Mixed Greens with Lemon Dill Vinaigrette

Mixed Greens with Lemon Dill Vinaigrette 250 Author: Canadian Living Credits: Mixed Greens with Lemon Dill Vinaigrette 250

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.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2007

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 green onion thinly sliced
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch granulated sugar
  • 8 cups mixed salad greens
  • 1 cup sliced radish
Lemon Dill Vinaigrette:
  • 1 cup white wine vinegar
  • strips of lemon rind from 1 lemon
  • 1 tablespoon mustard seeds
  • 1 teaspoon peppercorns
  • 6 fresh dill sprigs
  • 6 fresh parsley sprigs

Method

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.

Nutritional facts Per serving: about

  • Sodium 20 mg
  • Protein 1 g
  • Calories 62.0
  • Total fat 5 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 2 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 23.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 18.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mixed Greens with Lemon Dill Vinaigrette

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