Green Salad with Herb Vinaigrette

Name: Green Salad with Herb Vinaigrette
Prep time: 15 min
Total time: 15 min
Yield: 8 servings.
Ingredients: 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

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

Ingredients

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

Directions

In a small bowl, whisk the first nine ingredients. Cover and refrigerate for at least 8 hours.
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.

Originally published as Tomatoes and Mushrooms in Herb Vinaigrette in Taste of Home August/September 2008

Reviews

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toolbarsco

Jul 22, 2014

This is a nice little salad--tasty and pretty. It was featured with Pacific Rim Salmon and Pasta with Cream Sauce. All together it makes a great meal for family or guests.
hmast

Nov 16, 2010

Family Fave!! Easy and guests think you are pretty fancy when you put this on their salads!