Best 5 Fusion Salad With Lemon Thyme Vinaigrette Recipes

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Fusion salad with lemon thyme vinaigrette is a delightful blend of flavors and textures that brings together the best of different culinary traditions. This vibrant dish offers a refreshing and healthy option for any meal, whether you're looking for a light lunch, a satisfying dinner, or a colorful addition to your next gathering. The combination of fresh greens, tangy citrus, and aromatic herbs creates a symphony of flavors that will tantalize your taste buds.

Here are our top 5 tried and tested recipes!

THYME VINAIGRETTE SALAD



Thyme Vinaigrette Salad image

"A couple from France gave us this recipe years ago when they were guests in our home," relates Jackie Heyer of Cushing, Iowa. "The dressing is the real French dressing-made with oil, vinegar, lemon juice and herbs-not the creamy tomato-based type we're accustomed to. The thyme flavor is wonderful on any combination of greens and vegetables," she adds.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield about 1 cup dressing.

Number Of Ingredients 7

2/3 cup canola oil
1/3 cup cider vinegar
2 to 3 teaspoons lemon juice
1 to 2 teaspoons dried thyme
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon pepper
Torn salad greens, sliced cucumbers and chopped sweet red and yellow peppers or vegetables of your choice

Steps:

  • In a jar with a tight-fitting lid, combine the oil, vinegar, lemon juice, thyme, salt and pepper; shake well. Serve with salad. Store in the refrigerator; shake before serving.

Nutrition Facts :

SUMMER SALAD WITH LEMON VINAIGRETTE



Summer Salad with Lemon Vinaigrette image

This refreshing recipe goes well with grilled fish or chicken. We enjoy the lemon vinaigrette dressing at room temperature, so I make it first and let it rest on the counter while I toss the salad together. -Julie Kirkpatrick, Billlings, Montana

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 16 servings (1 cup each).

Number Of Ingredients 13

1/4 cup lemon juice
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon grated lemon zest
1 teaspoon Dijon mustard
1/2 teaspoon pepper
2 packages (5-1/2 ounces each) torn mixed salad greens
1 medium red onion, sliced
2 cups sliced fresh mushrooms
2 cups fresh raspberries
1 cup chopped walnuts

Steps:

  • In a small bowl, whisk the first eight ingredients. Refrigerate until serving., In a salad bowl, combine the salad greens, onion, mushrooms, raspberries and walnuts. Drizzle with dressing; toss to coat. Serve immediately.

Nutrition Facts : Calories 96 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 161mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges

GRAIN SALAD WITH OLIVES AND WHOLE-LEMON VINAIGRETTE



Grain Salad with Olives and Whole-Lemon Vinaigrette image

Look for Castelvetrano olives for this salad recipe; their buttery flesh and mild flavor will convert the most olive-averse.

Provided by Alison Roman

Categories     Bon Appétit     Salad     Side     Grains     Olive     Lemon     Shallot     Mint     Parsley     Fall

Yield 8 servings

Number Of Ingredients 9

2 cups unhulled farro or spelt
Kosher salt
2 cups green olives
1 lemon, halved, seeds removed, finely chopped (peel and flesh), plus more juice if desired
2 medium shallots, finely chopped
Freshly ground black pepper
1/2 cup olive oil
2 cups coarsely chopped mint and/or cilantro
2 cups coarsely chopped parsley

Steps:

  • Cook farro in a large wide pot over medium heat, stirring often, until golden brown and toasted (it should start to smell like popcorn), about 4 minutes. Remove pot from heat and pour in cold water to cover grains by 1"; throw in a generous amount of salt (a healthy handful should do it). Set pot over medium-high heat and bring water to a boil. Reduce heat and simmer, skimming surface occasionally of any foam that may rise to the top, until grains are tender but still have some bite, 25-35 minutes. Drain and transfer farro to a large bowl.
  • Meanwhile, using the side of a chef's knife, coarsely crush olives to break them up into large craggy pieces; discard pits. Place in a large bowl and add chopped lemon and shallots. Toss to combine; season with salt and pepper. Let mixture sit 5 minutes to allow shallots to slightly pickle and flavors to meld.
  • Heat oil in a small saucepan over medium. Add olive mixture and cook, swirling occasionally, until ingredients are warmed through and shallots are slightly softened, about 4 minutes. Scrape vinaigrette into bowl with farro and toss to combine. Taste grain salad and season with salt, pepper, and a little lemon juice if you want.
  • Just before you're ready to eat, fold herbs into salad.
  • Do Ahead
  • Grains can be cooked 1 day ahead; let cool, then cover and chill. Salad (without herbs) can be made 6 hours ahead; cover and chill.

