Spring Salad With Lemon Vinaigrette Food
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
SPRING GREEN SALAD WITH CREAMY LEMON VINAIGRETTE
Provided by Tyler Florence
Categories side-dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Wash and dry the shoots and mint, place in a large bowl.
- In a mason jar, combine the mustard, water, lemon juice, oil, creme fraiche, sugar, salt, and pepper. Put the cap on and shake vigorously to emulsify. Drizzle the vinaigrette over the greens and toss well to coat. Serve immediately. Store any remaining vinaigrette in the jar in the refrigerator.
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
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
SPRING SALAD WITH TANGY VINAIGRETTE
The dressing for this easy-to-assemble salad can be made up to three days in advance.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 9
Steps:
- Make vinaigrette: In a small bowl, whisk together oil, lemon zest and juice, vinegar, and sugar; season with salt and pepper.
- When ready to serve salad, place lettuce, radicchio, scallions, and tomatoes in a large bowl; add vinaigrette, and toss to combine. Serve immediately.
Nutrition Facts : Calories 88 g, Fat 7 g, Fiber 1 g, Protein 2 g
SPRING SALAD WITH CITRUS VINAIGRETTE
This is a tender, delicate salad, perfect for the first real day of spring. Any mix of attractive, soft-leafed lettuces will do. Don't substitute different flowers unless you are sure your choices are edible.
Provided by Martha Stewart
Number Of Ingredients 10
Steps:
- Whisk together the juice, vinegar, and oil; season to taste. Toss greens with this dressing, and top with flowers.
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