Chopped Salad With Lemon-Zest Vinaigrette

Ingredients

• 3 tablespoons olive oil
• 2 teaspoons lemon juice
• 1 tablespoon lemon zest
• 1 clove minced garlic
• ½ teaspoon salt
• Freshly ground black pepper to taste
• 2 tomatoes, seeded and chopped
• 2 Kirby cucumbers, peeled, halved and thinly sliced
• 1 bunch watercress, rinsed and tough stems removed
• ½ small red onion, thinly sliced
• ¼ pound ricotta salata cheese, crumbled
• 2 tablespoons chopped dill

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    250 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 9 grams protein; 28 milligrams cholesterol; 493 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, salt and a few grinds of pepper. Add the tomatoes, cucumbers, watercress and onion and toss. Add the cheese and dill, toss until well combined and serve.

5 minutes