Julienne Vegetable Salad With Lemon Dressing Recipes

JULIENNE VEGETABLE SALAD WITH LEMON DRESSING

Steps:

• In a medium bowl mix all vegetables together.
• In a small bowl mix all dressing ingredients together.
• Pour dressing over vegetables and toss to blend dressing into vegetables.
• Add salt and pepper to taste.
• Cover and refrigerate until well chilled for around 2 hours.

ORZO WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.
• Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
• For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.

SPRING VEGETABLE SALAD WITH HORSERADISH AND LEMON VINAIGRETTE

Steps:

• For the dressing, combine the white wine vinegar, horseradish and lemon extract in a mixing bowl and stir to combine. Whisk in the olive oil and season to taste with salt.
• Bring a large pot of water to the boil. Set up a bowl of ice water next to the stove and set a colander inside the ice water (so no ice is inside the colander). Stir a little salt into the water.
• Add the vegetables in separate groups to the boiling water and cook each batch until just tender, about a minute; each vegetable should still have a little snap. Leave all the vegetables to cool and mix in the ice water after cooking.
• Drain the vegetables well and pat dry. Add the cooked vegetables, radishes and cucumber to the bowl with the dressing and toss well to combine. Season to taste with salt. Transfer to a platter and garnish with the dill and mint or pea tendrils.

LEMON VINAIGRETTE

Steps:

• In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.

LEMON LIME VEGETABLE SALAD

Steps:

• In a large bowl, stir together the lemon gelatin mix, lime gelatin mix, and boiling water until gelatin has dissolved. Stir in the apple cider vinegar, cover, and refrigerate for about 1 hour to thicken.
• When the gelatin is thick but not set, stir in the celery, olives, and carrot so they are evenly dispersed throughout. Pour into a 1 quart mold and refrigerate until firm, at least 3 hours. To serve, unmold onto a plate.

JULIENNE SALAD'

Steps:

• Cut up the lettuce as you like and put the lettuce in a bowl.
• Cut the onion into rings and put in bowl.
• cut the tomatoes as you like best and put in bowl.
• Boil the eggs, peel and cut into long thin strips put on top of veggies.
• Cut the meat and cheese into long thin strips and put on top of the veggies.
• Mix dressing ingredients to your liking and if you want, make more!