Contest-Winning Garden State Salad Recipe

5 1 1
Contest-Winning Garden State Salad Recipe
Contest-Winning Garden State Salad Recipe photo by Taste of Home
Publisher Photo

Contest-Winning Garden State Salad Recipe

Read Reviews
5 1 1
Publisher Photo
New Jersey is the Garden State, so I enjoy preparing this vegetable salad using some of my state’s best products.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 3 tablespoons cranberry juice
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 2 green onions, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • SALAD:
  • 1 medium head iceberg lettuce, shredded
  • 2 medium carrots, shredded
  • 2 celery ribs, chopped
  • 2 green onions, thinly sliced
  • 2 medium tomatoes, seeded and diced
  • 1 small cucumber, sliced

Directions

In a jar with a tight-fitting lid, combine the first nine ingredients; shake well. Refrigerate for at least 1 hour.
In a large salad bowl, combine the lettuce, carrots, celery, onions, tomatoes and cucumber. Just before serving, shake dressing and drizzle over salad; toss to coat. Yield: 6 servings.
Originally published as Garden State Salad in Country February/March 2007, p49

Nutritional Facts

1 cup: 116 calories, 7g fat (1g saturated fat), 0 cholesterol, 132mg sodium, 13g carbohydrate (8g sugars, 3g fiber), 2g protein.

  • 3 tablespoons cranberry juice
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • 2 green onions, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • SALAD:
  • 1 medium head iceberg lettuce, shredded
  • 2 medium carrots, shredded
  • 2 celery ribs, chopped
  • 2 green onions, thinly sliced
  • 2 medium tomatoes, seeded and diced
  • 1 small cucumber, sliced
  1. In a jar with a tight-fitting lid, combine the first nine ingredients; shake well. Refrigerate for at least 1 hour.
  2. In a large salad bowl, combine the lettuce, carrots, celery, onions, tomatoes and cucumber. Just before serving, shake dressing and drizzle over salad; toss to coat. Yield: 6 servings.
Originally published as Garden State Salad in Country February/March 2007, p49

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MY REVIEW
Joscy User ID: 2694585 163995
Reviewed May. 22, 2013

"Although I now live in Upstate New York, grew up in the Garden State, so am always on *prowl* for wonderful salads from my home state. Thank you for sharing!"

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