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
Tossed Italian Garden Salad
Tossed Italian Garden Salad
Prep Time
10 min
Yield
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
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.
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