Salad with Italian Dressing
Makes (homes):
12 portions.
Makes about 1 1/2 cups.
Makes (centers):
48 portions
Makes about 6 cups.
Ingredients (homes):
- 3/4 cup olive oil
- 2 teaspoons minced garlic
- 1/4 cup EACH lemon juice, water, and red wine vinegar
- 3/4 teaspoon EACH salt, paprika, and dried oregano
- 1/2 teaspoon EACH onion powder, thyme, and ground mustard, dry
- 1 teaspoon sugar
- 3 quarts (12 cups) lettuce, spinach, or kale
Ingredients (centers):
- 3 cups olive oil
- 1 Tablespoon + 2 teaspoons minced garlic
- 1 cup EACH lemon juice, water, and red wine vinegar or to taste
- 2 teaspoons EACH salt, paprika, and dried oregano or to taste
- 1 1/4 teaspoons onion powder, thyme, and ground mustard, dry or to taste
- 1 Tablespoon + 1 teaspoon sugar or to taste
- 3 gallons lettuce, spinach, or kale
Directions:
- For a small batch, place all ingredients in an airtight jar or bottle. Seal and shake to combine. For a large batch, use a blender, food processor, or mixer to combine all ingredients.
- Serve on a salad with lettuce, spinach, or kale.
- Refrigerate any leftover dressing.
Serve:
1 cup raw lettuce, spinach, or kale counts as 1/2 cup vegetable.
Salad dressing does NOT count towards meal requirements.
Meal:
Lunch & Dinner
Snack
Record on your menu as:
Lettuce Salad (Vegetable Food List # 208)
Source:
DCR Calendar, May 2027 and tasteofhome.com, 2026.