Cookin’ on the Beach: Salad Sensation!

I’m notorious for trying new recipes.  In fact, the running joke at our house is that it doesn’t matter if we like what I’ve made because the chances of us ever having it again are slim to none.  While that is a slight exaggeration, it’s not too far from the truth.  But I do have to say that I’ve made this salad several times and every time I make it I get rave reviews.  In fact, some friends have gone so far as to request this salad at potlucks and get togethers.  It’s really easy to pull together and I generally have the ingredients on hand.  I discovered it when I was in a produce co-op and was getting lots of fresh cilantro on a regular basis.  I always enjoy making my own salad dressings, and though this one starts with a store-bought mix, it’s easily doctored and has a definite made-from-scratch taste.

HERBED TOSSED SALAD

Recipe from Taste of Home’s Quick Cooking Annual Recipes, 1999

Yields: 6-8 servings

8 C torn lettuce

1 C fresh cilantro or parsley, coarsely chopped

1 C sliced fresh mushrooms

2 medium tomatoes, chopped (or 15-20 grape tomatoes, halved)

1 medium carrot, shredded

2 radishes, sliced

1 envelope Italian salad dressing mix (I use Good Seasonings)

1 T minced fresh basil or 1 t dried basil

1 garlic clove, minced

In a large bowl, toss the lettuce, cilantro, mushrooms, tomatoes, carrot, and radishes.  Prepare salad dressing according to package directions; add basil and garlic.  Pour over the salad and toss to coat.