All The Greens Tossed Salad Recipes

ALL THE GREEN THINGS SALAD

All the Green Things Salad image

This salad is absolutely chock-full of lovely green spring produce, with textures ranging from crunchy to creamy. You can make the zippy lemon dressing and blanch, drain, and chill the peas and asparagus up to 2 days ahead, but combine all the elements shortly before serving to preserve the color of the avocado and the crunch of the greens. Delicate pea tendrils or shoots would be spectacular here, but watercress makes a delicious peppery substitute. Though you may be tempted to use only one herb, we urge you to use both: The parsley adds a burst of freshness, and the mint contributes deep herbal goodness.

Provided by Ann Taylor Pittman

Time 25m

Yield Serves 8 (serving size: 1 cup)

Number Of Ingredients 14

Ingredients

1 1/2 cups frozen green peas
1 pound asparagus, trimmed and cut diagonally into 2 1/2-in. pieces (4 cups)
12 ounces sugar snap peas, trimmed (about 4 cups)
3 tablespoons minced shallots
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons grated lemon rind
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces pea tendrils, pea shoots, or watercress (about 5 cups)
1 cup loosely packed fresh flat-leaf parsley leaves
1/2 cup torn fresh mint leaves
1 firm, ripe avocado, cubed

Steps:

Bring a large Dutch oven filled with water to a boil over high. Add green peas, asparagus, and sugar snap peas; boil until crisp-tender, about 3 minutes. Drain and rinse well with cold water; drain well.
Whisk together shallots, oil, rind, juice, mustard, salt, and pepper in a large bowl. Add blanched vegetables; toss well to coat. Add pea tendrils, parsley leaves, mint leaves, and cubed avocado; toss gently to combine.

Nutrition Facts : Calories 137, Carbohydrate 14 g, Cholesterol 0.0 mg, Fat 7.9 g, Fiber 6 g, Protein 5 g, SaturatedFat 1.1 g, Sodium 251 mg, Sugar 5 g

TOSSED GREEN SALAD

Tossed Green Salad image

I never clutter the table with different bottles of dressing. Everyone who tastes my quick and easy herbed version loves it.-Carole Holder, Norman, Oklahoma

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

8 cups torn mixed salad greens
1 small cucumber, thinly sliced
3/4 cup frozen peas, thawed
2 green onions, sliced
1 celery rib, sliced
DRESSING:
1/4 cup canola oil
3 tablespoons white wine vinegar
1 tablespoon sugar
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper

Steps:

In a large bowl, combine greens, cucumber, peas, onions and celery. In a small bowl, whisk dressing ingredients until blended. Pour over salad; toss to coat.

Nutrition Facts : Calories 92 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 182mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.

YOUR BASIC TOSSED SALAD

Your Basic Tossed Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 hearts romaine lettuce
2 small plum tomatoes, diced
1 Kirby cucumber or 1/4 European seedless cucumber, diced
1 small yellow onion or 1/2 red onion, chopped
1 carrot, peeled and shredded
1/4 cup (a couple of glugs) extra-virgin olive oil
2 to 3 tablespoons (a couple of splashes) red wine vinegar
1 teaspoon sugar
Coarse salt and black pepper

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 GREEN SALAD WITH HERBS

Tossed Green Salad with Herbs image

Provided by Ruth A. Matson

Categories Salad Herb Appetizer No-Cook Quick & Easy Spinach Summer Cabbage Endive Watercress Lettuce House & Garden Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6 to 8

Number Of Ingredients 9

Ingredients

1 clove garlic
1 head lettuce
Salad greens: curly endive, celery cabbage, leaves of spinach, rhubarb chard, sprigs of watercress
1 teaspoon each fresh cut dill, basil, marjoram, chervil
8 tablespoons olive oil
2 tablespoons wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped chives

Steps:

The lettuce may be Bibb or Boston, romaine or leaf; the greens may be a few leaves of any or all of those listed above, or you may select others of your choosing. The prime requisite is that they be fresh and crisp, well washed and thoroughly dried. No drop of water should be allowed to lurk in the fold of a leaf, or the salad will be watery and quick to wilt.
Rub an outsize salad bowl with the garlic, peeled and halved, until there is a good coating well up on all sides. Break the lettuce and greens into the bowl. Snip the herbs small and crush them lightly as you add them to the greens. Measure the oil into a big spoon and sprinkle it over the salad. Dissolve the salt and pepper in the vinegar in the same spoon, and sprinkle this on the salad. Then begin a light and rhythmic tossing, which is more a gentle turning of the greens over and over until every leaf is coated and the seasonings well distributed. Add the chives, taste to see if more salt is needed, then serve.

