126 oil vinegar recipes

Great way to turn a bit of leftover turkey into a hearty, filling and inexpensive meal. Improved by adding a dash of soy sauce, sesame oil and splash of rice vinegar when serving.

Simply saute the beet greens with some garlic, a little olive oil and balsamic vinegar, mix the soft goat cheese with some fresh thyme leaves, which are placed on top of toasted bread. Great flavor and texture all in one bite.

Elaborate muffuletta with homemade olive salad loaded with roasted red peppers, jalapeños, fresh vegetables, and oregano. Broiled until the cheese melts for a hot, gourmet sandwich experience.

Truffle and ahi tuna drizzled with oil and vinegar.

Steamed broccoli tossed in a Japanese rice vinegar vinaigrette with garlic and stone ground mustard. A tangy, oil-free side dish ready in under 15 minutes.

Two sugar-free salad dressings in one recipe: a tangy vinegar base with dry mustard and paprika, plus a poppy seed variation with apple cider vinegar. Diabetic-friendly and oil-free.

Vegan Spanish rice made with brown rice, stewed tomatoes, garlic, green pepper, celery, and warm spices. Oil-free and full of flavor, sauteed in vinegar and water instead of oil.

Italian tomato pasta salad with elbow macaroni, canned tomatoes, white wine vinegar, herbs, and parmesan. A no-mayo, oil-free cold pasta salad that chills for hours to blend flavors.

Eggplant and pasta shells in a tomato-wine sauce with mushrooms, green pepper, red onion, and oregano. An oil-free vegetarian pasta sauteed in water and vinegar.

Pasta salad with marinated artichoke hearts, alfalfa sprouts, black olives, and red wine vinegar dressing. A fresh, oil-free Italian-style cold pasta salad with vegetables.

Orange and fennel salad shaves raw fennel over peeled orange segments, dressed in olive oil and red wine vinegar, finished with dried cranberries. A Sicilian classic done simple.

Fat-free grapefruit vinaigrette with garlic, basil, thyme, parsley, and vinegar. A completely oil-free, low-fat salad dressing using unsweetened grapefruit juice as the base.

Pickled peppers or chilies in vinegar brine, with optional olive oil top layer. Versatile pantry preserve for sandwiches, charcuterie, or stir-frys.

Bruschetta with chopped tomato salad featuring red and yellow bell peppers, capers, fresh basil, and balsamic vinegar. Low-fat, no oil, served as a mound alongside garlic-rubbed toast.

Spicy Korean marinade with shoyu, brown rice vinegar, and hot pepper sesame oil. Three ingredients that work on tofu, tempeh, chicken, or fish.

Spicy marinated shrimp for a crowd with 10 pounds of shrimp soaked overnight in olive oil, cider vinegar, capers, and hot sauce. A make-ahead party appetizer that serves 20.