Tossed Italian Salad
Recipe from Better Homes and Gardens

This simple spinach and lettuce salad is perfect with any meal. Water replaces some of the oil in the herb and garlic vinaigrette for a low-fat dressing.


Tossed Italian Salad

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Servings: Makes 4 servings.
Total Time: 25 mins
Related Categories: Italian Salads, Lettuce, Peppers, Radishes, Salad, Spinach Salad, Spinach Salad
 
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Ingredients
  • 2  cups
    torn fresh spinach
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  • 2  cups
    torn red leaf lettuce
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  • 1  medium
    green or yellow sweet pepper, cut into strips (1 cup)
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  • 2/3  cup
    thinly sliced radishes
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  • 1 
    small red onion, sliced and separated into rings
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  • 2  tablespoons
    red wine vinegar
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  • 4  teaspoons
    olive oil or salad oil
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  • 1/2  teaspoon
    garlic salt
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  • 1  teaspoon
    snipped fresh oregano or 1/2 teaspoon dried oregano, crushed
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  • 1  tablespoon
    water
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  • 2  tablespoons
    grated Parmesan cheese
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  •  
    Coarsely ground pepper, optional
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Directions
1.
For salad, in a large salad bowl place spinach, lettuce, pepper strips, radish slices, and onion rings. Toss lightly.
2.
For dressing, in a screw-top jar combine vinegar, olive oil, garlic salt, oregano, and 1 tablespoon water. Cover and shake well to mix.
3.
Pour dressing over salad. Toss lightly to coat. Sprinkle Parmesan cheese over salad. Toss lightly. Sprinkle with coarsely ground pepper, if desired. Serve immediately. Makes 4 servings.
Nutrition information
Calories 87, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 2 mg, Sodium 342 mg, Carbohydrate 8 g, Fiber 2 g, Protein 3 g. Exchanges: Vegetable 2, Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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