VERIFIED BY Taste of Home Test Kitchen
- 1-1/2 cups torn romaine
- 1-1/2 cups fresh baby spinach
- 3/4 cup sliced fresh mushrooms
- 3/4 cup grape tomatoes
- 1/2 cup sliced cucumber
- 1/3 cup sliced ripe olives
- 1 tablespoon grated Parmesan cheese
- 1/4 cup reduced-fat Italian salad dressing
- In a large bowl, combine the first seven ingredients. Add salad dressing; toss to coat. Yield: 4 servings.
Originally published as Veggie Tossed Salad in Healthy Cooking August/September 2009, p63
Reviews forVeggie Tossed Salad
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Reviewed Apr. 24, 2012
"Very good. Simple. The combination tastes great."