Tossed Salad With Lemon Vinaigrette Recipes

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HERBACEOUS SALAD WITH LEMON VINAIGRETTE

Shredded zucchini, green onions, and parsley are tossed with a lemon vinaigrette for a fabulous summer salad.

Provided by Diamond Crystal Salt

Categories     Trusted Brands: Recipes and Tips     Diamond Crystal® Salt

Yield 2

Number Of Ingredients 11



Herbaceous Salad with Lemon Vinaigrette image

Steps:

  • Place zucchini strips in bowl; sprinkle with Diamond Crystal® Kosher Salt. Toss to mix. Let stand 20 minutes.
  • Combine olive oil, lemon juice, vinegar, sugar (if using) and garlic in small bowl or small jar with tight-fitting lid. Whisk or shake to blend. Cover and refrigerate.
  • Rinse zucchini lightly with cold water; drain well.
  • Place zucchini on dish towel or several layers of paper towels. Shake or blot gently to remove excess moisture.
  • Place zucchini, parsley and sliced green onions in a bowl; toss gently to mix. Drizzle lightly with vinaigrette (reserving any extra vinaigrette); toss to mix.
  • Garnish with lemon zest and additional green onions, if desired.

Nutrition Facts : Calories 403.4 calories, Carbohydrate 14.7 g, Fat 38 g, Fiber 4.5 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 4365.5 mg, Sugar 6.3 g

4 cups zucchini, julienned (1/4 x 1/4 x 2-inch strips)
1 ½ tablespoons Diamond Crystal® Kosher Salt
⅓ cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon white wine or rice vinegar
½ teaspoon sugar
1 small clove garlic, minced
1 cup tightly packed fresh parsley leaves
2 each green onions, sliced diagonally
1 ½ teaspoons freshly grated lemon zest
2 each green onions, chopped, for garnish

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



Summer Salad with Lemon Vinaigrette image

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

1/4 cup lemon juice
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon grated lemon zest
1 teaspoon Dijon mustard
1/2 teaspoon pepper
2 packages (5-1/2 ounces each) torn mixed salad greens
1 medium red onion, sliced
2 cups sliced fresh mushrooms
2 cups fresh raspberries
1 cup chopped walnuts

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



Italian Salad with Lemon Vinaigrette image

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

1 package (5 ounces) spring mix salad greens
1 small red onion, thinly sliced
1 cup sliced fresh mushrooms
1 cup assorted olives, pitted and coarsely chopped
8 pepperoncini
Optional toppings: Chopped tomatoes, shredded carrots and grated Parmesan cheese
VINAIGRETTE:
1/3 cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

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