1/2 cup (125 mL) vegetable oil
3 tbsp (50 mL) red wine vinegar
1 tbsp (15 mL) grated Parmesan cheese
2 Ontario Green Onions, sliced
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) sugar
1/2 tsp (2 mL) dry mustard
1/2 tsp (2 mL) salt
Pepper, to tasteSalad:
6 medium Ontario Radishes, sliced
2 medium Ontario Carrots, sliced
15 medium Ontario Mushrooms, sliced
1/2 medium Ontario Field Cucumber, halved and sliced
1 cup (250 mL) sliced Ontario Celery
4 cups (1L) torn Ontario Iceberg Lettuce
2 cups (500 mL) torn Ontario Spinach
2 medium Ontario Tomatoes, cut into wedges
3 tbsp (50 mL) red wine vinegar
1 tbsp (15 mL) grated Parmesan cheese
2 Ontario Green Onions, sliced
1 tsp (5 mL) dried basil
1/2 tsp (2 mL) sugar
1/2 tsp (2 mL) dry mustard
1/2 tsp (2 mL) salt
Pepper, to tasteSalad:
6 medium Ontario Radishes, sliced
2 medium Ontario Carrots, sliced
15 medium Ontario Mushrooms, sliced
1/2 medium Ontario Field Cucumber, halved and sliced
1 cup (250 mL) sliced Ontario Celery
4 cups (1L) torn Ontario Iceberg Lettuce
2 cups (500 mL) torn Ontario Spinach
2 medium Ontario Tomatoes, cut into wedges
Marinade:
In medium-sized bowl, shisk together all marinade ingredients. Stir in carrots, muchrooms, radishes, cucumber and celery. Cover and dhill about 1 hour.
Salad:
Just before serving, combine lettuce and spinach; divide evenly among 4 salad plates. (or, place on large serving plate.) Spoon marinated vegetables on top. Garnish with tomato wedges.
Servings: 6
Nutrients per serving: 1 side salad: Protein: 3.0 grams, Fat: 10.0 grams, Carbohydrates: 10.0 grams, Calories: 142
Recipe courtesy of Foodland Ontario