Name: Green Salad Vinaigrette
Prep time: 10 min
Total time: 10 min
Ingredients: 8 to 10 cups salad greens or mesclun mix; 1/4 cup freshly squeezed lemon juice (2 lemons); 1/2 cup good olive oil; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper

Green Salad Vinaigrette

salad greens

lemon juice (2 lemons)

olive oil

salt

black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

Common sense prevails. Reduce or omit the salt if you are sensitive to sodium as we are. The mustard is enough kick. The rest of the recipe is great as usual coming from Ina.

<div>I chose this recipe quickly and threw it together without giving it much thought. Wanted a simple light dressing for my fresh organic arugula salad with fried goat cheese  patties, wanting to keep it simple and tangy to show off the lovely salad ingredients. I trusted Ina. Too much. Should've used my common sense, but I was rushing. Oh dear Lord, this was so salty that my polite dinner guests started making faces and we all had to dump the salad  into the compost without eating it. Some were able to salvage the goat cheese cakes. One whole teaspoon of salt to only 1/2 cup oil? I wish I'd read the recipe more carefully and given it more thought before I hurriedly threw it together and tossed the salad. A lesson to me: always taste before serving!!! And I salt everything, love salt, but this was sooo over the top. After my guests  left, I consulted more recipes (NOT Ina Garten's!) and found much more reasonable proportions, such as 1/2 tsp for TWO CUPS of oil, etc. Note to self: ALWAYS taste before tossing, and before serving, and salt lightly, leaving it for guests to add more salt if they wish. </div>

Very refreshing, the tartness of the lemon and the heat of the pepper, just a really nice and light dressing.  Love it!

Don't forget to add 1/2 teaspoon of dijon mustard before you whisk together.

Green Salad Vinaigrette

Prep Time: 10 minutes

Total: 10 minutes

Servings: 6

Cost: $4.61 /serving

Author : Ina Garten

Ingredients

Instructions

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