Summer Vinegar Salad Recipes

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BEST SALAD RECIPES: EASY GREEK SALAD



Best Salad Recipes: Easy Greek Salad image

One of our favorite salad recipes! This easy Greek salad recipe is a flavorful, refreshing side dish!

Provided by Jeanine Donofrio

Categories     Salad

Time 15m

Number Of Ingredients 14

¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove (minced)
½ teaspoon dried oregano (more for sprinkling)
¼ teaspoon Dijon mustard
1 English cucumber (cut lengthwise, seeded, and sliced ¼-inch thick)
1 green bell pepper (chopped into 1-inch pieces)
2 cups halved cherry tomatoes
5 ounces feta cheese (cut into ½ inch cubes)
⅓ cup thinly sliced red onion
⅓ cup pitted Kalamata olives
⅓ cup fresh mint leaves
¼ teaspoon sea salt
Freshly ground black pepper

Steps:

  • In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
  • On a large platter, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

CUCUMBER SALAD



Cucumber Salad image

There's nothing better than warm weather and a good meal. This fresh and easy Cucumber Salad is a perfect addition to any cookout. From seafood to grilled meat, these paper-thin slices of cucumber are tossed in a light vinegar mixture. Let them marinate for a few hours to heighten the flavor profile. Pair our cucumber vinegar salad with grilled chicken or teriyaki chicken. Make sure to add this Cucumber Salad recipe to your summer meal must-makes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h10m

Yield 6

Number Of Ingredients 7

2 medium cucumbers, thinly sliced
1/3 cup cider or white vinegar
1/3 cup water
2 tablespoons sugar
1/2 teaspoon salt
1/8 teaspoon pepper
Chopped fresh dill weed or parsley, if desired

Steps:

  • Place cucumbers in small glass or plastic bowl.
  • In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
  • Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.

Nutrition Facts : Calories 30, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving (about 1/2 cup), Sodium 200 mg, Sugar 6 g, TransFat 0 g

SUMMER RADISH SALAD



Summer Radish Salad image

Looking for a recipe to use radishes from my garden, I came across this salad at a local restaurant. It's so good, I had to share.

Provided by lisascooking

Categories     Salad     Vegetable Salad Recipes

Time 1h25m

Yield 6

Number Of Ingredients 9

2 cups sliced radishes
½ teaspoon salt
1 cup sliced red onion
1 cup seeded and sliced cucumber
½ cup extra virgin olive oil
2 tablespoons white wine vinegar
½ teaspoon white sugar
1 clove garlic, minced
1 teaspoon chopped fresh dill

Steps:

  • Toss radishes with salt; let stand for about 10 minutes. Drain any liquid and transfer radishes to a large bowl. Add red onion and cucumber slices.
  • Whisk olive oil, vinegar, sugar, garlic, and dill in a small bowl until well mixed; pour over vegetables and toss to combine. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 188.1 calories, Carbohydrate 4.6 g, Fat 18.8 g, Fiber 1.1 g, Protein 0.7 g, SaturatedFat 2.6 g, Sodium 210.9 mg, Sugar 2.3 g

SUMMER MACARONI SALAD



Summer Macaroni Salad image

When we grill, my mother asks me to make this summer pasta salad. To make it extra creamy, I like to keep a small amount of dressing separate and stir it in just before serving. -Carly Curtin, Ellicott City, Maryland

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 16 servings.

Number Of Ingredients 13

1 package (16 ounces) elbow macaroni
1 cup reduced-fat mayonnaise
3 to 4 tablespoons water or 2% milk
2 tablespoons red wine vinegar
1 tablespoon sugar
1-1/2 teaspoons salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 small sweet yellow, orange or red pepper, finely chopped
1 small green pepper, finely chopped
1 small onion, finely chopped
1 celery rib, finely chopped
2 tablespoons minced fresh parsley

Steps:

  • Cook macaroni according to package directions. Drain; rinse with cold water and drain again., In a small bowl, mix mayonnaise, water, vinegar, sugar and seasonings until blended. In a large bowl, combine macaroni, peppers, onion and celery. Add 1 cup dressing; toss gently to coat. Refrigerate, covered, until cold, about 2 hours. Cover and refrigerate remaining dressing to add just before serving., To serve, stir in reserved dressing. Sprinkle with parsley.

