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Salad: Italian Tossed Salad

Make the dressing at least an hour ahead of time; but it keeps in the fridge for at least a week. It tastes better to make it ahead of time anyway; if the oil/vinegar separates after sitting in the fridge for a day or two, just shake thoroughly again until blended. Perfect with lasagna, spaghetti and meatballs, or other pasta/Italian dishes. Of course, you can use store-bought dressing instead, but this is very easy to make; don’t be intimidated by the long list of ingredients in the dressing; they are mostly spices.

 Italian Tossed Salad

 6 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons lemon juice
1 garlic clove, minced very finely
½ teaspoon salt
½ teaspoon sugar
¼ teaspoon onion powder
¼ teaspoon dried oregano
¼ teaspoon ground mustard
¼ teaspoon paprika
Dash dried thyme
8 cups prepared salad greens (mix of Romaine, leaf lettuce & arugula)
1 cucumber, diced
1 cup diced fresh tomatoes
1 carrot, grated

Mix all ingredients except the greens and vegetables, in a jar with a tight-fitting lid. Shake vigorously; or you can whisk very thoroughly in a small bowl. Refrigerate for at least an hour to allow flavors to blend.
Just before serving, toss together the greens and vegetables; drizzle with dressing and toss to coat.
Serves 8-10.


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