TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings


  • 2 cups torn leaf lettuce
  • 1 cup torn Bibb lettuce
  • 3 green onions with tops, sliced
  • 1 medium tomato, peeled and diced
  • 6 fresh mushrooms, sliced
  • 9 fresh basil leaves, thinly sliced
  • 2 tablespoons red wine vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt, optional
  • 1/2 teaspoon sugar, optional

Nutritional Facts

1 cup: 78 calories, 7g fat (0g saturated fat), 0mg cholesterol, 6mg sodium, 3g carbohydrate (0g sugars, 0g fiber), 1g protein Diabetic Exchanges: 0 vegetable, 1 fat.


  1. In a large salad bowl, combine the lettuce, onions, tomato, mushrooms and basil. In a jar with tight-fitting lid, combine the vinegar, oil, pepper and salt and sugar if desired. Cover; shake well. Pour over the salad; toss to coat. Serve immediately. Yield: 6 servings.
Originally published as Basil Garden Salad in Taste of Home February/March 1997, p41

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