Total Time
Prep 5 mins
Cook 0 mins

Great tossed salad to make when going to a potluck/party. Can be made up to 2 days ahead. I usually double this when a larger salad is needed potlucks.

Ingredients Nutrition


  1. Mix garlic, salt, dry mustard, lemon juice and oil together with a fork in the bottom of the serving bowl.
  2. Sprinkle parmesan cheese over all but do not stir.
  3. Cover with washed and dried greens, filling to top of bowl.
  4. Seal tightly with clear plastic wrap.
  5. Refrigerate for at least 6 hours, up to 2 days.
  6. When ready to serve, toss very well, this can be done by turning upside down as long as the wrap is tightly in place.


Most Helpful

I really liked this salad, and plan on making it again. I didn't put dry mustard, or parmesan, simply because those ingredients were not in my pantry. Used olive oil in place of the reg. salad oil. I also used different portions sizes for some of the ingrediants. Also prepared this the night before. In any case I found this to be a tasty salad, and will most likely make this again. This is a wonderful base of greens/dressing that can be a very versatile recipe. Thanks so much for sharing. Regards.

Cooking Mother March 07, 2010

The first time that I tried this salad I let it set in the refrigerator for the required amount of time, I could hardly wait. I was pleasantly surprised at how well I liked it. I have made this several times since using whole ground mustard instead of the dry mustard, and adding a teaspoon of sugar with twice the amount of lemon juice. Either way this is a good dressing and method for preparing salad greens. Mmmm...

Ms. B May 09, 2007

This was a very quick and easy throw together dressing for a salad. It was great that you could just put it in a tupperware bowl with a lid and just shake when ready to serve. I also added a splash of vinegar to it and used olive oil for the salad oil. It was enough dressing to coat the salad but seemed to lack just a little bit in flavor. Might try adding a few things to it next time. Thank you for the recipe!

Loves-2-Cook September 21, 2006

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