Summer Vinaigrette Recipes

SUMMER VINAIGRETTE

Summer Vinaigrette image

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

Number Of Ingredients 1

Ingredients

1 clove of garlic, smashed and cut in half (optional, see Chef Tips) 1 tablespoon white wine vinegar Pinch of sea salt 2 tablespoons extra virgin olive oil 1 tablespoon water 1 tablespoon of mint, cut into a chiffonade 2 tablespoons basil leaves, cut into a chiffonade

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

SUMMER VINAIGRETTE

Summer Vinaigrette image

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

Ingredients

1/2 cup basil, chopped
2 garlic cloves, crushed
2 tablespoons fresh lemon juice
1/4 cup white balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon pepper, freshly crused
1/2 cup safflower oil

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

SUMMER SALAD WITH LEMON VINAIGRETTE

Summer Salad with Lemon Vinaigrette image

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

Ingredients

1/4 cup lemon juice
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon grated lemon zest
1 teaspoon Dijon mustard
1/2 teaspoon pepper
2 packages (5-1/2 ounces each) torn mixed salad greens
1 medium red onion, sliced
2 cups sliced fresh mushrooms
2 cups fresh raspberries
1 cup chopped walnuts

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 SALAD WITH CITRUS VINAIGRETTE

Summer Salad with Citrus Vinaigrette image

I live in Orange County and, as you might guess by our county's name, there are plenty of orange trees here. This salad is one of my favorite ways to use this delightful fruit. It makes a nice light supper on a hot day.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

3 tablespoons red wine vinegar
3 tablespoons orange juice
2 teaspoons honey
1-1/2 teaspoons Dijon mustard
1 teaspoon olive oil
SALAD:
1 tablespoon canola oil
1 pound beef top sirloin steak, cut into thin strips
1/2 teaspoon salt, optional
4 cups torn romaine
2 large oranges, peeled and sectioned
1/2 cup sliced fresh strawberries
1/4 cup chopped walnuts, toasted, optional

Steps:

Whisk together first five ingredients., For salad, in a large skillet, heat oil over medium-high heat; stir-fry beef until browned, 1-3 minutes. Remove from heat. If desired, sprinkle with salt., Place romaine, fruit and beef in a serving dish. Toss with vinaigrette. If desired, top with walnuts. Serve immediately.

Nutrition Facts : Calories 265 calories, Fat 10g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 101mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

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