Perfect Garden Salad

Prep Time
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"My husband learned to make salad from his mother, so the family has been making salads this way for over 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "TO TASTE". Dressing measurements are approximate. If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe"

Original is 3-4 servings


  • Serving Size: 1 (292.4 g)
  • Calories 231.8
  • Total Fat - 18.9 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 4 mg
  • Sodium - 495.7 mg
  • Total Carbohydrate - 13 g
  • Dietary Fiber - 5.2 g
  • Sugars - 6.2 g
  • Protein - 5.1 g
  • Calcium - 117.3 mg
  • Iron - 1.1 mg
  • Vitamin C - 14 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.

Step 2

Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.

Step 3

Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.

Step 4

Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.


No special items needed.

2 Reviews


A lovely and refreshing salad for the summer months. Look so pretty on the plate. Using the rice wine vinegar with the olive oil makes such a wonderful dressing with fresh parmesan .... Delicious. Perfect for the coming summer for this family.


review by:
(24 Oct 2015)


This was a lovely refreshing salad served with recipe #11952. I didn't use the radishes, mushroom and avocado and used cherry tomatoes and oakleaf lettuce and scaled back for 1 served for the dressing I used 1 tablespoon of extra virgin olive oil and 1/2 teaspoon of white vinegar and it complimented the refreshing vegies perfectly, thank you dianegrapegrower, made for What's on the Menu for Food, Friends and Fun Forum.


review by:
(1 Aug 2014)

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