Fresh vegetable salads with Sherry vinaigrette

Lynnda Cloutier


if taking a salad to a picnic, transporting the vinaigrette in a separate jar ensures the salad will stay crisp and fresh.SOurce unknown

★★★★★ 1 vote


1 1/2 cup shredded iceberg lettuce
1 1/2 cups chopped tomatoes
1 cup seeded, sliced english cucumber
1/4 cup thinly sliced red onion
1/4 cup cubed farmer cheese
1/3 cup extra virgin olive oil
1/4 cup sherry vinegar
1 teaspoon dijon mustard
salt and black pepper to taste


1layer lettuce, tomatoes, cucumber, onion, and cheese in four half-pint jars.
2Mix oil, vinegar, and Dijon in another half pint jar. Shake vigorously until emulsified. Season the vinaigrette with salt and pepper. When ready to serve, shake vinegar red and serve over salad. Chill any remaining vinaigrette. Makes four servings.

About this Recipe

Course/Dish: Lettuce Salads