Lemon Vinaigrette Salad Recipe
For a lovely side dish, try this pretty arranged salad. With delicately flavored Boston lettuce and tomato and cucumber slices, it’s drizzled with a homemade lemon and dill vinaigrette that’s ready in minutes.
- 1 head Boston or Bibb lettuce, separated into leaves
- 1 large tomato, sliced
- 1 small cucumber, sliced
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 2 teaspoons snipped fresh dill
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1. Arrange the lettuce on four salad plates. Top with tomato and cucumber slices. In a jar with a tight-fitting lid, combine the oil, lemon juice, dill, salt and pepper; shake well. Drizzle over salads. Yield: 4 servings.
2/3 cup: 143 calories, 14g fat (2g saturated fat), 0mg cholesterol, 155mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 1g protein
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