Lemony Chefs Salad Recipes

LEMONY PEA SALAD

Steps:

• Make the dressing: Whisk the mustard, lemon juice, vinegar and a pinch of salt in a medium bowl. Slowly whisk in the olive oil and vegetable oil until smooth. Season with more salt.
• Make the salad: Fill a large bowl halfway with ice water. Set a colander in the ice bath. Bring a medium pot of heavily salted water to a boil; add a pinch of sugar. Add the snap peas and cook 2 minutes. Remove with a strainer or slotted spoon and transfer to the colander in the ice bath to stop the cooking. Drain the snap peas and spread out on a kitchen towel; pat dry.
• When ready to serve, transfer the snap peas to a large bowl and season with salt, the red pepper flakes and a pinch of sugar. Toss to blend. Add the raw snow peas and arugula and drizzle with the dressing; toss to coat. Serve immediately.

LEMONY FRUIT SALAD

Steps:

• For dressing, combine the sugar, lemon juice, zest and poppy seeds in a small saucepan. Cook over medium heat for 5-6 minutes or until sugar is dissolved, stirring occasionally. Remove from the heat; cool., In a large bowl, combine the apples, oranges, carrot and raisins. Add dressing and toss to coat. Cover and refrigerate for 4 hours. Serve in a lettuce-lined bowl if desired.

CRUNCHY SALTY LEMONY SALAD

Steps:

• Very thinly slice beets, cucumbers, and radish on a mandoline or with a knife. Arrange slices on a platter. Scatter cheese on top. Finely grate some lemon zest over salad, then slice open lemon and squeeze on some juice. Drizzle with oil; season with salt and pepper.

LEMONY SWEET AND SOUR TENDER VEGGIE SALAD

Steps:

• Place a large skillet over high heat with 2 inches of water. Cover with a lid and bring up to a boil. While the water starts working make the dressing.
• In the bottom of a salad bowl combine the honey, lemon juice and zest, add a little salt and pepper. Pour in the extra-virgin olive oil in a slow steady stream while whisking. Reserve the dressing. Once the water has come up to a boil, add a little salt and all the veggies, stir them around in the water, count to 20 then drain thoroughly, add the hot veggies to the dressing in the bowl and toss to combine, let the veggies cool in the dressing. Once cooled add the basil, re-season with salt and pepper, to taste, and serve.

LEMONY CHEF'S SALAD

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1-1/4 cups; stir in vinegar. Add to gelatin; stir until slightly thickened.
• Refrigerate 1 hour or until thickened.
• Add remaining ingredients; mix well.
• Refrigerate 2 hours or until firm.

LEMONY CAESAR SALAD DRESSING

Steps:

• Combine all ingredients in blender.
• Cover and process until creamy.
• Serve over torn lettuce with Parmesan cheese and croutons.

LEMONY CAESAR SALAD DRESSING

Steps:

• Place garlic, anchovies, Parmesan cheese, olive oil, lemon juice, Dijon mustard, dry mustard, kosher salt, and black pepper into a blender; cover and pulse several times to break up the garlic. Blend until dressing is smooth and creamy, about 1 minute.

LEMONY CHICKEN SALAD

Steps:

• In a large bowl, combine the first seven ingredients. Stir in the chicken, celery, green pepper, apple, onion and parsley. Cover and chill for several hours. Stir in walnuts just before serving.

CHEF SALAD

Steps:

• Combine romaine and butter lettuce in a large bowl and tear into bite-sized pieces. Toss to mix.
• Add turkey, turkey ham, Swiss cheese, Cheddar cheese, cherry tomatoes, cucumber, croutons, and eggs; mix to combine. Drizzle with ranch dressing and toss to combine. Another option is to place all the ingredients into individual dishes to allow guests to customize their chef salads to taste.