Name: Salad with Lemon-Basil Vinaigrette
Yield: 4
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

Salad with Lemon-Basil Vinaigrette

4
My Rating: ★★★★★
vegetariantimes.com

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

To make salad: toss together all ingredients in large bowl.
To make Lemon-Basil Vinaigrette: Whisk together lemon juice, mustard, and garlic in small bowl. Whisk in oil and basil.
To serve: top 2 1/2 cups salad with 1 Tbs. Lemon-Basil Vinaigrette.

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