Julienne Vegetable Salad With Lemon Dressing Recipes
LEMON VINAIGRETTE
Versatile and delicious, this lemon vinaigrette is a favorite among homemade salad dressings. The fresh lemon flavor brightens up simple green salads as a dressing but it's also a lively addition to fresh steamed vegetables, like broccoli, green beans or cauliflower. -Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Time 5m
Yield 1/2 cup
Number Of Ingredients 5
Steps:
- In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.
Nutrition Facts : Calories 183 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
JULIENNED-CARROT AND KALE SALAD
A touch of honey mellows out the lemon-Dijon vinaigrette in this simple side, while a sprinkling of hempseeds gives the salad an extra healthy boost.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Combine carrots and kale in a large bowl. In a small bowl, whisk together lemon juice, honey, and Dijon. Slowly add oil in a steady stream, whisking until emulsified. Season with salt and pepper. Drizzle vegetables with dressing; adjust seasoning as desired. Transfer to a platter, sprinkle with hempseeds, and serve.
JULIENNE VEGETABLE SALAD WITH LEMON DRESSING
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
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'
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
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!
JULIENNE CARROT SALAD
Sometimes a classic, masterfully executed salad is just what you want, and the easier the better. Enter this simple French salad, also known as called carottes râpées. It is grated carrots dressed with a simple vinaigrette; a lemony one works well. I prefer to cut the carrots into a fine julienne rather than use a box grater, which makes them a bit raggedy. The julienne carrots have a more appealing texture, and they look gorgeous piled on a platter, scattered with chives. It's not necessary to stay absolutely traditional with this salad. I often veer North African with it, adding pinches of cumin, cinnamon and hot pepper. Nor would it be out of place to introduce Vietnamese seasonings like cilantro, mint, fish sauce and lime.
Provided by David Tanis
Categories quick, salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel carrots and cut into fine julienne. Place in a medium bowl.
- Put shallot, lemon juice and garlic in a small bowl. Stir in olive oil and season with salt and pepper.
- Lightly salt carrots, add vinaigrette and toss well. Let marinate for 5 to 10 minutes. Taste and adjust seasonings. Pile the carrots onto a serving platter and sprinkle with chives.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 266 milligrams, Sugar 5 grams
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