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Three Green Salad Exps Hca18 1595 C06 08 7b 10

Three-Green Salad

TOTAL TIME: Prep: 15 min. + chilling YIELD: 12 servings (about 3/4 cup dressing).
For a crisp, refreshing side dish, this tasty salad can't be beat. It's the perfect salad to go with lasagna. —Gina Squires, Salem, Oregon

Ingredients

  • 4 cups torn iceberg lettuce
  • 4 cups torn leaf lettuce
  • 4 cups torn fresh spinach
  • 1 medium cucumber, sliced
  • 2 carrots, sliced
  • 2 celery ribs, sliced
  • 6 fresh broccoli florets, sliced
  • 3 fresh cauliflowerets, sliced
  • 6 radishes, sliced
  • 4 green onions, sliced
  • 5 fresh mushrooms, sliced
  • ITALIAN DRESSING:
  • 1/3 cup olive oil
  • 1/4 cup plus 2 tablespoons red wine vinegar
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon sugar
  • 1 to 2 garlic cloves, minced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • Pinch salt and pepper

Directions

  • 1. In a large salad bowl, toss the greens and vegetables. Cover and chill. In a blender, combine all dressing ingredients; cover and process until blended. Pour into a jar with tight-fitting lid; chill for at least 30 minutes.
  • 2. Shake dressing before serving; pour desired amount over salad and toss to coat.

Nutrition Facts

1 cup salad with 1 tablespoon dressing: 136 calories, 12g fat (2g saturated fat), 1mg cholesterol, 51mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

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