Garden Medley Salad

A homemade caraway vinaigrette transforms 4 basic veggies into a sensational salad! MORE+ LESS-

By Betty Crocker Kitchens

October 7, 2008

Caraway Vinaigrette

1/4

cup olive or vegetable oil

tablespoon chopped fresh parsley

tablespoons red wine vinegar

1/2

teaspoon caraway seed

1/2

teaspoon salt

clove garlic, finely chopped

medium cucumber

cups bite-size pieces salad greens

medium tomato, cut into wedges

medium green onions, sliced (1/4 cup)

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1

In tightly covered container, shake all vinaigrette ingredients until well blended.
2

Cut cucumber lengthwise in half; scrape out seeds. Cut halves diagonally into 1/2-inch-wide pieces.
3

In large serving bowl, toss salad greens, tomato, cucumber, onions and vinaigrette.

Make the salad dressing up to a couple of days ahead of time to get a jump on the start of meal preparation.
Double the vinaigrette recipe so you have plenty on hand for drizzling over mashed potatoes, cooked veggies or pasta.