Citrus-Thyme Vinaigrette Salad
This salad goes well with any Italian meal. Try it with Cherry Tomato Red Clam Sauce with Linguine and Spumoni Ice Cream Sandwiches.
by Rachael Ray | on 08/15/08
Photo credit: Lisbeth Axell
Ingredients
- 2 tablespoons orange marmalade
- 1 tablespoon Dijon mustard
- 1 lemon, zested and juiced
- 1/3 cup extra virgin olive oil (EVOO)
- Salt and freshly ground black pepper
- 2 tablespoons thyme leaves, freshly chopped
- 2 hearts of romaine lettuce, chopped
- 3-4 ribs celery from the heart, chopped
- 1 yellow bell pepper, seeded and finely chopped
- 1 small red onion or 1/2 medium red onion, finely chopped
Serves 6
Preparation
In a salad bowl, whisk together the marmalade, Dijon mustard and the zest and juice of 1 lemon. Stream in the EVOO, then season the dressing with salt, pepper and thyme. Add the chopped lettuce and vegetables to the bowl and toss to coat evenly.
