Green Salad with Herb Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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My mother-in-law regularly makes this for birthdays and holiday dinners. It is best in the summer when fresh, locally grown tomatoes are available. âAmy Sauser, Omaha, Nebraska Ingredients:
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 |
Directions:
1. In a small bowl, whisk the first nine ingredients. Cover and refrigerate for at least 8 hours.
2. Divide the salad greens, tomatoes and mushrooms among eight salad plates. Whisk dressing; drizzle over salads. Yield: 8 servings.
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