- 1 cup sugar
- 1 cup vinegar
- 1/2 cup vegetable oil
- 1/4 cup chopped onion
- 1-1/2 teaspoons salt
- 1/4 teaspoon paprika
- 1/4 teaspoon ground mustard
- Dash pepper
- Torn salad greens
- Cherry tomatoes, sliced cucumber and grated carrots or vegetables of your choice
- In a jar with a tight-fitting lid, combine the first eight ingredients; shake well. In a salad bowl, combine greens and vegetables. Drizzle with dressing and toss to coat. Store any leftover dressing in a refrigerator. Yield: 2-1/2 cups dressing.
Originally published as Onion Vinaigrette Salad in Quick Cooking May/June 1999, p11
Reviews for Onion Vinaigrette Salad
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Mar. 19, 2012
"This salad is quick and delicious. I've had several people ask for the recipe after tasting it. And you don't need an array of different dressings."