Minced Dill & Scallion Romaine Salad with Lemon Zest & Balsamic Vinaigrette
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!
5 minutes
Difficulty:
Easy
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 |
| Calculated per serving. | |
Serves: 4
Ingredients
Salad
- 1 head1 head1 head Romaine Lettuce, large, chopped
- 5 sprigs5 sprigs5 sprigs fresh Dill, minced
- 1 whole1 whole1 whole Green Onion (Scallion), minced
- 1 whole1 whole1 whole Lemon, zested
Vinaigrette
- 4 Tbsp4 Tbsp4 Tbsp Extra Virgin Olive Oil
- 1 Tbsp1 Tbsp1 Tbsp Balsamic Vinegar
- 1 Tbsp1 Tbsp1 Tbsp Lemon Juice
- 1/2 tsp1/2 tsp1/2 tsp Sea Salt
- pinch pinch pinch White Pepper, (optional, omit for AIP)
Process
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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