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Herb and Veggie Vinaigrette with lettuce greens and garlic scapes

Your beautiful salad greens will be thanking you soon!! This herb and veggie vinaigrette is loaded with fresh herbs and gets its bright tang from a red vegetable juice like V-8 juice. It’s Robbie’s favorite homemade dressing so he always makes sure there is a bottle of it in the fridge. Lucky us!

Herb and Veggie Vinaigrette with mixed greens, garlic scapes, chive blossoms

This is a reduced calorie vinaigrette. How’s that? Vegetable juice, like Knudsen’s Very Veggie juice or V-8 juice, cuts the oil ratio. A cup of vegetable juice has 60 calories compared to 1900 calories for a cup of oil. No one will ever detect the secret, except maybe from the bloody Mary color. (2 tablespoons of herb and veggie vinaigrette contains about 98 calories.)


The season’s first CSA farm share delivery hit our doorstep this week. We found baby lettuce greens, garlic scapes, fresh dill and chives. We grilled the scapes for the salad, and Robbie mixed up his herb and veggie vinaigrette dressing. Tiny chive blossoms became our salad’s purple jewel-like sprinkle.

Feel free to vary the fresh herbs according to what you have. You might want to try minced parsley, cilantro, oregano, or basil, one herb or three. Need I say that this week dill, thyme and chives went in our salad dressing?

Our lawn was covered in snow earlier this week. Today is summer solstice and it’s warm enough to dine outdoors, in shorts. Ahh, mountain living! We’re celebrating solstice and the weather with a big green salad and homemade herb and veggie vinaigrette!

thyme, dill and chives for Herb and Veggie Vinaigrette

About garlic scapes:

Curling like little pig’s tails, garlic scapes are unique springtime vegetables. Garlic growers cut the scapes off to send more nutrition to the garlic itself and we get the bonus of fresh garlic scapes. They’re delicious both raw and cooked. Grilled and diced ¼-inch thick, they added crunchy green mellow garlic flavor to our salad!

Grilling garlic scapes for Herb and Veggie Vinaigrette

This recipe yields more than 2 cups of dressing. I figure if you have to dirty the blender, you might as well make plenty.

Herb and veggie vinaigrette–the little details:

  • I use low-sodium organic Very Veggie juice. (This is not an ad, I just like it.) Robbie usually uses V-8 juice.
  • Olive oil congeals in the refrigerator. That’s why this recipe calls for half avocado oil,  a bit of water, and the vegetable juice. When refrigerated, the dressing pours easily.
  • Instead of pouring dressing over lettuce greens, toss the greens in a bowl with a small amount of dressing—just as professional chefs do. All the leaves will be perfectly dressed, not drenched.

More garlic scape recipes:

Crimson Lentil and Garlic Scape Salad
Red Lentils and Garlic Scapes
Creamy Avocado with Garlic Scape Pesto
28 Food Blogger Recipes Using Garlic Scapes

Make it a fabulous week–get in the kitchen whisk up a delicious homemade salad dressing!

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5 from 2 votes
Very Herb + Veggie Vinaigrette
Herb and Veggie Vinaigrette with Salad Greens and Garlic Scapes
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins

Scale the salad according to how many people you are serving. A handful of lettuce greens, a tablespoon of chopped grilled scapes and about 1½ teaspoons chive petals per person. This recipe makes about 20 ounces, enough for a wee's worth of salads!

Course: Salad
Cuisine: Vegan, Gluten Free
Keyword: salad dressing, reduced calorie
Servings: 3 cups
Calories: 2 kcal
The vinaigrette:
  • 1 teaspoon Dijon-style mustard
  • 1/3 cup red wine vinegar
  • 1 teaspoon balsamic vinegar
  • 1 or 2 garlic cloves , minced
  • ½ teaspoon fine sea salt
  • ½ cup extra virgin olive oil
  • ½ cup organic avocado oil or grapeseed oil
  • 2 tablespoons filtered water
  • 8 ounces vegetable juice, Knudsen Very Veggie juice or V-8 juice
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon finely chopped chives
  • 1 heaping teaspoon finely chopped fresh dill
  • 1 teaspoon finely chopped thyme
The salad:
  • Garlic scapes, optional
  • Olive oil
  • sea salt
  • Freshly ground black pepper
  • Chive flowers , separated into small petals
  • Mixed baby salad greens
Make the vinaigrette:
  1. Put the mustard, red wine vinegar, balsamic vinegar, minced garlic and salt in a blender bowl. Whir for a second or two on low speed.
  2. With the blender on, slowly drizzle in both the olive oil and the avocado oil, a couple tablespoons at a time. Add the water and the vegetable juice and blend another few seconds.

  3. Stir in the chopped herbs and chives but do not blend. Transfer to a bottle.
For the salad:
  1. Heat the grill to medium high.
  2. Wash the scapes. Break off and discard the less-tender woody part and the turban-like tip, as you would for asparagus.
  3. In a bowl, toss the scapes with some olive oil and salt and pepper.
  4. Grill about 5 minutes, until hot with nice grill marks. Chop into pieces about ¼-inch wide.
  5. Put a few tablespoons of vinaigrette in a bowl. Add a few handfuls of lettuce. With your hands, gently toss the lettuce greens just until lightly coated with dressing.
  6. Arrange on chilled salad plates. Sprinkle with garlic scapes and chive petals.
  7. Serve immediately.
Recipe Notes
  • I used low-sodium organic Very Veggie juice.
  • Olive oil congeals in the refrigerator. I use half avocado oil and a bit of water, so, the refrigerated dressing pours easily.
  • Instead of pouring dressing over yourlettuce greens, first toss them in a bowl with a small amount of dressing—just as professional chefs do. All the leaves will be perfectly dressed, not drenched.


  • John Vrabel

    Just saying hi and hoping u r well! Reply · 23 June, 2014

    • Letty

      Hi John,
      Thanks for the note. I hope you are enjoying all the vegan recipes! Reply · 23 June, 2014

  • johh vrabel

    this is so cool. it’s my first recipe of yours i plan to make and i was first wondering how to print it and wow you’ve already set it up for printing. very nice! i’ll let u know you it comes out. best
    JV Reply · 10 July, 2014

    • Letty

      Thanks John! Reply · 15 July, 2014

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