YOUR BASIC TOSSED SALAD
Provided by Rachael Ray : Food Network
Categories side-dish
Time 11m
Yield 4 servings
Number Of Ingredients 9
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.
CLASSIC RAVIGOTE DRESSING FOR TOSSED SALADS
Make and share this Classic Ravigote Dressing for Tossed Salads recipe from Food.com.
Provided by LoversDream
Categories Salad Dressings
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Whisk together the vinegar, salt, pepper, shallots, capers and mustard - whisking the mixture until the salt dissolves.
- Add the oil in a slow steady stream, whisking constantly. Don't rush this - add the oil slowly.
- The dressing will keep, refrigerated in a covered container for 1 week. Pour over mixed greens.
Nutrition Facts : Calories 1291.3, Fat 145.4, SaturatedFat 18.8, Sodium 946, Carbohydrate 1.5, Fiber 0.2, Protein 0.3
TOSSED SALAD WITH CITRUS DRESSING
This is a refreshing salad with a very light dressing. The radishes add nice color.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a salad bowl, combine the spinach, lettuce, orange sections and radishes. In a blender, combine the dressing ingredients; cover and process until blended. Serve with salad. Refrigerate any leftover dressing.
Nutrition Facts : Calories 102 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 110mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein.
CLASSIC RAVIGOTE DRESSING FOR TOSSED SALADS
Make and share this Classic Ravigote Dressing for Tossed Salads recipe from Food.com.
Provided by LoversDream
Categories Salad Dressings
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Whisk together the vinegar, salt, pepper, shallots, capers and mustard - whisking the mixture until the salt dissolves.
- Add the oil in a slow steady stream, whisking constantly. Don't rush this - add the oil slowly.
- The dressing will keep, refrigerated in a covered container for 1 week. Pour over mixed greens.
Nutrition Facts : Calories 1291.3, Fat 145.4, SaturatedFat 18.8, Sodium 946, Carbohydrate 1.5, Fiber 0.2, Protein 0.3
TOSSED SALAD WITH SIMPLE VINAIGRETTE
This simple salad has a light, fresh, flavor. Friends who eat this salad for the first time in my home ask for the recipe.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the lettuce, cucumber, tomato, basil and onion. In a small bowl, whisk the vinegar, oil, salt and pepper. Pour over salad; toss to coat.
Nutrition Facts : Calories 48 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 88mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
BUTCHER'S SALAD WITH SAUCE RAVIGOTE
When a butcher eats a salad, it tends to contain lots of meat and few vegetables. At Chez Navarre Jerome Navarre serves a version he learned from his father, a butcher.
Provided by Jerome Navarre
Yield Makes 6 to 8 main-course servings
Number Of Ingredients 15
Steps:
- Arrange beef shank and ribs in bottom of very large pot. Top with leeks, celery, and carrot. Scatter spices, herbs, and garlic over. Pour in 12 cups cold water (or more if needed just to cover). Sprinkle lightly with salt. Bring to gentle boil over medium-high heat. Reduce heat to medium-low. Simmer uncovered until meat is very tender, adjusting heat as necessary to maintain simmer and avoid boiling, 2 3/4 to 3 hours. Season broth with additional salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool 1 hour at room temperature. Chill uncovered until cold, then cover and keep chilled. Spoon off any fat and return to simmer to rewarm before serving.
- Steam potatoes until tender, 18 to 20 minutes; transfer to large bowl. Steam carrots until tender, 8 to 10 minutes; add to bowl with potatoes. Reserve steamer. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Resteam potatoes and carrots until heated through, about 8 minutes.
- Using tongs, transfer meat to work surface. Slice meats thickly or cut into pieces. Arrange warm meats on large platter. Arrange steamed vegetables alongside. Serve with Sauce Ravigote .
CLASSIC TOSSED SALAD
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
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
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