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Summer Salad with Lemon Vinaigrette

4.2 | 6 Reviews
Total Time:Prep/Total Time: 15 min.

By Taste Of Home Editorial Team

Recipe by Julie Kirkpatrick

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

This refreshing recipe goes well with grilled fish or chicken. We enjoy the lemon vinaigrette dressing at room temperature, so I make it first and let it rest on the counter while I toss the salad together. —Julie Kirkpatrick, Billlings, Montana

TEST KITCHEN APPROVED

Summer Salad with Lemon Vinaigrette

4.2 | 6 Reviews Add your review
Yield:16 servings (1 cup each)
Prep:15 min
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Ingredients

  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon grated lemon zest
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon pepper
  • 2 packages (5-1/2 ounces each) torn mixed salad greens
  • 1 medium red onion, sliced
  • 2 cups sliced fresh mushrooms
  • 2 cups fresh raspberries
  • 1 cup chopped walnuts
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Directions

  1. In a small bowl, whisk the first eight ingredients. Refrigerate until serving.
  2. In a salad bowl, combine the salad greens, onion, mushrooms, raspberries and walnuts. Drizzle with dressing; toss to coat. Serve immediately.

Nutrition Facts

1 cup: 96 calories, 8g fat (1g saturated fat), 0 cholesterol, 161mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable.
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