Lemon Vinaigrette on Greens |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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 Ingredients:
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 |
Directions:
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. Yield: 4 servings.
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