Festive Tossed Salad With Lemon Dressing Food

FESTIVE SALAD WITH TOMATOES, BASIL AND MOZZARELLA IN A CREAMY VINAIGRETTE

Steps:

• For the dressing: In a jar with a lid, combine the oil, Champagne vinegar, shallots, mustard, garlic and 1/2 teaspoon each salt and pepper. Tightly close the lid and shake so the dressing is well combined.
• For the salad: Put the mixed greens and romaine in a large bowl. Add enough dressing so that each leaf is lightly coated when tossed. Sprinkle with additional salt and pepper. Transfer the lettuce to a serving platter or bowl.
• Scatter the tomatoes and mozzarella balls over the salad along with the pine nuts and finally the basil leaves. Serve immediately.

CONTEST-WINNING FESTIVE TOSSED SALAD

Steps:

• For dressing, place first five ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. Add poppy seeds; pulse just until combined. , To serve, place remaining ingredients in a large bowl. Toss with dressing.

SIMPLE GREEN SALAD WITH LEMON DRESSING

Steps:

• To make the dressing, halve the lemon, then squeeze the juice into an empty jam jar, using your fingers to catch any pips.
• Add the oil and a pinch of sea salt and black pepper to the jar.
• Put the lid securely on the jar and shake well.
• Have a taste and see whether you think it needs a bit more lemon juice or oil - you want it to be slightly too acidic, so that it's still nice and zingy once you've dressed your salad leaves.
• Use a knife to trim the roots away from all the lettuces. Separate out the leaves, throwing any tatty ones away.
• Pop them in a colander and give them a good wash under cold running water over the sink.
• Spin them dry in a salad spinner, or wrap in a clean tea towel and shake dry, then pile the leaves into a large salad bowl.
• Pick and add the herbs to the bowl, discarding the stalks.
• From a height, drizzle 3 tablespoons of the dressing over the leaves and gently toss together with the tips of your fingers until every leaf is coated - try not to be heavy-handed and don't be tempted to overdress or the leaves will go limp.
• Have a taste and add a splash more dressing, if needed - remember you can always add more but you can't take it away, so be cautious. Pop the lid securely on the jam jar and keep the leftover dressing in the fridge for another day. Serve the salad straightaway.

YOUR BASIC TOSSED SALAD

Steps:

• Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

SIMPLE GREEN SALAD WITH LEMON VINAIGRETTE

Steps:

• First prepare dressing by adding all ingredients to a mixing bowl (or small blender) and whisking (or blending) to fully combine. Taste and adjust flavor as needed, adding more maple syrup for sweetness, lemon for acidity, or salt or pepper to taste. Set aside.
• Prepare salad by adding greens to a serving bowl or platter and topping with baby tomatoes, shallot or onion, carrots, pomegranate arils or dried fruit (optional), a pinch of salt and pepper, and toasted pepitas or sunflower seeds.
• Add dressing to the salad and toss to coat, or serve on the side. Best when fresh. Store salad separate from dressing if keeping for later use. Will keep in the refrigerator up to 2-3 days. Store dressing in the refrigerator 3-4 days. The oil can harden when cold, so let set out for a few minutes to warm and shake well to reincorporate before serving leftovers.

WINTER FRUIT SALAD WITH LEMON POPPYSEED DRESSING

Steps:

• In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
• In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.

WINTER SALAD WITH LEMON MINT DRESSING

Steps:

• Prepare the dressing: In a small bowl, whisk together the garlic, lemon juice, sugar, salt, and pepper.
• Slowly add the olive oil, whisking until blended.
• Stir in the mint.
• Taste for seasoning.
• Prepare the salad: In a large bowl, combine the cabbage, fennel, carrots, cilantro, and dill, and toss to combine.
• Drizzle the dressing over the salad and toss to coat evenly.
• Sprinkle the pomegranate seeds over the top.

PARMESAN LEMON VINAIGRETTE RECIPE

Steps:

• Finely mince the shallot and grate the parmesan cheese.
• In a clean mason jar with a fitted lid, add all the ingredients; olive oil, white wine vinegar, shallot, Dijon mustard, parmesan cheese, sea salt, pepper, lemon zest and lemon juice. Optional, add one clove of crushed garlic. Place the lid on tight, and shake for about a minute. That's it!
• Or you can whisk this lemon vinaigrette in a small bowl or a glass mixing cup.
• Re-shake jar with lid on to recombine, drizzle over salad. Store in an airtight container in the fridge and use within 2 weeks.

FESTIVE TOSSED SALAD

Steps:

• In a blender or food processor, combine the sugar, vinegar, lemon juice, onion and salt. Cover and process until blended. With blender running, gradually add oil. Add poppy seeds and blend.
• In a salad bowl, combine the romaine, Swiss cheese, apple, pear and cranberries. Drizzle with desired amount of dressing. Add cashews; toss to coat.
• Serve immediately.