Summervinaigrette Recipes

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

Ingredients

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 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

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

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