All-You-Can-Eat Salad with Lemon-Basil Vinaigrette

All-You-Can-Eat Salad with Lemon-Basil Vinaigrette

All-You-Can-Eat Salad with Lemon-Basil Vinaigrette

All-You-Can-Eat Salad with Lemon-Basil Vinaigrette

Diets

  • Vegan
  • Gluten free

Ingredients

  • Produce

    • 1/4 cup Basil, fresh leaves
    • 1 clove Garlic
    • 1/2 cup Jicama cubes
    • 1 head Leaf lettuce, leaf or red
    • 1/2 cup Peas or frozen peas, fresh
    • 1 small head Radicchio
  • Condiments

    • 2 tsp Dijon mustard
    • 1/4 cup Lemon juice
  • Oils & Vinegars

    • 1/4 cup Olive oil
  • Nuts & Seeds

    • 1/2 cup Almonds

Found on

Description

This supernutritious salad is just what you want toward the end of the work week. Get creative with your favorite greens, and take advantage of the opportunity to throw in leftovers from other recipes, such as extra ginger-carrot broccoli from the bento box and roasted vegetables from the Grilled Vegetable Wrap.

Nutrition

Nutrition Information:  Calories:  185 Protein:  6 g Total Fat:  12 g Saturated Fat:  1 g Carbohydrates:  17 g Cholesterol:  0 mg Sodium:  83 mg Fiber:  7 g Sugar:  6 g Yield:  Serves 4
Calories:  185
Protein:  6 g
Total Fat:  12 g
Saturated Fat:  1 g
Carbohydrates:  17 g
Cholesterol:  0 mg
Sodium:  83 mg
Fiber:  7 g
Sugar:  6 g
Yield:  Serves 4
vegetariantimes.com

vegetariantimes.com

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Title:

All-You-Can-Eat Salad with Lemon-Basil Vinaigrette

Descrition:

This supernutritious salad is just what you want toward the end of the work week. Get creative with your favorite greens, and take advantage of the opportunity to throw in leftovers from other recipes, such as extra ginger-carrot broccoli from the bento box and roasted vegetables from the Grilled Vegetable Wrap.

All-You-Can-Eat Salad with Lemon-Basil Vinaigrette

  • Produce

    • 1/4 cup Basil, fresh leaves
    • 1 clove Garlic
    • 1/2 cup Jicama cubes
    • 1 head Leaf lettuce, leaf or red
    • 1/2 cup Peas or frozen peas, fresh
    • 1 small head Radicchio
  • Condiments

    • 2 tsp Dijon mustard
    • 1/4 cup Lemon juice
  • Oils & Vinegars

    • 1/4 cup Olive oil
  • Nuts & Seeds

    • 1/2 cup Almonds

The first person this recipe

vegetariantimes.com

vegetariantimes.com

702 0

Found on vegetariantimes.com

Vegetarian Times

All-You-Can-Eat Salad with Lemon-Basil Vinaigrette

This supernutritious salad is just what you want toward the end of the work week. Get creative with your favorite greens, and take advantage of the opportunity to throw in leftovers from other recipes, such as extra ginger-carrot broccoli from the bento box and roasted vegetables from the Grilled Vegetable Wrap.