TOSSED GREEN SALAD

Tossed Green Salad image

This is a very simple salad to go with a big pasta or steak meal.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 7

Ingredients

2 heads romaine lettuce (about 1 1/4 pounds total), torn into bite-size pieces
2 cucumbers (about 1 3/4 pounds total), peeled, halved lengthwise, and cut into thin half-moon shapes
1 medium red onion, halved and thinly sliced
1 1/2 cups pitted Kalamata olives
Coarse salt and freshly ground pepper
1/4 cup red-wine vinegar
2 tablespoons olive oil

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.

Nutrition Facts : Calories 150 g, Fat 12 g, Protein 2 g

CLASSIC TOSSED SALAD

Classic Tossed Salad image

This is a delicious salad that goes great with any meal, especially Italian!

Provided by Toni Bankson

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 30m

Yield 12

Number Of Ingredients 11

Ingredients

1 cup blanched slivered almonds
2 tablespoons sesame seeds
1 head romaine lettuce, torn into bite-size pieces
1 head red leaf lettuce, torn into bite-size pieces
1 (8 ounce) package crumbled feta cheese
1 (4 ounce) can sliced black olives
1 cup cherry tomatoes, halved
1 red onion, halved and thinly sliced
6 fresh mushrooms, sliced
¼ cup grated Romano cheese
1 (8 ounce) bottle Italian salad dressing

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.

Nutrition Facts : Calories 203.6 calories, Carbohydrate 8.8 g, Cholesterol 19.4 mg, Fat 16.4 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.7 g, Sodium 639 mg, Sugar 3.7 g

TOSSED GREEN SALAD

Tossed Green Salad image

Provided by Pierre Franey

Categories salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 8

Ingredients

2 small heads Boston lettuce
2 tablespoons tarragon vinegar
1 teaspoon finely minced garlic
1 tablespoon Dijon-style mustard
6 tablespoons olive oil
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon finely chopped chives

Steps:

Pull off and discard any blemished outer leaves of the lettuce. Cut away the core and separate leaves. Rinse and pat or spin dry. Put in a salad bowl.
In a small mixing bowl, combine the vinegar, garlic and mustard. Using a wire whisk, beat in the oil. Add salt, pepper and chives. Pour the dressing over the lettuce and toss.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 21 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 219 milligrams, Sugar 1 gram, TransFat 0 grams

EVERYDAY GREENS SALAD

Everyday Greens Salad image

This salad is most dramatic-and most delicious-with a variety of leaves, some mild and large (butter, Bibb, Little Gem), some spicy and small (like arugula).

Provided by Molly Baz

Categories Bon Appétit Salad Side Leafy Green Lettuce Herb Soy Free Dairy Free Vegetarian Honey Vinegar Gluten-Free and Fresh Peanut Free Tree Nut Free

Yield 4 servings

Number Of Ingredients 10

Ingredients

For the vinaigrette:
1 1/2 cups extra-virgin olive oil
3/4 cup any combination red wine vinegar, white wine vinegar, and/or apple cider vinegar
1 Tbsp. Dijon mustard
1 Tbsp. honey
Kosher salt
For the salad:
8 oz. mixed tender greens
1 cup torn tender herbs (optional)
Kosher salt

Steps:

For the vinaigrette:
Combine oil, vinegars, mustard, and honey in a large resealable jar or airtight container; cover and shake vigorously until emulsified, about 30 seconds. Season with salt.
Do Ahead: Vinaigrette can be made 1 month ahead. Cover and chill. Shake to re-emulsify.
For the salad:
Drizzle 3 Tbsp. vinaigrette into a large bowl, coating sides and bottom of bowl. Add greens and herbs (if using). Using your hands, fold greens, working from the bottom, out and up the sides of the bowl, until evenly coated in vinaigrette. Season with salt until greens taste vibrant (you may need to season and toss a few times). Mound salad, higher than wide, on plates or in shallow bowls.

