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Healthy Spring Salad with Lemon Vinaigrette

April 29, 2014 6 Comments

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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.

Spring Salad with Lemon Vinaigrette | www.littlechefbigappetite.com 2

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.

Spring Salad with Lemon Vinaigrette | www.littlechefbigappetite.com 1

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.

If you pack this salad for lunch, I recommend buying separate mini containers for the lemon vinaigrette, such as these or these, so that your salad isn’t soggy when you go to eat it.

 

Print
Spring Salad with Lemon Vinaigrette
Prep Time
20 mins
Total Time
20 mins
 

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.

Course: Salad
Cuisine: American, Mediterranean
Keyword: lemon, Salad Dressing, Vinaigrette
Servings: 2
Author: Rachel (littlechefbigappetite)
Ingredients
Salad:
  • 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*
Lemon Vinaigrette:
  • 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
Instructions
  1. 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.
  2. 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.
Notes

*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.

 

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Spring Salad with Homemade Lemon Vinaigrette | www.littlechefbigappetite.com

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Filed Under: Gluten-Free, Salads Tagged With: Chicken

Previous Post: « NYC: Experimental Cocktail Club
Next Post: Green Beans with Shallots and Pine Nuts »

Reader Interactions

Comments

  1. Christine @ Cooking with Cakes

    April 30, 2014 at 7:20 am

    these are some of your best pics yet Rach, loving the set up and everything!!! this salad looks so fresh & crisp, and that dressing sounds kick ass!

    Reply
    • Rachel (littlechefbigappetite)

      April 30, 2014 at 7:35 am

      Thanks so much Christine!!

      Reply
  2. Mondo | I bake he shoots

    May 15, 2014 at 10:43 pm

    I love that you put pine nuts in it. it’s nice to have that crunch when you’re having salad.

    with the lemon vinaigrette, this salad would pair quite well with Basil Beerade. perhaps, not at work, though…unless you’re super sneaky, that is. .

    Reply
    • Rachel (littlechefbigappetite)

      May 16, 2014 at 7:31 am

      I love it! I am making your Basil Beerade this weekend – I can’t wait!

      Reply

Trackbacks

  1. Skirt Steak Salad with Sweet Potatoes, Tomatoes & Green Beans | Little Chef Big Appetite says:
    May 11, 2018 at 5:14 pm

    […] Spring Salad with Homemade Lemon Vinaigrette […]

    Reply
  2. 30+Spring Recipes – Comfort Spring says:
    March 16, 2021 at 4:01 am

    […] Chef Big Appetite’s  Spring Salad with Homemade Lemon Vinaigrette is light, fresh, and perfect for a healthy meal. For added protein serve it with grilled chicken, […]

    Reply

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