The Best Tossed Salad Food

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.

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.

BEST TOSSED SALAD

Steps:

• Whisk together first eight ingredients and refrigerate.
• To glaze pecans, melt 1/3 cup of sugar over medium high heat. When sugar is melted, add 2/3 cup of pecans and coat. Spread on buttered waxed paper to cool. Break apart.
• Mix together rest of ingredients except for nuts.and refrigerate until time to serve. When read to serve, add nuts and salad dressing.
• ( Salad dressing will need to be shaken to mix as it tends to settle.).

TIGHTROPE TOSSED SALAD

Steps:

• Through the feed opening of a running blender add, 1 at a time, the vinegar, shallot, chives, salt and pepper. Leaving the blender running, add the oil in a slow thin stream to allow to emulsify. Taste and adjust seasoning with salt and pepper. Serve over salad greens and vegetables.

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.

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.

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.

THE BEST SALAD WE EVER ATE!

Steps:

• For the Dressing: Put everything in container and shake.
• For the Pecans:.
• Preheat oven to 325°F, beat the egg whites with salt until foamy.
• Add sugar Worcestershire, paprika, and cayenne.
• Fold in pecans and melted butter.
• Spread pecans over baking sheet.
• Bake 30-40 minutes, stirring every 10 minutes.
• Remove from oven and cool.
• Store pecans in an airtight container.
• Mix field greens, green onions, blue cheese, apple and pecans.
• Toss with dressing--to your taste.
• You will have leftover dressing and pecans.