Garden Tossed Salad Recipe

Garden Tossed Salad Recipe photo by Taste of Home

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My Italian grandma grew all of her produce in her backyard garden, so many of her recipes made good use of her bountiful fresh vegetables. This salad is refreshing with any main course and one of our favorites because of the flavors of my Italian heritage. -Rosalie Rizzolo-Wright, San Jose, California

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Garden Tossed Salad Recipe

Prep/Total Time: 10 min.

Yield: 8 Servings

10 10

Ingredients

8 cups torn mixed salad greens
1/2 cup sliced fresh mushrooms
1/2 cup chopped celery
2 medium tomatoes, cut into wedges
1/2 medium green pepper, sliced
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
DRESSING:
1/4 cup olive oil
4-1/2 teaspoons red wine vinegar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
Salt and pepper to taste
Parmesan cheese

Directions

In a large salad bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, garlic powder, salt and pepper; shake well. Drizzle over salad; toss to coat. Sprinkle with Parmesan cheese. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 82 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 24 mg sodium, 5 g carbohydrate, 2 g fiber, 1 g protein.

Originally published as Garden Tossed Salad in Reminisce September/October 2000, p48