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Tossed Italian Garden Salad Recipe

Tossed Italian Garden Salad Recipe

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
TOTAL TIME: Prep: 10 min. + chilling YIELD:8-10 servings


  • 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


  • 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. Yield: 8-10 servings.

Nutritional Facts

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

Reviews for Tossed Italian Garden Salad

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lisa53202 User ID: 1079567 78705
Reviewed Jul. 22, 2009

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

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