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Green Salad with Herb Vinaigrette

 Green Salad with Herb Vinaigrette
My mother-in-law regularly makes this for birthdays and holiday dinners. It is best in the summer when fresh, locally grown tomatoes are available. —Amy Sauser, Omaha, Nebraska
8 ServingsPrep: 15 min. + chilling

Ingredients

  • 2/3 cup canola oil
  • 1/4 cup red wine vinegar
  • 1/4 cup minced fresh parsley
  • 2 green onions, chopped
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dill weed
  • 1/4 teaspoon pepper
  • 6 cups torn mixed salad greens
  • 6 medium tomatoes, cut into wedges
  • 6 large fresh mushrooms, sliced

Directions

  • In a small bowl, whisk the first nine ingredients. Cover and
  • refrigerate for at least 8 hours.
  • Divide the salad greens, tomatoes and mushrooms among eight salad
  • plates. Whisk dressing; drizzle over salads. Yield: 8 servings.
Nutritional Facts: 1 salad with 2 tablespoons dressing equals 197 calories, 19 g fat (2 g saturated fat), 0 cholesterol, 314 mg sodium, 7 g carbohydrate, 3 g fiber, 2 g protein.