Back to Green Salad with Herb Vinaigrette

Print Options


Card Sizes

Green Salad with Herb Vinaigrette Recipe

Green Salad with Herb Vinaigrette Recipe

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
TOTAL TIME: Prep: 15 min. + chilling YIELD:8 servings


  • 2/3 cup vegetable 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 jar with a tight-fitting lid, combine the first nine ingredients; shake well. Cover and refrigerate for at least 8 hours.
  • 2. Divide the salad greens, tomatoes and mushrooms among eight salad plates. Shake dressing; drizzle over salads. Yield: 8 servings.

Nutritional Facts

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

Reviews for Green Salad with Herb Vinaigrette

Sort By :

Average Rating
Reviewed 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."

Reviewed Nov. 16, 2010

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

Loading Image