Green Salad with Lemon Thyme Vinaigrette
This all green salad is made with only green things – spinach, kale, artichokes, pea shoots, Brussels sprouts, cucumbers, broccoli pistachios or any other green things you can come up with, and it’s topped with my favorite homemade lemon thyme vinaigrette.
Servings: 1.5 cups
Calories: 205kcal
Ingredients
- 3/4 cup canola oil
- small bunch of fresh thyme 6 sprigs for infusing 2 teaspoons of the leaves for the dressing
- 2 Tablespoons lemon zest divided 1 T. for infusing and 1 T. for the dressing
- 2 Tablespoons honey
- 2 Tablespoons lemon juice
- 1/4 cup white balsamic
Instructions
- 24 hours before: Place about 6 sprigs of fresh thyme and 1 Tablespoon lemon zest into the canola oil and let it infuse 12-24 hours. Drain.
- Chop up all of your green ingredients for your salad.
- Using a stick blender or regular blender, blend together all of the remaining ingredients.
- Use what you need, refrigerate the remaining for up to one week.
Notes
dresses two family sized salads
Nutrition
Serving: 1g | Calories: 205kcal | Carbohydrates: 6g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 19g | Sodium: 3mg | Sugar: 6g