Recipe: Springy Salad With Lemon Rosemary Vinaigrette


I realized this week I’ve never done a salad on, and I’m even growing lettuce this spring. I thought this would be a great salad for Easter dinner. Citrusy lemons contrast the sweet cranberries and peas, then there’s the crunchy almond slivers and creamy goat cheese—to me a perfect salad. And this will be so easy to make for a crowd—no cooking involved. Just whisking, tossing and serving.

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Servings: 4
Time: 15 minutes active and total

For the dressing:

2 garlic cloves, minced
2 tablespoons rosemary, minced
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 lemon, juiced, about 3–4 tablespoons
1/2 tablespoon mustard
2 tablespoons extra virgin olive oil

For the salad:
8 cups lettuce, cut into 1–2″ pieces
4 tablespoons dried cranberries
4 tablespoons slivered or sliced almonds
4 tablespoons frozen peas, thawed
2 ounces goat cheese

1. In a medium bowl, whisk together garlic, rosemary, salt, pepper, lemon juice and mustard. In a slow, steady stream add oil and whisk vigorously for 30 seconds. Set aside.

2. Plate salad by dividing lettuce among the plates. Sprinkle 1 tablespoon cranberries, almonds and peas and 1/2 ounce goat cheese over top. Drizzle a generous tablespoon of dressing over each salad and serve. Or put all the ingredients in a large bowl and toss. Add dressing and toss to coat well, then divide among serving plates.

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog,, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and above all, tasty, lifestyle.