Tossed Italian Salad Recipe

Tossed Italian Salad Recipe photo by Taste of Home

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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

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Tossed Italian Salad Recipe

Prep: 10 min. + chilling

Yield: 8-10 Servings

10 10

Ingredients

6 tablespoons olive 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.

Nutritional Facts 1 serving (1 cup) equals 82 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 175 mg sodium, 2 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Tossed Italian Salad in Taste of Home August/September 2000, p31