Easy Vinaigrettes Recipe Collection
Easy vinaigrettes to jumpstart your summer salads! Canola oil, which is light in color, texture, and taste is ideal for vinaigrettes. They will also stay liquid in the fridge because of canola oil's low saturated fat content.
Recipe developed at The Culinary Institute of America (CIA) by Chef Instructor Brenda La Noue. See Chef Almir Da Fonseca prepare the recipe in the video.
Recipe developed at The Culinary Institute of America by Chef Instructor Almir DaFonseca.
Canola oil’s mild taste lets all the contrasting flavors shine through.
This delicious vinaigrette is great on salads, fish or seafood and can also be used as a marinade for barbecuing.
This is a delightful alternative to ordinary salad dressings.
The sweet flavor of mango will compliment almost any salad.
The combination of maple and citrus is a great addition to crisp greens.
A simple vinaigrette that has a bit of a kick for added flavor.
Use this sweet vinaigrette with mixed greens, vegetables or fruit.
This tangy, refreshing vinaigrette is tasty on a bed of garden vegetable greens.
Pesto is a classic sauce, which originates from Genoa, Italy.
Recipe developed at The Culinary Institute of America by Chef Instructor Brenda La Noue. See Chef Almir Da Fonseca prepare the recipe in the videa below.
This tart and tangy vinaigrette tastes great over a bed of spinach or mixed greens.
This colorful salad is perfect for lunch or a weekend picnic. Canola oil’s neutral taste lets the other ingredients’ summery flavors shine.
This quick and easy salad tastes great the next day too!