Best Oil And Vinegar Salad Recipes
OIL AND VINEGAR SALAD DRESSING
Simple salad dressing is great on tossed salads but is also delicious as a marinade for chicken. Recipe source: Bon Appetit (February 1984)
Provided by ellie_
Categories Salad Dressings
Time 5m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a jar and shake or whisk to combine.
- Shake again before using.
TANGY, ZESTY OIL AND VINEGAR POTATO SALAD
The best potato salad you've never had. For when your craving that certain ZING from vinegar...I don't like regular potato salad. I don't like sweet relish, eggs, or miracle whip in my potato salad. The sharp onion with the vinegar balances the soft potato texture. Inexpensive and college budget approved. For more of a bite, add two to three teaspoons of whole grain mustard along with the olive oil. Try this!! Yumm....From Bon Appetit, 2009. **Note: To use smaller potatoes, cook time is about 5 minutes less.
Provided by College Girl
Categories Potato
Time 45m
Yield 5 cups, 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then cut into 1/3-inch slices.
- Place warm potatoes in large bowl. Stir red wine vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature.
- Add olive oil and parsley to potatoes. Toss well and let marinate at least 20 minutes and up to 2 hours at room temperature.
GREEN SALAD WITH OIL AND VINEGAR DRESSING (SALADE VERTE à LA VINAIGRETTE)
Provided by Susan Herrmann Loomis
Categories Salad Garlic Leafy Green Mustard No-Cook Vegetarian Quick & Easy Dinner Lunch Vinegar Healthy Vegan Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 1. Place the vinegar, salt, pepper, mustard, and garlic in a medium-size bowl and whisk together until blended. Slowly add the olive oil, whisking constantly, until the dressing is emulsified.
- 2. Add the greens and toss well until they are coated with the dressing. Season with pepper to taste and serve the salad immediately.
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OIL AND VINEGAR POTATO SALAD
Provided by Maria Helm Sinskey
Categories Mustard Potato Side Marinate Picnic Vegetarian Low Cal Backyard BBQ Dinner Vinegar Summer Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 6
Steps:
- Cook potatoes in large pot of boiling salted water until tender, about 30 minutes. Drain. Cool to just warm, 10 to 15 minutes; peel potatoes. Cut each potato in half, then cut into 1/3-inch slices.
- Place warm potatoes in large bowl. Stir red wine vinegar and sugar in small bowl until sugar dissolves, then drizzle over potatoes. Toss to coat. Mix in onion slices. Season to taste with salt and pepper. Cool to room temperature.
- Add olive oil and parsley to potatoes. Toss well and let marinate at least 20 minutes and up to 2 hours at room temperature.
VINEGAR AND OIL BEAN SALAD
This is another old time recipe--one I make for the holidays too. All my family raves and it gets made regularly every year. This is one of those raves.
Provided by Darlene Summers
Categories Potluck
Time 10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Empty liquid off beans and rinse the beans; add onion and mix.
- Dressing: In a small pan, put all dressing ingredients and bring to a boil.
- Cool before pouring over bean mixture.
- Cover and refrigerate till good and cold.
- This salad is better after 24 hours, so if you want to make it a day or so before you need it, it will be delicious.
Nutrition Facts : Calories 395.6, Fat 18.5, SaturatedFat 2.6, Sodium 574, Carbohydrate 51.6, Fiber 9.3, Sugar 26.7, Protein 8.6
SWEET OIL AND VINEGAR SALAD DRESSING
this great salad dressing goes good on any salad you want to use it in its great tasting
Provided by Patsy Fowler
Categories Dressings
Time 5m
Number Of Ingredients 4
Steps:
- 1. mix well or shake until sugar and salt are dissolved. can be refrigerated. you can use olive oil but it will solidify in the refrigerator.
FRESH MOZZARELLA AND STACKED HEIRLOOM TOMATO SALAD WITH GREEN CHILE-CILANTRO OIL AND CHIPOTLE VINEGAR
Steps:
- Place a tomato slice on each of 4 plates. Season with salt and pepper. Top with a slice of cheese and repeat to make 3 layers, like a Napoleon with 3 tomato slices and 2 slices of cheese. Drizzle with the Green Chile-Cilantro Oil and Chipotle Vinegar and serve.;
- Combine all ingredients in a blender and blend for 5 minutes.
