Fusion Salad With Lemon Thyme Vinaigrette Recipes

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THYME VINAIGRETTE SALAD



Thyme Vinaigrette Salad image

"A couple from France gave us this recipe years ago when they were guests in our home," relates Jackie Heyer of Cushing, Iowa. "The dressing is the real French dressing-made with oil, vinegar, lemon juice and herbs-not the creamy tomato-based type we're accustomed to. The thyme flavor is wonderful on any combination of greens and vegetables," she adds.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield about 1 cup dressing.

Number Of Ingredients 7

2/3 cup canola oil
1/3 cup cider vinegar
2 to 3 teaspoons lemon juice
1 to 2 teaspoons dried thyme
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon pepper
Torn salad greens, sliced cucumbers and chopped sweet red and yellow peppers or vegetables of your choice

Steps:

  • In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, thyme, salt and pepper; shake well. Serve with salad. Store in the refrigerator; shake before serving.

Nutrition Facts :

LEMON VINAIGRETTE



Lemon Vinaigrette image

This easy lemon vinaigrette recipe is a great one to have in your back pocket. It's delicious and versatile - perfect for tossing with salads, roasted vegetables, and more!

Provided by Jeanine Donofrio

Categories     Component

Number Of Ingredients 8

1/4 cup fresh lemon juice
1 small garlic clove (grated)
1 teaspoon Dijon mustard
1/4 teaspoon sea salt (more to taste)
Freshly ground black pepper
1/2 teaspoon honey or maple syrup (optional)
1/4 to 1/3 cup extra-virgin olive oil
1/2 teaspoon fresh or dried thyme (optional)

Steps:

  • In a small bowl, whisk together the lemon juice, garlic, mustard, salt, pepper, and honey, if using.
  • Drizzle in the olive oil while whisking and continue to whisk until the dressing is emulsified. Alternatively, combine everything in a jar with a tight-fitting lid and shake to combine.
  • If your dressing is too tangy, add more olive oil, to taste.
  • Add the thyme, if desired, and season to taste. Store in the fridge for up to 1 week. The olive oil will solidify a bit in the fridge. To soften, let the dressing sit at room temp for a few minutes and stir before using.

FUSION SALAD WITH LEMON-THYME VINAIGRETTE



Fusion Salad With Lemon-Thyme Vinaigrette image

Make and share this Fusion Salad With Lemon-Thyme Vinaigrette recipe from Food.com.

Provided by gailanng

Categories     Mango

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons finely snipped fresh thyme leaves
2 teaspoons finely snipped fresh mint leaves
2 teaspoons honey
1/2 teaspoon grated lemon zest
1/4 teaspoon finely minced garlic
1/4 teaspoon salt
1 dash fresh ground black pepper
1/3 cup sugar
1/3 cup pecan halves
1 (5 ounce) bag Baby Lettuces
1 ripe mango, cubed (about 1 3/4 cups)
1/2 medium red onion, thinly sliced
2 kiwi, cut into 8 wedges

Steps:

  • Whisk together first 9 ingredients; refrigerate, covered.
  • Heat sugar in small skillet over medium heat until sugar melts and is a light golden brown. Stir in pecans until all are well coated. Spread on greased foil or parchment paper. When cool, chop into bite-size pieces; set aside.
  • To Serve: Toss baby lettuces with mango and onion; divide among 8 salad plates. Arrange 2 kiwi wedges on each salad, sprinkle with caramelized pecans. Drizzle vinaigrette over salads; serve immediately.

Nutrition Facts : Calories 247.5, Fat 16.3, SaturatedFat 2.1, Sodium 99.1, Carbohydrate 27.1, Fiber 2.4, Sugar 23.5, Protein 1.4

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  • Prepare salad by adding greens to a serving bowl or platter and topping with baby tomatoes, shallot or onion, carrots, pomegranate arils or dried fruit (optional), a pinch of salt and pepper, and toasted pepitas or sunflower seeds.
  • Add dressing to the salad and toss to coat, or serve on the side. Best when fresh. Store salad separate from dressing if keeping for later use. Will keep in the refrigerator up to 2-3 days. Store dressing in the refrigerator 3-4 days. The oil can harden when cold, so let set out for a few minutes to warm and shake well to reincorporate before serving leftovers.

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