Three-Green Salad Recipe

5 4 4
Three-Green Salad Recipe
Three-Green Salad Recipe photo by Taste of Home
Publisher Photo

Three-Green Salad Recipe

Read Reviews
5 4 4
Publisher Photo
For a crisp, refreshing side dish, this tasty salad can't be beat. The bold flavor and crunch really wake up your taste buds. It's the perfect salad to go with lasagna. -Gina Squires, Salem, Oregon
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 4 cups torn iceberg lettuce
  • 4 cups torn leaf lettuce
  • 4 cups torn fresh spinach
  • 1 medium cucumber, sliced
  • 2 carrots, sliced
  • 2 celery ribs, sliced
  • 6 broccoli florets, sliced
  • 3 cauliflowerets, sliced
  • 6 radishes, sliced
  • 4 green onions, sliced
  • 5 fresh mushrooms, sliced
  • ITALIAN DRESSING:
  • 2/3 cup olive or vegetable oil
  • 1/4 cup plus 2 tablespoons red wine vinegar
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon sugar
  • 1 to 2 garlic cloves, minced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • Pinch salt and pepper

Directions

In a large salad bowl, toss the greens and vegetables. cover and chill. Combine all dressing ingredients in a blender; process for 30 seconds. Pour into a jar with tight-fitting lid; chill for at least 30 minutes. Shake dressing before serving; pour desired amount over salad and toss. Yield: 12 servings (about 1 cup dressing).
Originally published as Three-Green Salad in Taste of Home April/May 1996, p35

Nutritional Facts

1 cup: 136 calories, 12g fat (2g saturated fat), 1mg cholesterol, 51mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 2g protein.

  • 4 cups torn iceberg lettuce
  • 4 cups torn leaf lettuce
  • 4 cups torn fresh spinach
  • 1 medium cucumber, sliced
  • 2 carrots, sliced
  • 2 celery ribs, sliced
  • 6 broccoli florets, sliced
  • 3 cauliflowerets, sliced
  • 6 radishes, sliced
  • 4 green onions, sliced
  • 5 fresh mushrooms, sliced
  • ITALIAN DRESSING:
  • 2/3 cup olive or vegetable oil
  • 1/4 cup plus 2 tablespoons red wine vinegar
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon sugar
  • 1 to 2 garlic cloves, minced
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • Pinch salt and pepper
  1. In a large salad bowl, toss the greens and vegetables. cover and chill. Combine all dressing ingredients in a blender; process for 30 seconds. Pour into a jar with tight-fitting lid; chill for at least 30 minutes. Shake dressing before serving; pour desired amount over salad and toss. Yield: 12 servings (about 1 cup dressing).
Originally published as Three-Green Salad in Taste of Home April/May 1996, p35

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Reviews forThree-Green Salad

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xlsalbums User ID: 5254917 17587
Reviewed Jun. 11, 2014

"a good mix of veggies"

MY REVIEW
Mueen Billah User ID: 6964400 17583
Reviewed Nov. 22, 2012

"A healthy salad fr my Mom"

MY REVIEW
TerryH1387 User ID: 2222889 9837
Reviewed May. 28, 2011

"Very good. My daughter who doesn't like salads said she would eat this one anytime!"

MY REVIEW
lisa53202 User ID: 1079567 19484
Reviewed Feb. 9, 2009

"I changed the salad ingredients somewhat, but made the dressing just as directed. Very good."

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