Cote Dazur Fruit And Greens Salad With Honey Lemon Dressing Food

COTE D'AZUR FRUIT AND GREENS SALAD WITH HONEY LEMON DRESSING

Steps:

• To Make Dressing:.
• Process all ingredients in a blender until the dressing is smooth. Chill for 20 minutes before serving.
• Just Before Serving:.
• Place a handful of greens on each salad plate. Slice the peach and the nectarine, arrange slices on each salad. Sprinkle with the raspberries and the chopped lemon verbena.
• Drizzle each salad with honey lemon dressing, and garnish with fresh lemon verbena, lemon balm or mint leaves.

GREEK ORZO SALAD WITH TOMATOES AND CUCUMBERS IN LEMON DRESSING

Steps:

• Cook the orzo by following the package directions for al dente.
• Drain and rinse briefly under cold running water; shake the colander gently to completely drain; set aside.
• To make the dressing: beat the eggs together with the lemon zest and juice.
• Pour mixture into a small saucepan over low heat.
• Gradually add in the hot stock, stirring constantly, until all the stock is used.
• Continue to stir until the mixture thickens and coats the back of a spoon (about 4-5 minutes).
• Transfer mixture to a small bowl; set aside to cool.
• When the egg mixture is room temperature, whisk in the sour cream; add in salt to taste and the pepper; stir to combine.
• Transfer the pasta to a large salad bowl; add in the tomatoes, cucumber, olives, green onions, feta, and oregano; toss gently to mix.
• Pour the cooled dressing over the mixture; toss gently to coat.
• Serve immediately or cover and refrigerate for up to 24 hours.
• Bring to room temperature before serving.

JULIENNE VEGETABLE SALAD WITH LEMON DRESSING

Steps:

• In a medium bowl mix all vegetables together.
• In a small bowl mix all dressing ingredients together.
• Pour dressing over vegetables and toss to blend dressing into vegetables.
• Add salt and pepper to taste.
• Cover and refrigerate until well chilled for around 2 hours.

MANCHEGO, APPLE AND ALMOND SALAD WITH HONEY-LEMON VINAIGRETTE

Steps:

• Combine honey, lemon juice, salt and pepper to taste and water in a small bowl. Gradually whisk in 2 tablespoons of the olive oil. Taste and adjust seasoning, then set aside.
• In a large bowl, toss endive and lettuce with remaining tablespoon of olive oil and sprinkle with salt and pepper to taste. Set aside. In another large bowl, toss apple, cheese and almonds with the vinaigrette. To serve, place a mound of the endive-lettuce mix on a plate, then top with a few spoonfuls of the apple-cheese mixture. Repeat for other plates and serve immediately.

ITALIAN GREEN SALAD WITH PARMESAN & LEMON DRESSING

Steps:

• Put all the vegetables into a large bowl.
• Put the parmesan, sugar, lemon juice and oil into a small jar with a fitted lid.
• Season and then shake well. Pour over the salad just before serving.

SALAD GREENS WITH TANGY LEMON DRESSING

Steps:

• In medium bowl, combine lettuce and radicchio.
• In a blender, blend remaining ingredients until smooth.
• Pour over greens and toss to coat.