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Fresh Greens with Balsamic Vinaigrette

  • Beginner
  • 6 servings
Baking Success Or Baking Mess


6 cups mixed salad greens
2 cups sliced, seedless cucumber
1 cup halved grape tomatoes
1 cup shredded carrots
Balsamic Vinaigrette
1/4 cup balsamic vinegar
2 cloves fresh garlic
1/2 teaspoon sea salt
1/4 teaspoon black medium grind pepper
2 tablespoons minced fresh basil
1-1/2 teaspoons sugar
2 teaspoons Dijon mustard
1/2 cup Mazola® RightBlend® Oil
1/4 cup shredded Parmesan cheese, optional


Combine salad ingredients in a large bowl; cover and refrigerate until ready to serve (up to 2 hours ahead).

For the vinaigrette, combine vinegar, garlic, salt, pepper, basil, sugar, mustard, olive oil and parmesan cheese in a blender. Puree until smooth.

Pour over salad greens and toss to coat or transfer undressed salad greens to a serving dish and add desired amount of dressing to individual salads. Garnish with additional Parmesan cheese if desired.

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