Sarah’s Italian “Everything but the Kitchen Sink” Salad

If I’m in the mood for something a little different (but not TOO different), I’ll fix this salad.  It’s a huge salad, but it makes a wonderful meal.  Diced chicken breast would make a good addition, but I usually eat it without meat.


  • 2 c organic baby spring mix, packed
  • 3 plum tomatoes, chopped
  • 1/4 large Portobello mushroom, chopped
  • 1/4 small red onion, chopped
  • 1/2 yellow bell pepper, cut into large dices
  • 1/4 c crumbled mozzarella cheese
  • 1 garlic clove, minced
  • 1/4 c Italian salad dressing (I like the dressing from the Olive Garden.)


  1. Combine all ingredients in a large salad bowl.
  2. Cover, place in the fridge, and allow salad to marinate for at least an hour.
  3. Add some chopped basil and oregano just before serving.
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