Greens with Vinaigrette Recipe
This colorful salad topped with a sweet and savory dressing is a refreshing addition to any meal. It's a perfect example of how Mother could turn even simple ingredients into something special. -Nancy Duty, Jacksonville, Florida
- 6 cups torn romaine
- 1 cup sliced radishes
- 1/3 cup olive oil
- 1/4 cup honey
- 2 teaspoons white wine vinegar
- 1-1/2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon poppy seeds
- 2 garlic cloves, minced
- Dash hot pepper sauce
- Pinch sugar
- Salt and pepper to taste
- In a large bowl, combine the romaine and radishes. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Just before serving, pour vinaigrette over salad; toss to coat. Yield: 6 servings (about 2/3 cup vinaigrette).
Originally published as Greens with Vinaigrette in Taste of Home June/July 1996, p35
Reviews for Greens with Vinaigrette(2)
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Reviewed Jan. 11, 2013
This is my absolute favorite dressing, and I've been making it for years. I double the ingredients so I always have some on hand.
Reviewed Aug. 2, 2010
fabulous - I have been making this recipe for years and everyone who tries it comments on the tasty dressing!