Salad with Lemon Herb Vinaigrette

Skill Level

Your choice of leafy greens, washed and chopped
Your choice of assorted vegetables:
Carrot, grated
Cucumber, peeled & cut into half moons
Celery, diced
Bell Pepper, cut into strips or diced
Grape tomatoes, halved or quartered
Sugar snap or snow peas, cut into bite-sized pieces

For the vinaigrette –
1 tablespoon Dijon mustard
1 tablespoon honey
1 teaspoon finely grated lemon zest
Juice of one lemon, about 4 tablespoons
4 tablespoons apple cider or red wine vinegar
2 tablespoons chopped herbs – parsley, thyme, etc.
½ cup olive oil
Salt and pepper, to taste


1. Mix washed and prepared vegetables in a large bowl.
2. Place all vinaigrette ingredients into a quart container with a tight-fitting lid – shake vigorously to emulsify and combine. Alternatively, whisk ingredients except oil to combine. Slowly drizzle olive oil into the mixture, while whisking, to combine thoroughly.
3. Dress green salad right before serving to avoid greens becoming limp and wilting.

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