155
105.95703125
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.
156
108.62109375
156
113.19140625

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.

One thought on “Springy Salad with Lemon Rosemary Vinaigrette

  1. Patner

    Spectacular!! I am a HUGE Boeuf Bourguinon fan and spent many years perfecting my own rpicee. However, when I became a vegan, I thought I would never have something as delicious again. Thank your for making my dreams come true. This was wonderful, rich, complex. I used Earth Balance instead of butter, and you wouldn’t have know it for how luscious this rpicee was. My whole (non-Vegan, meat-eating) family loved it. It will become a staple. I’m already planning to make it for Thanksgiving, so I can have a treat while everyone else has turkey and fixin’s. I’ll bet it will be the hit of the dinner. Again, thank you for taking the time to make this and really make it right.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Website Protected by Spam Master