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

Tossed Green Salad Recipe

Publisher Photo
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
TOTAL TIME: Prep/Total Time: 5 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 5 min.
MAKES: 8 servings

Ingredients

  • 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
  • DRESSING:
  • 1/4 cup vegetable 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 serving (1 cup) equals 92 calories, 7 g fat (1 g saturated fat), 0 cholesterol, 182 mg sodium, 6 g carbohydrate, 2 g fiber, 2 g protein.

Directions

  1. In a large bowl, combine the greens, cucumber, peas, onions and celery. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Pour over the salad and toss to coat. Yield: 8 servings.
Originally published as tossed Green Salad in Country Woman January/February 2005, p39

Nutritional Facts

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

Reviews for Tossed Green Salad

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
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MY REVIEW
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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