Nutrition Facts : Calories 160 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 320mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges

SUMMER CORN SALAD



Summer Corn Salad image

This fresh and flavorful salad features buttery yellow corn tossed with chunks of tomato and onion with a fresh basil vinaigrette.

Provided by Eileen

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 45m

Yield 4

Number Of Ingredients 7

6 ears corn, husked and cleaned
3 large tomatoes, diced
1 large onion, diced
¼ cup chopped fresh basil
¼ cup olive oil
2 tablespoons white vinegar
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook corn in boiling water for 7 to 10 minutes, or until desired tenderness. Drain, cool, and cut kernels off the cob with a sharp knife.
  • In a large bowl, toss together the corn, tomatoes, onion, basil, oil, vinegar, salt and pepper. Chill until serving.

Nutrition Facts : Calories 305.5 calories, Carbohydrate 42.8 g, Fat 15.6 g, Fiber 6.1 g, Protein 6.2 g, SaturatedFat 2.2 g, Sodium 8.7 mg, Sugar 9.5 g

SUMMER VINEGAR SALAD



SUMMER VINEGAR SALAD image

I like a fresh vegetable salad that will last several days. This makes two quarts. You can carry it to gatherings with ease or make and store in refrigerator. It's also nice as a drop off gift for a friend in a pint jar. Plus, it so colorful.

Provided by Jewel Hall

Categories     Vegetables

Time 1h5m

Number Of Ingredients 9

4 thinly sliced fresh cucumbers (i grow burpless)
1 large thinly sliced red onion
1 large fresh green bell pepper, thinly sliced
1 Tbsp salt
2 c white vinegar
1 1/2 c granulated white sugar
1 tsp dried celery flakes
1 tsp red pepper flakes
2 handfulls of ice cubes

Steps:

  • 1. In large bowl place sliced cucumbers, onion, and pepper. Add the salt, and flip vegetables so salt will cover all. Set aside.
  • 2. Place vinegar, sugar, celery flakes, and red pepper flakes in a boiling pot and bring to boil over medium heat. Stir and make sure sugar has melted. Remove from heat and ADD 2 handfulls of ice cubes to liquid and allow to melt.
  • 3. Firmly place sliced and salted vegetable in wide mouth canning jars (2 - 3 QUARTS according to how tight they are packed). They should be packed firm but loose enough that the vinegar mixture can penetrate all slices. Pour vinegar mix over vegetables.
  • 4. Place tops on jars and store in refrigerator. Will keep two months. This is good with fresh or dried vegetables, also, a good side for meat dishes.

SUMMER CUCUMBER SALAD WITH VINEGAR RECIPE



Summer Cucumber Salad with Vinegar Recipe image

This easy summer Cucumber Salad with Vinegar is the best and made easy with thinly sliced cucumbers and red onions! You'll love the light, refreshing dressing!

Provided by Janice - Salads for Lunch

Categories     Appetizer

Time 5m

Number Of Ingredients 7

2 small English cucumbers
1 cup thinly sliced red onion
2 tablespoons white wine vinegar or rice vinegar
1 tablespoon white vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sesame oil

Steps:

  • Ribbon cut cucumbers (I use a Paderno Vegetable Slicer).
  • Thinly slice red onion.
  • Place all ingredients in a bowl; toss to combine.
  • Refrigerate, covered, about 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 28 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 91 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

MY FIVE FAVORITE SUMMER SALAD DRESSINGS!



My Five Favorite Summer Salad Dressings! image

I use the lemon, tangerine and citrus vinaigrettes on almost any salad! They are very versatile. I save the raspberry vinaigrette for greens with berries, apples, nuts, soft cheeses etc..., the traditional balsamic is great on just about anything too, I tend to serve it with salads heavy with veggies like tomatoes, cukes, and avocado or on my traditional house salad (recipe at bottom of page).

