Garden Vinaigrette
A vibrant and flavorful vegetable salad featuring toasted walnuts, fresh vegetables, and a tangy vinaigrette, perfect for summer gatherings or light, healthy meals.
Ingredients
Instructions
- Spread walnuts on a cookie sheet and toast in a 325°F oven for 5 to 8 minutes.
- Chop walnuts coarsely.
- In a medium bowl, blend walnut oil, olive oil, balsamic vinegar, honey, Dijon mustard, pepper, and salt.
- Stir in the toasted walnuts.
- Pour dressing over cooked vegetables and marinate for 8 to 24 hours.
- Arrange vegetables on a large platter and garnish with rosemary before serving.
Tips & Substitutions
For a nuttier flavor, consider using pecans or hazelnuts in place of walnuts. If you're looking for a lighter dressing, reduce the amount of oil or substitute with a citrus juice like lemon or orange. Feel free to add herbs such as basil or thyme for extra flavor. Adjust the sweetness with more or less honey to suit your taste.
Serving Suggestions
Serve this vibrant dish chilled or at room temperature as a side for grilled meats or as a main for a light lunch. It pairs beautifully with Savory Spinach or can be served alongside Bean And Pasta Salad (Low-Fat) for a wholesome meal. Garnish with additional rosemary sprigs for an aromatic touch.
Storage & Reheating
Store any leftover vinaigrette in an airtight container in the refrigerator for up to a week. The vegetables can also be kept in the same container, but they are best enjoyed fresh. To reheat, gently warm the veggies in a microwave or on the stove, but avoid overheating to maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Vinaigrette contains roughly 369 calories, with 4g protein, 28g carbohydrates, and 29g fat. It is an excellent source of vitamin A (47% of the Daily Value), and a good source of vitamin C and dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the vinaigrette ahead of time?
Absolutely! The vinaigrette can be prepared a day or two in advance. Just store it in the refrigerator in an airtight container. Allow it to come to room temperature before using, and give it a good shake to recombine the ingredients.
What other vegetables can I use in this salad?
You can customize the salad with your favorite vegetables. Consider adding roasted zucchini, cherry tomatoes, or even blanched broccoli. This recipe is versatile and can accommodate seasonal vegetables, making it perfect for summer barbecues or potlucks.
Is this recipe suitable for vegan diets?
Yes, this recipe is vegan-friendly! The ingredients used, including walnut oil, olive oil, and the vinaigrette components, are all plant-based. Just ensure that any additional ingredients you add, like sides or garnishes, also align with vegan recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).