Make a playful attempt at recouping some of your tax payments with this salad. A quick-and-easy vinaigrette dressing adds a pleasant tang to any mixture of salad greens and ingredients.—Betty Jean Jordan, Monticello, Georgia
- 4 teaspoons Dijon mustard
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup vegetable oil
- 1/2 cup finely chopped onion
- 1/2 cup minced fresh parsley
- 8 cups torn salad greens
- In a small bowl, whisk the mustard, vinegar, salt and pepper. Slowly add oil while whisking. Stir in onion and parsley. Place the greens in a large salad bowl; drizzle with dressing and toss to coat. Yield: 8 servings (1 cup dressing).
Originally published as Greenback Salad in Taste of Home April/May 2003, p16
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