Dewey Lemon Salad Recipes

LEMON MOUNTAIN DEW SALAD

Lemon Mountain Dew Salad image

Made frequently for church potlucks. This is a good salad for salad luncheons. Time doesn't include the time to set in refrigerator.

Provided by sklhczech

Categories < 30 Mins

Time 20m

Yield 12-16 serving(s)

Number Of Ingredients 7

Ingredients

2 (3 ounce) packages lemon Jell-O gelatin
1 cup boiling water
2 cups cold Mountain Dew soda
1 (20 ounce) can crushed pineapple, well drained
1 (21 ounce) can lemon pie filling
1 cup miniature marshmallow
2 cups Cool Whip

Steps:

Dissolve Jello in boiling water. Let cool until syrupy.
Add Mountain Dew, drained pineapple, 1 cup of the lemon pie filling and the marshmallows.
Pour into 9x13 pan and refrigerate.
Once set, mix remaining lemon pie filling with the 2 cups Cool Whip and spread on top of salad.
Refrigerate until serving.

Nutrition Facts : Calories 152.2, Fat 3.2, SaturatedFat 2.7, Sodium 77.1, Carbohydrate 30.8, Fiber 0.4, Sugar 28.5, Protein 1.6

JUST LIKE DEWEY'S CANDIED WALNUT AND GRAPE SALAD

Just Like Dewey's Candied Walnut and Grape Salad image

Perfect for special occasions, but simple enough to make every night. Has a lovely citrus basil vinaigrette that goes well with this salad as well as others. Taste's just like the salad they serve at Dewey's Pizza in Cincinnati, Ohio.

Provided by PalatablePastime

Categories Cheese

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

5 cups baby romaine leaves or 5 cups mesclun
1/2 cup red seedless grapes, halved
3 1/2 ounces quality gorgonzola, crumbled
1/2 cup candied walnuts or 1/2 cup candied pecans, halves (may purchase or make Candied Walnuts)
1/3 cup fresh orange juice
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon aged balsamic vinegar
1 tablespoon fresh basil, minced
1 tablespoon brown sugar
1 clove garlic, minced
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper

Steps:

Place baby romaine leaves in a salad bowl and top with sliced grapes, candied nuts and crumbled gorgonzola (if making your own candied nuts do this step first so they have a moment to cool).
Whisk together orange juice, lemon juice, olive oil, balsamic vinegar, brown sugar, garlic, basil, dijon mustard, salt and pepper in a small bowl.
Serve dressing with salad.

Nutrition Facts : Calories 210.3, Fat 14.4, SaturatedFat 5.6, Cholesterol 18.6, Sodium 518.4, Carbohydrate 15, Fiber 2.8, Sugar 10.3, Protein 7.2

PAULA DEEN'S LEMON SALAD DRESSING

Paula Deen's Lemon Salad Dressing image

I just saw this recipe on her show, and had to try it out! It is delicious, refreshing, and brightens up any salad. Simple ingredients that you always have on hand. No need to buy premade bottled dressing when you can make it for cheap at home, and tastes much better!!!

Provided by Japanese Delight

Categories Salad Dressings

Time 3m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons fresh lemon juice
1/2 cup olive oil or 1/2 cup vegetable oil
2 tablespoons sugar
2 crushed garlic cloves
1 tablespoon Dijon mustard
kosher salt
fresh ground black pepper

Steps:

In a glass jar with a tight lid, combine lemon juice, oil, sugar, garlic, and Dijon mustard.
Season with salt and pepper.
Shake well and drizzle dressing over the salad just before serving.

CHICKEN SALAD WITH LEMON-SESAME DRESSING

Chicken Salad With Lemon-Sesame Dressing image

This main-dish salad is inspired by chicken larb, which is a dance of contrasts: light but rich, with tender meat, crunchy vegetables and seasonings that span sour, sweet, spicy and savory. This recipe dresses lean-but-juicy ground chicken or turkey with sesame oil, fresh lemon, miso, ginger, basil and celery, but there are many ways to adapt it: You could sauté crumbled tofu or cubed salmon instead of the chicken; or add yuzu kosho, wasabi paste or fried garlic. It's good on its own, or with roasted potatoes, grains, salad greens, soba noodles or wrapped in nori.

Provided by Ali Slagle

Categories dinner, lunch, quick, weeknight, poultry, salads and dressings, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 tablespoon plus 1 1/2 teaspoons toasted sesame oil, plus more for serving
1 pound ground chicken or turkey
Kosher salt (such as Diamond Crystal)
Freshly ground black pepper
1/4 cup white or yellow miso
1 large lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
1 1/2 inches fresh ginger, peeled and chopped (about 2 tablespoons)
3 celery stalks, thinly sliced, leaves reserved
1 cup basil leaves, large ones torn in half
2 tablespoons black or white sesame seeds, or a combination (or furikake)

Steps:

In a large (12-inch) skillet, heat 1 tablespoon sesame oil over medium-low. Add the chicken, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, breaking up into small pieces, until opaque and just cooked through, 3 to 6 minutes. (You're not looking to brown the meat here, which would risk drying it out.) Remove from heat to cool.
In a large bowl, stir together the miso, lemon zest and juice, ginger and 1 1/2 teaspoons sesame oil.
When the chicken is no longer hot (warm or cool both work), use a slotted spoon to add it to the bowl with the dressing, leaving any chicken juices behind. Stir to combine. Add the sliced celery, celery leaves, basil and sesame seeds; stir to combine. Taste, and if it needs more spice, add black pepper; if it's bland, add salt; if it's dry, add sesame oil. Eat warm or at room temperature. (Leftovers will keep for up to 2 days in an airtight container in the refrigerator.)