Garden State Salad Recipe
Garden State Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My state is known as the "Garden State" because it produces such a bounty of fine crops, and I like this recipe because it uses so many of them.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2 medium potatoes
  • 1 small bunch romaine, torn
  • 2 large tomatoes, cut into wedges
  • 1 cup diced cucumber
  • 1/2 cup chopped celery
  • 1/2 medium green pepper, cut into strips
  • 1 small carrot, shredded
  • 3 hard-boiled large eggs, chopped
  • 1/2 cup pitted ripe olives
  • 3 radishes, sliced
  • DRESSING:
  • 1-1/2 cups mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce hear; cover and cook for 15/20 minutes or until tender but firm. Cool for 15-20 minutes or until easy to handle.
Peel and cube potatoes; transfer to a large bowl. Add the romaine, vegetables, eggs, olives and radishes. In a small bowl, combine dressing ingredients and stir well. Serve with the salad. Yield: 6-8 servings.
Originally published as Garden State Salad in Country June/July 1995, p49

Nutritional Facts

1 each: 392 calories, 36g fat (5g saturated fat), 95mg cholesterol, 438mg sodium, 13g carbohydrate (4g sugars, 2g fiber), 5g protein.

  • 2 medium potatoes
  • 1 small bunch romaine, torn
  • 2 large tomatoes, cut into wedges
  • 1 cup diced cucumber
  • 1/2 cup chopped celery
  • 1/2 medium green pepper, cut into strips
  • 1 small carrot, shredded
  • 3 hard-boiled large eggs, chopped
  • 1/2 cup pitted ripe olives
  • 3 radishes, sliced
  • DRESSING:
  • 1-1/2 cups mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce hear; cover and cook for 15/20 minutes or until tender but firm. Cool for 15-20 minutes or until easy to handle.
  2. Peel and cube potatoes; transfer to a large bowl. Add the romaine, vegetables, eggs, olives and radishes. In a small bowl, combine dressing ingredients and stir well. Serve with the salad. Yield: 6-8 servings.
Originally published as Garden State Salad in Country June/July 1995, p49

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