Garden Salad with Lemon Dressing Recipe

Garden Salad with Lemon Dressing Recipe photo by Taste of Home

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I lightened up a tangy salad dressing by replacing some of the oil with lemon juice. The revamped dressing lends a refreshing twist to mixed greens, tomatoes, pepper rings and cucumbers slices.—Martha Pollock, Oregonia, Ohio

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Garden Salad with Lemon Dressing Recipe

Prep/Total Time: 10 min.

Yield: 4 Servings

10 10

Ingredients

8 cups torn salad greens
1 cup grape or cherry tomatoes
1 medium cucumber, sliced
1 large sweet yellow or green pepper, cut into rings
1/4 cup lemon juice
4 teaspoons honey
2 teaspoons minced chives
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil

Directions

In a large bowl, combine the salad greens, tomatoes, cucumber and pepper rings. In a small bowl, whisk the lemon juice, honey, chives, mustard, salt and pepper until blended. Gradually whisk in oil until dressing thickens. Drizzle over salad; toss to coat. Yield: 4 servings.

Nutritional Analysis: One serving (2 cups) equals 143 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 328 mg sodium, 19 g carbohydrate, 5 g fiber, 4 g protein. Diabetic Exchanges: 3 vegetable, 1-1/2 fat.

Originally published as Garden Salad with Lemon Dressing in Light & Tasty August/September 2003, p8