Even as a kid, I often found myself ordering salads at restaurants, and I still do today. Of course, order a salad, like this Tuscan salad recipe, at a restaurant and everyone assumes you’re on a diet.
Sure, sometimes I am watching my diet, and ordering salads is a great way to stay on track.
However, even when I’m not actively counting calories, I still often find myself attracted to the salad listings on a menu. There’s just so much variety when it comes to salad.
Don’t ever let anyone tell you leafy greens are boring. Honestly, just think of all the stuff you can fit on a salad that you could never cram onto a burger. Salads provide endless opportunities for add ons, flavor combos, and new variations.
And that doesn’t have to end when you leave the restaurant.
There’s no reason the salads you make at home can’t be as delicious and flavor packed as your restaurant faves.
This Tuscan salad recipe with mixed greens and lemon caper vinaigrette is a flavorful, elegant salad you can make and serve at home. Serve to guests as a side, or make and enjoy as a meal yourself. Complete with salmon and hard boiled egg, this salad packs plenty of protein for a delicious, filling meal.
For a rich base of leafy greens, this recipe uses four different kinds of lettuce. Romaine, baby arugula, radicchio, and baby spinach make up your mixed greens.
Of course, fresh lettuce is always best. But if you’re looking to save time (and money) any bag of “spring mix” or “mixed greens” will work fine.
In my opinion, no salad is complete without cheese. It’s a small thing, but it really makes a difference. This recipe uses fat-free provolone, cut into small cubes to keep your cheese fix light and fresh.
I am also a huge fan of hard boiled egg in any salad. Fortunately, Cobb salads no longer have the monopoly on this awesome ingredient. You can add egg to any salad. Not only does it add some delicious flavor and texture, but adding hard boiled egg to a salad is a great way to up your protein.
Speaking of protein, this salad also includes salmon. This is a great recipe if you have some leftover salmon from dinner the night before.
Of course, this Tuscan salad recipe with lemon caper vinaigrette also includes some capers for flavor (and presentation!).
Once you have your salad tossed together, it’s time for the lemon caper vinaigrette to really bring the flavor palette together. Made with lemon juice, honey, dijon, olive oil, and capers, this dressing is a zesty and flavorful way to complete the salad.
To make it, just combine the ingredients in a blender and blend till smooth! Easy as that!
If you’re a salad lover, you know salad doesn’t have to be boring. But you also don’t have to go to a fancy restaurant to get the kind of flavorful salads you crave.
This tuscan salad recipe with mixed greens and lemon caper vinaigrette is an easy way to serve elegant and delicious salad in your own home. With just a few ingredients, you can treat yourself to a zesty and filling salad that bursts with flavor.
Yields: 3 servings | Serving Size: 2 cups | Calories: 377 | Total Fat: 28g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 201mg | Sodium: 565mg | Carbohydrates: 6g | Fiber: 1g | Sugar: 3g | Protein: 25g |
Ingredients
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For the Salad:
- 1 cup romaine lettuce, chopped
- 1 cup baby arugula
- 1 cup radicchio
- 1 cup baby spinach
- 1/2 cup fat-free provolone cheese, cut into small cubes
- 1/4 cup capers
- 3 hard boiled eggs, peel and sliced into circles
- 1/2 cup cooked salmon, roughly chopped
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For the Dressing:
- 1 1/2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoons Dijon mustard
- 2 tablespoons olive oil
- 1/2 tablespoon capers
Directions
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For the Salad:
- Combine all ingredients together in a large bowl and lightly toss.
For the Dressing:
- In a blender, combine all ingredients and blend until smooth. Drizzle over dressing and enjoy!
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