SPINACH & DILL SALAD
A nice fresh, light spinach salad with a touch of dill. I formulated this recipe years ago as I grow some very tasty spinach and dill weed.
Provided by William Uncle Bill
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash spinach in cold water.
- Remove coarse stems and discard.
- Dry spinach on paper towelling; chop into bite size pieces and place into a large mixing bowl.
- In a small bowl, combine olive oil, lemon juice, salt, sugar and pepper, mix well to blend.
- Add seeded chopped cucumber to dressing and mix.
- Pour dressing over spinach and toss to coat.
- Add chopped fresh dill and toss to mix.
- Serve immediately.
- If desired, add 1/4 teaspoon of dry mustard when mixing dressing.
CHOPPED SALAD WITH LEMON AND DILL
Steps:
- In a large bowl toss together the romaine, radicchio, and scallions. In a small bowl, whisk together the olive oil, lemon juice, dill, salt and pepper, to taste. Pour the dressing onto the salad and toss.
Nutrition Facts : Calories 113 calorie, Fat 10.5 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 157 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 1 grams, Sugar 2 grams
SPINACH SALAD WITH LEMON AND MINT
This salad is a snip, but then one would hardly expect a salad to cause trouble. Using a lemon rather than just lemon juice as an ingredient makes for the most fabulous salad regardless of leaves. And by all means, serve it as a starter rather than a follow-up on the main course. It is fresh, sharp, vegan and delicious.
Provided by Nigella Lawson
Categories quick, salads and dressings
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Cut off top and bottom of lemon, and slice off skin and pith. Cut lemon flesh into rounds 1/4-inch thick, then slice each round into eighths.
- In a salad bowl, combine lemon, mint, and salt. Season with pepper to taste. Add spinach and oil, and toss well. Garnish with additional mint, and serve.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 6 grams, Carbohydrate 2 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 0 grams
LEMON COUSCOUS SALAD WITH SPINACH, SCALLIONS, AND DILL
Categories Salad Side Vegetarian Quick & Easy Low Cal High Fiber Low/No Sugar Lemon Spinach Chill Vegan Couscous Dill Boil Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight.
BABY SPINACH SALAD WITH LEMON AND PARMESAN
I love simple, yet delicious, recipes and this one qualifies for that description. This is perfect for spring and is an excellent recipe for low-carbers. Be sure to use very fresh baby spinach for this salad. I found this in the Chicago Trib's 'Good Eating' section and they give credit to "The Modern Vegetarian Kitchen" by Peter Berley and Melissa Clark.
Provided by Hey Jude
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the lemon juice in a small bowl; whisking constantly, slowly add the oil in a steady stream, whisking until the vinaigrette is creamy; set aside.
- Rub the inside of a large bowl with the cut sides of the garlic halves; add the spinach; drizzle with the reserved lemon vinaigrette; toss gently to coat.
- Divide the salad among 4 plates.
- Shave the cheese in wide sheets over each salad with a vegetable peeler.
- Season with salt and pepper and serve.
POTATO SALAD WITH LEMON-DILL VINAIGRETTE
I adapted this marvelous recipe from a Lorna Sass cookbook. It's delicious warm, so if you're in a hurry you can serve it right away.
Provided by appleydapply
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Peel potatoes and slice 1/4" thick. Cook just until fork tender; drain and transfer to a bowl.
- Add the celery and onion to the potatoes.
- Prepare the dressing: Combine remaining ingredients and stir well or shake in a small jar.
- Pour over the still-warm potatoes and stir gently to combine, making sure all potatoes are coated.
- If desired, add more salt, pepper, or lemon juice to taste.
- Serve warm or at room temperature.
SPINACH SALAD WITH LEMON AND DILL
Make and share this Spinach Salad With Lemon and Dill recipe from Food.com.
Provided by Dolphin_07
Categories Spinach
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Wash spinach in cold water, shake water off, then let tear into size of preference.
- Next, in a seperate bowl mix pepper, lemon juice, and dill, mix well.
- Then add dressing to spinach and serve.
Nutrition Facts : Calories 30.5, Fat 0.2, Sodium 48.4, Carbohydrate 7.8, Fiber 1.7, Sugar 1.7, Protein 2
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