claire thomas, of the
kitchy kitchen has yet again satisfied my taste buds. just as i'm crackin' down on my food intake, i came across her post on
one dressing, two salads. this is perfect enough for my "summer's almost here diet". i love her idea of a lemon garlic vinaigrette! anything with a lemony kick to it is fine by me! the more lemon, the better. check out the two salads she made with the lemon garlic vinaigrette dressing.
Dressing: Lemon Garlic Vinaigrette
1 tablespoon lemon juice
3 tablespoons olive oil
1 garlic clove, minced
Salt and pepper to taste
Simply combine and mix until blended (I pop it in a container with a lid and shake it).
Salad 1: Roasted Vegetable Salad with Feta and Parsley
4 carrots, peeled and quartered
4 parsnips, peeled and quartered
2 rose potatoes, cut into 1 inch pieces
2 tablespoons Olive oil
1 tablespoon parsley, coarsely chopped
4 oz feta, cut into 1/2 inch pieces
1 tablespoon Lemon Garlic Vinaigrette
Preheat oven to 425F. Put the prepared vegetables into a roasting pan (with plenty of room) and sprinkle with salt and pepper and coat with olive oil. Roast for about 30 minutes, turning only once, until the vegetables are golden brown. Toss with parsley, vinaigrette, and feta. Salt and pepper to taste. Enjoy!
Salad 2: Quinoa Tabbouleh
1 cup quinoa
1/2 red onion, finely chopped
2 cucumbers, cut into 1/2 inch pieces
1/2 cup parsley, chopped
2 tablespoons mint
2 teaspoons chives
1/4 cup Lemon Garlic Vinaigrette
Cook the quinoa according to instructions and cool. Meanwhile, add the red onion to the vinaigrette to take the bite out. Combine all of the ingredients. Enjoy!
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