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I realized this week I've never done a salad on Vegetarianized.com, and I'm even growing lettuce this spring. I thought this would be a great salad for Easter dinner next Sunday. Citrusy lemons contrast the sweet cranberries and peas, then there is crunchy almond slivers and creamy goat cheese - to me a perfect salad. And this will be so easy to make for a crowd - no cooking involved. Just whisking, tossing and serving.
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Springy Salad with Lemon Rosemary Vinaigrette

April 17, 2011

30 min or less active, 30 min or less total, appetizer, gluten-free, main, side, spring

I realized this week I've never done a salad on Vegetarianized.com, and I'm even growing lettuce this spring. I thought this would be a great salad for Easter dinner next Sunday. Citrusy lemons contrast the sweet cranberries and peas, then there is crunchy almond slivers and creamy goat cheese - to me a perfect salad. And this will be so easy to make for a crowd - no cooking involved. Just whisking, tossing and serving.

Information

Servings: 4
Time: 15 minutes active and total
Price: About $10.00 total; $2.50 per serving
Nutrition (per serving):
Calories: 229.6
Protein: 7.5g
Fat: 16.4g
Saturated fat: 4.4g
Carbohydrates: 17g
Fiber: 3.9g
Sodium: 409.4mg
Cholesterol: 11.2mg
High In:
Good Source:
Low In:

Ingredients

  • 2 garlic cloves, minced
  • 2 Tbsp rosemary, minced
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1 lemon, juiced, about 3-4 Tbsp
  • 1/2 Tbsp mustard
  • 2 Tbsp EVOO
  • 8 cups lettuce, cut into 1-2" pieces
  • 4 Tbsp dried cranberries
  • 4 Tbsp slivered or sliced almonds
  • 4 Tbsp frozen peas, thawed
  • 2 oz goat cheese

Preparation

  1. In a medium bowl, whisk together garlic, rosemary, salt, pepper, lemon juice and mustard. In a slow, steading stream add oil and whisk vigorously for 30 seconds. Set aside.
  2. Plate salad by dividing lettuce among the plates. Sprinkle 1 Tbsp cranberries, almonds, and peas and 1/2 oz goat cheese over top. Drizzle a generously Tbsp of dressing over each salad and serve. Or put all the ingredients in a large bowl and toss. Add dressing and toss to coat well, then divide among serving plates.

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