Winter Salad With Lemon Mint Dressing

MINT AND LEMON DRESSING



Mint and Lemon Dressing image

A super sweet lemony treat perfect for fresh summer salads!

Recipe From allrecipes.com

Provided by Yellowfang

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Fruit Dressing Recipes

Time 2h10m

Yield 4

Number Of Ingredients: 4

⅓ cup olive oil
2 tablespoons lemon juice
1 ½ tablespoons chopped fresh mint leaves
1 tablespoon chopped fresh mint leaves
Calories161.3 calories
Carbohydrate0.7 g
Fat18 g
Protein0.1 g
SaturatedFat2.5 g
Sodium0.5 mg
Sugar0.2 g

Steps:

  • Stir together olive oil, lemon juice, and 1 1/2 tablespoons of mint until well blended. Set aside for 2 hours.
  • Strain mint out of dressing with a fine mesh strainer. Stir in remaining 1 tablespoon chopped mint leaves and serve.


LEMON-MINT VINAIGRETTE



Lemon-Mint Vinaigrette image

The sunny fresh flavors of tart lemon and cool mint combine to make a lively dressing that adds sparkle to salads made with steamed vegetables, potatoes or grains, such as couscous.

Recipe From food.com

Provided by Bev I Am

Categories     Salad Dressings

Time 10m

Yield 3/4 cup

Number Of Ingredients: 8

1/3 cup fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon sugar
1 garlic clove, minced
1/3 cup extra virgin olive oil
1/3 cup chopped of fresh mint
1/8 teaspoon salt, to taste
fresh ground pepper

Steps:

  • Whisk lemon juice, mustard, sugar and garlic in a small bowl until blended.
  • Drizzle in oil, whisking until blended.
  • Stir in mint, salt and pepper.
  • Note: Can be kept in refridgerator for up to 2 days.


WINTER FRUIT SALAD WITH LEMON POPPYSEED DRESSING



Winter Fruit Salad with Lemon Poppyseed Dressing image

Wonderful salad for the holiday seasons. Great to serve for dinner at home or to take to a family gathering during the holidays.

Recipe From allrecipes.com

Provided by Nora LaCroix

Categories     Salad     Fruit Salad Recipes     Cranberry Salad Recipes

Time 25m

Yield 12

Number Of Ingredients: 13

½ cup white sugar
½ cup lemon juice
2 teaspoons diced onion
1 teaspoon Dijon-style prepared mustard
½ teaspoon salt
⅔ cup vegetable oil
1 tablespoon poppy seeds
1 head romaine lettuce, torn into bite-size pieces
4 ounces shredded Swiss cheese
1 cup cashews
¼ cup dried cranberries
1 apple - peeled, cored and diced
1 pear - peeled, cored and sliced
Calories277 calories
Carbohydrate21 g
Cholesterol8.7 mg
Fat20.6 g
Fiber2 g
Protein4.9 g
SaturatedFat4.4 g
Sodium201.3 mg
Sugar14.2 g

Steps:

  • In a blender or food processor, combine sugar, lemon juice, onion, mustard, and salt. Process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
  • In a large serving bowl, toss together the romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear. Pour dressing over salad just before serving, and toss to coat.


SUMMER FRUIT SALAD WITH A LEMON, HONEY, AND MINT DRESSING



Summer Fruit Salad with a Lemon, Honey, and Mint Dressing image

A simply elegant fruit salad paired with a sweet and tangy lemon-mint dressing

Recipe From allrecipes.com

Provided by TimTanguay

Categories     Salad     Fruit Salad Recipes     Strawberry Salad Recipes

Time 1h20m

Yield 8

Number Of Ingredients: 10

4 cups cubed seeded watermelon
2 cups sliced fresh strawberries
2 large fresh peaches, cut into cubes
2 large nectarines, cut into cubes
1 red Anjou pear, cut into cubes
1 cup seedless grapes, halved
2 lemons, juiced
¼ cup minced fresh mint (chocolate mint preferred)
½ lemon, zested
1 tablespoon honey (fireweed honey preferred)
Calories99 calories
Carbohydrate24.8 g
Fat0.5 g
Fiber2.8 g
Protein1.5 g
SaturatedFat0.1 g
Sodium3.2 mg
Sugar19.9 g

Steps:

  • Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large mixing bowl.
  • Whisk lemon juice, mint, lemon zest, and honey together in a small bowl; drizzle over the fruit mixture and toss to coat.
  • Refrigerate 1 hour before serving.


