Herbsaladwithlemonshallotvinaigrette Recipes

HERB VINAIGRETTE

Herb Vinaigrette image

This lemon-and-herb vinaigrette gets a touch of sweetness from honey and works beautifully with almost any salad.

Provided by Food Network Kitchen

Time 5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/4 cup freshly squeezed lemon juice (from about 2 lemons)
2 tablespoons chopped fresh herbs
1 tablespoon honey
Kosher salt and freshly ground black pepper
3/4 cup extra-virgin olive oil

Steps:

Whisk together the lemon juice, herbs, honey and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple of turns of freshly ground black pepper.

HERBACEOUS SALAD WITH LEMON VINAIGRETTE

Herbaceous Salad with Lemon Vinaigrette image

Shredded zucchini, green onions, and parsley are tossed with a lemon vinaigrette for a fabulous summer salad.

Provided by Diamond Crystal Salt

Categories Trusted Brands: Recipes and Tips Diamond Crystal® Salt

Yield 2

Number Of Ingredients 11

Ingredients

4 cups zucchini, julienned (1/4 x 1/4 x 2-inch strips)
1 ½ tablespoons Diamond Crystal® Kosher Salt
⅓ cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon white wine or rice vinegar
½ teaspoon sugar
1 small clove garlic, minced
1 cup tightly packed fresh parsley leaves
2 each green onions, sliced diagonally
1 ½ teaspoons freshly grated lemon zest
2 each green onions, chopped, for garnish

Steps:

Place zucchini strips in bowl; sprinkle with Diamond Crystal® Kosher Salt. Toss to mix. Let stand 20 minutes.
Combine olive oil, lemon juice, vinegar, sugar (if using) and garlic in small bowl or small jar with tight-fitting lid. Whisk or shake to blend. Cover and refrigerate.
Rinse zucchini lightly with cold water; drain well.
Place zucchini on dish towel or several layers of paper towels. Shake or blot gently to remove excess moisture.
Place zucchini, parsley and sliced green onions in a bowl; toss gently to mix. Drizzle lightly with vinaigrette (reserving any extra vinaigrette); toss to mix.
Garnish with lemon zest and additional green onions, if desired.

Nutrition Facts : Calories 403.4 calories, Carbohydrate 14.7 g, Fat 38 g, Fiber 4.5 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 4365.5 mg, Sugar 6.3 g

HERB SALAD WITH LEMON SHALLOT VINAIGRETTE

Herb Salad With Lemon Shallot Vinaigrette image

From the back label of a package of Trader Joe's brand organic herb salad mixed greens. If you cannot find herb salad mixed greens, simply use any loose leaf lettuce or mixed greens and add about two to three tablespoons each fresh parsley, dill and cilantro. In a previous life I was a rabbit.

Provided by COOKGIRl

Categories Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (5 ounce) package herb mixed salad greens
1 large orange, peeled and segmented
6 ounces jicama, peeled and julienned (substitute carrots or parsnips if you wish)
1 cup pistachios, shelled and toasted
1/2 cup goat cheese (your choice, chevre, feta, etc.)
1 lemon, zest of
1 orange, zest of
3 tablespoons fresh lemon juice
1 large shallot, minced finely
1/4 cup extra virgin olive oil
salt, to taste
fresh ground black pepper, to taste

Steps:

Toast the pistachio nuts and set aside to cool.
Prepare the vinaigrette in a small, non-reactive bowl and allow to marinate. Best made at least 1 hour in advance.
In a large salad bowl, toss the lettuce of your choice with the remaining salad ingredients and 1 tablespoon of the salad dressing.
Serve the remaining salad dressing on the side.

Nutrition Facts : Calories 334.9, Fat 27.3, SaturatedFat 3.5, Sodium 3, Carbohydrate 19.6, Fiber 6.4, Sugar 7.7, Protein 7.2

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