Tossed Italian Garden Salad Recipes

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TOSSED ITALIAN GARDEN SALAD

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

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 10 servings.

Number Of Ingredients 13



Tossed Italian Garden Salad image

Steps:

  • 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 : Calories 82 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

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

GARDEN TOSSED SALAD

My Italian grandma grew all of her produce in her backyard garden, so many of her recipes made good use of her bountiful fresh vegetables. This salad is refreshing with any main course and one of our favorites because of the flavors of my Italian heritage. -Rosalie Rizzolo-Wright, San Jose, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 13



Garden Tossed Salad image

Steps:

  • In a large salad bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, garlic powder, salt and pepper; shake well. Drizzle over salad; toss to coat. Sprinkle with Parmesan cheese.

Nutrition Facts :

8 cups torn mixed salad greens
1/2 cup sliced fresh mushrooms
1/2 cup chopped celery
2 medium tomatoes, cut into wedges
1/2 medium green pepper, sliced
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
DRESSING:
1/4 cup olive oil
4-1/2 teaspoons red wine vinegar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
Salt and pepper to taste
Parmesan cheese

ITALIAN GARDEN SALAD

Make and share this Italian Garden Salad recipe from Food.com.

Provided by Michelle Bakel

Categories     Vegetable

Time 40m

Yield 9 serving(s)

Number Of Ingredients 7



Italian Garden Salad image

Steps:

  • Prepare Rotini accourding to the package.
  • Add Carrots, Pepper, Broccoli, Olives, and tomatoes.
  • Toss well with Salad Dressing.
  • Cover.
  • Allow to marinate in refrigerator one hour before serving.

Nutrition Facts : Calories 109.7, Fat 0.8, SaturatedFat 0.1, Sodium 39.3, Carbohydrate 21.7, Fiber 1.5, Sugar 1.7, Protein 4

8 ounces rotini noodles (plain colored)
1 cup carrot, sliced
1/4 cup green bell pepper, diced
2 cups broccoli florets
1 ounce black olives, pitted and sliced
1/2 cup cherry tomatoes, halfed
3/4 cup prepared buttermilk dressing (ranch)

YOUR BASIC TOSSED SALAD

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 9



Your Basic Tossed Salad image

Steps:

  • Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

2 hearts romaine lettuce
2 small plum tomatoes, diced
1 Kirby cucumber or 1/4 European seedless cucumber, diced
1 small yellow onion or 1/2 red onion, chopped
1 carrot, peeled and shredded
1/4 cup (a couple of glugs) extra-virgin olive oil
2 to 3 tablespoons (a couple of splashes) red wine vinegar
1 teaspoon sugar
Coarse salt and black pepper

ITALIAN GARDEN SALAD

Put your farmers' market finds to good use with our Italian Garden Salad recipe, made with olives, zucchini and red pepper. Add some grilled chicken to this Healthy Living garden salad if you're looking for some extra oomph.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 4 servings

Number Of Ingredients 6



Italian Garden Salad image

Steps:

  • Toss greens with vegetables and olives in large bowl.
  • Add dressing; mix lightly.

Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 2 g

1 pkg. (10 oz.) torn mixed salad greens
1 small red pepper, cut into strips
1 small zucchini, sliced
1/2 cup sliced red onions
1/2 cup pitted black olives
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing

TOSSED ITALIAN SALAD

Toss romaine lettuce with fresh veggies, such as zucchini, mushrooms, tomatoes and red onions, for this delicious tossed salad. Our Tossed Italian Salad is the perfect accompaniment to many dishes.

Provided by My Food and Family

Categories     Home

Time 10m

Yield 6 servings

Number Of Ingredients 7



Tossed Italian Salad image

Steps:

  • Toss lettuce with all remaining ingredients except dressing in large bowl.
  • Add dressing just before serving; mix lightly.

Nutrition Facts : Calories 60, Fat 1.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 290 mg, Carbohydrate 10 g, Fiber 3 g, Sugar 5 g, Protein 2 g

10 cups loosely packed torn romaine lettuce
2 cups sliced fresh mushrooms
2 plum tomatoes, chopped
1 small zucchini, sliced
1/4 cup chopped red onions
1/4 cup chopped fresh basil
3/4 cup KRAFT Lite House Italian Dressing

ITALIAN FRESH GREEN SALAD RECIPE

The Fresh Italian Salad is packed with veggies and makes the perfect side dish for any dinner!

Provided by Camille Beckstrand

Categories     Salad

Time 15m

Number Of Ingredients 12



Italian Fresh Green Salad Recipe image

Steps:

  • In a large bowl, combine all salad ingredients listed above.
  • Top with your favorite Italian or Balsamic Vinaigrette dressing.

Nutrition Facts : Calories 183 kcal, Carbohydrate 13 g, Protein 7 g, Fat 12 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 9 mg, Sodium 907 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

6 cups romaine lettuce ((torn into small pieces))
4 cups baby spinach
2 cups cherry tomatoes
14 ounces artichoke hearts (1 can, (rinsed, drained and cut into bite-size pieces))
1 green bell pepper (thinly sliced)
1 red bell pepper (thinly sliced)
¾ cup red onion (thinly sliced)
1 cucumber (sliced)
4 ounces sliced olives (1 can, drained)
½ cup sliced banana peppers
1 cup shredded Parmesan cheese
8 ounces Italian dressing (or your favorite, 1 bottle)

OLIVE GARDEN SALAD (COPYCAT)

My whole family loves Olive Garden's Salad! There are already a couple of recipes here for the dressing, so here is a recipe for the salad itself.

Provided by Halcyon Eve

Categories     Greens

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9



Olive Garden Salad (Copycat) image

Steps:

  • In a large glass or wooden salad serving bowl, toss together the lettuce mix, onion slices, olives, pepperoncini, tomatoes, and croutons. Add dressing and toss to combine.
  • Serve with fresh Parmesan cheese and black pepper to taste.

1 (12 ounce) bag iceberg garden salad
1/4 small red onion, sliced paper-thin
6 -12 pitted black olives
6 mild pepperoncini peppers
1 -2 small roma tomato, sliced
1/2 cup crouton
Italian dressing (or use a recipe for Olive Garden's House Dressing)
freshly grated parmesan cheese, to taste
fresh ground black pepper, to taste

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