"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Lemon Dill Salad Recipe

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This recipe for Lemon Dill Salad, by , is from The Vogel Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Vogel
Added: Saturday, August 4, 2007

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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