Basil Garden Salad

Name: Basil Garden Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings.
Ingredients: 2 cups torn leaf lettuce; 1 cup torn Bibb lettuce; 3 green onions with tops, sliced; 1 medium tomato, peeled and diced; 6 fresh mushrooms, sliced; 9 fresh basil leaves, thinly sliced; 2 tablespoons red wine vinegar; 3 tablespoons olive oil; 1/4 teaspoon pepper; 1/2 teaspoon salt, optional; 1/2 teaspoon sugar, optional

Basil is one of the easiest herbs to grow and adds flavor to many foods. In summer, I like to use it fresh in tossed salads like this.—Bobbie Talbott, Veneta, Oregon

Ingredients

2 cups torn leaf lettuce
1 cup torn Bibb lettuce
3 green onions with tops, sliced
1 medium tomato, peeled and diced
6 fresh mushrooms, sliced
9 fresh basil leaves, thinly sliced
2 tablespoons red wine vinegar
3 tablespoons olive oil
1/4 teaspoon pepper
1/2 teaspoon salt, optional
1/2 teaspoon sugar, optional

Directions

In a large salad bowl, combine the lettuce, onions, tomato, mushrooms and basil. In a jar with tight-fitting lid, combine the vinegar, oil, pepper and salt and sugar if desired. Cover; shake well. Pour over the salad; toss to coat. Serve immediately.

Nutrition Facts

1 cup: 78 calories, 7g fat (0 saturated fat), 0 cholesterol, 6mg sodium, 3g carbohydrate (0 sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1-1/2 fat, 1/2 vegetable.

Originally published as Basil Garden Salad in Taste of Home February/March 1997