Vegetable Salad With Pink Lemon Vinaigrette

Vegetable Salad With Pink Lemon Vinaigrette
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Pretty pink lemons were discovered by accident. A natural mutation, they were found growing on the branches of a common Eureka lemon tree in Burbank, California around 1930 or so. The pink comes from lycopene, a potent antioxidant also found in grapefruits. They have a unique striped skin that is typically thinner than the common Eureka lemon, and flesh that has a distinctive rosy color. Enjoy this healthy veggie salad with a pink lemon dressing.
Vegetable Salad With Pink Lemon Vinaigrette
Print Recipe
Pretty pink lemons were discovered by accident. A natural mutation, they were found growing on the branches of a common Eureka lemon tree in Burbank, California around 1930 or so. The pink comes from lycopene, a potent antioxidant also found in grapefruits. They have a unique striped skin that is typically thinner than the common Eureka lemon, and flesh that has a distinctive rosy color. Enjoy this healthy veggie salad with a pink lemon dressing.
Ingredients
Vinaigrette
Salad
Servings:
Instructions
Vinaigrette
  1. Add the pink lemon juice, Dijon mustard, honey, and extra virgin olive oil to a bowl.
  2. Mix well, and stir again just before serving.
Salad
  1. Cook the asparagus and carrots in boiling salted water for about 2 minutes. The asparagus should be a bright green, and the carrots just barely softened.
  2. Arrange the blanched vegetables on a platter. Cut the asparagus into bite-size chunks.
  3. Now blanche the sugar snap peas for about 30 seconds. Cut them into strips and add to the platter.
  4. Add all the salad ingredients to a large bowl and drizzle with pink lemon vinaigrette.
  5. Sprinkle the pink lemon zest on top.
  6. Serve immediately.
Recipe Notes

Note: You can blanche the asparagus, carrots, and sugar snap peas, and prepare the vinaigrette the night before. Keep refrigerated until you’re ready to assemble the salad.

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