Tangy Olive Vinaigrette Recipe

Tangy Olive Vinaigrette Recipe
Tangy Olive Vinaigrette Recipe photo by Taste of Home
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Tangy Olive Vinaigrette Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

Nutritional Facts

2 tablespoons: 59 calories, 5g fat (1g saturated fat), 5mg cholesterol, 249mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 fat.

  • 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
  1. 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.
Originally published as Tangy Salad Dressing in Taste of Home August/September 2004, p10

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