Tangy Olive VinaigretteN Recipe

Tangy Olive VinaigretteN Recipe photo by Taste of Home

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This dressing with bits of green olives, onion and celery, will perk up any bowl of mixed greens.—Mildred Spinn, Cameron, Texas

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Tangy Olive VinaigretteN Recipe

Prep/Total Time: 15 min.

Yield: 8 Servings

15 15

Ingredients

1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 tablespoons minced fresh parsley
2 tablespoons finely chopped pimiento-stuffed olives
1 tablespoon finely chopped onion
1 tablespoon finely chopped celery
1/2 teaspoon sugar
1/4 teaspoon pepper
Salad greens

Directions

In a small bowl, whisk the mayonnaise, lemon juice, vinegar and mustard until blended. Stir in the parsley, olives, onion, celery, sugar and pepper. Serve with salad greens. Yield: 1 cup.

Nutritional Analysis: One 2-tablespoon serving (prepared with reduced-fat mayonnaise; calculated without greens) equals 59 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 249 mg sodium, 2 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1 fat.

Originally published as Tangy Salad Dressing in Taste of Home August/September 2004, p10