps:
- Mix vinegar and sugar. Add oil. Add cabbage to dressing and season with salt and pepper. Toss with fingers to combine. Adjust seasoning. Let stand 20 minutes. Re-toss and serve.
Nutrition Facts : Calories 76 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 402 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 1 grams, Sugar 4 grams
GREEN SALAD WITH OIL AND VINEGAR DRESSING (SALADE VERTE à LA VINAIGRETTE)
Provided by Susan Herrmann Loomis
Categories Salad Garlic Leafy Green Mustard No-Cook Vegetarian Quick & Easy Dinner Lunch Vinegar Healthy Vegan Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 1. Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.
- 2. Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately.
- All Rights Reserved
MY FAVORITE OIL AND VINEGAR DRESSING
Excellent on a salad topped with blue cheese, dried cranberries, mandarin oranges and pecans but good on any green salad. I have made it with Splenda and even though it isn't quite as good IMHO, it is still a nice dressing. (The servings amount is a guess)
Provided by Marg CaymanDesigns
Categories Salad Dressings
Time 10m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 6
Steps:
- To prepare dressing, warm wine vinegar slightly.
- Add sugar and stir to dissolve.
- If you don't warm the vinegar, you will have trouble getting the sugar to dissolve.
- Allow to cool.
- Add onion, paprika and salt.
- Stir well.
- Add olive oil and blend.
- I prefer to put it in a bottle and shake it.
- Pour over salad and enjoy!
OIL AND VINEGAR POTATO SALAD
Provided by Maria Helm Sinskey
Categories Mustard Potato Side Marinate Picnic Vegetarian Low Cal Backyard BBQ Dinner Vinegar Summer Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then cut into 1/3-inch slices.
- Place warm potatoes in large bowl. Stir red wine vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature.
- Add olive oil and parsley to potatoes. Toss well and let marinate at least 20 minutes and up to 2 hours at room temperature.
BALSAMIC VINEGAR AND OLIVE OIL DRESSING
Add balsamic vinegar to your dressing to give it a fresh and lively taste!
Provided by Mellie
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 5m
Yield 10
Number Of Ingredients 5
Steps:
- In a medium glass mixing bowl combine the oregano, thyme, oil, vinegar, salt and pepper. Mix together and pour mixture into a bottle, using a funnel to keep yourself from losing oil. Cover tightly and store at room temperature.
Nutrition Facts : Calories 195.1 calories, Carbohydrate 1 g, Fat 21.6 g, SaturatedFat 3 g, Sodium 2 mg, Sugar 0.9 g
EASY CREAMY SALAD DRESSING
This is a super-simple salad dressing with cream and white balsamic vinegar. It tastes great with all sorts of leafy greens. I use sunflower oil or any other plain oil. Olive oil has too strong a taste.
Provided by Ursel
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 3m
Yield 4
Number Of Ingredients 5
Steps:
- Combine balsamic vinegar, oil, sugar, and salt in a cup and mix well. Stir in cream and mix well.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 4.6 g, Cholesterol 10.3 mg, Fat 16.8 g, Protein 0.2 g, SaturatedFat 3.1 g, Sodium 588.1 mg, Sugar 4.3 g
OIL AND VINEGAR DRESSING
The goodness of crisp salad ingredients comes through when topped with this simple homemade dressing. It tastes so fresh. Mom made it for our family when I was growing up, and now I serve it to my grandchildren. -Barbara Hyatt, Folsom, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 cups.
Number Of Ingredients 10
Steps:
- In a 1-qt. jar with a tight-fitting lid, combine the first five ingredients. Add the water, vinegar and garlic; shake until sugar is dissolved. Add oil; shake well. Store in the refrigerator. Just before serving, remove garlic from the dressing. Drizzle over salad greens and red cabbage.
Nutrition Facts : Calories 82 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 0 fiber), Protein 0 protein.
OIL AND VINEGAR DRESSING
Make and share this Oil and Vinegar Dressing recipe from Food.com.
Provided by CookingONTheSide
Categories Salad Dressings
Time 5m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a 1-quart jar with a tight-fitting lid, combine the first five ingredients.
- Add water, vinegar and garlic; shake until sugar is dissolved.
- Add oil; shake well.
- Store in the refrigerator.
- Just before serving, remove garlic from the dressing. Drizzle over salad greens and red cabbage.
Nutrition Facts : Calories 218.2, Fat 7.1, SaturatedFat 0.9, Sodium 293.7, Carbohydrate 39.5, Fiber 0.2, Sugar 38.7, Protein 0.3
VINEGAR AND OIL BEAN SALAD
This is another old time recipe--one I make for the holidays too. All my family raves and it gets made regularly every year. This is one of those raves.
Provided by Darlene Summers
Categories Potluck
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Empty liquid off beans and rinse the beans; add onion and mix.
- Dressing: In a small pan, put all dressing ingredients and bring to a boil.
- Cool before pouring over bean mixture.
- Cover and refrigerate till good and cold.
- This salad is better after 24 hours, so if you want to make it a day or so before you need it, it will be delicious.
Nutrition Facts : Calories 395.6, Fat 18.5, SaturatedFat 2.6, Sodium 574, Carbohydrate 51.6, Fiber 9.3, Sugar 26.7, Protein 8.6
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