Greens with Dijon Vinaigrette

  • Active Time 5m
  • Total Time 5m

Makes 6 servings


  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 3 tablespoons extra-virgin olive oil
  • 8 cups torn salad greens (about 10 ounces), such as red leaf lettuce, romaine lettuce and/or green leaf lettuce
  • Freshly ground pepper


In a small mixing bowl, combine vinegar, mustard and salt until well blended. Whisk in olive oil. Pour over salad greens, tossing to coat. Season to taste with pepper.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2043

nutrition information per serving

72 calories; 7g total fat; 0mg cholesterol; 71mg sodium; 2g carbohydrates; 1g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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