Summer Time Salad With Lauras Vinaigrette Recipes

SUMMER SALAD WITH LEMON VINAIGRETTE

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

Summer Salad with Lemon Vinaigrette image

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

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

SUMMER BUTTER BEAN SALAD WITH HOT SAUCE VINAIGRETTE

Are you wondering what butter beans are? They're what we call lima beans in the South because of their creamy, buttery texture. For this salad, I thought about succotash, a classic Soul Food dish made with butter beans, fresh corn and tomatoes, then I added a few more fresh summer veggies and herbs, plus a spicy, tangy vinaigrette. You really could add anything else from your garden or the farmers' market, like zucchini, bell peppers or snap peas-go ahead and make it your own!

Provided by Carla Hall

Categories side-dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 14

Summer Butter Bean Salad with Hot Sauce Vinaigrette image

Steps:

For the hot sauce vinaigrette: Put the hot sauce, vinegar, honey, mustard, garlic, oil and salt and pepper to taste in a lidded jar. Seal the jar and shake to combine. Set aside.
For the salad: In a large bowl, combine the butter beans, corn kernels, cucumber, red onion, tomatoes and basil. Toss to combine. Start by adding 1/2 cup vinaigrette and gently stir to combine. Add more vinaigrette as desired. Season to taste with salt and pepper.

Ingredients

1/4 cup hot sauce
2 tablespoons apple cider vinegar
1 tablespoon honey
1 1/2 teaspoons yellow mustard
1 clove garlic, minced
1/2 cup canola or vegetable oil
Kosher salt and freshly ground black pepper
One 16-ounce package frozen butter beans or baby lima beans, cooked until just tender and cooled
1 cup fresh or frozen corn kernels, cooked until just tender and cooled
2 mini cucumbers, diced
1/2 cup finely chopped red onion
1 pint cherry or grape tomatoes, halved
2 tablespoons sliced fresh basil leaves
Kosher salt and freshly ground black pepper

SUMMER SALAD WITH CITRUS VINAIGRETTE

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

Summer Salad with Citrus Vinaigrette image

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

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