Crisp Tossed Salad Recipes

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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

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

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

CRUNCHY TOSSED SALAD



Crunchy Tossed Salad image

Count on compliments, not leftovers, when you share this fun, tossed salad at your next gathering. It's so easy to throw together, and someone always asks for the recipe. -Deborah Weisberger, Mullett Lake, Michigan

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 11

1/2 cup canola oil
1/4 cup sugar
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon pepper
1 large head iceberg lettuce, sliced
6 bacon strips, cooked and crumbled
1/3 cup sliced almonds, toasted
1/4 cup sesame seeds, toasted
4 green onions, sliced
3/4 cup chow mein noodles

Steps:

  • In a small bowl, whisk the oil, sugar, vinegar, salt and pepper; shake well. Chill for 1 hour. , Just before serving, in a salad bowl, combine the lettuce, bacon, almonds, sesame seeds and onions in a large bowl. Whisk dressing and pour over salad; toss to coat. Top with chow mein noodles.

Nutrition Facts : Calories 167 calories, Fat 14g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 280mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

CLT SALAD



CLT Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h5m

Yield 2 servings

Number Of Ingredients 19

1 head romaine, cut into 1-inch slices
1 cup halved grape tomatoes
2 avocados, cut into chunks
1/2 cup Simple Ranch Dressing, recipe follows
3 to 4 Crispy Chicken Skins, recipe follows, each piece snapped into thirds
1 cup mayonnaise
1/2 cup buttermilk
1/2 cup sour cream
1/4 cup fresh flat-leaf parsley leaves, minced
2 tablespoons minced fresh chives
1 tablespoon white vinegar
2 teaspoons Worcestershire sauce
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 large skin-on chicken breasts
1 teaspoon kosher salt
1 teaspoon lemon pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary

Steps:

  • Add the romaine, tomatoes and avocados to a large bowl. Drizzle over the Simple Ranch Dressing and toss. Tip the salad onto a platter and garnish with the Crispy Chicken Skins.
  • Combine the mayonnaise, buttermilk, sour cream, parsley, chives, vinegar, Worcestershire sauce, salt and pepper in a bowl. Chill for a couple of hours before serving.
  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Gently pull the skin off the chicken breasts (reserve the breast meat for another use), pat dry and cut in thirds lengthwise. Place them skin-side up in a single layer on the prepared baking sheet.
  • Mix the salt, pepper, thyme and rosemary together in a small bowl, crushing the spices with a spoon. Sprinkle the chicken skins with some of the spice mix; it makes more than you need, but you can keep it for another day. Cover the skins with a layer of parchment and top with a baking sheet to weigh it down, making sure the top sheet presses down on the skins.
  • Bake until the skins are browned and crisp, 35 to 40 minutes. Remove the top baking sheet and parchment and transfer the skins to a plate lined with paper towel to cool and crisp up.

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

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.

CRISP SIDE SALAD



Crisp Side Salad image

"The light dressing Craig Miller serves over his crunchy combination of colorful salad fixings contains just a hint of sweetness. "I like to make the dressing ahead to let the flavors blend," remarks the Torrance, California cook.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 13

1/4 cup olive oil
2 tablespoons cider vinegar
4 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups torn salad greens
3/4 cup sliced zucchini
2 medium carrots, sliced
2 celery ribs, sliced
2 green onions, sliced
1/4 cup seasoned croutons
1 tablespoon whole almonds, toasted
1 tablespoon sesame seeds, toasted

Steps:

  • In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, salt and pepper; shake well. , In a large salad bowl, combine the greens, zucchini, carrots, celery and onions. Drizzle with dressing and toss to coat. Top with the croutons, almonds and sesame seeds.

Nutrition Facts : Calories 204 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 382mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 4g fiber), Protein 3g protein.

FRESH AND CRISP CUCUMBER SALAD



Fresh and Crisp Cucumber Salad image

So fresh, crisp, inviting, and full of flavor. Tastes best using fresh organic ingredients. I always get rave reviews for this refreshing salad. Everyone loves the dressing and it's just fresh lemon.

Provided by jlo

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 7

2 large cucumbers, peeled and sliced
2 large carrots, shredded
1 large yellow bell pepper, seeded and cut into strips
1 large red bell pepper, seeded and cut into strips
¼ red onion, minced
2 teaspoons lemon zest
1 large lemon, juiced

Steps:

  • Toss cucumbers, carrots, yellow bell pepper, red bell pepper, and red onion together in a bowl.
  • Scatter lemon zest over the cucumber mixture. Squeeze lemon juice over the salad and toss to coat.
  • Chill completely in refrigerator to serve.

Nutrition Facts : Calories 65.6 calories, Carbohydrate 16.2 g, Fat 0.6 g, Fiber 4.8 g, Protein 2.4 g, SaturatedFat 0.1 g, Sodium 31.4 mg, Sugar 4.9 g

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