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Under 30 Minutes

Spring Salad with Tangy Vinaigrette

The dressing for this easy-to-assemble salad can be made up to three days in advance.

  • Prep:
  • Total Time:
  • Servings: 8
Spring Salad with Tangy Vinaigrette

Source: Everyday Food, March 2008


  • 1/4 cup olive oil
  • 1 teaspoon finely grated lemon zest and 3 tablespoons fresh lemon juice (from 1 lemon)
  • 1 tablespoon white-wine vinegar
  • 1 teaspoon sugar
  • Coarse salt and ground pepper
  • 2 heads Boston lettuce, cored and torn into bite-size pieces
  • 1 head radicchio, cored and torn into bite-size pieces
  • 4 scallions, thinly sliced
  • 1 pint grape tomatoes, halved


  1. Make vinaigrette: In a small bowl, whisk together oil, lemon zest and juice, vinegar, and sugar; season with salt and pepper. (To store, refrigerate up to 3 days.)

  2. When ready to serve salad, place lettuce, radicchio, scallions, and tomatoes in a large bowl; add vinaigrette, and toss to combine. Serve immediately.

Reviews (1)

  • etawalker 17 Feb, 2008

    I made the Tangy Vinaigrette tonight to serve on a randomly-tossed green salad. Very good! This vinaigrette will be going into dressing rotation!

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