Recipe courtesy of Tyler Florence
Spring Green Salad with Creamy Lemon Vinaigrette
Getting reviews...
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 182
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 2 mg
- Sodium
- 194 mg
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 182
- Total Fat
- 19 g
- Saturated Fat
- 3 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 1 g
- Cholesterol
- 2 mg
- Sodium
- 194 mg
Ingredients
Directions
- Wash and dry the shoots and mint, place in a large bowl.
- In a mason jar, combine the mustard, water, lemon juice, oil, creme fraiche, sugar, salt, and pepper. Put the cap on and shake vigorously to emulsify. Drizzle the vinaigrette over the greens and toss well to coat. Serve immediately. Store any remaining vinaigrette in the jar in the refrigerator.