FUSION SALAD WITH LEMON-THYME VINAIGRETTE



Fusion Salad With Lemon-Thyme Vinaigrette image

Make and share this Fusion Salad With Lemon-Thyme Vinaigrette recipe from Food.com.

Provided by gailanng

Categories     Mango

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 15

1/3 cup extra virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons finely snipped fresh thyme leaves
2 teaspoons finely snipped fresh mint leaves
2 teaspoons honey
1/2 teaspoon grated lemon zest
1/4 teaspoon finely minced garlic
1/4 teaspoon salt
1 dash fresh ground black pepper
1/3 cup sugar
1/3 cup pecan halves
1 (5 ounce) bag Baby Lettuces
1 ripe mango, cubed (about 1 3/4 cups)
1/2 medium red onion, thinly sliced
2 kiwi, cut into 8 wedges

Steps:

  • Whisk together first 9 ingredients; refrigerate, covered.
  • Heat sugar in small skillet over medium heat until sugar melts and is a light golden brown. Stir in pecans until all are well coated. Spread on greased foil or parchment paper. When cool, chop into bite-size pieces; set aside.
  • To Serve: Toss baby lettuces with mango and onion; divide among 8 salad plates. Arrange 2 kiwi wedges on each salad, sprinkle with caramelized pecans. Drizzle vinaigrette over salads; serve immediately.

Nutrition Facts : Calories 247.5, Fat 16.3, SaturatedFat 2.1, Sodium 99.1, Carbohydrate 27.1, Fiber 2.4, Sugar 23.5, Protein 1.4

HERBACEOUS SALAD WITH LEMON VINAIGRETTE



Herbaceous Salad with Lemon Vinaigrette image

Shredded zucchini, green onions, and parsley are tossed with a lemon vinaigrette for a fabulous summer salad.

Provided by Diamond Crystal Salt

Categories     Trusted Brands: Recipes and Tips     Diamond Crystal® Salt

Yield 2

Number Of Ingredients 11

4 cups zucchini, julienned (1/4 x 1/4 x 2-inch strips)
1 ½ tablespoons Diamond Crystal® Kosher Salt
⅓ cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon white wine or rice vinegar
½ teaspoon sugar
1 small clove garlic, minced
1 cup tightly packed fresh parsley leaves
2 each green onions, sliced diagonally
1 ½ teaspoons freshly grated lemon zest
2 each green onions, chopped, for garnish

Steps:

  • Place zucchini strips in bowl; sprinkle with Diamond Crystal® Kosher Salt. Toss to mix. Let stand 20 minutes.
  • Combine olive oil, lemon juice, vinegar, sugar (if using) and garlic in small bowl or small jar with tight-fitting lid. Whisk or shake to blend. Cover and refrigerate.
  • Rinse zucchini lightly with cold water; drain well.
  • Place zucchini on dish towel or several layers of paper towels. Shake or blot gently to remove excess moisture.
  • Place zucchini, parsley and sliced green onions in a bowl; toss gently to mix. Drizzle lightly with vinaigrette (reserving any extra vinaigrette); toss to mix.
  • Garnish with lemon zest and additional green onions, if desired.

Nutrition Facts : Calories 403.4 calories, Carbohydrate 14.7 g, Fat 38 g, Fiber 4.5 g, Protein 4.4 g, SaturatedFat 5.4 g, Sodium 4365.5 mg, Sugar 6.3 g

Tips:

  • Use fresh ingredients: The fresher the ingredients, the better the salad will be. This is especially true for the lemon thyme vinaigrette, as fresh herbs have a much brighter flavor than dried herbs.
  • Don't overdress the salad: A little vinaigrette goes a long way, so start with a small amount and add more to taste. You can always add more dressing, but you can't take it away.
  • Let the salad rest for a few minutes before serving: This will allow the flavors to meld together and the dressing to soak into the salad.
  • Garnish the salad with fresh herbs: This will add a pop of color and flavor to the salad.

Conclusion:

This fusion salad with lemon thyme vinaigrette is a delicious and refreshing salad that is perfect for a light lunch or dinner. The combination of sweet and savory flavors, the crunch of the vegetables, and the tangy dressing make this salad a real winner. So next time you're looking for a healthy and flavorful salad, give this one a try!

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