Summer Salad with Lemon Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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This refreshing recipe goes well with grilled fish or chicken. We enjoy the lemony dressing at room temperature, so I make it first and let it rest on the counter while I toss the salad together. 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 peel |
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:
1. In a small bowl, whisk the first eight ingredients. Refrigerate until serving.
2. In a salad bowl, combine the salad greens, onion, mushrooms, raspberries and walnuts. Drizzle with dressing; toss to coat. Serve immediately. Yield: 16 servings (1 cup each).
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