Chris F. Nicholson

All You Can Eat Salad with Lemon-Basil Vinaigrette

All You Can Eat Salad with Lemon-Basil Vinaigrette

Ingredients


    Salad

  • 1 head leaf or red leaf lettuce, torn into bite-sized pieces, or 4 cups mesclun mix
  • 1 small head radicchio, torn into bite-sized pieces (2 cups)
  • 1/2 cup jicama cubes
  • 1/2 cup fresh peas or frozen peas, thawed
  • 1/2 cup slivered almonds

  • Lemon-basil vinaigrette

  • 1/4 cup lemon juice
  • 2 tsp. Dijon mustard
  • 1 clove garlic, minced (1 tsp.)
  • 1/4 cup olive oil
  • 1/4 cup fresh basil leaves, finely chopped

Directions

  1. To make salad: toss together all ingredients in large bowl.

  2. To make Lemon-Basil Vinaigrette: Whisk together lemon juice, mustard, and garlic in small bowl. Whisk in oil and basil.

  3. To serve: top 2 1/2 cups salad with 1 Tbs. Lemon-Basil Vinaigrette.

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