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
Summer Salad with Lemon Vinaigrette
Summer Salad with Lemon Vinaigrette
Prep Time
15 min
Yield
16 servings (1 cup each)
Ingredients
- 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
Directions
- 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
1 cup: 96 calories, 8g fat (1g saturated fat), 0 cholesterol, 161mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
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