Tightrope Tossed Salad 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

TOP BRASS TOSSED SALAD WITH ITALIAN DRESSING



Top Brass Tossed Salad with Italian Dressing image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 12

1/4 cup red wine vinegar
2 garlic cloves, lightly crushed and quartered
1 teaspoon fresh oregano leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
1 teaspoon fresh thyme leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
1 teaspoon fresh parsley leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)
1 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup extra-virgin olive oil
6 cups mixed greens (organic mesclun mixture such as mache, arugula, chicory) soaked and dried in a salad spinner
2 large tomatoes, cut into wedges
2 English cucumbers, peeled and sliced
2 large carrots, peeled and sliced into rounds

Steps:

  • Through the feed opening of a running blender add, 1 at a time, the vinegar, garlic, oregano, thyme, parsley, salt, and pepper. Then, leaving the blender running, gradually add the olive oil in a thin stream. Season, to taste, with salt and pepper.
  • Gently toss together the greens, tomatoes, cucumbers, and carrots with enough of the dressing to coat. Serve family style with the remaining salad dressing on the side.

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.

TANGY TOSSED SALAD



Tangy Tossed salad image

This colorful salad features a delicious vinaigrette dressing made with stock pantry items. When you don't have much time to get dinner on the table, use prepackages salad greens.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 8

6 tablespoons canola oil
2 tablespoons white vinegar
1 tablespoon minced chives
2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
4 cups torn salad greens
1/2 cup chopped fresh tomatoes

Steps:

  • In a jar with a tight-fitting lid, combine the first six ingredients; cover and shake well. In a large salad bowl, combine greens and tomatoes. Just before serving, drizzle with dressing; toss to coat.

Nutrition Facts : Calories 204 calories, Fat 21g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.

TANGERINE TOSSED SALAD



Tangerine Tossed Salad image

My mother taught me how to cook when I was a young girl. The sweet tangerines and crunchy caramelized almonds make this one of my favorite recipes. -Helen Musenbrock, O'Fallon, Missouri

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 9

1/2 cup sliced almonds
3 tablespoons sugar, divided
2 medium tangerines or 1 navel orange
6 cups torn lettuce
3 green onions, chopped
2 tablespoons cider vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a small skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until the sugar is melted and the almonds are toasted. Remove from the heat. Peel and section the tangerines, reserving 1 tablespoon juice., In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Pour over salad; toss to coat.

Nutrition Facts : Calories 138 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

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.

ELEGANT TOSSED SALAD



Elegant Tossed Salad image

Impress someone special with this delightful salad of greens, mushrooms and leeks with a homemade Parmesan-Dijon dressing.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h25m

Yield 2

Number Of Ingredients 9

2 tablespoons olive or vegetable oil
1 tablespoon red wine vinegar
2 teaspoons grated Parmesan cheese
2 teaspoons Dijon mustard
1/4 teaspoon salt
2 cups assorted bite-size pieces salad greens (2 oz)
1/2 cup sliced fresh mushrooms
1/4 cup thinly sliced leek
Croutons, if desired

Steps:

  • In tightly covered container, shake oil, vinegar, cheese, mustard and salt until well blended. Refrigerate at least 1 hour.
  • In large bowl, place salad greens, mushrooms and leek. Add dressing; toss to coat. Garnish with croutons.

Nutrition Facts : Calories 155, Carbohydrate 4 g, Cholesterol 0 mg, Fat 3, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 470 mg

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

TANGY AND TOSSED SALAD



Tangy and Tossed Salad image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 15m

Yield 2 servings

Number Of Ingredients 9

1 tablespoon sherry vinegar
3 tablespoons olive oil
1/2 teaspoon cracked black pepper
1 teaspoon salt
2 cups arugula leaves, washed
2 cups watercress leaves, washed
1/2 cup thinly sliced button mushrooms
1/2 cup halved cherry tomatoes
1/2 shallot, thinly sliced

Steps:

  • In a medium bowl, whisk together, the sherry vinegar, olive oil, cracked black pepper and salt. Set aside.
  • In a large bowl add all the remaining ingredients. Drizzle the dressing over the salad, toss and serve.

