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Basil Garden Salad Recipe

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Basil is one of the easiest herbs to grow and adds flavor to many foods. In summer, I like to use it fresh in tossed salads like this.—Bobbie Talbott, Veneta, Oregon
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings

Ingredients

  • 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

Diabetic Exchanges: One 1-cup serving (prepared without salt and sugar) equals 1-1/2 fat, 1/2 vegetable; also, 78 calories, 6 mg sodium, 0 cholesterol, 3 gm carbohydrate, 1 gm protein, 7 gm fat.

Directions

  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

Nutritional Facts

Diabetic Exchanges: One 1-cup serving (prepared without salt and sugar) equals 1-1/2 fat, 1/2 vegetable; also, 78 calories, 6 mg sodium, 0 cholesterol, 3 gm carbohydrate, 1 gm protein, 7 gm fat.

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