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Green Salad with Herb Vinaigrette

Total Time

Prep: 15 min. + chilling


8 servings

My mother-in-law regularly makes this for birthdays and holiday dinners. It is best in the summer when fresh, locally grown tomatoes are available. —Amy Sauser, Omaha, Nebraska


  • 2/3 cup canola oil
  • 1/4 cup red wine vinegar
  • 1/4 cup minced fresh parsley
  • 2 green onions, chopped
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon dried basil
  • 1 teaspoon dill weed
  • 1/4 teaspoon pepper
  • 6 cups torn mixed salad greens
  • 6 medium tomatoes, cut into wedges
  • 6 large fresh mushrooms, sliced


  1. In a small bowl, whisk the first nine ingredients. Cover and refrigerate for at least 8 hours.
  2. Divide the salad greens, tomatoes and mushrooms among eight salad plates. Whisk dressing; drizzle over salads.

Nutrition Facts

1 each: 197 calories, 19g fat (2g saturated fat), 0 cholesterol, 314mg sodium, 7g carbohydrate (4g sugars, 3g fiber), 2g protein.

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