This Spring Salad with Homemade Lemon Vinaigrette is light, fresh, and perfect for a healthy weekday lunch. For added protein serve it with grilled chicken or tofu.
If you follow me on Instagram, you may have noticed that I am on a serious salad kick recently. I used to hate making salads at home because I never felt like they were as good as when I ordered them out at one of those “make-your-own-salad bars.” I realized that this was because I never had all of the delicious mix-ins salad bars offered. Now when I go grocery shopping, I take these little items into account, always making sure to throw a couple in my basket.
In order to keep myself from getting bored, I try to change up the ingredients (nuts, cheese, veggies, etc.) and salad dressings on a regular basis, and I find that this makes a big difference. I also make sure my salad has a good dose of protein, fiber, and a healthy fat to hold me over until my next meal.
The homemade lemon vinaigrette in this salad is actually the same one used in my Kale and Quinoa Salad recipe. It’s a very versatile salad dressing and goes well with many different flavor profiles.
This Spring Salad with Homemade Lemon Vinaigrette is fresh and perfect for a healthy weekday lunch. For added protein serve it with grilled chicken or tofu.
- 6 oz spring mix lettuce
- 1/4 cup roasted red peppers, chopped
- 1/4 cup sundried tomatoes, chopped
- 6-8 oz grilled chicken breast, sliced into 1/2 inch strips
- 2 oz feta
- 2 Tablespoons toasted pine nuts*
- 1/2 cup olive oil
- 2 Tablespoons fresh lemon juice
- 1/2 teaspoon grated lemon rind
- 1 Tablespoon shallot, minced
- 1.5 teaspoons dijon
- 1 teaspoon agave
- Salt and pepper to taste
To prepare the salad, place the lettuce at the bottom of two large bowls. Then divide the roasted red peppers, sundried tomatoes and grilled chicken between the two bowls. Sprinkle both with the feta and pine nuts.
To prepare the lemon vinaigrette, mix all ingredients in a small bowl or salad dressing shaker. Sprinkle lightly over each salad. Store the remaining dressing in the fridge for up to three days.
*To toast pine nuts, turn a small skillet to medium-high heat. Place the pine nuts in the pan and stir constantly for 2-3 minutes until lightly browned. You will be able to smell the pine nuts as they are toasting. Make sure to watch them the entire time because pine nuts burn very quickly.