Ingredients
-
2/3 cup vegetable oil
-
1/4 cup red wine vinegar
-
1/4 cup fresh parsley, minced
-
2 green onions, chopped
-
1 teaspoon salt
-
1 teaspoon dried basil
-
1 teaspoon dill weed
-
1/4 teaspoon black pepper
-
6 cups torn mixed salad greens
-
6 medium tomatoes, cut into wedges
-
6 large fresh mushrooms, sliced
-
1 garlic clove, minced
Instructions
- In a jar with a tight-fitting lid, combine the first nine ingredients; shake well.
- Cover and refrigerate for at least 8 hours.
- Divide the salad greens, tomatoes and mushrooms among eight salad plates.
- Shake dressing; drizzle over salads.