My Five Favorite Summer Salad Dressings!
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).
Servings 6
Ingredients
Lemon Vinaigrette:
- ½ cup good quality extra virgin olive oil
- ¼ cup fresh squeezed lemon Juice
- 2 Tablespoons green onions, sliced
- 1 Tablespoon honey
- pinch sea salt
- freshly ground pepper
Raspberry Vinaigrette:
- ½ cup good quality extra virgin olive oil
- ¼ 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
Traditional Balsamic Vinaigrette
- ½ cup good quality extra virgin olive oil
- ¼ cup quality balsamic vinegar
- 1 teaspoon Dijon mustard
- 2 Tablespoons green onions, sliced
- pinch sea salt
- freshly ground pepper
Citrus Vinaigrette:
- ½ 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
- ⅛ teaspoon cayenne pepper
- 1 tablespoon shallot, peeled and chopped
- pinch sea salt
- freshly ground pepper
Tangerine Dressing:
- ½ cup good quality extra virgin olive oil
- ¼ cup fresh tangerine juice
- 2 teaspoon honey
- zest and juice of 1 small lemon
- pinch sea salt
- freshly ground pepper
Instructions
- 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.