Summer Vinaigrette Recipes

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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

Categories     Sauces and Dressings

Number Of Ingredients 1

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 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

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 VINAIGRETTE



Summer Vinaigrette image

Make and share this Summer Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     Summer

Time 20m

Yield 1 cup

Number Of Ingredients 11

1 medium shallot, finely chopped
1 garlic clove, minced
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh chives
1 teaspoon finely chopped fresh basil
1 teaspoon Dijon mustard
1 tablespoon fresh lemon juice
3 tablespoons red wine vinegar
3/4 cup olive oil
salt
fresh ground black pepper

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 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

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 VINAIGRETTE



Summer Vinaigrette image

This vinaigrette tastes really good with all salads, and I like it a lot in the summer on fresh tomatoes! The recipe uses soy sauce in place of salt, and a little sweetener/sugar balances the flavors.

Provided by A la Carte

Categories     Salad Dressings

Time 10m

Yield 10 serving(s)

Number Of Ingredients 6

1/2 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
4 tablespoons Kikkoman soy sauce
1/4 teaspoon fresh ground black pepper
1/2 teaspoon sugar (or Splenda)

Steps:

  • Mix all ingredients together preferably using a hand held blender. If you don't have one, then mix all ingredients except the olive oil with a whisk. When mixed, add the olive oil slowly, in a steady stream, to the vinegar mixture, whisking all the time.

Nutrition Facts : Calories 101.7, Fat 10.9, SaturatedFat 1.5, Sodium 419.2, Carbohydrate 0.8, Fiber 0.1, Sugar 0.4, Protein 0.8

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