Summer Time Salad With Lauras Vinaigrette Food

SUMMER SALAD WITH LEMON VINAIGRETTE

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.

SUMMER LAYERED SALAD WITH GRILLED CHICKEN AND TOMATO VINAIGRETTE

Steps:

• Preheat an outdoor grill to medium heat. Roughly chop 2 of the tomatoes, and put into a blender, along with the lemon juice, mayonnaise, vinegar, honey, cayenne and 3/4 teaspoon salt. Blend until smooth.
• Toss the chicken with 3 tablespoons of the tomato dressing and 1/2 teaspoon salt in a medium bowl.
• Lay the bread, corn and zucchini out on a rimmed baking sheet. Brush everything all over with 2 tablespoons of the tomato dressing, and sprinkle with about 1/2 teaspoon of salt. Keep the baking sheet near your grill to transfer the grilled ingredients to when they're ready.
• Grill the chicken until it is nicely marked on the outside and registers 160 degrees F in the thickest part on a meat thermometer, 8 to 10 minutes per side. Remove and let cool (it will finish cooking as it cools). Grill the zucchini until grill marks appear and it's slightly tender, 4 to 6 minutes per side. Grill the corn, turning as needed, until charred on all sides, 8 to 10 minutes. Grill the bread until nicely charred, about 2 minutes per side.
• Keeping all the individual ingredients separate, shave the corn kernels off the cobs, and cut the chicken, bread and zucchini into bite-size pieces.
• Using a straight-sided 3-quart tall glass bowl for 1 large salad or four 16-ounce wide-mouth glass jars with lids for 4 individual salads, make a first layer with half the romaine, then add the following in separate layers: half the basil, the chicken, the zucchini, the feta, the corn, the remaining romaine, the remaining basil, and the bread. Cut the 2 remaining tomatoes into thin wedges, and arrange on top. Sprinkle with more basil leaves for garnish. The salad can be put together, covered and refrigerated for up to 2 hours before serving.
• If making 1 salad, just before serving, transfer it to a large bowl, toss with the remaining dressing and season with salt and pepper. If making 4 salads, add dressing to each jar, season with salt and pepper, cover with the lid and shake to coat.

SUMMER SALAD WITH CITRUS VINAIGRETTE

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.

SUMMER SALAD WITH CITRUS VINAIGRETTE

Steps:

• To prepare salad:.
• Combine zucchini and remaining ingredients in a large bowl.
• To make vinaigrette:.
• Combine the 7 ingredients, stirring with a whisk.
• Add the vinaigrette to the salad, toss well. Cover and chill.
• Makes 4 servings.

SUMMER SALAD WITH A CILANTRO VINAIGRETTE

Steps:

• Cook your corn - there are a ton of ways to do this, but the easiest is just to put the oven on 350, and throw the corn in, husks and all. Bake them for 25 minutes, let it cool, and then cut off the very bottom of the corn. You should be able to easily pull off the husks and the silk. I have been known to just use raw fresh corn.
• Cut off the kernels with a large knife, add to a big bowl.
• Chop the avocados, cherry tomatoes, english cucumber, and red onion, then add to the bowl. Add the feta.
• For the vinaigrette, combine the first 5 ingredients (so the seasonings react with the vinegar), then add the cilantro and the olive oil. Shake it up.
• Gently mix all the salad ingredients together. When ready to serve, add the dressing and stir to combine.

SUMMER TIME SALAD WITH LAURA'S VINAIGRETTE

Steps:

• Combine all of the dressing ingredients and blend really well. Chill until you are ready to use it.
• Combine all the salad ingredients and keep everything chilled until you are ready to serve.
• Add the dressing about 15 minutes prior to eating.
• Optional: To add more flavor to the salad I let the onions, cucumbers, and tomatoes marinate in the dressing and added everything else when it was time to eat.