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Summer Salad with Lemon Vinaigrette Recipe

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“This refreshing recipe goes well with grilled fish or chicken. We enjoy the lemony 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

This recipe is:

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Diabetic Friendly

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Summer Salad with Lemon Vinaigrette Recipe

Prep/Total Time: 15 min.

Yield: 16 Servings

15 15

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 peel
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. Yield: 16 servings (1 cup each).

Nutritional Facts 1 cup equals 96 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 161 mg sodium, 5 g carbohydrate, 2 g fiber, 3 g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

Originally published as Summer Salad with Lemon Vinaigrette in Taste of Home June/July 2010, p24

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Reviews for Summer Salad with Lemon Vinaigrette (2)

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Summer Salad with Lemon Vinaigrette

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Reviewed on Jul. 20, 2010 by AndreaNoel

The dressing is my absolute favorite. I haven't had the luxury of adding raspberries to my salad yet, but I'm sure it's delightful as well - the vinaigrette dressing is excellent on any type of salad, really. I've been sharing it with my friends and family and they all want the recipe!

Reviewed on Jul. 15, 2010 by bubba73

This was a very refreshing salad dressing. I also threw in a few fresh sliced radishes and snow peas from my garden along with the ingredients you mentioned. Yummy!