Easy Tossed Salad For Two Recipes

EASY TOSSED SALAD FOR TWO

Steps:

• In a large bowl, combine the salad greens, apple, almonds and cranberries. Drizzle with dressing; toss to coat.

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.

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.

MIXED GARDEN SALAD FOR TWO

Steps:

• In a large serving bowl, toss together the lettuce leaves, bell peppers, sugar snaps, asparagus, broccoli, cauliflower, radish, scallion, and carrot and season with salt and pepper to taste. Lightly dress with the salad dressing. Season the tomato wedges with salt and pepper and arrange around the inside edge of the bowl. Serve.

TWO-CHEESE TOSSED SALAD

Steps:

• In a jar with a tight fitting lid, combine vegetable oil, red onion, sugar, vinegar, poppy seed, dried minced onion, mustard and salt. Refrigerate overnight.
• Just before serving, toss spinach, lettuce, mushrooms and cheeses in a large salad bowl.
• Shake dressing and pour over salad.

EASY TOSSED SALAD

Steps:

• In a salad bowl, combine the salad greens, apple, almonds and cranberries. Drizzle with dressing; toss to coat. Serve immediately.

TOSS-TOGETHER BROCCOLI SALAD

Steps:

• Mix the broccoli, Cheddar cheese, onion, bacon, sunflower seeds, and raisins in a large bowl. Whisk mayonnaise, vinegar, and sugar together in a separate bowl; pour over the broccoli mixture and toss to coat.
• Cover bowl with plastic wrap and refrigerate at least 1 hour before serving.

CAESAR SALAD FOR TWO

Steps:

• Preheat oven to 400 degrees. On a rimmed baking sheet, toss bread with 1 tablespoon oil and season with salt and pepper. Bake until golden brown, 10 to 12 minutes. Let croutons cool completely.
• On a cutting board, combine garlic, anchovies, and 1/2 teaspoon salt. Using a large knife, drag the blade at an angle across mixture until a paste forms. Transfer to a large bowl and whisk in egg yolk, mustard, and lemon juice. Gradually whisk in 3 tablespoons oil. Season with pepper. Just before serving, add croutons and lettuce to dressing and toss; top with Parmesan.

CHEF SALAD FOR TWO

Steps:

• In medium sized bowl, tear lettuce into bite size pieces.
• Add tomatoes and peppers and toss well to distribute evenly throughout the lettuce.
• Place salad into small salad or cereal bowls, until as full as you want and mounded up a little in the center.
• On to top of lettuce, in bowls, add the ham strips in a cross bowl design.
• Place cheese strips between ham strips or in your design.
• On to top, interspersed with ham and cheese strips, add egg slices, 3-4 per bowl, for color.
• Sprinkle Paprika in center, for additional color.
• Place finished bowls of salad in refrigerator to chill, and blend flavors, at least 30 minutes.
• Place leftover salad, if any, in covered bowl and save for next time.
• Gather up unused slices of ham, cheese and egg, and refrigerate for next time.
• Serve salads plain, or with any dressing and/or seasonings you enjoy.