SPRING SALAD WITH LEMON VINAIGRETTE
This Spring Salad with Homemade Lemon Vinaigrette is fresh and perfect for a healthy weekday lunch. For added protein serve it with grilled chicken or tofu.
Provided by Rachel (littlechefbigappetite)
Categories Salad
Time 20m
Number Of Ingredients 13
Steps:
- To prepare the salad, place the lettuce at the bottom of two large bowls. Then divide the roasted red peppers, sundried tomatoes and grilled chicken between the two bowls. Sprinkle both with the feta and pine nuts.
- To prepare the lemon vinaigrette, mix all ingredients in a small bowl or salad dressing shaker. Sprinkle lightly over each salad. Store the remaining dressing in the fridge for up to three days.
SPRING SALAD WITH CREAMY LEMON VINAIGRETTE
This gorgeous salad is the perfect light way start to any brunch, lunch or dinner. You can add goat cheese to the salad or even some sautéed prawns should you wish. Note that the serving size is based on a side salad portion.
Provided by Fraiche Nutrition
Categories Salad
Time 20m
Number Of Ingredients 13
Steps:
- To prepare the dressing, in a small but tall bowl (or large cup), whisk the garlic, lemon, dijon, sugar, white wine vinegar and mayonnaise together.
- Slowly add the oil while whisking until it is all mixed in. Season with salt and pepper to taste (I just use a couple of pinches).
- Blanch the asparagus in boiling water for 1-2 minutes, until bright green but still crisp. Remove from the pot with tongs and submerge in an ice bath (large bowl filled with ice and water). Remove once cooled and place them on a dry clean dish towel or paper towel to dry. Cut the asparagus into 2" pieces and set aside.
- In a large serving bowl or platter with sides, layer the salad ingredients, starting with the spring mix and randomly layering the other ingredients.
- Serve with the dressing and enjoy! Best if served immediately.
SPRING VEGETABLE SALAD WITH HORSERADISH AND LEMON VINAIGRETTE
Provided by James Briscione
Categories side-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- For the dressing, combine the white wine vinegar, horseradish and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil and season to taste with salt.
- Bring a large pot of water to the boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is inside the colander). Stir a little salt into the water.
- Add the vegetables in separate groups to the boiling water and cook each batch until just tender, about a minute; each vegetable should still have a little snap. Leave all the vegetables to cool and mix in the ice water after cooking.
- Drain the vegetables well and pat dry. Add the cooked vegetables, radishes and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils.
ITALIAN SALAD WITH LEMON VINAIGRETTE
For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you like. -Deborah Loop, Clinton Township, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings (1/2 cup vinaigrette).
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.
Nutrition Facts : Calories 109 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SUMMER SALAD WITH LEMON VINAIGRETTE
This refreshing recipe goes well with grilled fish or chicken. We enjoy the lemon vinaigrette dressing at room temperature, so I make it first and let it rest on the counter while I toss the salad together. -Julie Kirkpatrick, Billlings, Montana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16 servings (1 cup each).
Number Of Ingredients 13
Steps:
- In a small bowl, whisk the first eight ingredients. Refrigerate until serving., In a salad bowl, combine the salad greens, onion, mushrooms, raspberries and walnuts. Drizzle with dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 96 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
GREEN SPRING SALAD
Asparagus plays a starring role in this refreshing spring salad. Its tender-sweet stalks pair well with crunchy sugar snaps and a tangy lemon vinaigrette. Add a few handfuls of fresh baby spinach if you're feeding a crowd. From Chatelaine Magazine.
Provided by Katzen
Categories < 30 Mins
Time 17m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Partially fill a large frying pan with water. Bring to a boil over high heat. Fill a bowl with ice water. In a small bowl, whisk lemon juice with Dijon, maple syrup and salt. Slowly whisk in oil. Snap off and discard tough ends of asparagus. Peel tough strings from sugar snaps or snow peas.
- When water boils, carefully slip in asparagus. Boil until tender-crisp, 2 to 3 minute Using tongs, remove asparagus from boiling water and plunge into ice water. Then carefully slip sugar snaps or snow peas into boiling water. Cook, uncovered, until tender-crisp, about 1 minute Drain, then plunge into a bowl of ice water.
- When cool, drain asparagus and snow peas well. Pat dry with paper towels. Place in a large bowl or arrange on a platter. Drizzle with dressing and sprinkle with pine nuts and radicchio. If making ahead, prepare dressing. Cook, then cool asparagus and sugar snaps. Wrap and refrigerate separately overnight. Toss veggies with dressing, then sprinkle with pine nuts and radicchio.
Nutrition Facts : Calories 94.6, Fat 5.5, SaturatedFat 0.8, Sodium 169.9, Carbohydrate 10.3, Fiber 4.2, Sugar 3, Protein 4
APPLE-CRANBERRY SALAD WITH CREAMY LEMON VINAIGRETTE
This delicious salad comes from Cook's Illustrated Magazine. This colorful salad makes a beautiful addition to any holiday table. Raisins make a suitable substitute for the dried cranberries.
Provided by Bev I Am
Categories Salad Dressings
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss apples in 1 tablespoon lemon juice in medium bowl; set aside.
- In small bowl, add remaining tablespoon lemon juice and zest; whisk in oil, then cream. Season to taste with salt and pepper.
- Add celery, cranberries, and walnuts to apples. Drizzle dressing over fruit mixture; toss to coat.
- Place a large leaf or two of lettuce onto each plate.
- Spoon portion of salad onto each bed of lettuce and serve immediately.
Nutrition Facts : Calories 217.3, Fat 18.4, SaturatedFat 3, Cholesterol 10.3, Sodium 19, Carbohydrate 15.5, Fiber 4.3, Sugar 8.2, Protein 2.4
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