Tossed Chefs 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.

CHEF'S SALAD

Steps:

• Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.

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.

TOSSED CHEF'S SALAD

Steps:

• Reserve a few strips of meat, chicken and cheese for topping salad. Mix remaining meat, chicken and cheese, the onions, lettuce, romaine and celery in large bowl.
• Mix mayonnaise and French dressing. Pour over lettuce mixture; toss. Top with reserved meat, chicken and cheese strips, the eggs and tomatoes. Store remaining salad covered in refrigerator.

CHEF SALAD

Steps:

• Slice the layers of onions lengthwise 1/16 inch thick. Place the onion slices in a small bowl of ice water and set aside.
• Drain the onion and pat dry with paper towels before adding them to the salad.
• Rinse, dry and chop lettuce and thinly slice purple cabbage.
• In a large bowl, combine the lettuce, purple cabbage, onion, tomatoes, cucumber, turkey, garbanzo beans, cheese, pepperoncini, kalamata olives and almonds.
• Toss to thoroughly combine the ingredients.
• Drizzle 1/2 cup of the Gorgonzola dressing over the salad and gently toss to coat the salad with the dressing.
• dd the hard-boiled eggs to the top of the salad and drizzle a little dressing over the tops.
• Add the ingredients to a blender or NutriBullet and blend until smooth and creamy.
• Refrigerate before serving
• Store in the refrigerator and enjoy for up to one week.

CHEF SALAD

Steps:

• Combine romaine and butter lettuce in a large bowl and tear into bite-sized pieces. Toss to mix.
• Add turkey, turkey ham, Swiss cheese, Cheddar cheese, cherry tomatoes, cucumber, croutons, and eggs; mix to combine. Drizzle with ranch dressing and toss to combine. Another option is to place all the ingredients into individual dishes to allow guests to customize their chef salads to taste.

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.

CHEF SALAD FOR ONE

Steps:

• Place torn lettuce leaves on a dinner plate.
• Evenly distribute sliced cucumber and bell pepper strips around the plate, and sprinkle carrots on top.
• Add cherry tomatoes, all around the plate, and sprinkle on sliced black olives.
• Place alternating pieces of turkey and ham around the plate, then likewise, with the cheeses.
• Arrange the hard-boiled egg slices on top, and sprinkle with bacon crumbles.
• Drizzle dressing of choice over all and serve.