Allthegreenstossedsalad Recipes

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THE BEST TOSSED SALAD



The Best Tossed Salad image

You can customize this salad with whatever veggies you have on hand making it the perfect way to utilize your fresh veggies!

Provided by Holly Nilsson

Categories     Salad     Side Dish

Time 15m

Number Of Ingredients 9

8 cups lettuce
1 cup cucumber
1 cup tomatoes
1 cup mixed vegetables (radish, shredded carrot, purple cabbage)
2 tablespoons almonds or sunflower seeds (toasted)
¼ cup olive oil
2 tablespoons vinegar (cider, balsamic or white)
1 teaspoon honey
seasoned salt & pepper to taste

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.

Nutrition Facts : Calories 214 kcal, Carbohydrate 15 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Sodium 38 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

GREEN BEAN TOSSED SALAD



Green Bean Tossed Salad image

Number Of Ingredients 11

Dressing:
2 garlic cloves, minced
1/2 cup chopped and packed fresh basil
2 tablespoons white wine vinegar
1 tablespoon grated Parmesan cheese
salt and pepper to taste
------------------------------
Salad:
1 1/2 pounds fresh green beans, blanched
8 sun-dried tomatoes, sliced, with some of the oil
1/2 cup pine nuts, toasted (toast on cookie sheet at 300° for 5 minutes)

Steps:

  • Dressing: Mix dressing ingredients together and set aside. Salad: Mix Salad ingredients and toss with dressing. Serve on chilled plates.

Nutrition Facts : Nutritional Facts Serves

GARDEN TOSSED SALAD



Garden Tossed Salad image

My Italian grandma grew all of her produce in her backyard garden, so many of her recipes made good use of her bountiful fresh vegetables. This salad is refreshing with any main course and one of our favorites because of the flavors of my Italian heritage. -Rosalie Rizzolo-Wright, San Jose, California

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 13

8 cups torn mixed salad greens
1/2 cup sliced fresh mushrooms
1/2 cup chopped celery
2 medium tomatoes, cut into wedges
1/2 medium green pepper, sliced
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
DRESSING:
1/4 cup olive oil
4-1/2 teaspoons red wine vinegar
1/4 teaspoon dried oregano
1/8 teaspoon garlic powder
Salt and pepper to taste
Parmesan cheese

Steps:

  • In a large salad bowl, combine the first six ingredients. In a jar with a tight-fitting lid, combine the oil, vinegar, oregano, garlic powder, salt and pepper; shake well. Drizzle over salad; toss to coat. Sprinkle with Parmesan cheese.

Nutrition Facts :

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

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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