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Summer Salad with Lemon Vinaigrette Recipe

Summer Salad with Lemon Vinaigrette Recipe

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
TOTAL TIME: Prep/Total Time: 15 min. YIELD:16 servings

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

  • 1. In a small bowl, whisk the first eight ingredients. Refrigerate until serving.
  • 2. 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: 1-1/2 fat, 1 vegetable.