This marinade can be used with a variety of green salads or vegetables. Instead of oil add yogurt or sour cram raw vegetable salad such as carrots, and beets. This is a rather common marinade served in German. I had it served at Restaurants all over Germany in one form or another. It is very common for them the serve this with other vegetables such as green beans.

2-3 tablespoons white vinegar, wine vinegar or lemon juice
1/2 teaspoon salt or pinch of sugar to taste
1 tablespoons finely minced onion
one or more green herbs such as borage, chives, dill, tarragon or parsley to taste
2-3 tablespoons olive oil or vegetable oil or use 4 -6 tablespoons sour cream or yogurt.

Combine all the ingredients except the oil or yogurt and shake well in a bottle or mix in a small bowl. Pour over the vegetable. Add the oil or yogurt and toss into the salad, When doing a green tossed salad it is best to put the oil in before the marinade.