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
- 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.
Originally published as Lemon Vinaigrette on Greens in Taste of Home December/January 2005, p48
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Reviewed Jan. 23, 2015
"For the usual 2 Tbs. serving of dressing--44 calories (262 cal. divided by 12 for per tbs. x 2 for 2 tbs. serving.)"