Chopped Salad With Lemon Zest Vinaigrette Recipes

CHOPPED SALAD WITH SHALLOT VINAIGRETTE, FETA, AND DILL

Chopped Salad with Shallot Vinaigrette, Feta, and Dill image

Make this salad with whatever produce you'd like (such as blanched fava beans and asparagus in the spring); just make sure everything is cut to roughly the same size.

Provided by Samin Nosrat

Categories Bon Appétit Salad Salad Dressing Dill Feta Shallot Cucumber Radicchio Lemon Sugar Snap Pea Wheat/Gluten-Free Summer Spring

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 medium shallot, finely chopped
1 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
1 tablespoon white wine vinegar
1/4 cup olive oil
Kosher salt
8 ounces sugar snap peas (about 2 cups), trimmed, thinly sliced on a diagonal into 1/2-inch pieces
1 bunch radishes (about 12), trimmed, thinly sliced
4 medium Persian cucumbers, quartered lengthwise, cut crosswise into 1/2-inch pieces
1 romaine heart, quartered lengthwise, cut crosswise into 1/2-inch pieces
1/2 medium head of radicchio, cut crosswise into 1/2-inch pieces
6 ounces feta, crumbled (about 1 1/2 cups)
1 1/2 cups torn dill fronds
Freshly ground black pepper

Steps:

Mix shallot, lemon zest, lemon juice, and vinegar in a large bowl. Let sit 10 minutes, then mix in oil. Set vinaigrette aside.
Meanwhile, mix a palmful of salt into a medium bowl of ice water; add peas. Let sit 10 minutes, then drain and pat dry (this makes them super crisp).
Add peas, radishes, cucumbers, romaine, and radicchio to bowl with reserved vinaigrette; toss well to coat. Add feta and dill, season with salt and pepper, and toss again to combine. Transfer to a platter to serve.
Do Ahead:
Vinaigrette can be made 6 hours ahead. Cover and chill. Bring to room temperature before using.

ITALIAN SALAD WITH LEMON VINAIGRETTE

Italian Salad with Lemon Vinaigrette image

For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you like. -Deborah Loop, Clinton Township, Michigan

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings (1/2 cup vinaigrette).

Number Of Ingredients 12

Ingredients

1 package (5 ounces) spring mix salad greens
1 small red onion, thinly sliced
1 cup sliced fresh mushrooms
1 cup assorted olives, pitted and coarsely chopped
8 pepperoncini
Optional toppings: Chopped tomatoes, shredded carrots and grated Parmesan cheese
VINAIGRETTE:
1/3 cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.

Nutrition Facts : Calories 109 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

SUMMER SALAD WITH LEMON VINAIGRETTE

Summer Salad with Lemon Vinaigrette image

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

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 16 servings (1 cup each).

Number Of Ingredients 13

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

Steps:

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 : Calories 96 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

CHOPPED SALAD WITH LEMON-ZEST VINAIGRETTE

Chopped Salad With Lemon-Zest Vinaigrette image

Provided by Molly O'Neill

Categories easy, quick, salads and dressings

Time 5m

Yield 4 servings

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
2 teaspoons lemon juice
1 tablespoon lemon zest
1 clove minced garlic
1/2 teaspoon salt
Freshly ground black pepper to taste
2 tomatoes, seeded and chopped
2 Kirby cucumbers, peeled, halved and thinly sliced
1 bunch watercress, rinsed and tough stems removed
1/2 small red onion, thinly sliced
1/4 pound ricotta salata cheese, crumbled
2 tablespoons chopped dill

Steps:

In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, salt and a few grinds of pepper. Add the tomatoes, cucumbers, watercress and onion and toss. Add the cheese and dill, toss until well combined and serve.

Nutrition Facts : @context http, Calories 250, UnsaturatedFat 11 grams, Carbohydrate 11 grams, Fat 20 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 491 milligrams, Sugar 5 grams, TransFat 0 grams

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