Yields: 2 to 4 servings
dressing:
2 oz. (56 g) fresh lemon juice
½ tsp. lemon zest
1 oz. (28 g) Tuscan Herb Butter (melted) I used Epicurean All Natural Tuscan Herb Butter
¼ tsp. kosher salt
¼ tsp. fresh ground black pepper
salad:
10 oz. (282 g) Power Greens (I used Simple Truth Organic)
8 oz. mini heirloom tomatoes (halved)
1 oz. (28 g) shaved Parmesan
Add the lemon juice, zest, melted butter, salt, and pepper to a small bowl or cup.
Microwave the mixture for 30 seconds.
Pour the hot mixture into the jar of a blender.
Blend the mixture on high for 20-30 seconds (until completely emulsified).
*Note: Dressing will separate and butter will harden in the fridge. It’s best if dressing is made fresh for each salad.
To prepare the salad place the greens in a large mixing bowl.
Pour the dressing over the greens and toss the salad until all the greens are evenly coated.
Divide the dressed salad among plates and evenly top all the salads with the tomatoes and cheese.
EAT!!!
Preparation time: 15 minutes
Cook time: 30 seconds
Total time: 15 minutes and 30 seconds
