Minced Dill & Scallion Romaine Salad with Lemon Zest & Balsamic Vinaigrette (Edit recipe)

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Whenever I make a salad, I use fresh herbs and fresh citrus. These simple additions draw a salad together no matter what else is added or left out. Use this simple salad as a base recipe, alternating herbs (such as parsley, basil, cilantro and tarragon) and zests (like orange, lime or clementine) to keep your salads fresh and flavorful!

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PREP TIME

5 minutes

COOK TIME

—

INGREDIENTS

Serves: 4

Ingredients

Salad

1 head Romaine Lettuce, large, chopped
5 sprigs fresh Dill, minced
1 whole Green Onion (Scallion), minced
1 whole Lemon, zested

Vinaigrette

4 Tbsp Extra Virgin Olive Oil
1 Tbsp Balsamic Vinegar
1 Tbsp Lemon Juice
1/2 tsp Sea Salt
pinch White Pepper, (optional, omit for AIP)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add vinaigrette ingredients to a glass jar and seal.
Add romaine, dill and scallion to a serving bowl and toss well to combine.
Top with addition dill and scallion, then garnish with fresh lemon zest.
When ready to serve, shake vinaigrette (in the sealed jar) and pour over your salad, tossing well to combine.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	157
Fat:	14 g
Carbohydrates:	5 g
Protein:	4 g
Cholesterol:	0 g
Sodium:	331 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.