How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for All-You-Can-Eat Salad with Lemon-Basil Vinaigrette?

You need 10 ingredients. The key ingredients include: 1 head leaf or red leaf lettuce, torn into bite-sized pieces, or 4 cups mesclun mix, 1 small head radicchio, torn into bite-sized pieces (2 cups), 1/2 cup jicama cubes, 1/2 cup fresh peas or frozen peas, thawed, and more.

Is All-You-Can-Eat Salad with Lemon-Basil Vinaigrette suitable as salads?

Yes, All-You-Can-Eat Salad with Lemon-Basil Vinaigrette falls under the Salads category and is a great choice for this type of meal.

How do I store leftover All-You-Can-Eat Salad with Lemon-Basil Vinaigrette?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

All-You-Can-Eat Salad with Lemon-Basil Vinaigrette Recipe

Name: All-You-Can-Eat Salad with Lemon-Basil Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head leaf or red leaf lettuce, torn into bite-sized pieces, or 4 cups mesclun mix; 1 small head radicchio, torn into bite-sized pieces (2 cups); 1/2 cup jicama cubes; 1/2 cup fresh peas or frozen peas, thawed; 1/2 cup slivered almonds; 1/4 cup lemon juice; 2 tsp. Dijon mustard; 1 clove garlic, minced (1 tsp.); 1/4 cup olive oil; 1/4 cup fresh basil leaves, finely chopped

All-You-Can-Eat Salad with Lemon-Basil Vinaigrette

Eats Now Editorial Team · 301 kcal · Salads

All-You-Can-Eat Salad with Lemon-Basil Vinaigrette – a delicious recipe with head leaf, head radicchio, jicama cubes, fresh peas, almonds, lemon juice. Easy to follow and perfect for any occasion.

Serves 4 Salads

All-You-Can-Eat Salad with Lemon-Basil Vinaigrette

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