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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)
  • 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
  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.

*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.