Recipes of Stephanie Searor, MS RD LDN RYT-200

Registered dietitian

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food

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Mixed Green Salad with Lemon-Herb Vinaigrette

Friday, May 03, 2019
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Total time
30 minutes
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Preparation time
5 minutes
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Portions
8

Mixed greens tossed with fresh seasonal vegetables, bathed in a light lemon-herb vinaigrette dressing.

Ingredients
or3/4 cup olive oil
or1/4 cup apple cider vinegar
or1/4 cup lemon juice (roughly two lemons)
or2 tablespoons lemon zest, finely grated (roughly two lemons)
or1 teaspoon honey
or3 cloves raw garlic, smashed and minced
or1 teaspoon dried basil
or1 tespoon dried tarragon
or1 teaspoon dried dill
or1 teaspoon Kosher salt
or1 teaspoon freshly ground black pepper
or1 medium apple, thinly sliced
or1 small red onion, thinly sliced (soaked in ice water if you prefer a milder onion taste)
or10 ounces spring salad greens (arugula, spinach, radicchio)
or2 tablespoons sunflower seed kernels, roasted and salted
or1/4 cup dried cranberries
Preparation
1.
To make the dressing; In a large bowl, combine the first eleven ingredients (stop at black pepper) together until combined. Let set for at least 15 minutes so that the flavors can meld. Dressing can be made a day in advance and stored in the refrigerator.
2.
Toss together the apple, onions, salad greens, sunflower seeds, and cranberries in a large bowl. Add dressing and toss to combine. Additional dressing can be served on the side.
Nutritional information
Per 100 gPer salad (115 g)% DRI
Energy202 kcal232 kcal12 %
Fat18 g21 g32 %
Fatty acids, total saturated2 g3 g14 %
Cholesterol0 mg0 mg0 %
Sodium279 mg321 mg13 %
Carbohydrate10 g12 g4 %
Sugars6 g7 gremove
Fiber2 g2 g8 %
Protein1 g2 gremove