Julienne Salad With Spring Dressing Food

JULIENNE VEGETABLE SALAD WITH LEMON DRESSING

Julienne Vegetable Salad With Lemon Dressing image

This is a very different salad because it contains no lettuce.Once you try it I sure you'll enjoy it. It was given to me by a nutritionist.

Provided by Beeks

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup julienne cut carrot
1 cup julienne cut zucchini
1 cup julienne cut green beans
salt & freshly ground black pepper
1 tablespoon olive oil
1/4 cup fresh lemon juice
2 tablespoons minced fresh parsley
2 tablespoons minced fresh chives or 2 tablespoons green onions
1 clove garlic, minced

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.

JULIENNE SALAD

Julienne Salad image

Julienne Salad is a delicious low carb lunch or light dinner. What could be healthier than a platter of sliced meats, cheeses, vegetables and leafy greens? It is simply dressed with a tangy lemon Dijon vinaigrette.

Provided by Deb Belsha

Categories Salad

Time 30m

Number Of Ingredients 18

Ingredients

4 cups of chopped Romaine lettuce
2 stalks celery, julienne sliced
1 large cucumber, sliced
1 large carrot, julienned
1 large bell pepper, julienned
1 red onion, julienned
5 radishes, thinly sliced
1 cup of cherry tomatoes, sliced in half
2 large hardboiled eggs, quartered
1/2 lb. sliced turkey, julienne sliced
1/2 lb. sliced roast beef, julienne sliced
1/2 lb. Swiss cheese, julienne sliced
2 tablespoons fresh lemon juice
2 teaspoons sugar or sugar substitute
2 teaspoons Dijon mustard
1/3 cup olive oil
1 teaspoon garlic paste or minced garlic
salt and pepper to taste

Steps:

Make the dressing- combine the ingredients in a jar or bottle with lid. Shake well, taste for seasoning. Store in refrigerator until ready to serve salad.
Wash, chop and dry the lettuce. Wash and slice all vegetables.
Slice the meats and cheeses.
To serve: Remove dressing from refrigerator and let it warm to room temperature. Shake to mix.
Place the lettuce on a large platter and layer the veggies, meats and cheeses on top.
Pass dressing with the salad. Enjoy!

Nutrition Facts : ServingSize 1, Calories 417 calories, Sugar 4.4 g, Sodium 938.6 mg, Fat 28.1 g, SaturatedFat 9.9 g, TransFat 0.4 g, Carbohydrate 11.4 g, Fiber 3.8 g, Protein 30.7 g, Cholesterol 137.9 mg

JULIENNE SALAD'

Julienne Salad' image

Make and share this Julienne Salad' recipe from Food.com.

Provided by victoria.rossiter

Categories Greens

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

4 cups lettuce
2 large eggs
20 g onions
100 g chicken
100 g ham
60 g mozzarella cheese
100 g tomatoes
1/4 cup mayonnaise or 1/4 cup sour cream
1 tablespoon prepared mustard
1 tablespoon honey
1/2 tablespoon lemon juice

Steps:

Cut up the lettuce as you like and put the lettuce in a bowl.
Cut the onion into rings and put in bowl.
cut the tomatoes as you like best and put in bowl.
Boil the eggs, peel and cut into long thin strips put on top of veggies.
Cut the meat and cheese into long thin strips and put on top of the veggies.
Mix dressing ingredients to your liking and if you want, make more!

CARROT SALAD WITH CUMIN AND CORIANDER

Carrot Salad With Cumin and Coriander image

These lemony carrots taste lovely just as the recipe is written, perfumed with toasted cumin and coriander, a hint of garlic, and a touch of cayenne. This recipe draws its inspiration from Moroccan carrot salads, many of which use cooked vegetables, but this version uses slivered raw carrots instead. But if you want to splash out, try a pinch of cinnamon, and top with lots of fluffy chopped cilantro and thinly sliced jalapeño. Or add crumbled feta and olives. For the best-looking salad, use the julienne blade of a food processor, or cut the carrots into thin matchstick shapes with a sharp knife. The large holes of a box grater will work, too, but the result won't be quite as attractive. (But avoid those supermarket bags of pre-grated carrots. They're not suitable here.)

Provided by David Tanis

Categories salads and dressings, vegetables, appetizer, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound medium carrots, peeled and cut into thin matchsticks or grated
3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice (from 1 lemon)
1 small garlic clove, grated
1/2 teaspoon cumin seeds, toasted and ground
1/2 teaspoon coriander seeds, toasted and ground
Pinch of ground cayenne
Salt and pepper
2 tablespoons finely diced preserved lemon (optional)
Whole mint leaves, for serving

Steps:

Put carrots in a medium bowl. Add olive oil, lemon juice, garlic, cumin, coriander and cayenne. Add salt and pepper to taste. Toss to coat. Taste, and adjust seasoning. Leave to marinate for 10 to 15 minutes. Transfer to a serving dish.
To serve, sprinkle with preserved lemon, if you like, and garnish with mint leaves.

WALDORF SALAD WITH LEMON DRESSING

Waldorf Salad With Lemon Dressing image

It just wouldn't be the holidays without a Waldorf Salad on our table. There are some variations. Not everyone uses marshmallows. Dried cranberries or raisins would probably be an excellent addition. Just experiment - the lemon dressing will make it tasty! From the kitchen of Wanda Thornburg, Moberly MO

Provided by Tona C.

Categories Dessert

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

2 cups chopped red apples (do not peel)
2 cups halved green seedless grapes
1/2 cup chopped pecans
1/2 cup miniature marshmallow
2 beaten egg yolks
2 cups sugar
2 lemons, juice of

Steps:

Mix the apples, grapes, pecans and marshmallows in a clear glass bowl.
Boil the egg yolks, sugar and lemon juice (stirring constantly) for 1 minute.
Let cool to room temperature; then pour over salad and stir gently. Refrigerate for several hours before serving.

SPRING SALAD WITH LEMON & SUMAC DRESSING

Spring Salad With Lemon & Sumac Dressing image

Make and share this Spring Salad With Lemon & Sumac Dressing recipe from Food.com.

Provided by Aanii Nichii

Categories Salad Dressings

Time 15m

Yield 10 cups, 10 serving(s)

Number Of Ingredients 17

Ingredients

10 cups spring mixed salad greens
1/2 cup sliced olive
1 large red onion, sliced
1/2 cup chopped green onion
1/2 cup chopped celery
1 cup chopped cherry tomatoes
1/2 cup feta cheese
1/4 cup grated parmesan cheese
mushroom, drained
1 cup dry chow mein noodles
1/2 cup extra virgin olive oil
4 tablespoons lemon juice
1 tablespoon ground sumac
1 teaspoon garlic powder
1 teaspoon oregano
1 tablespoon olive juice
1 tablespoon feta cheese, Juice

Steps:

In a large salad bowl, mix all Salad ingredients, except Dry Chow Mien Noodles and Parmesan Cheese.
In a glass Mason Jar mix all salad dressing ingredients.
Shake well.
Poor dressing over salad, lightly coating.
Sprinkle Parmesan Cheese over salad, lightly coating.
Toss salad.
Top with Chow Mien Noodles.
Serve immediately.

Nutrition Facts : Calories 151.1, Fat 14.2, SaturatedFat 3.4, Cholesterol 10.1, Sodium 193.8, Carbohydrate 4, Fiber 0.9, Sugar 1.8, Protein 2.8

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