This slightly tangy oil and vinegar dressing complements a bowl of mixed salad greens or a colorful vegetable toss nicely. It's not overpowering, so the fresh vegetable flavors shine through. -Rosemarie Forcum, White Stone, Virginia
- 1/4 cup cider vinegar
- 1/2 to 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon seasoned salt
- 1/8 teaspoon pepper
- 1/2 cup canola oil
- 4 cups torn leaf lettuce
- 4 cups torn Bibb lettuce
- 1/4 cup thinly sliced onion, optional
- In a small bowl, combine the vinegar, sugar, salt, seasoned salt and pepper. Gradually whisk in oil. In a large bowl, combine lettuces and onion if desired. Serve with dressing. Yield: 12 servings (about 1/2 cup dressing).
Originally published as Greens with Vinaigrette in Taste of Home June/July 2003, p37
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