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Three-Green Salad Recipe

Photo by: Taste of Home

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For a crisp, refreshing side dish, this tasty salad can't be beat. The bold flavor and crunch really wake up your taste buds. It's the perfect salad to go with lasagna. -Gina Squires, Salem, Oregon

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12 Servings
Prep: 15 min. + chilling

Ingredients

4 cups torn iceberg lettuce
4 cups torn leaf lettuce
4 cups torn fresh spinach
1 medium cucumber, sliced
2 carrots, sliced
2 celery ribs, sliced
6 fresh broccoli florets, sliced
3 fresh cauliflowerets, sliced
6 radishes, sliced
4 green onions, sliced
5 fresh mushrooms, sliced
ITALIAN DRESSING:
1/3 cup Crisco® Extra Virgin Olive Oil
1/4 cup plus 2 tablespoons red wine vinegar
2 tablespoons grated Parmesan cheese
1 teaspoon sugar
1 to 2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
Pinch salt and pepper

Directions

In a large salad bowl, toss the greens and vegetables. Cover and chill. In a blender, combine all dressing ingredients; cover and process until blended. Pour into a jar with tight-fitting lid; chill for at least 30 minutes.
Shake dressing before serving; pour desired amount over salad and toss to coat. Yield: 12 servings (about 1 cup dressing).

Nutrition Facts: 1 serving (1 cup) equals 136 calories, 12 g fat (2 g saturated fat), 1 mg cholesterol, 51 mg sodium, 5 g carbohydrate, 2 g fiber, 2 g protein.

Three-Green Salad published in Taste of Home April/May 1996, p35

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