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Quick Italian Salad

 Quick Italian Salad
When I'm looking to use up garden-fresh vegetables, this is the recipe I reach for. Toss in whatever vegetables you like...the results are always fantastic.
12 ServingsPrep/Total Time: 20 min.


  • Salad greens
  • Sliced tomatoes, zucchini, mushrooms and green pepper or vegetables of your choice
  • 1 cup canola oil
  • 1/2 cup white wine vinegar
  • 1 garlic clove, minced
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon grated Parmesan cheese
  • 1-1/2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon pepper


  • Arrange greens and vegetables in a salad bowl or on individual salad
  • plates. In a jar with a tight-fitting lid, combine all remaining
  • ingredients; shake well. Serve over salad. Yield: 1-1/2 cups
  • dressing.
Nutritional Facts: 1 serving (2 tablespoons) equals 167 calories, 18 g fat (2 g saturated fat), trace cholesterol, 8 mg sodium, 1 g carbohydrate, trace fiber, trace protein.