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.
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 on a regular basis – different nuts, cheeses, veggies, lettuce, etc. I also always make sure my salad has a good dose of protein, fiber, and usually a healthy fat, so it holds me over until my next meal.
This salad is packed with fresh and bold flavors, which will make your taste buds very happy. I love bringing leftovers for lunch at work the next day. If you pack your salads to go, I recommend you put your salad dressing in a separate small container, so it isn’t soggy by noon. Soggy salad = the worst.
The lemon vinaigrette I use on this salad is the same one I shared with my Kale and Quinoa Salad about a year ago. It is so light and perfect for spring.
- 6 oz spring mix lettuce
- ¼ cup roasted red peppers, chopped
- ¼ cup sundried tomatoes, chopped
- 6-8 oz grilled chicken breast, sliced into ½ inch strips
- 2 oz feta
- 2 Tablespoons toasted pine nuts*
- ½ cup olive oil
- 2 Tablespoons fresh lemon juice
- ½ 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.