Green Salad with Herb Vinaigrette

This salad is perfect for birthdays and holiday dinners. It is best in the summer when fresh, locally grown tomatoes are available.


8 servings


2/3 cup canola oil
1/4 cup red wine vinegar
1/4 cup minced fresh parsley
2 green onions, chopped
1 garlic clove, minced
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dill weed
1/4 teaspoon pepper
6 cups torn mixed salad greens
6 medium tomatoes, cut into wedges
6 large fresh mushrooms, sliced


In a small bowl, whisk the first nine ingredients. Cover and refrigerate for at least 8 hours.

Divide the salad greens, tomatoes and mushrooms among eight salad plates. Whisk dressing; drizzle over salads.

Nutritional Information

1 salad with 2 tablespoons dressing equals 197 calories, 19 g fat (2 g saturated fat), 0 cholesterol, 314 mg sodium, 7 g carbohydrate, 3 g fiber, 2 g protein.

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