Tossed Italian Salad
|Spinach||4 Cup (64 tbs), torn|
|Red leaf lettuce||2 Cup (32 tbs), torn|
|Yellow pepper/Green pepper||1 Medium, cut into strips|
|Sliced radishes||2⁄3 Cup (10.67 tbs)|
|Red onion||1 Small, sliced and separated into rings|
|Red wine vinegar||2 Tablespoon|
|Olive oil/Salad oil||4 Teaspoon|
|Garlic salt||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Grated parmesan cheese||2 Tablespoon|
For salad, in a large salad bowl place spinach, lettuce, pepper strips, radish slices, and onion rings.
For dressing, in a screw top jar combine vinegar, olive oil, garlic salt, oregano, and 1 tablespoon water.
Cover and shake well to mix.
Pour dressing over salad.
Toss lightly to coat.
Sprinkle Parmesan cheese over salad.
Sprinkle with coarsely ground pepper, if desired.