Risotto Salad With Lemon Honey Vinaigrette

Risotto Salad With Lemon Honey Vinaigrette

Risotto Salad With Lemon Honey Vinaigrette

Risotto Salad With Lemon Honey Vinaigrette

Prep Time: 30 Minutes

Cook Time: 30 Minutes

Serves: 4

Ingredients

  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/3 cup Florida Key West Lemon Juice
  • 1/4 cup honey
  • 3 tbsp course ground mustard
  • 1 clove of garlic, minced
  • 1/2 tsp fresh ground black pepper
  • Salt to taste

For the Risotto Salad

  • 1 box of Risotto pasta
  • 1 large zucchini, thinly sliced
  • 1 cup grape tomatoes
  • 2 cups fresh baby spinach

Directions

  • In a medium bowl, vigorously whisk red wine vinegar, Florida Key West Lemon Juice, and honey together.
  • Slowly stream in the extra virgin olive oil.
  • Mix in minced garlic and course ground mustard.
  • Whisk in black pepper and salt to taste.
  • Cook Risotto pasta according to box directions. Be sure to heavily salt the boiling water (it should taste like the sea) to properly season the pasta.
  • Drain Risotto and mix in the Lemon Honey Vinaigrette. Be sure to coat all of the pasta.
  • Toss in thinly sliced zucchini, grape tomatoes, and baby spinach.

 

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