Kona Salad Vinaigrette Recipes

VINAIGRETTE FOR GREEN SALAD

Steps:

• In a small bowl, whisk together the mustard, garlic, vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.
• Place the salad greens in a medium bowl and add enough dressing to moisten. Sprinkle with a little extra salt and pepper, if desired, and serve immediately.

BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS

Steps:

• Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
• Let stand 10 minutes to rehydrate dried herbs and blend flavors.
• Shake again then dress salad as desired.
• Note -- I recommend the lemon dressing on spinach.
• Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
• Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
• Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

SIMPLE SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Toss the greens, salt and pepper together with just enough vinaigrette to coat, about 1/2 cup. Place them in a decorative bowl and top with the grape tomatoes and bell pepper. Serve the remaining vinaigrette on the side.
• Put the shallot and basil into the bowl of a food processor fitted with a metal blade. Pulse until the shallot is finely chopped. Add the balsamic, sugar, salt and pepper and pulse again. With the machine running, add the olive oil in a steady stream through the feed tube. Pour the vinaigrette into a small bowl and serve.

VINAIGRETTE VEGGIE SALAD

Steps:

• In a serving bowl, combine the cucumber, green pepper and tomatoes. Sprinkle with salt and celery seed. In a small bowl, whisk oil and vinegar. Pour over salad.; toss to coat.

CITRUS FREE POLYNESIAN RESORT INSPIRED KONA SALAD

Steps:

• Spray a microwave safe plate with cooking spray. If you are like me and staying away from soy, consider this cooking spray.
• Put one cup of almonds on the plate.
• Spread butter over your almonds.
• Salt to taste over the almonds.
• Microwave the almonds at power select 10 for 1 minute. Then open the microwave door and stir the almonds. Then microwave the almonds again at power select 10 for 1 minute. Then set these almonds aside while you prepare the rest of the salad.
• Put your baby spinach in a big bowl. I usually peel the spinach into smaller pieces so that no one bite of your salad is all spinach. But this is really up to you. It is perfectly acceptable to just dump all the spinach in the bowl as is and go on to the next step.
• Take your pears and peel with a potato peeler.
• Slice the pears using this. If you are like me and you like your fruit and vegetables cut up really small, then take the slices and cut them even smaller. Otherwise, you can just use the slices.
• Dump the blue cheese in the bowl.
• Divide among plates or bowls. I like to to use Lighthouse Blue Cheese dressing. I like to double down on the blue cheese taste. But you could also stick to a simple vinaigrette if you want something lighter.

KONA SALAD VINAIGRETTE

Steps:

• Mix all ingredients.

MAGIC MIRIN DRESSING

Steps:

• In a large bowl, whisk together the vinegar, mustard and extra virgin olive oil. Season with sea salt and freshly ground black pepper. Whisk in the mirin to lighten the dressing.