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Vinaigrette Salad

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
  • Total Time
    Prep/Total Time: 5 min.
  • Makes
    12 servings (about 1/2 cup dressing)


  • 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.
Nutrition Facts
2/3 cup: 87 calories, 9g fat (1g saturated fat), 0 cholesterol, 68mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 0 protein.

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  • Geribee
    May 16, 2008

    Hello.  Read your entry and thought it sounded deliciously good!  How about the recipe for me. Geribee

  • FriedaG
    Jan 4, 2008

    This is such an easy and tasty way to make a good salad and dressing. I make it often.