Lemon Vinaigrette on Greens Recipe

Lemon Vinaigrette on Greens Recipe photo by Taste of Home

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The vinaigrette also tastes good on spinach salad. It keeps well in the regrigerator in a container with a tight-fitting lid. Just shake and serve.—Susan Garoutte, Georgetown, Texas

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Lemon Vinaigrette on Greens Recipe

Prep/Total Time: 10 min.

Yield: 4 Servings

10 10

Ingredients

1/4 cup lemon juice
1/4 cup canola oil
1/4 cup olive oil
2 green onions, finely chopped
1 tablespoon minced fresh parsley
1-1/2 teaspoons sugar
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
4 cups torn romaine

Directions

In a jar with a tight-fitting lid, combine the first nine ingredients; shake well. Place romaine in a salad bowl. Drizzle with the dressing; toss to coat. Yield: 4 servings.

Nutritional Facts 1 serving (3/4 cup) equals 262 calories, 27 g fat (4 g saturated fat), 0 cholesterol, 154 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Lemon Vinaigrette on Greens in Taste of Home December/January 2005, p48

Keeping Lettuce Fresh

To store lettuce to keep it crisp and fresh, wash lettuce in cold water and drain very well. Use a “salad spinner” or pat it dry with paper towels. Store in a resealable plastic bag or airtight container with a dry paper towel in the bottom to absorb any leftover moisture. (Be certain to replace the towel if it gets wet.) For extra-crispy salads, you may want to use a lettuce variety like romaine that’s naturally more crisp.