Tossed Salad with Vinaigrette Recipe
Tossed Salad with Vinaigrette Recipe photo by Taste of Home
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Tossed Salad with Vinaigrette Recipe

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A crisp salad is the perfect complement to any meal. With its tangy dressing and garden-fresh ingredients, this versatile salad has become a regular on hectic nights—and on those days when I do have time to spare!—Jean Atherly, Red Lodge, Montana
Featured In: 30 Fall Harvest Salads
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 8 servings


  • 6 cups mixed greens
  • 1 large tomato, cut into wedges
  • 1 small zucchini, sliced
  • 6 fresh mushrooms, quartered
  • 3 tablespoons white wine vinegar
  • 2 tablespoons vegetable oil
  • 2 to 3 drops hot pepper sauce
  • 2 to 2-1/2 teaspoons sugar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

Nutritional Facts

1 each: 53 calories, 4g fat (0 saturated fat), 0 cholesterol, 87mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 1g protein.


  1. In a large bowl, toss the greens and vegetables. Combine dressing ingredients in a jar with tight-fitting lid; shake well. Pour over salad and toss. Serve immediately. Yield: 8 servings.
Originally published as Tossed Salad with Vinaigrette in Country Woman March/April 1997, p37

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