Tossed Italian Salad Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 82
  • Fat:
  • 8 g
  • Saturated Fat:
  • 1 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 175 mg
  • Carbohydrate:
  • 2 g
  • Fiber:
  • 1 g
  • Protein:
  • 1 g


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Tossed Italian Salad

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A fresh garden salad with homemade Italian-style dressing is the perfect accompaniment to my special lasagna. Nicely seasoned with garlic, herbs and a hint of lemon, the dressing is our family's favorite. As soon as the jar is empty, I make more. -Evelyn Gebhardt, Kasilof, Alaska

SERVINGS: 8-10

CATEGORY: Salads

METHOD: Chill

TIME: Prep: 10 min. + chilling

Ingredients:

  • 6 tablespoons olive or vegetable oil
  • 2 tablespoons vinegar
  • 2 tablespoons lemon juice
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon onion salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon paprika
  • Dash dried thyme
  • 8 cups torn salad greens
  • Sliced cucumbers, quartered cherry tomatoes and shredded carrot

Directions:

in a jar with a tight-fitting lid, combine the first 11 ingredients; shake well. Refrigerate for 2 hours. Just before serving, combine the greens, cucumbers, tomatoes and carrots in a salad bowl. Drizzle with dressing; toss to coat. Yield: 8-10 servings.

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