Green Salad with Herb Vinaigrette Recipe

Green Salad with Herb Vinaigrette Recipe photo by Taste of Home

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My mother-in-law regularly makes this for birthdays and holiday dinners. It is best in the summer when fresh, locally grown tomatoes are available. —Amy Sauser, Omaha, Nebraska

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Green Salad with Herb Vinaigrette Recipe

Prep: 15 min. + chilling

Yield: 8 Servings

15 15

Ingredients

2/3 cup canola oil
1/4 cup red wine vinegar
1/4 cup minced fresh parsley
2 green onions, chopped
1 garlic clove, minced
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dill weed
1/4 teaspoon pepper
6 cups torn mixed salad greens
6 medium tomatoes, cut into wedges
6 large fresh mushrooms, sliced

Directions

In a small bowl, whisk the first nine ingredients. Cover and refrigerate for at least 8 hours.
Divide the salad greens, tomatoes and mushrooms among eight salad plates. Whisk dressing; drizzle over salads. Yield: 8 servings.

Nutritional Facts 1 salad with 2 tablespoons dressing equals 197 calories, 19 g fat (2 g saturated fat), 0 cholesterol, 314 mg sodium, 7 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Green Salad with Herb Vinaigrette in Taste of Home August/September 2008, p43