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

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

Directions

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

1 cup: 78 calories, 7g fat (0 saturated fat), 0 cholesterol, 6mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 vegetable.

  • 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
  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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