Healthy Tossed Salad Food

BEST TOSSED SALAD RECIPE

Steps:

• If using, make the Homemade Croutons.
• Wash and chop the romaine. If necessary, wash the mixed greens. (You can use any mix of greens here; measure about 2 cups of greens per serving.)
• Thinly slice the red onion. Thinly slice the green onion.
• Peel and chop the cucumber.
• Shred the carrot (we used this Handheld Julienne Shredder).
• Thinly slice and half the radishes.
• Choose and make the dressing (select from the dressing recipes above!).
• Toss together the greens, red onion, green onion, cucumber, carrot, radishes, and pepperoncini. Top with sunflower seeds and croutons, and drizzle with dressing.

TOSSED SALAD

Steps:

• In a salad bowl, toss the first five ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat.

CONTEST-WINNING FESTIVE TOSSED SALAD

Steps:

• For dressing, place first five ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. Add poppy seeds; pulse just until combined. , To serve, place remaining ingredients in a large bowl. Toss with dressing.

YOUR BASIC TOSSED SALAD

Steps:

• Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

THE BEST TOSSED SALAD

Steps:

• Place all salad ingredients in a large bowl.
• Place dressing ingredients in a small bowl and whisk until well mixed.
• Toss salad with dressing to taste and serve immediately.

HEALTHY TOSSED SALAD

Steps:

• Place the lettuce in the bottom of a deep bowl.
• Place the italian herbs on the lettuce.
• Add the mushrooms, cheese, spring onions and capsicum.
• Then add the cucumber and place some salt on the cucumber.
• Add the tomato and place some salt and pepper on the tomato.
• Sprinkle salad herbs on top of the tomato.
• Dress with Italian light dressing.

CLASSIC TOSSED SALAD

Steps:

• Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
• In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.

EVERYDAY TOSSED SALAD

Steps:

• Rinse, spin and chop lettuce.
• In a large bowl, combine the ingredients and gently toss to combine.
• Drizzle 1/3 to 1/2 cup of the vinaigrette over the salad, then toss gently to coat the ingredients with the dressing.
• Taste for seasoning and add more vinaigrette if desired.
• Place all of the ingredients into a mason jar and shake well to combine.

THE BEST TOSSED SALAD

Steps:

• Wash and cut your veggies. Arrange lettuce on the bottom of a salad bowl, add the chopped veggies on top
• Prepare the dressing by mixing the olive oil, red wine vinegar, and sugar until the sugar is dissolved. Add to the salad and toss until well combined.

TOSSED SALAD PIZZA

Steps:

• Preheat oven to 425 degrees F.
• Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute.
• Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. (If using RapidRise Yeast, let dough rest at this point for 10 minutes.)
• Pat dough with floured hands to fill greased pizza pan or baking sheet. OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. Form a rim by pinching the edge of the dough.
• Brush crust with 1 tablespoon olive oil and sprinkle with garlic powder. Combine mozzarella cheese, onions and carrots; spread over the crust.
• Bake on lowest oven rack for 15 to 18 minutes, until cheese is bubbly and crust is browned. Remove from oven and let cool 2 to 3 minutes. While pizza is baking, toss together lettuce, tomatoes and Italian salad dressing. Spread over pizza and sprinkle with Parmesan cheese. Serve immediately!

TOSSED SALAD

Steps:

• For the pickled onions: Bring the vinegar to a boil in a small saucepan. Add the sugar and then pour over the red onions. Let cool, then refrigerate overnight. Strain the next day.
• For the salad: Toss the greens, tomatoes, feta, green onions and pickled onions in a bowl.
• For the dressing: Whisk together the vinegar, mustard, oil and some salt and pepper.
• Add the dressing to the salad, toss and plate.

TOSSED SALAD

Steps:

• In a large salad bowl, layer romaine lettuce, followed by tomatoes, cucumber, onion, carrots, radish, and optional ingredients.
• Drizzle desired dressing on the salad, toss to combine. Serve immediately.

CHRISTMAS TOSSED SALAD

Steps:

• For the dressing; in a blender or food processor combine the cranberries, sugar, vinegar, apple juice concentrate, salt and mustard; cover and process until smooth.
• Slowly add in the oil in a small steady stream (at this point you may refrigerate until ready to use, shake before using).
• For the salad; place all salad ingredients in a large gladd bowl; toss to combine.
• Drizzle the dressing over before serving.

TOSSED GREEN SALAD

Steps:

• In a large bowl, toss together lettuce, cucumbers, onion, and olives. Season lightly with salt and pepper. Drizzle with vinegar and oil; toss to combine. Serve immediately.