Best 5 Crunchy Lemon Pesto Garden Salad Recipes

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SWEET AND CRUNCHY GARDEN SALAD



Sweet and Crunchy Garden Salad image

Provided by Trisha Yearwood

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup sliced or slivered almonds
1/2 cup sugar
1 head iceberg lettuce, rinsed
1 head romaine lettuce, rinsed
1 cup vegetable oil
1/4 cup red wine vinegar
1 tablespoon chopped fresh parsley
1 teaspoon salt
Dash of black pepper
Dash of cayenne
3 green onion (scallion) tops, thinly sliced
One 22-ounce can mandarin oranges, drained and chilled

Steps:

  • Mix the almonds with 1/4 cup of the sugar in a medium saucepan. Cook over medium heat, stirring as the sugar melts and the almonds brown. Carefully spread the almonds on an ungreased baking sheet to cool, using a metal spatula; the nuts will be very hot. When completely cooled, break the candied almonds into tiny pieces.
  • Tear the iceberg and romaine lettuce into pieces and transfer them to a salad bowl. Cover and refrigerate if not serving immediately.
  • Combine the oil, vinegar, remaining 1/4 cup sugar, and the parsley, salt, pepper and cayenne in a bowl, and mix well. Chill covered, in the refrigerator, until ready to serve.
  • Combine the lettuce, sliced green onions, candied almonds and orange segments in a large salad bowl. Just before serving, toss the salad with enough dressing to coat the greens.

CRUNCHY GARDEN SALAD



Crunchy Garden Salad image

Provided by Marcela Valladolid

Time 15m

Yield 4 servings

Number Of Ingredients 8

8 ounces radishes, thinly sliced
1 large cucumber, thinly sliced
1/4 cup fresh mint leaves, chopped
1/4 cup fresh cilantro leaves, chopped
1/4 cup lime juice (from about 2 limes)
1/4 cup olive oil
Salt and freshly ground black pepper
2 cups arugula

Steps:

  • Combine the sliced radishes, sliced cucumber, mint and cilantro in a medium bowl. Whisk together the lime juice, olive oil, and salt and pepper, to taste, until well combined. Pour the dressing on top of the salad and toss to combine. Place arugula on a serving dish and top with tossed salad. Serve immediately.

LIGHT LEMON PESTO PASTA



Light Lemon Pesto Pasta image

Light, yet full of flavor, this pesto is perfect tossed with hot spaghetti for a quick dinner. It is also excellent as a pizza sauce or smeared on hot French bread. It freezes well to preserve the bounty of summer basil.

Provided by Baking Nana

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package spaghetti
4 ounces Pecorino-Romano cheese, cut into cubes
6 cloves garlic
2 cups loosely packed baby spinach leaves
1 cup firmly packed basil leaves
½ cup chopped walnuts
¼ cup lemon juice
¼ teaspoon lemon zest
¼ teaspoon salt
2 tablespoons olive oil

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
  • Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
  • With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
  • Pour sauce over spaghetti and toss to coat.

Nutrition Facts : Calories 464.7 calories, Carbohydrate 60.2 g, Cholesterol 19.7 mg, Fat 17.2 g, Fiber 3.5 g, Protein 18 g, SaturatedFat 4.7 g, Sodium 337.3 mg, Sugar 2.7 g

CRUNCHY LEMON-PESTO GARDEN SALAD



Crunchy Lemon-Pesto Garden Salad image

I love using vegetables straight from the garden in preparing this salad. If I pick the squash and cucumbers early enough, their skins are so tender that there's no need to remove them! Best of all, it's easily adaptable-any fresh veggie from the garden can be swapped in with delicious results! -Carmell Childs, Clawson, Utah

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings

Number Of Ingredients 12

5 tablespoons prepared pesto
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1-1/2 teaspoons Dijon mustard
1/4 teaspoon garlic salt
1/4 teaspoon pepper
2-1/2 cups thinly sliced yellow summer squash
1-3/4 cups thinly sliced mini cucumbers
3/4 cup fresh peas
1/2 cup shredded Parmesan cheese
1/4 cup thinly sliced green onions
5 thick-sliced bacon strips, cooked and crumbled

Steps:

  • In a bowl, whisk together the first 6 ingredients until blended. In another bowl, combine squash, cucumbers, peas, Parmesan and green onions. Pour dressing over salad; toss to coat. Top with bacon to serve.

Nutrition Facts : Calories 159 calories, Fat 11g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 586mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges

SUMMER VEGETABLE PESTO RIBBON SALAD RECIPE BY TASTY



Summer Vegetable Pesto Ribbon Salad Recipe by Tasty image

Here's what you need: zucchinis, yellow squashes, carrots, grape tomato, olive oil, salt, pepper, fresh basil, fresh parsley, cashews, garlic, salt, pepper, lemon juice, olive oil

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 15

2 zucchinis
2 yellow squashes
2 carrots
2 cups grape tomato
olive oil, for drizzling
salt, to taste
pepper, to taste
2 cups fresh basil
1 cup fresh parsley
½ cup cashews
1 clove garlic
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon lemon juice
½ cup olive oil

Steps:

  • Cut the ends off the zucchini. With a vegetable peeler, shave off as many thin slices as possible and transfer a large bowl. Repeat with the yellow squash and carrots.
  • Place the grape tomatoes between 2 large plates or tupperware lids. Press down, securing the tomatoes in place, and use a long, sharp knife to slice the tomatoes in half. Add to the bowl with the shaved vegetables.
  • Drizzle olive oil over the vegetables and season with salt and pepper. Toss to combine.
  • Make the pesto: Add the basil, parsley, cashews, garlic, salt, pepper, lemon juice, and olive oil to a food processor and process until smooth.
  • Spoon the pesto onto the shaved vegetables and mix well with tongs until fully coated and serve.
  • Enjoy!

Nutrition Facts : Calories 433 calories, Carbohydrate 18 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, Sugar 9 grams

Tips:

- To make the lemon pesto, use a food processor or blender to combine fresh basil leaves, lemon zest, lemon juice, olive oil, Parmesan cheese, garlic, salt, and pepper. Adjust the ingredients to your taste preferences. - For the garden salad, use a variety of fresh vegetables, such as cherry tomatoes, cucumber, avocado, red onion, and bell pepper. Choose vegetables that are in season and at their peak of freshness. - To assemble the salad, layer the vegetables in a large bowl. Drizzle the lemon pesto over the vegetables and toss to coat. - Serve the salad immediately or store it in the refrigerator for later. If you are storing the salad, let it come to room temperature before serving. - For a more substantial salad, add grilled chicken, shrimp, or tofu. You can also add a hard-boiled egg or crumbled feta cheese. - This salad is also delicious served with a balsamic vinaigrette or a honey mustard dressing.

Conclusion:

This crunchy lemon pesto garden salad is a light, refreshing, and flavorful dish that is perfect for summer. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and textures, this salad is sure to be a hit at your next potluck or barbecue.

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