Mixed Greens with Lemon Dill Vinaigrette
37 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 62 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 20 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 4 |
| vit A | 12 |
| vit C | 18 |
| folate | 23 |
Though the vinaigrette makes more than you need, the remainder keeps well in the refrigerator for up to 1 month for more salads. Use a peeler to remove the strips of lemon rind without the white pith.
Ingredients
- 3 tbsp extra-virgin olive oil
- 1 small green onion, thinly sliced
- 1 Pinch salt
- 1 Pinch pepper
- 1 Pinch granulated sugar
- 8 cups mixed salad greens.php">greens
- 1 cup sliced radishes
- Lemon Dill Vinaigrette
- 1 cup white wine vinegar
- strips lemon rind
- 1 tbsp mustard seeds
- 1 tsp peppercorns
- 6 fresh dill sprigs
- 6 fresh parsley sprigs
Preparation
Lemon Dill Vinaigrette: In saucepan, bring vinegar to boil. Place lemon rind, mustard seeds, peppercorns, dill and parsley in small bowl; pour vinegar over top. Cover and let stand for 30 minutes. Strain into clean jar with tight-fitting lid. (Make-ahead: Refrigerate for up to 1 month.)
In large bowl, whisk together oil, 2 tbsp (25 mL) of the vinaigrette, onion, salt, pepper and sugar. Add mixed greens and radishes; toss to coat.
In large bowl, whisk together oil, 2 tbsp (25 mL) of the vinaigrette, onion, salt, pepper and sugar. Add mixed greens and radishes; toss to coat.
Source : Canadian Living Magazine: December 2007
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