Garden Tossed Salad Recipe
Garden Tossed Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
My Italian grandma grew all of her produce in her backyard garden, so many of her recipes made good use of her bountiful fresh vegetables. This salad is refreshing with any main course and one of our favorites because of the flavors of my Italian heritage. -Rosalie Rizzolo-Wright, San Jose, California
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

  • 8 cups torn mixed salad greens
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup chopped celery
  • 2 medium tomatoes, cut into wedges
  • 1/2 medium green pepper, sliced
  • 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
  • DRESSING:
  • 1/4 cup olive oil
  • 4-1/2 teaspoons red wine vinegar
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • Salt and pepper to taste
  • Parmesan cheese

Directions

In a large salad bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, garlic powder, salt and pepper; shake well. Drizzle over salad; toss to coat. Sprinkle with Parmesan cheese. Yield: 8 servings.
Originally published as Garden Tossed Salad in Reminisce September/October 2000, p48

Nutritional Facts

1 cup: 82 calories, 7g fat (1g saturated fat), 0 cholesterol, 24mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 1g protein.

  • 8 cups torn mixed salad greens
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup chopped celery
  • 2 medium tomatoes, cut into wedges
  • 1/2 medium green pepper, sliced
  • 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
  • DRESSING:
  • 1/4 cup olive oil
  • 4-1/2 teaspoons red wine vinegar
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • Salt and pepper to taste
  • Parmesan cheese
  1. In a large salad bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, garlic powder, salt and pepper; shake well. Drizzle over salad; toss to coat. Sprinkle with Parmesan cheese. Yield: 8 servings.
Originally published as Garden Tossed Salad in Reminisce September/October 2000, p48

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