Lemon Salad Recipes

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ARUGULA SALAD WITH OLIVE OIL, LEMON, AND PARMESAN CHEESE



Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese image

Provided by Tyler Florence

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 5

2 bunches arugula, washed, dried, and torn
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Salt and freshly ground black pepper
A chunk of Parmigiano-Reggiano

Steps:

  • In a serving bowl, drizzle the arugula with the oil, squeeze in the lemon juice, and sprinkle with salt and pepper. Toss until well mixed and taste for seasoning. Use a vegetable peeler to shave thin pieces of Parmigiano over the top.

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

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.

LEMON VINAIGRETTE



Lemon Vinaigrette image

Versatile and delicious, this lemon vinaigrette is a favorite among homemade salad dressings. The fresh lemon flavor brightens up simple green salads as a dressing but it's also a lively addition to fresh steamed vegetables, like broccoli, green beans or cauliflower. -Sarah Farmer, Taste of Home Culinary Director

Provided by Taste of Home

Time 5m

Yield 1/2 cup

Number Of Ingredients 5

2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
6 tablespoons extra virgin olive oil

Steps:

  • In a large bowl, whisk together first 4 ingredients. Slowly add olive oil while whisking constantly.

Nutrition Facts : Calories 183 calories, Fat 20g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 208mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

ITALIAN SALAD WITH LEMON VINAIGRETTE



Italian Salad with Lemon Vinaigrette image

For an Italian twist on salad, I mix greens with red onion, mushrooms, olives, pepperoncini, lemon juice and Italian seasoning. Add tomatoes and carrots if you like. -Deborah Loop, Clinton Township, Michigan

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings (1/2 cup vinaigrette).

Number Of Ingredients 12

1 package (5 ounces) spring mix salad greens
1 small red onion, thinly sliced
1 cup sliced fresh mushrooms
1 cup assorted olives, pitted and coarsely chopped
8 pepperoncini
Optional toppings: Chopped tomatoes, shredded carrots and grated Parmesan cheese
VINAIGRETTE:
1/3 cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings., In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.

Nutrition Facts : Calories 109 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

LEMON CHICKEN SALAD



Lemon Chicken Salad image

This succulent chicken salad features tender chicken, crunchy snow peas, red onions and an array of spices nestled in a creamy lemon accented dressing.

Provided by sal

Categories     Salad

Time 15m

Yield 8

Number Of Ingredients 11

1 cup creamy salad dressing, e.g. Miracle Whip ™
¼ cup sour cream
1 tablespoon lemon juice
½ teaspoon lemon pepper
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups cubed, cooked chicken
2 cups sliced snow peas
1 cup finely diced red onion
1 cup shredded lettuce
1 cup blanched slivered almonds, toasted

Steps:

  • In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.

Nutrition Facts : Calories 361.4 calories, Carbohydrate 11.2 g, Cholesterol 67.8 mg, Fat 25.3 g, Fiber 2.4 g, Protein 21.4 g, SaturatedFat 4.9 g, Sodium 333.9 mg, Sugar 6.6 g

LEMON JELLO SALAD



Lemon Jello Salad image

Time 5h10m

Number Of Ingredients 9

1 (6 ounce) package lemon Jello
2 cups boiling water
2 cups cold water
1 (20 ounce) can crushed pineapple, drained
3 bananas, sliced
1 (10 ounce) package mini marshmallows
1/2 cup heavy whipping cream
1/2 teaspoon vanilla
1 Tablespoon powdered sugar

Steps:

  • In a large bowl, dissolve jello in hot water. Add cold water and stir well. Pour contents into desired serving bowl and refrigerate for 1 hour to allow it to begin to set. Add drained pineapple to jello, mix. Add bananas to jello, mix. Top with marshmallows. Cover with plastic wrap and chill for 4 hours or until set. Just prior to serving, blend heavy whipping cream, vanilla and sugar. until soft peaks form. Spread whipped cream on top of Jello and serve. Refrigerate leftovers for up to 2 days in a covered container.

HERBY ORZO & LEMON SALAD



Herby orzo & lemon salad image

Make this summery orzo salad packed with herbs and lemon for a seasonal side. Leftovers make a great lunch the next day

Provided by Esther Clark

Categories     Side dish

Time 40m

Yield Serves 4-6

Number Of Ingredients 12

1 tbsp olive oil
1 tbsp butter
1 red onion , finely chopped
1 garlic clove , finely grated
½ tbsp light brown soft sugar
350g orzo
50ml extra virgin olive oil
1 large lemon , juiced
1 small bunch of basil , finely chopped
1 small bunch parsley , finely chopped
2 tbsp capers , drained and rinsed
50g flaked almonds , lightly toasted

Steps:

  • Heat the olive oil and butter in a non-stick frying pan over a medium heat, and fry the onion for 10-15 mins, or until golden and caramelised. Add the garlic and sugar and cook for a further 3 mins. Season to taste.
  • Cook the orzo following pack instructions. Drain, then toss with a little of the extra virgin olive oil and leave to cool completely. Whisk the remaining oil with the lemon juice and set aside.
  • Toss the orzo with the sticky onion and garlic, the lemony dressing, herbs and capers, along with half the toasted almonds. Season. Spoon onto a sharing plate and top with the rest of the almonds. Will keep in the fridge for up to three days.

Nutrition Facts : Calories 410 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.4 milligram of sodium

LEMON PASTA SALAD



Lemon Pasta Salad image

Based on a recipe from Bon Appetit--I added the herbs I've been growing. Nice side dish for a hot summer day.

Provided by chia2160

Categories     Penne

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

7 tablespoons olive oil
4 tablespoons lemon juice
3 tablespoons Dijon mustard
2 garlic cloves, minced
2 lemons, zest of, grated
salt and pepper
12 ounces penne pasta, cooked
2 cups cherry tomatoes, halved
1 1/2 cups chopped red peppers
1 1/2 cups crumbled feta cheese
1 cup chopped scallion
1/4 cup torn fresh basil
1/4 cup chopped fresh parsley

Steps:

  • Cook pasta al dente according to package directions; drain, rinse in cold water, drain again and place in a large bowl.
  • Whisk oil, lemon juice, mustard, zest and garlic in a small bowl. Season with salt & pepper to taste. Add chopped peppers, feta, scallions, and tomatoes to the pasta.
  • Pour dressing over and toss.
  • Add basil and parsley and toss.
  • Season with salt & pepper.

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