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Tossed Italian Salad

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

Printed from tasteofhome.com Aug 21, 2008

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Tossed Italian Salad cont.

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.