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Lemon Vinaigrette on Greens
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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
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.
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Printed from tasteofhome.com Aug 29, 2008Copyright Reiman Media Group, Inc © 2008 |