Provided by Linda Spiker

Time 3m

Number Of Ingredients 35

1/2 cup good quality extra virgin olive oil
1/4 cup fresh squeezed lemon Juice
2 Tablespoons green onions, sliced
1 Tablespoon honey
pinch sea salt
freshly ground pepper
1/2 cup good quality extra virgin olive oil
1/4 cup A'Olivier Raspberry Vinegar. Trust me! You can find it at stores or buy online. See link above.
1 Tablespoon honey
Juice of half a lemon
1 Tablespoon chives, chopped
pinch sea salt
freshly ground pepper
1/2 cup good quality extra virgin olive oil
1/4 cup quality balsamic vinegar
1 teaspoon Dijon mustard
2 Tablespoons green onions, sliced
pinch sea salt
freshly ground pepper
1/2 cup good quality extra virgin olive oil
zest of one lemon
juice of 1 orange, 1 lemon, 1 lime
1 teaspoon mustard
1 tablespoon white balsamic
1 tablespoon honey
1/8 teaspoon cayenne pepper
1 tablespoon shallot, peeled and chopped
pinch sea salt
freshly ground pepper
1/2 cup good quality extra virgin olive oil
1/4 cup fresh tangerine juice
2 teaspoon honey
zest and juice of 1 small lemon
pinch sea salt
freshly ground pepper

Steps:

  • Place all in ingredients in a bowl and whisk. Store in mason jars and refrigerate for up to a week.
  • Alternative method for Citrus Vinaigrette: If you would like a thick creamy version of this dressing (really nice!) put all ingredients in blender except olive oil. Blend, then drizzle olive oil in steadily. Dressing will emulsify and become thick and creamy.

SUMMER AVOCADO SALAD



Summer Avocado Salad image

Bursting with flavor, nutrition, and fresh veggies, this avocado salad is summer in a bowl.

Provided by Jennifer Segal

Categories     Salads

Time 20m

Yield 4 to 6

Number Of Ingredients 13

¼ cup unseasoned rice vinegar
¼ cup vegetable oil
2 tablespoons water
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon sugar
1 clove garlic, minced
1 English cucumber, seeded and diced
1 yellow bell pepper, seeded and diced
1 pint cherry or grape tomatoes, halved
¼ cup finely chopped fresh basil (or a combination of basil and mint)
3 tablespoons fresh chopped chives
2 large avocados, halved, pitted, and diced

Steps:

  • In a large bowl, whisk the vinegar, oil, water, salt, black pepper, sugar, and garlic. Add the cucumber, bell pepper, tomatoes, basil, and chives. Cover and refrigerate until ready to serve (up to 3 hours). Right before serving, gently fold in the avocados, being careful not to mash them. Taste and adjust seasoning, if necessary.

Nutrition Facts : Calories 254, Fat 22 g, Carbohydrate 16 g, Protein 3 g, SaturatedFat 2 g, Sugar 5 g, Fiber 7 g, Sodium 399 mg, Cholesterol 0 mg

SUMMER DINNER SALAD



Summer Dinner Salad image

This salad will transport you to the South of France. We've taken the classic vegetables of ratatouille and grilled them up for a hearty salad you'll want to make all summer long.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons red wine vinegar
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil, plus more for brushing
One 15 1/2-ounce can cannellini beans, rinsed and drained
1/4 cup pitted black olives, such as Niçoise, coarsely chopped
1 medium red bell pepper, sides removed in 4 planks
1 medium zucchini (about 8 ounces), cut on the bias into 1/4-inch-thick slices
1 medium yellow squash (about 8 ounces), cut on the bias into 1/4-inch-thick slices
1 small Italian eggplant (about 8 ounces), sliced 1/4-inch thick
1 medium red onion, sliced into 1/2-inch-thick rings
1 tablespoon rosemary leaves, finely chopped
Eight 1/2-inch-thick slices baguette
6 ounces goat cheese, cut into 4 rounds
8 cups loosely packed mixed baby greens

Steps:

