#lemonbasildressing

[arecchi]

This mac and cheese salad with spring vegetables and a creamy lemon-basil dressing is delicious and refreshing. It's great for picnics, barbecues, or as a side dish for any event. Every bite is a blast of flavor thanks to the soft macaroni, crunchy vegetables, and tangy lemon-basil dressing.

Ingredients: 2 cups cooked macaroni pasta. 1 cup cherry tomatoes, halved. 1 cup sugar snap peas, sliced. 1/2 cup thinly sliced red onion. 1/2 cup diced bell pepper any color. 1/4 cup chopped fresh basil leaves. 1/4 cup grated Parmesan cheese. 1/4 cup mayonnaise. 2 tablespoons sour cream. 2 tablespoons lemon juice. 1 tablespoon Dijon mustard. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a large mixing bowl, combine the cooked macaroni pasta, cherry tomatoes, sugar snap peas, red onion, bell pepper, and chopped basil. In a separate small bowl, whisk together the grated Parmesan cheese, mayonnaise, sour cream, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth and creamy. Pour the creamy lemon-basil dressing over the macaroni and vegetable mixture. Toss everything together until well coated. Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Before serving, garnish with additional fresh basil leaves and a sprinkle of Parmesan cheese if desired. Enjoy your Macaroni Salad with Spring Vegetables and Creamy Lemon-Basil Dressing!

Prep Time: 15 minutes

Cook Time: 10 minutes

JT Wall

[all-in-rp]

This Lemon Basil Shrimp Salad is a light and refreshing salad that's great for a healthy meal. The tangy lemon basil dressing gives the soft shrimp and crunchy vegetables a big flavor boost.

Ingredients: 1 lb large shrimp, peeled and deveined. 8 cups mixed salad greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, sliced. 1/4 red onion, thinly sliced. 1/4 cup fresh basil leaves, chopped. 1/4 cup extra-virgin olive oil. 2 tablespoons fresh lemon juice. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook for 2-3 minutes per side or until pink and opaque. Season with salt and pepper. In a small bowl, whisk together lemon juice, minced garlic, and chopped basil to make the dressing. Season with salt and pepper to taste. In a large salad bowl, combine mixed greens, cherry tomatoes, cucumber, and red onion. Add cooked shrimp on top of the salad. Drizzle the lemon basil dressing over the salad. Toss everything together gently to coat the salad with the dressing. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 6 minutes

A. EMMANUEL LEADON

[ask-alexandrite-fusion]

This vibrant and refreshing salad is perfect for springtime with its fresh mix of seasonal vegetables and zesty lemon basil dressing. Packed with protein-rich quinoa and bursting with flavor, it's a satisfying and nutritious meal or side dish.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup cherry tomatoes, halved. 1 cup asparagus, chopped. 1 cup sugar snap peas, chopped. 1/2 cup red onion, finely diced. 1/4 cup fresh basil leaves, chopped. 1/4 cup fresh lemon juice. 2 tablespoons olive oil. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: Bring water to a boil in a medium-sized pot. Lower the heat, add the quinoa, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is soft and the water is absorbed. Cook the quinoa and put it in a large bowl. Add the cherry tomatoes, asparagus, sugar snap peas, red onion, and basil leaves. Get a small bowl and mix lemon juice, olive oil, garlic, salt, and pepper together with a whisk. Add the dressing to the salad and toss it around to cover it all. Serve right away or put in the fridge until you're ready to serve.

Prep Time: 15 minutes

Cook Time: 20 minutes

Baby Gifts

[jenellemarie]

A tasty and refreshing chickpea salad tossed with a tangy lemon basil dressing. This salad is great for a light lunch or as a side because it is full of protein and good for you.

Ingredients: 1 can chickpeas, drained and rinsed. 1 cup cherry tomatoes, halved. 1/2 cucumber, diced. 1/4 red onion, thinly sliced. 1/4 cup fresh basil leaves, chopped. 1/4 cup lemon juice. 2 tablespoons olive oil. 1 tablespoon maple syrup. Salt and pepper to taste.

Instructions: Put chickpeas, cherry tomatoes, cucumber, red onion, and basil leaves in a large bowl. To make the dressing, mix the lemon juice, olive oil, maple syrup, salt, and pepper in a small bowl with a whisk. Add the dressing to the salad and gently toss to mix. Put the salad in the fridge for at least 30 minutes before you serve it. If you want, add more basil leaves as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes

gundula diering