You’ll want to use this Lemon Vinaigrette on all your spring and summer salads.
Green Side Salad
Makes 6 to 8 servings
Ingredients
- bunch rainbow chard, chopped
- 1 head green leaf lettuce, chopped
- ⅓ cup thinly sliced red onion
- 1 cup thinly sliced halved cucumber
- 1 cup carrot ribbons
- ¼ cup chopped carrot tops (optional)
- ¼ cup roasted salted pepitas
- Lemon Vinaigrette (recipe follows)
Instructions
- In a large bowl, toss together chard, lettuce, onion, cucumber, carrot ribbons, carrot tops (if using), and pepitas. Serve with Lemon Vinaigrette.
Lemon Vinaigrette
Makes about ¾ cup
Ingredients
- 1 tablespoon apple cider vinegar
- 1 tablespoon minced garlic
- 1 tablespoon cane syrup
- 1½ teaspoons lemon zest
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- ½ cup olive oil
Instructions
- In the container of a blender, place vinegar, garlic, cane syrup, lemon zest and juice, salt, and pepper; pulse until combined. With blender running, add oil in a slow, steady stream until smooth. Transfer to a small bowl. Refrigerate until ready to use.
