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A crisp and refreshing salad featuring a vibrant mix of greens, juicy tomatoes, and crunchy carrots, all tossed in a zesty, homemade lemon vinaigrette. The perfect light lunch or side dish ready in minutes.
Prepare the salad vegetables
Make the lemon vinaigrette
Combine and serve
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A crisp and refreshing salad featuring a vibrant mix of greens, juicy tomatoes, and crunchy carrots, all tossed in a zesty, homemade lemon vinaigrette. The perfect light lunch or side dish ready in minutes.
This american recipe takes 10 minutes to prepare and yields 4 servings. At 138.38 calories per serving with 2.68g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add 1 cup of cooked chickpeas or some grilled chicken breast strips to make it a more substantial meal.
This salad is already vegan. Ensure your Dijon mustard does not contain any non-vegan ingredients.
Add a tablespoon of chia seeds or ground flaxseed to the dressing for a boost of omega-3 fatty acids.
Use a pre-packaged salad mix and a store-bought lemon vinaigrette to have this ready in under 2 minutes.
The variety of mixed greens, tomatoes, and carrots provides essential vitamins like A, C, and K, as well as antioxidants that support overall health.
Fresh vegetables are an excellent source of dietary fiber, which aids in digestion, promotes gut health, and helps you feel full.
The vinaigrette is made with extra virgin olive oil, a great source of monounsaturated fats that are beneficial for heart health.
Yes, this salad is very healthy. It's packed with vitamins, minerals, and fiber from the fresh vegetables. The lemon vinaigrette uses heart-healthy olive oil and provides flavor without excessive calories or sodium.
One serving of this Mixed Greens Salad with Lemon Vinaigrette contains approximately 100-120 calories, primarily from the olive oil in the dressing.
You can prepare the components in advance. Wash and chop the vegetables and store them in an airtight container in the fridge. The vinaigrette can be made and stored separately for up to a week. Combine them just before serving to prevent the greens from becoming soggy.
This salad is a versatile side dish that pairs well with grilled chicken or fish, pasta dishes, soups, or sandwiches.