  • Prepare a grill for medium heat.
  • Whisk the vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper together in a large serving bowl. Whisk in the oil to make a smooth dressing. Remove about 2 tablespoons of the dressing to a small bowl. Add the beans and olives to the serving bowl and toss well. Let marinate while you grill the vegetables.
  • Spread the peppers, zucchini, yellow squash, eggplant and onion on a baking sheet. Season with salt and black pepper. Stir the rosemary into the dressing in the small bowl and brush on the vegetables. Grill the vegetables, turning occasionally, until charred on both sides and just tender, 8 to 9 minutes for the onions, 7 to 8 minutes for the eggplant and peppers and 5 to 6 minutes for the zucchini and yellow squash.
  • Transfer the vegetables as they're cooked to a cutting board. Cut the peppers into thick strips. If the eggplant slices are large, cut them in half. Separate the onion into individual rings.
  • Grill the baguette slices, turning occasionally, until crisp on the edges and slightly charred, 3 to 4 minutes. Remove from the grill and lightly brush with olive oil on both sides. Season with salt and black pepper. While the baguette grills, place the goat cheese rounds on a piece of foil and warm them on the grill just until the cheese begins to soften, 1 to 2 minutes.
  • Add the grilled vegetables and mixed greens to the serving bowl and toss to combine. Arrange the baguette toasts around the bowl in pairs and top each pair with a round of warmed goat cheese.

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SUMMER VINEGAR SALAD RECIPE - {100KRECIPES}
2020-05-03 Summer vinegar salad would be a great choice for barbecues, picnics, or family gatherings. Summer vinegar salad is a perfect side dish for a hot weather meal. It goes well …
From 100krecipes.com
Category Salad
Total Time 1 hr 5 mins
Estimated Reading Time 4 mins
  • Slice vegetables and arrange them in a bowl. Sprinkle with salt and mix well, so the salt gets to all vegetables slices. Set aside.
  • Add vinegar, sugar, celery flakes and red pepper flakes to a saucepan and bring to a boil. Cook stirring until the sugar dissolves. Remove from the heat and add ice cubes to the pan.
  • Transfer salted vegetable slices into a ball wide mouth jar (2 quarts) and pour with the prepared mixture. Pack sliced vegetables loose enough, so the spiced vinegar mixture can reach to all slices.
  • Seal jars with the lids and place in the fridge for at least 2 hours before using. May be stored in refrigerator up to 2 weeks.


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2014-03-13 Colorful Summer Salad. Bunter Sommersalat. A stunning salad which is also delicious! The cucumbers and bell peppers provide crisp textures, the eggs give the salad …
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  • Boil the eggs for about 10 minutes. Rinse them in cold water, peel and cut them in half. Wash and clean the bell peppers and the cucumber. Cut the bell peppers into thin rings, the cucumber into thin slices. Clean the mushrooms and slice them thinly. Wash, trim and halve the tomatoes. Wash the lettuce and tear it into bite-size pieces. Gently mix the prepared ingredients in a large bowl. Arrange the egg halves on top.
  • For the vinaigrette wash the herbs. Cut the chives into small pieces and chop the dill. Combine the vinegar, oil and herbs. Season with salt, pepper and sugar to taste and drizzle the salad with the vinaigrette.


CUCUMBER SALAD WITH VINEGAR – A COUPLE COOKS
2019-01-14 A few menus with vinegar cucumber salad. There are so many ways to accessorize this cucumber salad with vinegar! We eat it primarily in as a summer side dish, so naturally …
From acouplecooks.com
Reviews 6
Category Salad
Cuisine German
Total Time 1 hr 10 mins
  • Slice the cucumbers as thin as possible, using a mandolin if desired. Peel and thinly slice the onion into half moon shapes. Layer the cucumbers and onions in a large shallow bowl; add the dill (if using).
  • In a small bowl, mix the white vinegar, sugar, salt, and pepper. Pour the mixture over the cucumbers and onions, mixing everything together to ensure even coverage. Cover and refrigerate for at least 1 hour.
  • Stir again to evenly mix the dressing. Then serve with a slotted spoon. Store refrigerated for up to 7 days; the flavor even improves over time!


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