Garden Salad with Lemon Dressing |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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I lightened up a tangy salad dressing by replacing some of the oil with lemon juice. The revamped dressing lends a refreshing twist to mixed greens, tomatoes, pepper rings and cucumbers slices.Martha Pollock, Oregonia, Ohio Ingredients:
8 cups torn salad greens |
1 cup grape or cherry tomatoes |
1 medium cucumber, sliced |
1 large sweet yellow or green pepper, cut into rings |
1/4 cup lemon juice |
4 teaspoons honey |
2 teaspoons minced chives |
1 teaspoon ground mustard |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons olive oil |
Directions:
1. In a large bowl, combine the salad greens, tomatoes, cucumber and pepper rings. In a small bowl, whisk the lemon juice, honey, chives, mustard, salt and pepper until blended. Gradually whisk in oil until dressing thickens. Drizzle over salad; toss to coat. Yield: 4 servings.
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