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Garden Tossed Salad Recipe

Garden Tossed Salad Recipe

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
TOTAL TIME: Prep/Total Time: 10 min. YIELD:8 servings


  • 8 cups torn 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
  • 1/4 cup olive or vegetable oil
  • 4-1/2 teaspoons cider or red wine vinegar
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • Salt and pepper to taste
  • Parmesan cheese


  • 1. Combine the first six ingredients in a large salad bowl. 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.

Nutritional Facts

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

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