 |
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
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.
|
Printed from tasteofhome.com Aug 21, 2008Copyright Reiman Media Group, Inc © 2008 |