Tossed Italian Garden Salad

Name: Tossed Italian Garden Salad
Prep time: 10 min
Total time: 10 min
Yield: 8-10 servings.
Ingredients: 6 tablespoons olive oil; 2 tablespoons vinegar; 2 tablespoons lemon juice; 1 garlic clove, minced; 1/2 teaspoon salt; 1/2 teaspoon sugar; 1/4 teaspoon onion salt; 1/4 teaspoon dried oregano; 1/4 teaspoon ground mustard; 1/4 teaspoon paprika; Dash dried thyme; 8 cups torn salad greens; Sliced cucumbers, quartered cherry tomatoes and shredded carrot

A fresh garden salad with homemade Italian-style dressing is the perfect accompaniment to my special lasagna. Nicely seasoned with garlic, herbs and a hint of lemon, the dressing is our family's favorite. As soon as the jar is empty, I make more. -Evelyn Gebhardt, Kasilof, Alaska

Ingredients

6 tablespoons olive oil
2 tablespoons vinegar
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon onion salt
1/4 teaspoon dried oregano
1/4 teaspoon ground mustard
1/4 teaspoon paprika
Dash dried thyme
8 cups torn salad greens
Sliced cucumbers, quartered cherry tomatoes and shredded carrot

Directions

in a jar with a tight-fitting lid, combine the first 11 ingredients; shake well. Refrigerate for 2 hours. Just before serving, combine the greens, cucumbers, tomatoes and carrots in a salad bowl. Drizzle with dressing; toss to coat.

Nutrition Facts

1 cup: 82 calories, 8g fat (1g saturated fat), 0 cholesterol, 175mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 1g protein.

Originally published as Tossed Italian Salad in Taste of Home August/September 2000

Reviews

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Average Rating:

Amanda's Mom

Jan 18, 2018

I tired this recipe for the first time today for my book club. I made it exactly per directions. I want a dressing to make a statement. This did not do it. It was very bland. I will not make again.
lisa53202

Jul 22, 2009

I really enjoyed this salad and plan on serving this to guests this weekend.