SUMMER VINAIGRETTE
This light, aromatic summer vinaigrette can be used with either fresh young salad greens, the season's first tomatoes, or just to brighten up steamed veggies, including potatoes. It's good tossed with cooked grains, too. An easy trick for making any dressing is to make it in the bottom of the salad bowl you are planning to use for your salad, and rubbing the garlic around the bottom of bowl coats it with just enough garlic juice to give your salad a light garlicky flavor.
Provided by Cook for Your Life Staff
Categories Sauces and Dressings
Number Of Ingredients 1
Steps:
- Rub the cut side of the garlic all over the bottom of a large salad bowl or mixing bowl. Discard the garlic.
- Add the vinegar and the salt to the bowl. Whisk until the salt melts.
- Gradually whisk in the olive oil and then the water. It is the water that makes this dressing super light.
- Pile the greens on top of the dressing and just before you are ready to eat the salad, toss with the herbs.
Nutrition Facts : Calories 249
SIMPLE VINAIGRETTE
We followed the standard 3-to-1 oil-to-vinegar ratio for this super simple vinaigrette. For variety, add your favorite dried or chopped fresh herbs. Make a batch at the beginning of the week, and toss a few tablespoons with fresh greens for a quick weeknight salad. But remember that vinaigrette isn't just for salad: You can also use it as a quick sauce for fish or grilled chicken.
Provided by Food Network Kitchen
Categories condiment
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.
BASIC VINAIGRETTE
Try basic vinaigrette on mixed greens, steamed or boiled vegetables, such as greens beans, asparagus, broccoli, or potatoes.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 5m
Yield Makes 1 cup
Number Of Ingredients 6
Steps:
- In a small bowl, whisk together vinegar, mustard, salt, pepper, and a pinch of sugar.
- Slowly add oil, whisking until emulsified, or shake the ingredients in a jar, or whirl them in a blender.
SUMMER SALAD WITH LEMON VINAIGRETTE
This refreshing recipe goes well with grilled fish or chicken. We enjoy the lemon vinaigrette dressing at room temperature, so I make it first and let it rest on the counter while I toss the salad together. -Julie Kirkpatrick, Billlings, Montana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16 servings (1 cup each).
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first eight ingredients. Refrigerate until serving., In a salad bowl, combine the salad greens, onion, mushrooms, raspberries and walnuts. Drizzle with dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 96 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
SUMMER VINAIGRETTE
Make and share this Summer Vinaigrette recipe from Food.com.
Provided by ratherbeswimmin
Categories Summer
Time 20m
Yield 1 cup
Number Of Ingredients 11
Steps:
- In a bowl, combine the shallot, garlic, parsley, chives, basil, mustard, lemon juice, and vinegar; whisk until blended (or place in a food processor and process until well blended).
- Slowly pour in the olive oil, whisking constantly (or processing) until blended.
- Add in salt and pepper to taste.
Nutrition Facts : Calories 1453.2, Fat 162.2, SaturatedFat 22.4, Sodium 63.4, Carbohydrate 4.7, Fiber 0.5, Sugar 0.6, Protein 0.9
SUMMER BUTTER BEAN SALAD WITH HOT SAUCE VINAIGRETTE
Are you wondering what butter beans are? They're what we call lima beans in the South because of their creamy, buttery texture. For this salad, I thought about succotash, a classic Soul Food dish made with butter beans, fresh corn and tomatoes, then I added a few more fresh summer veggies and herbs, plus a spicy, tangy vinaigrette. You really could add anything else from your garden or the farmers' market, like zucchini, bell peppers or snap peas-go ahead and make it your own!
Provided by Carla Hall
Categories side-dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- For the hot sauce vinaigrette: Put the hot sauce, vinegar, honey, mustard, garlic, oil and salt and pepper to taste in a lidded jar. Seal the jar and shake to combine. Set aside.
- For the salad: In a large bowl, combine the butter beans, corn kernels, cucumber, red onion, tomatoes and basil. Toss to combine. Start by adding 1/2 cup vinaigrette and gently stir to combine. Add more vinaigrette as desired. Season to taste with salt and pepper.
SUMMER VINAIGRETTE
This is a light vinaigrette to make when you have fresh basil. Combined with safllower oil,it tastes so fresh and light. Wonderful to drizzle on any salad and perfection on a ripe tomato
Provided by Sageca
Categories Salad Dressings
Time 10m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- In blender or food processor combine basil, garlic, lemon juice,salt, pepper and balsamic vinegar.
- Process to until well blended.
- While motor slowly add oil.
- Taste to see if you need to add salt or pepper.
- Enjoy the taste of summer.
Nutrition Facts : Calories 1316.1, Fat 145.6, SaturatedFat 9, Sodium 778.4, Carbohydrate 7.7, Fiber 1.6, Sugar 1.1, Protein 1.5
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