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Lilly’s Table

 
 
Layered Spring Salad
© Lillys-Table.com Photo of Basil-Lemon Dressing
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

5 mins

Time
Estimate
5 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Basil-Lemon Dressing

from Strawberry-Almond Lentil Salad with Basil-Layered Salad, the Week of May 6, 2012.
View the next recipe for this meal.

Heavenly basil & lemon make a simple blended dressing. To make the color last longer and brighter, blanch the basil leaves briefly and plunge in ice water. Otherwise, keep it simple by just blending these ingredients and using immediately. Blending extra-virgin olive oil can sometimes cause the flavor to be bitter. That is why a neutral oil is recommended. If you prefer to use olive oil, blend the ingredients without it and whisk it in slowly afterwards.

Ingredients

  • ½ cup fresh basil, packed
  • 1 lemon, zest & juice
  • 1 tablespoon white wine vinegar
  • ¼ teaspoon salt
  • ½ cup oil, avocado, safflower or almond oil*

Serving Size: 6 People

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Preparation Instructions

Toss the basil, oil, lemon zest, juice, and vinegar in a blender. Whirl it up until smooth. Strain if you want a thinner dressing, otherwise, leave it rustic and a tad chunky. Use immediately.

If you are wanting to save it and want the bright green color to retain, follow these instructions for the basil first:

Boil water. Prepare a bowl full of ice water. Place the basil in a mesh strainer. Dunk into the boiling water and then immediately into the ice water bath.

Shake off the excess water and then use in the dressing.