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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Dill Salad Recipe

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This recipe for Lemon Dill Salad is from The Vogel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium-size romaine lettuce hearts, cleaned and chopped
1 seedless cucumber, peeled and cut into small cubes
3/4 cup baby carrots, cut ito 1/4 inch thick coins
1 cup cherry tomatoes, quartered
1/2 cup cubed mozzerella cheese
Juice of 1 lemon (about 2 to 3 tbsp
2 tbsp white wine vinegar
1 tbsp honey
2 tbsp chopped fresh dill
1/4 tsp salt
1/8 tsp black pepper
1/3 cup olive oil
1 large gala apple
Directions:
Directions:
In a large bowl bowl with lid, combine lettuce, cucumber, carrots, cherry tomatoes, and cheese. Cover with lid and refrigerate.
In a small plastic bowl, whisk together lemon juice, vinegar, honey, dill, salt and pepper. Whisk in oil in a thin stream, until blended. Coarsely grate apple in a food processor or by hand. Add to dressing. Cover with lid and refrigerate until ready to serve.
To serve: toss apple dressig mixture with lettuce mixture. Serve immediately.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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