Bistro Salad with Lemon Herb Vinaigrette as seen on Valerie's Home Cooking, Season 14.
Recipe courtesy of Valerie Bertinelli

Bistro Salad with Lemon Herb Vinaigrette

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings (about 1 cup dressing)
Meal-prep salads are great for weeks that I’m super busy. I’m using a hearty cabbage as the base of my salad because it holds up to the dressing. This way, I can mix everything together, and it won’t get soggy as it sits in the fridge.





  1. For the dressing: Add the oil, chives, parsley, vinegar, mustard, dill, lemon zest and juice, salt, pepper and garlic to a bowl and whisk to combine. Set aside.
  2. For the salad: Add the cabbage, beans, olives, hearts of palm, almonds, feta, green onions and cucumber to a large mixing bowl. Add the dressing and toss to combine. Serve immediately or cover and store in the fridge until ready to serve.

Cook’s Note

The dressing can be refrigerated in an airtight container for up to 4 days.