HOLIDAY TOSSED SALAD

Holiday Tossed Salad image

"I served this fresh and colorful blend at a New Year's dinner party, and it was an instant success," relates Carol Dilcher from Emmaus, Pennsylvania. Since you use packaged greens, it takes just a few moments to put all the ingredients together.

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

1 package (10 ounces) Italian-blend salad greens
1 package (5 ounces) spring mix salad greens
2 cans (11 ounces each) mandarin oranges, drained
1-1/2 cups dried cranberries
1 medium red apple, chopped
1 cup chopped walnuts
1/3 cup shredded cheddar cheese
1 bottle (8 ounces) raspberry vinaigrette

Steps:

In a large salad bowl, toss the greens, oranges, cranberries, apple, walnuts and cheese. Drizzle with vinaigrette just before serving; toss to coat.

Nutrition Facts : Calories 235 calories, Fat 16g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 187mg sodium, Carbohydrate 21g carbohydrate (15g sugars, Fiber 2g fiber), Protein 4g protein.

TOSSED GREEN SALAD

Tossed Green Salad image

Provided by Pierre Franey

Categories easy, quick, salads and dressings

Time 10m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 small heads Boston lettuce
2 tablespoons tarragon vinegar
1 teaspoon finely minced garlic
1 tablespoon Dijon-style mustard
6 tablespoons olive oil
Salt to taste if desired
Freshly ground pepper to taste
1 tablespoon finely chopped dill
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives (optional)

Steps:

Discard any blemished outer leaves of lettuce. Cut away core. Separate leaves, rinse and drain or spin dry. Place in a salad bowl.
In a small bowl, combine vinegar, garlic and mustard. Using a wire whisk, beat in oil. Add salt, pepper, dill, parsley and chives. Pour dressing over salad and toss.

Nutrition Facts : @context http, Calories 193, UnsaturatedFat 17 grams, Carbohydrate 2 grams, Fat 21 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 222 milligrams, Sugar 1 gram, TransFat 0 grams

ALL THE GREENS TOSSED SALAD

All the Greens Tossed Salad image

This recipe was devised from what I had on hand. I was asked to come up with a recipe for a fund raiser cookbook,this is how it was created. It is fast and the different textures make the salad interesting. It can be used as a base for additional ingredients for a main course.

Provided by Babygeri

Categories Lunch/Snacks

Time 45m

Yield 8 cups approx., 4-6 serving(s)

Number Of Ingredients 17

Ingredients

1 bunch endive
1 bunch iceberg lettuce
1 bunch spinach
1 bunch romaine lettuce (or any other leaf lettuce of your choice)
2 kirby cucumbers
1 bunch green onion
3/4 cup frozen peas
3/4 cup alfalfa sprout
1/2 cup green olives
1 bunch Italian parsley
3/4 cup olive oil
1/4 cup red wine vinegar
1 dash salt
1 dash cracked pepper
1 pinch sugar
1/2 teaspoon oregano
1 garlic clove

Steps:

Wash and dry a large salad bowl and rub with one clove garlic.
Wash greens and dry well, place in bowl.
Wash cucumbers, onions and rinse sprouts and parsley; defrost frozen peas and dry.
Chop, dice or slice,your preference.
Place greens in bowl.
Add cucumber, peas and onions.
Toss lightly.
Top with sprouts and green olives.
Mix the dressing, oil, wine, salt, black pepper, sugar, oregano.
Mix with whisk and pour over salad when ready to serve.
Serve with loaf of hot Italian bread.
Very good and healthy for the New Year.
You can transform this salad into a chef salad very easily with mild cheese provolone and your choice of cooked meat.
bite sized pieces of chicken or shrimp.
Use your imagination!

Nutrition Facts : Calories 518.4, Fat 44.7, SaturatedFat 6.2, Sodium 459.1, Carbohydrate 26.6, Fiber 14.2, Sugar 8.8, Protein 10.2

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