This green salad is one of my favourites. In the picture, I have used Arugula for the greens. Arugula is a spicy green that is becoming more available in grocery stores. This is particularly nice with barbecued or spicy meat dishes.
Lemon Vinaigrette and Variations Salad
Print recipeIngredients
Dressing
- 5 Tbsp olive oil
- 2 Tbsp lemon juice
- 3/4 Tsp fresh thyme leaves or 1/2 tsp dried thyme
- 1 clove garlic (minced)
- 1/2 Tsp salt
- freshly ground pepper
Salad Ingredients
- 2 - 3 sundried tomatoes (finely sliced)
- 1/2 Small glass container artichoke hearts (cut in half)
- JE* (just enough) sesame seeds or pine nuts (toasted)
- 1/4 cup white Cheddar or Asiago (shredded)
- 4 Cups Arugula, Baby Romaine or Mixed Spring Greens
Directions
| In a jar or bowl whisk all the dressing ingredients. If doing this ahead of time, store them in the fridge, serve at room temperature. | |
| Wash the greens and spin dry(if using a salad spinner). Rmove the greens from the spinner and place in a tea towel. Wrap them up and chill in the fridge for 20 minutes (this will crisp up the greens) | |
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Toast the sesame seeds or pine nuts, by placing them in a dry frying pan over the heat and stirring them until they are nicely toasted. Do not put butter or oil in the frying pan.  | |
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Place the chilled greens in a salad bowl. Add the finely shredded sun dried tomatoes. Place the halved artichokes around the edge of the bowl. Add the toasted sesame seeds or pine nuts to the top. Shave the cheese on top of this. Do not add the salad dressing until ready to eat. | |
| Variation | |
| Variation of the lemon Vinaigrette. Reduce the lemon juice to 1 tsp. Add 2 tbsp of blueberry balsamic vinegar. Add fresh or frozen blueberries to the salad; omit the artichokes, sun dried tomatoes and cheese and add instead sliced cremini mushrooms, cherry tomatoes and croutons. | |