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
Reviews for Vinaigrette Salad
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Reviewed May. 16, 2008
"Hello. Read your entry and thought it sounded deliciously good! How about the recipe for me.Geribee"
Reviewed Jan. 4, 2008
"This is such an easy and tasty way to make a good salad and dressing. I make it often."