All-You-Can-Eat Salad with Lemon-Basil Vinaigrette
Serves 4
30 minutes or fewer
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.
Salad
- 1 head leaf or red leaf lettuce, torn into bite-sized pieces, or 4 cups mesclun mix
- 1 small head radicchio, torn into bite-sized pieces (2 cups)
- ½ cup jicama cubes
- ½ cup fresh peas or frozen peas, thawed
- ½ cup slivered almonds
- ¼ cup lemon juice
- 2 tsp. Dijon mustard
- 1 clove garlic, minced (1 tsp.)
- ¼ cup olive oil
- ¼ cup fresh basil leaves, finely chopped
at a glance
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.
Jim Castronovo - 2012-10-04 14:29:46