Tossed Italian Garden Salad
TOTAL TIME: Prep: 10 min. + chilling
YIELD: 10 servings.
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
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6 tablespoons olive oil
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2 tablespoons vinegar
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2 tablespoons lemon juice
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1 garlic clove, minced
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1/2 teaspoon salt
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1/2 teaspoon sugar
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1/4 teaspoon onion salt
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1/4 teaspoon dried oregano
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1/4 teaspoon ground mustard
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1/4 teaspoon paprika
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Dash dried thyme
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8 cups torn salad greens
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Sliced cucumbers, quartered cherry tomatoes and shredded carrot
Directions
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1.
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.
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