Reviewed by Dietitian Maria Laura Haddad-Garcia "Key Takeaways " My mom’s 4-ingredient Maple-Balsamic Vinaigrette is one of ...

Eggplant - Choose a firm, medium eggplant.Halve and slice into 1" slices. Butternut squash - Or a couple sweet potatoes. Peel ...

Here, anchovies, lemon, and shallots make a warm vinaigrette to coat steamed broccoli ... peel them with a rotary vegetable peeler and cut them into 1/4-inch slices. Steam them with the florets.

Drizzle with the prepared vinaigrette and toss well. Using a vegetable peeler, shave a fresh Parmesan wedge on the top of the salad (as desired).

3. Prepare vinaigrette by whisking shallots, fruit ketchup, olive oil, and vinegar until blended. (** Adjust vinegar to taste if using a fruit puree). 4. Drizzle vinaigrette onto the salad. 5. Add ...

And, in summer, we make a raw, shaved zucchini salad with a simple dressing. If you want to toss together your own vegetable salad, find these recipes and more through Food & Wine's guide.

Having this vinaigrette on-hand helps me eat more vegetables ... it’s ready to drizzle over any salad or vegetable side of your choosing. That said, it’s a pretty flexible recipe.