Lemony Sweet and Sour Tender Veggie Salad – a delicious recipe with honey, lemons, Salt, extra-virgin olive oil, green beans, match. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Place a large skillet over high heat with 2 inches of water.
2
Cover with a lid and bring up to a boil.
3
While the water starts working make the dressing.
4
In the bottom of a salad bowl combine the honey, lemon juice and zest, add a little salt and pepper.
5
Pour in the extra-virgin olive oil in a slow steady stream while whisking.
6
Reserve the dressing.
7
Once the water has come up to a boil, add a little salt and all the veggies, stir them around in the water, count to 20 then drain thoroughly, add the hot veggies to the dressing in the bowl and toss to combine, let the veggies cool in the dressing.
8
Once cooled add the basil, re-season with salt and pepper, to taste, and serve.
420
kcal
Calories
25
g
Fat
47
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 tablespoons honey, 2 lemons juiced and zested, Salt and freshly ground black pepper, 1/3 cup extra-virgin olive oil, and more.
Yes, Lemony Sweet and Sour Tender Veggie Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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