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Buffet Garden Salad

salad.queen's picture
Ingredients
  Head of lettuce 1 , torn in small pieces
  Endive 3 Cup (48 tbs), shredded
  Red onion 1 Cup (16 tbs), thinly sliced
  Cucumber 1 Medium, scored and sliced
  Canned artichoke hearts 15 Ounce, drained and quartered
  Tomato 1 Large, cut into wedges
  Peanut oil 3⁄4 Cup (12 tbs)
  White vinegar 1⁄4 Cup (4 tbs)
  Sugar 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Combine lettuce, curly endive, red onion, cucumber, artichokes and tomato wedges in a large salad bowl.
Chill until ready to serve.
Combine peanut oil, vinegar, sugar, salt and pepper.
Shake or mix together until thoroughly blended.
Pour 1/2 cup dressing over salad mixture; toss well.
Store remaining dressing in refrigerator for future use.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Servings: 
12

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4.032355
Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 159 Calories from Fat 125

% Daily Value*

Total Fat 14 g21.8%

Saturated Fat 2.4 g12%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 120.2 mg5%

Total Carbohydrates 8 g2.6%

Dietary Fiber 3.4 g13.6%

Sugars 2.8 g

Protein 2 g4%

Vitamin A 49.4% Vitamin C 23.3%

Calcium 3.7% Iron 4.8%

*Based on a 2000 Calorie diet

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Buffet Garden Salad Recipe