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How to dress a simple green salad at lynnecurry.com.

Tossed Green Salad with Vinegar & Oil Dressing

This is a technique more than a recipe since there are no set measurements. Follow along and you'll end up with a far cry from your standard overpowering and heavy oil and red wine vinegar dressing. The first step is obtaining the freshest salad greens as well as your favorite vinegar. I love sherry vinegar, but you can also use lemon juice, champagne vinegar or rice wine vinegar. Balsamic vinegar is too heavy for most delicate lettuces, but you could add a drop or two if you love the flavors. 

Course Salad
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Author Lynne


  • 6 cups mixed lettuce, washed and spun dry
  • sherry vinegar or alternative as suggested in headnote
  • pinch sea salt
  • freshly ground black pepper
  • extra-virgin olive oil


  1. Place the lettuce in large mixing bowl. With freshly washed hands, toss the lettuce gently as you drizzle in some of the vinegar. Toss well, add a pinch of salt and taste. Add the black pepper to taste.

  2. Taste a lettuce leaf. Does it taste very good a acidity? If not, add a little more vinegar, then toss taste again.

  3. While tossing with one hand, add a very small amount of the olive oil. It is easy to overdo it here, so hold back. Then toss and taste. The dressing should be very well balanced and lively.