Green Garden Salad Recipe

5 1 1
Green Garden Salad Recipe
Green Garden Salad Recipe photo by Taste of Home
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Green Garden Salad Recipe

Read Reviews
5 1 1
Publisher Photo
"THE SECRET of any salad is the dressing, and in this dressing the ingredient that makes the difference is red wine vinegar. Mixed with olive oil and Italian seasonings, this dressing enhances any kind of greens with a special flavor."
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • DRESSING:
  • 3/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons lemon juice, optional
  • 2 teaspoons grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • SALAD:
  • 8 to 10 cups torn salad greens
  • 1 red onion, sliced into rings
  • 1 cucumber, peeled and sliced
  • 2 to 3 tomatoes, cut into wedges
  • 1 green pepper, sliced into rings

Directions

In a jar or bottle with tight-fitting lid, combine all the dressing ingredients; shake well. Chill. Just before serving, combine greens, onion, cucumber and tomatoes in a large salad bowl. Pour desired amount of dressing over salad; toss to mix. Top with the green pepper rings. Yield: 8-10 servings (1-1/3 cups dressing).
Originally published as Green Garden Salad in Reminisce Extra October 1993, p47

Nutritional Facts

1 cup: 173 calories, 17g fat (2g saturated fat), 0 cholesterol, 80mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 2g protein.

  • DRESSING:
  • 3/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 2 tablespoons lemon juice, optional
  • 2 teaspoons grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • SALAD:
  • 8 to 10 cups torn salad greens
  • 1 red onion, sliced into rings
  • 1 cucumber, peeled and sliced
  • 2 to 3 tomatoes, cut into wedges
  • 1 green pepper, sliced into rings
  1. In a jar or bottle with tight-fitting lid, combine all the dressing ingredients; shake well. Chill. Just before serving, combine greens, onion, cucumber and tomatoes in a large salad bowl. Pour desired amount of dressing over salad; toss to mix. Top with the green pepper rings. Yield: 8-10 servings (1-1/3 cups dressing).
Originally published as Green Garden Salad in Reminisce Extra October 1993, p47

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MY REVIEW
Trilby Yost User ID: 5195621 17376
Reviewed Jun. 6, 2010

"I love this dressing! And this is my favorite combination of greens and vegetables."

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