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Garden Medley Salad

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Garden Medley Salad
  • Prep 15 min
  • Total 15 min
  • Servings 8
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A homemade caraway vinaigrette transforms 4 basic veggies into a sensational salad!
By Betty Crocker Kitchens
Updated Oct 7, 2008

Ingredients

Caraway Vinaigrette

  • 1/4 cup olive or vegetable oil
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon caraway seed
  • 1/2 teaspoon salt
  • 1 clove garlic, finely chopped

Salad

  • 1 medium cucumber
  • 8 cups bite-size pieces salad greens
  • 1 medium tomato, cut into wedges
  • 4 medium green onions, sliced (1/4 cup)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make the salad dressing up to a couple of days ahead of time to get a jump on the start of meal preparation.
  • tip 2
    Double the vinaigrette recipe so you have plenty on hand for drizzling over mashed potatoes, cooked veggies or pasta.

Nutrition

75 Calories, 7 g Total Fat, 1 g Protein, 4 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
75
Calories from Fat
65
Total Fat
7 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
160 mg
Potassium
260 mg
Total Carbohydrate
4 g
Dietary Fiber
2 g
Protein
1 g
% Daily Value*:
Vitamin A
32%
32%
Vitamin C
32%
32%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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