All-You-Can-Eat Salad with Lemon-Basil Vinaigrette Recipe - Vegetarian Times

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

This super-nutritious salad is just what you want toward the end of the work week.
All-You-Can-Eat Salad with Lemon-Basil Vinaigrette

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 Stir-fried Tofu Bento Box with Sesame Soba Noodles and Ginger-Carrot Broccoli and roasted vegetables from the Grilled Vegetable Wrap.

  • Duration
  • 4Servings



  • 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)
  • 1/2 cup jicama cubes
  • 1/2 cup fresh peas or frozen peas, thawed
  • 1/2 cup slivered almonds

Lemon-Basil Vinaigrette

  • 1/4 cup lemon juice
  • 2 tsp. Dijon mustard
  • 1 clove garlic, minced (1 tsp.)
  • 1/4 cup olive oil
  • 1/4 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

  • Serving Size: 2 1/2 c salad and 1 T vinaigrette
  • Calories: 185
  • Carbohydrate Content: 17 g
  • Fat Content: 12 g
  • Fiber Content: 7 g
  • Protein Content: 6 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 83 mg
  • Sugar Content: 6 g
Publish date:
LunchSides & Salads