SPINACH SALAD WITH LEMON AND MINT



Spinach Salad With Lemon and Mint image

This salad is a snip, but then one would hardly expect a salad to cause trouble. Using a lemon rather than just lemon juice as an ingredient makes for the most fabulous salad regardless of leaves. And by all means, serve it as a starter rather than a follow-up on the main course. It is fresh, sharp, vegan and delicious.

Recipe From cooking.nytimes.com

Provided by Nigella Lawson

Categories     quick, salads and dressings

Time 15m

Yield 6 servings

Number Of Ingredients: 6

1 lemon
1/3 cup fresh mint leaves, finely sliced, more for garnish
1 1/2 teaspoons kosher salt
Freshly ground black pepper
8 ounces baby spinach leaves
3 tablespoons extra virgin olive oil
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Calories72
UnsaturatedFat6 grams
Carbohydrate2 grams
Fat7 grams
Fiber1 gram
Protein1 gram
SaturatedFat1 gram
Sodium126 milligrams
Sugar0 grams

Steps:

  • Cut off top and bottom of lemon, and slice off skin and pith. Cut lemon flesh into rounds 1/4-inch thick, then slice each round into eighths.
  • In a salad bowl, combine lemon, mint, and salt. Season with pepper to taste. Add spinach and oil, and toss well. Garnish with additional mint, and serve.


WINTER SALAD WITH LEMON-YOGURT DRESSING



Winter Salad with Lemon-Yogurt Dressing image

Recipe From epicurious.com

Provided by Myra Goodman

Categories     Salad     Citrus     Dairy     Fruit     Leafy Green     Vegetable     Appetizer     Side     Vegetarian     Yogurt     High Fiber     Dinner     Lunch     Salad Dressing     Lemon     Low Cholesterol     Lettuce     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield 4 main-course or 8 side-dish servings

Number Of Ingredients: 18

Dressing:
1 cup plain whole-milk yogurt
1/3 cup chopped fresh Italian parsley
1/4 cup avocado oil or canola oil
1/4 cup fresh lemon juice
1 garlic clove, pressed
Fine sea salt
Salad:
8 cups coarsely chopped romaine lettuce (about 8 large leaves)
1 1/2 cups 1/2-inch cubes peeled jicama
2 small carrots, thinly sliced into rounds
1 avocado, halved, pitted, peeled, sliced
1 cup sliced celery
1 cup 1/2-inch cubes peeled kohlrabi or peeled broccoli stems
3/4 cup canned garbanzo beans (chickpeas), drained
3/4 cup halved pitted Kalamata olives
1/2 cup thinly sliced radishes
1/2 cup roasted sunflower seeds

Steps:

  • Dressing:
  • Whisk first 5 ingredients in small bowl. Season dressing to taste with sea salt and freshly ground black pepper.
  • Salad:
  • Toss lettuce and next 8 ingredients in large bowl. Add dressing and toss to coat. Divide salad among plates; sprinkle with sunflower seeds.


SALAD NIçOISE WITH MINT-LEMON DRESSING



Salad Niçoise with Mint-Lemon Dressing image

Recipe From epicurious.com

Categories     Salad     Leafy Green     Olive     Tomato     No-Cook     Lemon     Mint     Tuna     Summer     Bon Appétit

Yield Makes 12 buffet servings or 8 main-course servings

Number Of Ingredients: 11

6 ounces slender green beans, trimmed, halved
5 6-ounce cans solid white tuna packed in oil, drained, 1/4 cup plus 2 tablespoons oil reserved
1 pint cherry tomatoes, halved
1/2 cup Niçois olives* or pitted Kalamata olives
7 tablespoons thinly sliced fresh mint
1/2 cup olive oil
4 tablespoons fresh lemon juice
1 garlic clove, peeled
3/4 teaspoon ground cumin
1 5-ounce bag mesclun salad mix
Lemon wedges

Steps:

  • Place green beans in processor. Using on/off turns, coarsely chop. Place in large bowl. Mix in tuna, tomatoes, olives, and 4 tablespoons mint. Season with salt and pepper.
  • Place olive oil, 2 tablespoons lemon juice, garlic, cumin and remaining 3 tablespoons mint in processor. Process until well blended. With machine running, slowly add 1/4 cup drained tuna oil. Process until smooth. Transfer to medium bowl. Season dressing to taste with salt and pepper.
  • Place mesclun in another bowl. Drizzle with 2 tablespoons tuna oil and 2 tablespoons lemon juice; toss. Transfer to platter. Arrange tuna salad over mesclun. Drizzle dressing over. Garnish with lemon wedges.
  • *Small brine-cured olives; available at Italian markets, specialty foods stores and some supermarkets.




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