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Summer Salad with Lemon Vinaigrette

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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    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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