Vinegar Institute Names “Beautiful Summer Fruited Salad” Winner of the “Spring Veggies with Vinegar” Recipe Contest

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Donna Ryan’s “Beautiful Summer Fruited Salad” recipe was selected as the winner of The Vinegar Institute’s online recipe contest for April through June. She received a $500 gift card for her original recipe for side dishes that include vinegar of the retail variety as an ingredient.

Donna Ryan’s “Beautiful Summer Fruited Salad” recipe was selected as the winner of The Vinegar Institute’s online recipe contest for April through June.

Ryan is a retired Biology teacher, but currently teaches SAT preparation in her spare time. “I like creating recipes that stretch my family’s food interests. When my girls were small we started a "two new foods every week" experience. This got them very involved in cooking and willing to try new things,” said Ryan. “My salad combines a lovely ginger vinaigrette with a variety of fruits and goat cheese! Goat cheese is a new food that we’ve even gotten Dad to like! Perfect for a summer day it is light and refreshing!”

The Topsfield, Massachusetts resident, Donna Ryan took home top honors and the $500 grand prize. The Vinegar Institute Online Recipe Contest was sponsored by The Vinegar Institute.

Erica McGaugh of Elkins, Arkansas is a finalist for her “Yummy Vinegar Bread Dip,” a combination of oil and seasonings to enhance the flavor of your favorite bread. And Shirley Hodge is also a finalist for her “Hot Green Salad,” a crisp and savory salad.

The second installment of The Vinegar Institute Online Recipe Sweepstakes, “Summer Meat Grilling and Cooking,” starts June 30. The contest calls for recipes for meat entrees that use vinegar as a marinade, sauce or is combined with the meat prior to grilling. For more information about the “Summer Meat Grilling and Cooking” sweepstakes and to enter starting June 30, visit

For more information, contact The Vinegar Institute at 404-252-3663.

[Note: See attached recipes]


Beautiful Summer Fruited Salad
Number of Servings: 4

1/4 cup Mandarin oranges
1/2 cup vegetable oil
1/3 cup rice vinegar
1/4 teaspoon salt
1/2 tablespoon sugar
1 teaspoon minced fresh ginger
5 cups Spring Lettuce Mix
2 cups mixed berries (blueberries, strawberries, blackberries)
1/2 cup dried cranberries
1/2 cup crumbled fresh goat cheese
1/2 cup toasted almond slices
Toasted baguette slices

Place the oranges, oil, vinegar, salt, sugar and ginger in a small blender and pulse until blended. Set the vinaigrette aside. Place the greens in a large bowl and add in ½ of the vinaigrette. Toss with salad spoons until coated. Spread greens on a large platter. Slice the strawberries if large into quarters. Arrange fruit and goat cheese across top of platter and drizzle with reserved vinaigrette. Sprinkle on the toasted almonds. Baste toasted baguette slices with last of the vinaigrette using a small basting brush. To serve: Place a baguette slice on each of 4 plates and add a serving of salad.

Prep Time: 10 – 20 minutes

Submitted By: Donna Ryan


Yummy Vinegar Bread Dip
Number of Servings: 3 to 6

1 cup Pompeian extra virgin olive oil
2/3 cup balsamic vinegar
3 cloves garlic, minced
1 teaspoon kosher salt
1 1/2 tablespoons basil
1 tablespoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon ground black pepper

In a bottle or jar with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. Seal bottle or jar, and refrigerate mixture overnight. Shake well before serving. Use with bread of your choice to dip in.

Prep Time: 10-20 minutes

Submitted By: Erica McGaugh of Elkins, Arkansas

Hot Green Salad
Number of Servings: 4-6

1/2 lb. bacon cut into ½” pieces
1 large egg, well beaten
1/2 cup cider vinegar
1/4 cup water (if your water does not taste good use bottled)
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup sliced button mushrooms
1/4 teaspoon freshly ground nutmeg
Washed and dried crisp greens of choice (we like endive)
2 tablespoons drained capers
4 hard-boiled eggs, quartered

In a sauté pan fry the bacon until all fat is rendered and bacon is crisp, drain on paper towels. To fat in pan add the vinegar, water, salt and pepper and bring to a simmer put a couple of tablespoons of the hot liquid into the eggs while whisking to bring the eggs up to temperature then add the egg mixture to the simmering liquid whisking constantly until the liquid thickens. Add the nutmeg, greens of choice, bacon and sliced mushrooms into the sauté pan and slightly wilt the greens. Remove from heat. Add capers and egg wedges, and serve immediately.

Prep Time: 20 - 30 minutes

Submitted By: Shirley Hodge


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