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Lemon Vinaigrette on Greens

Total Time

Prep/Total Time: 10 min.


4 servings

The vinaigrette also tastes good on spinach salad. It keeps well in the regrigerator in a container with a tight-fitting lid. Just shake and serve.—Susan Garoutte, Georgetown, Texas


  • 1/4 cup lemon juice
  • 1/4 cup canola oil
  • 1/4 cup olive oil
  • 2 green onions, finely chopped
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups torn romaine


  1. In a jar with a tight-fitting lid, combine the first nine ingredients; shake well. Place romaine in a salad bowl. Drizzle with the dressing; toss to coat.

Nutrition Facts

3/4 cup: 262 calories, 27g fat (4g saturated fat), 0 cholesterol, 154mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 1g protein.

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