- Blend all ingredients in a blender until smooth.
OLIVE OIL AND VINEGAR SALAD DRESSING
Based off of an original recipe from Nicole Emmerich Teweles, this is pretty much a 1st cousin to Caesar salad dressing, but quicker, and easier.
Provided by Terry D.
Categories Salad Dressings
Time 5m
Yield 3/4 cup, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine egg, garlic, and oil; beat with rotary beater until thick.
- Blend in cheese, salt, and cayenne.
- Add vinegar to taste; mix well.
- Serve with Romaine lettuce and croutons.
Nutrition Facts : Calories 312.8, Fat 31.8, SaturatedFat 6.3, Cholesterol 57.5, Sodium 500.4, Carbohydrate 1.1, Sugar 0.2, Protein 6.5
SALMON CONFIT IN OLIVE OIL WITH ARUGULA SALAD AND BALSAMIC VINEGAR
Provided by Christian Delouvrier
Categories Salad Fish Leafy Green Appetizer Cocktail Party Quick & Easy Dinner Vinegar Salmon Arugula Shower Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 6
Steps:
- 1. Combine the olive oil with the Bouquet Garni in a shallow, heavy-bottomed pan large enough to hold the salmon in a single layer over very low heat until the oil reaches 150°F on an instant-read thermometer.
- 2. Add the salmon and cook, at a constant temperature, for about 5 minutes or just until the salmon has begun to firm up. Using a slotted spatula, lift the salmon from the pan and place on a double layer of paper towels to drain.
- 3. Place a small mound of micro arugula in the center of each of four plates. Lay a piece of salmon on top of the greens on each plate. Sprinkle sel de Guerande over the salmon. Drizzle a teaspoon of balsamic vinegar over the salad and salmon on each plate and serve.
AVOCADO OIL AND RASPBERRY VINEGAR SALAD DRESSING
This is a delicious salad dressing for an uncomplicated salad - too many tastes in the salad will spoil the dressing. The ingredients are quite expensive but worth it, and you don't use too much. For a low carb version, use sweetener instead of sugar; it works just as well.
Provided by Rogue Red
Categories Salad Dressings
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix the oil, vinegar and sugar together.
- Add salt and pepper to taste.
Nutrition Facts : Calories 498, Fat 54.5, SaturatedFat 6.3, Carbohydrate 4.2, Sugar 4.2
CLASSIC OIL AND VINEGAR SALAD DRESSING
Categories Salad No-Cook Quick & Easy Lettuce
Number Of Ingredients 7
Steps:
- - Blend 2 parts olive oil to one part vinegar - Add salt and pepper to taste - Blend with whisk Excellent with arugula, mesclun, boston or bibb lettuce Variations: - Add small amount of honey or mayo (mayo good for romaine or other curly lettuce) - If adding lemon, just use zest, not juice, it tends to wilt the lettuce
OIL AND VINEGAR SALAD
I always make this quick and yummy salad! It's really good and quite simple! Feel free to add more or lessen any of the ingredients to suit your taste!!!
Provided by MeliBug
Categories Vegetable
Time 20m
Yield 2 salads, 2 serving(s)
Number Of Ingredients 12
Steps:
- Wash lettuce. If whole, shred lettuce by hands or use a Ready Pac. Place lettuce in large mixing bowl.
- Dice tomato, onions, and cucumber. Cut black olives in half. Place in bowl.
- Grill the chicken in small pan. Add to bowl.
- Add oil, vinegar, and garlic salt to bowl. Also add as much salt and pepper as you'd like. Mix all ingredients and taste. Add more vinegar, oil, garlic salt, salt, or pepper as suits your taste.
- Serve and top with croutons! Enjoy! :D.
Nutrition Facts : Calories 427.7, Fat 25.1, SaturatedFat 3, Cholesterol 59.5, Sodium 778.1, Carbohydrate 26.2, Fiber 5.8, Sugar 4.9, Protein 26.8
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