Tossed Green Salad Recipe
Tossed Green Salad Recipe photo by Taste of Home
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Tossed Green Salad Recipe

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I never clutter the table with different bottles of dressing. Everyone who tastes my quick and easy herbed version loves it.—Carole Holder, Norman, Oklahoma
Recommended: 30 Fall Harvest Salads
TOTAL TIME: Prep/Total Time: 5 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 5 min.
MAKES: 8 servings


  • 8 cups torn mixed salad greens
  • 1 small cucumber, thinly sliced
  • 3/4 cup frozen peas, thawed
  • 2 green onions, sliced
  • 1 celery rib, sliced
  • 1/4 cup canola oil
  • 3 tablespoons white wine vinegar
  • 1 tablespoon sugar
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon pepper

Nutritional Facts

1 cup: 92 calories, 7g fat (1g saturated fat), 0 cholesterol, 182mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 2g protein.


  1. In a large bowl, combine greens, cucumber, peas, onions and celery. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat. Yield: 8 servings.
Originally published as tossed Green Salad in Country Woman January/February 2005, p39

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Vivichick28 User ID: 5651749 64294
Reviewed Sep. 13, 2012

"A simple recipe that's easy to make and yummy to eat. Everybody, including the hard-to-please 4 year-old at the table, loved it."

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