With crisp lettuce, fresh-picked tomatoes and carrots brighter than the sun outside, your summer salads should keep you feeling as cool as a cucumber in the warm months ahead. And to help beat the heat, try using Botticelli Olive Oils and other light oils as dressing. Creamy dressings like Ranch, Caesar and Thousand Island can often spoil in the sun or leave you feeling heavy and full before the main course is even on the table. But olive oil, balsamic vinegar and white wine vinegar-based dressings do just the opposite.
Here are some of our favorite summer salad dressings that will leave your taste buds happy and your tummy ready for a bathing suit!
Olive Oil and Lemon Dressing
- 8 cloves garlic, minced or finely chopped (more if you LOVE garlic)
- 1/2 tsp of black pepper (more if desired)
- 2 tsp salt
- 1/2 cup Botticelli Extra Virgin Olive Oil
- 1 cup Freshly squeezed lemon juice
Mix all ingredients into a container with securable lid. Shake vigorously until the olive oil and lemon juice blend into one, after about one minute of shaking. Spread over fresh spinach or any shredded salad greens.
Honey Balsamic Vinaigrette
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 cup extra-virgin olive oil
- Coarse salt and ground pepper
In a small bowl, whisk together vinegar, honey, mustard and olive oil. Season with salt and pepper. Drizzle atop a bowl of mixed greens or summer fruits.
White Wine Vinaigrette and Arugula Endive Salad
For the vinaigrette:
- 2 tablespoons lemon juice
- 1/2 teaspoon honey
- 1/2 teaspoon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup Botticelli extra-virgin olive oil
For the salad:
- 4 ounces arugula
- 2 heads of endive, chopped
- 1/3 cup toasted walnuts
For the vinaigrette
Mix the wine, lemon juice, honey, mustard, salt and pepper in a blender. With the machine running gradually blend in the oil. Season the vinaigrette to taste with more salt and pepper, if desired.
For the salad
In a large bowl combine the arugula, endive and walnuts. Toss with 1/4 cup of the vinaigrette to coat and adding more vinaigrette, if desired. Serve immediately. Any remaining vinaigrette can be saved in an airtight container in the refrigerator for 3 days and should be brought up to room temperature before using.