Leafy No-Lettuce Salad

Leafy No-Lettuce Salad
Leafy No-Lettuce Salad
There's so much more to leafy greens than lettuce. Here, they're tossed with a light vinaigrette and spooned over sliced stone fruit, nuts, and blue cheese.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 6 servings
Salad Fruit Leafy Green Herb Nut High Fiber Lunch Blue Cheese Nectarine Tree Nut Almond Healthy Low Cholesterol Watercress Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
  • 1/4 cup fresh lemon juice
  • kosher salt and freshly ground black pepper
  • 2 tablespoons minced shallot
  • Carbohydrate 20 g(7%)
  • Cholesterol 14 mg(5%)
  • Fat 25 g(38%)
  • Fiber 6 g(22%)
  • Protein 12 g(23%)
  • Saturated Fat 6 g(28%)
  • Sodium 332 mg(14%)
  • Calories 326

Preparation Mix lemon juice and shallot in a small bowl and season with salt and pepper. Let macerate for 30 minutes. Whisk in 1/4 cup oil and season to taste with salt and pepper. Whisk in more oil if dressing is too tart. Arrange nectarine slices on a serving platter. Scatter almonds and blue cheese over. Combine all greens and herbs in a large bowl. Add dressing to coat (amount needed will vary depending on greens used). Season to taste with salt and pepper. Toss greens and arrange over nectarine mixture.

Preparation Mix lemon juice and shallot in a small bowl and season with salt and pepper. Let macerate for 30 minutes. Whisk in 1/4 cup oil and season to taste with salt and pepper. Whisk in more oil if dressing is too tart. Arrange nectarine slices on a serving platter. Scatter almonds and blue cheese over. Combine all greens and herbs in a large bowl. Add dressing to coat (amount needed will vary depending on greens used). Season to taste with salt and pepper. Toss greens and arrange over nectarine mixture.

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy