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Tangy Olive VinaigretteN

 Tangy Olive VinaigretteN
This dressing with bits of green olives, onion and celery, will perk up any bowl of mixed greens.—Mildred Spinn, Cameron, Texas
8 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
Nutritional Facts: One 2-tablespoon serving (prepared with reduced-fat mayonnaise; calculated without greens) equals 59 calories, 5 g fat (1 g saturated fat), 5 mg cholesterol, 249 mg sodium, 2 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1 fat.