Summer Vinegar Salad Food

SUMMER CUCUMBER SALAD WITH VINEGAR RECIPE

Steps:

• Ribbon cut cucumbers (I use a Paderno Vegetable Slicer).
• Thinly slice red onion.
• Place all ingredients in a bowl; toss to combine.
• Refrigerate, covered, about 1 hour. Serve with a slotted spoon.

SUMMER VINEGAR SALAD

Steps:

• 1. In large bowl place sliced cucumbers, onion, and pepper. Add the salt, and flip vegetables so salt will cover all. Set aside.
• 2. Place vinegar, sugar, celery flakes, and red pepper flakes in a boiling pot and bring to boil over medium heat. Stir and make sure sugar has melted. Remove from heat and ADD 2 handfulls of ice cubes to liquid and allow to melt.
• 3. Firmly place sliced and salted vegetable in wide mouth canning jars (2 - 3 QUARTS according to how tight they are packed). They should be packed firm but loose enough that the vinegar mixture can penetrate all slices. Pour vinegar mix over vegetables.
• 4. Place tops on jars and store in refrigerator. Will keep two months. This is good with fresh or dried vegetables, also, a good side for meat dishes.

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 DINNER SALAD

Steps:

• Prepare a grill for medium heat.
• Whisk the vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper together in a large serving bowl. Whisk in the oil to make a smooth dressing. Remove about 2 tablespoons of the dressing to a small bowl. Add the beans and olives to the serving bowl and toss well. Let marinate while you grill the vegetables.
• Spread the peppers, zucchini, yellow squash, eggplant and onion on a baking sheet. Season with salt and black pepper. Stir the rosemary into the dressing in the small bowl and brush on the vegetables. Grill the vegetables, turning occasionally, until charred on both sides and just tender, 8 to 9 minutes for the onions, 7 to 8 minutes for the eggplant and peppers and 5 to 6 minutes for the zucchini and yellow squash.
• Transfer the vegetables as they're cooked to a cutting board. Cut the peppers into thick strips. If the eggplant slices are large, cut them in half. Separate the onion into individual rings.
• Grill the baguette slices, turning occasionally, until crisp on the edges and slightly charred, 3 to 4 minutes. Remove from the grill and lightly brush with olive oil on both sides. Season with salt and black pepper. While the baguette grills, place the goat cheese rounds on a piece of foil and warm them on the grill just until the cheese begins to soften, 1 to 2 minutes.
• Add the grilled vegetables and mixed greens to the serving bowl and toss to combine. Arrange the baguette toasts around the bowl in pairs and top each pair with a round of warmed goat cheese.

SUMMER VEGETABLE SALAD

Steps:

• In a large bowl, combine the vinegar, oil, garlic, salt, pepper and sugar if desired. Add remaining ingredients and toss gently. Cover and chill for at least 1 hour.