All-You-Can-Eat Salad with Lemon-Basil Vinaigrette Recipe | Vegetarian Times Skip to main content

All-You-Can-Eat Salad with Lemon-Basil Vinaigrette

This supernutritious salad is just what you want toward the end of the work week. Get creative with your favorite greens, and take advantage of the opportunity to throw in leftovers from other recipes, such as extra ginger-carrot broccoli from the bento box and roasted vegetables from the Grilled Vegetable Wrap.


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1 head leaf or red leaf lettuce, torn into bite-sized pieces, or 4 cups mesclun mix
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1 small head radicchio, torn into bite-sized pieces (2 cups)
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½ cup jicama cubes
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½ cup fresh peas or frozen peas, thawed
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½ cup slivered almonds

Ingredient Set Name: 

Lemon-Basil Vinaigrette


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¼ cup lemon juice
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2 tsp. Dijon mustard
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1 clove garlic, minced (1 tsp.)
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¼ cup olive oil
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¼ cup fresh basil leaves, finely chopped


1. To make Salad: toss together all ingredients in large bowl.
2. To make Lemon-Basil Vinaigrette: Whisk together lemon juice, mustard, and garlic in small bowl. Whisk in oil and basil.
3. To serve: top 2 1/2 cups Salad with 1 Tbs. Lemon-Basil Vinaigrette.

Nutrition Information: 

6 g
Total Fat: 
12 g
Saturated Fat: 
1 g
17 g
0 mg
83 mg
7 g
6 g
Serves 4

Comments on this Recipe

i want to eat that!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Thank goodness! Finally... a recipe for salad!!!! YES!

Dressing looks good

I just tried the lemon dressing yesterday. It was heavy on the oil, otherwise, fantastic. I will cut down on the oil next time but I wish I knew of an oil substitue that would cut down on the lemon's acidity.

Both salt and sweeteners cut the acidity of lemon. I'd add a pinch of salt and a teaspoon of agave nectar.

I haven't made the salad but the dressing is DIVINE!!!