Does anyone have good vinaigrette salad recipes?

Hi everyone! For my cooking club, I am looking for a light salad vinaigrette salad...just wondering if anybody had some good recipes???? Any help is HUGELY appreciated!!! Thanks guys!%26lt;3Does anyone have good vinaigrette salad recipes?
I make this for holidays and group get togethers. It is always a hit.


Enjoy!!





MANDARIN ORANGE SALAD





1/4 cup almonds, sliced


1 T. plus 1 tsp. Sugar


陆 head iceberg lettuce


陆 head romaine lettuce


1 cup celery, chopped


3 green onions, thinly sliced


1 (11 oz.) can mandarin oranges, drained





Dressing:


录 cup vegetable oil


2 T. vinegar


2 T. sugar


1 T. parsley, snipped


陆 tsp. Salt


Dash pepper


Dash hot pepper sauce (Tabasco)





*Tear lettuce into bite size pieces. Place greens in large plastic bag, add celery and green onions. Fasten bag and refrigerate.


*Combine well in a jar: oil, vinegar, sugar, parsley, salt, pepper and Tabasco. Refrigerate at least one hour.


*Cook and stir almonds and sugar over low heat until sugar is melted and nuts are coated. Cool on wax paper and break apart.


*Pour dressing into greens bag 5 minutes before serving. Add oranges. *Shake bag. Add almonds and serve.


*Serves 4-6Does anyone have good vinaigrette salad recipes?
Cowboy Vinaigrette:





1 1/2 cups apple cider vinegar


3 tbsp sugar


1/8 cup horseradish


3 cups plus 2 tbsp veggie oil


1/4 cup finely chopped red onion


1/8 cup worcestershire sauce


3/4 tbsp dijon mustard





Place everything but the oil in a food processor, and combine. Slowly add the oil until emulsified. Keep in an air tight container.





Mix with ranch dressing for a creamy vinaigrette for salads or to dip fries in.








Use it in this pasta salad or just toss with romain, ice berg and spring mix, thin sliced red onion, tomatoes, avacados and cucumbers, top with some parmesan cheese and croutons.





Cold Orzo Salad:





Boil some orzo pasta, drain and cool. Add some chopped red onion, roma tomatoes, corn, feta cheese, and the dressing from above.
Lemon-Mustard Vinaigrette


Vegetarian, vegan, and gluten-free


Yields 6 tablespoons, enough (probably too much) for a great big salad bowl of greens





2 tablespoons freshly squeezed lemon juice


1/2 teaspoon prepared Dijon mustard (e.g. Grey Poupon)


1/4 teaspoon sea salt


4 tablespoons extra-virgin olive oil


Option 1: combine all ingredients in a small jar with a tight fitting lid. Shake vigorously for 30 seconds until emulsified.


Option 2: Combine the lemon juice, mustard and salt in a bowl. Drizzle in the olive oil while whisking continuosly.


Taste and adjust the salt, and add more lemon juice or olive oil to achieve a pleasing balance of acidity.
Balsamic Vinaigrette





1/2 cup balsamic vinegar


1 tablespoon soy sauce


2 tablespoons honey


2 cloves garlic, minced


Crushed dried red pepper to taste


1/2 cup extra-virgin olive oil





In a medium bowl or food processor, whisk together balsamic vinegar, soy sauce, honey, garlic, and red pepper. Add olive oil in a thin stream, whisking until emulsified.





Note: By gradually whisking or blending the oil into the vinegar, you create an emulsion (a mixture of two liquids that usually don't combine smoothly).





Do Not Overdress Your Salads:





Too much salad dressing will weight down the salad ingredients and mask their flavors. The dressing's role is to highlight not to overpower the salad ingredients. A general rule is 1/4 cup of dressing for 6 cups of greens. As soon as your salad is mixed, taste a leaf to see if there is sufficient dressing. If not, drizzle some more over the salad, a tablespoon at a time; toss and taste again.





--------------------------------------鈥?br>




Cowboy Vinaigrette





1 1/2 cups apple cider vinegar


3 tbsp sugar


1/8 cup horseradish


3 cups plus 2 tbsp veggie oil


1/4 cup finely chopped red onion


1/8 cup worcestershire sauce


3/4 tbsp dijon mustard





Place everything but the oil in a food processor, and combine. Slowly add the oil until emulsified. Keep in an air tight container.





Mix with ranch dressing for a creamy vinaigrette for salads or to dip fries in.





--------------------------------------鈥?br>




Ginger Salad Dressing


Yields: 4 servings





1/4 cup chopped onion


1/4 cup peanut oil


2 tablespoons rice wine vinegar


2 tablespoons water


1 tablespoon chopped fresh gingerroot


1 tablespoon chopped celery


1 tablespoon soy sauce


1 1/2 teaspoons tomato paste


1 1/2 teaspoons granulated sugar


1 teaspoon lemon juice


Dash each salt and pepper





Combine all ingredients in blender container or wok bowl of food processor fitted with steel knife; process until almost smooth. Makes six servings. May be kept refrigerated up to one week.





Source: benihana.com
Simple Vinaigrette Dressing





INGREDIENTS





* 3 tablespoons extra virgin olive oil


* 2 tablespoons balsamic vinegar


* 1/2 teaspoon dried oregano


* salt and pepper to taste





DIRECTIONS





1. Mix together olive oil, balsamic vinegar, oregano, salt and pepper.
http://www.recipezworld.com/?s=salad+vinaigrette+salad