Garden Salad

Submitted by Cindy Geppert


1 head buttercrunch or leaf lettuce
1 tomato, chopped
½ c. carrots, sliced
½ c. cucumber, sliced
¼ c. pecans, chopped and toasted, optional
2-3 T. grated parmesan cheese

2/3 c. oil
1/3 c. vinegar
2 cloves garlic, minced
2 tsp. sugar
½ tsp. salt
¼ tsp. black pepper, if desired

Put salad ingredients in a bowl. Mix the dressing ingredients in a jar with a lid. Shake vigorously until well combined. Toss salad with about ¼ c. dressing. Store leftover dressing in the refrigerator. Shake to recombine dressing just before serving.
The dressing recipe was adapted from the Dallas Morning News.

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