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Garden State Salad

 Garden State Salad
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.
6-8 ServingsPrep/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-cooked 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.

2 of 2

Garden State Salad (continued)

Directions (continued)

  • Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 each) equals 392 calories, 36 g fat (5 g saturated fat), 95 mg cholesterol, 438 mg sodium, 13 g carbohydrate, 2 g fiber, 5 g protein.