Tossed Green Salad Recipe

Tossed Green Salad Recipe photo by Taste of Home

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I never clutter the table with different bottles of dressing. Everyone who tastes my quick and easy herbed version loves it.—Carole Holder, Norman, Oklahoma

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Tossed Green Salad Recipe

Prep/Total Time: 5 min.

Yield: 8 Servings

5 5

Ingredients

8 cups torn mixed salad greens
1 small cucumber, thinly sliced
3/4 cup frozen peas, thawed
2 green onions, sliced
1 celery rib, sliced
DRESSING:
1/4 cup vegetable oil
3 tablespoons white wine vinegar
1 tablespoon sugar
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper

Directions

In a large bowl, combine the greens, cucumber, peas, onions and celery. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over the salad and toss to coat. Yield: 8 servings.

Nutritional Facts 1 serving (1 cup) equals 92 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 182 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as tossed Green Salad in Country Woman January/February 2005, p39