Tossed Salad with Vinaigrette Recipe

Tossed Salad with Vinaigrette Recipe photo by Taste of Home

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A crisp salad is the perfect complement to any meal. With its tangy dressing and garden-fresh ingredients, this versatile salad has become a regular on hectic nights—and on those days when I do have time to spare!—Jean Atherly, Red Lodge, Montana

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Tossed Salad with Vinaigrette Recipe

Prep/Total Time: 15 min.

Yield: 8 Servings

15 15

Ingredients

6 cups mixed greens
1 large tomato, cut into wedges
1 small zucchini, sliced
6 fresh mushrooms, quartered
DRESSING:
3 tablespoons white wine vinegar
2 tablespoons vegetable oil
2 to 3 drops hot pepper sauce
2 to 2-1/2 teaspoons sugar
1/4 teaspoon garlic powder
1/4 teaspoon salt

Directions

In a large bowl, toss the greens and vegetables. Combine dressing ingredients in a jar with tight-fitting lid; shake well. Pour over salad and toss. Serve immediately. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 53 calories, 4 g fat (trace saturated fat), 0 cholesterol, 87 mg sodium, 5 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Tossed Salad with Vinaigrette in Country Woman March/April 1997, p37