TOSSED SALAD



Tossed Salad image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 12h20m

Yield 1 serving

Number Of Ingredients 11

1 ounce red wine vinegar
1 teaspoon sugar
1 tablespoon finely diced red onion
1 cup mixed greens
4 cherry tomatoes, halved
2 tablespoons crumbled feta cheese
1 tablespoon thinly sliced green onions
1/2 ounce balsamic vinegar
1/2 teaspoon Dijon mustard
1/2 ounce olive oil
Kosher salt and freshly ground black pepper

Steps:

  • For the pickled onions: Bring the vinegar to a boil in a small saucepan. Add the sugar and then pour over the red onions. Let cool, then refrigerate overnight. Strain the next day.
  • For the salad: Toss the greens, tomatoes, feta, green onions and pickled onions in a bowl.
  • For the dressing: Whisk together the vinegar, mustard, oil and some salt and pepper.
  • Add the dressing to the salad, toss and plate.

DELUXE TOSSED AND LAYERED SALAD



Deluxe Tossed and Layered Salad image

This comes from my sister Terry, and was published in the church cookbook for the Molalla Christian Church, here in Oregon. Prep time includes chilling.

Provided by cxstitcher57

Categories     Cheese

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

1 head green lettuce
2 large tomatoes, chopped
2 avocados, chopped
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1/2 cup freshly grated parmesan cheese
1 cup crouton

Steps:

  • In a large serving bowl, toss together half of all the ingredients except for the Parmesan and croutons; sprinkle half of the Parmesan over the top.
  • Layer the remaining ingredients over: lettuce, tomato, avocado, cheddar, Mozzarella, remaining Parmesan, then sprinkle the croutons over the top.
  • Refrigerate for 30 minutes, then serve with your favorite dressing (Bersteins is a good brand).

Nutrition Facts : Calories 315.3, Fat 23.2, SaturatedFat 9.4, Cholesterol 41.9, Sodium 420.8, Carbohydrate 14.4, Fiber 6.2, Sugar 2.9, Protein 15.3

TOSSED SALAD WITH SIMPLE VINAIGRETTE



Tossed Salad with Simple Vinaigrette image

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

1-1/2 cups torn leaf lettuce
1/3 cup thinly sliced peeled cucumber
1/4 cup chopped seeded tomato
2 fresh basil leaves, thinly sliced
1 green onion, sliced
2 teaspoons rice vinegar
1-1/2 teaspoons olive oil
Dash each salt and pepper

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

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

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

TOSSED SALAD WITH A DIFFERENCE



Tossed Salad With A Difference image

I can eat the noodles all by themselves. I serve this with Asian dishes because I always want something other than just rice. You can make the dressing the day before and heat the noodles while you finish your main dish.

Provided by TPubmgjbd

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16

1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 teaspoon Worcestershire sauce
3 tablespoons red wine vinegar
6 tablespoons chopped parsley, fresh is definitely best
4 tablespoons chopped green onions
1 cup mayonnaise
1/2 cup sour cream
5 ounces canned chow mein noodles
2 teaspoons Worcestershire sauce
3 tablespoons butter, melted
3/4 teaspoon garlic salt
3/4 teaspoon curry powder
salad greens, sufficient for 8 people
8 ounces water chestnuts, drained and sliced

Steps:

  • Dressing: In a food processor or blender, combine all dressing ingredients.
  • Blend well.
  • Cover and refrigerate until serving.
  • May be made 24 hours ahead.
  • Noodles: In an oven-proof dish, combine all noodle ingredients, mixing well.
  • Heat in a preheated 200 degree oven for 15 minutes.
  • Salad: Place greens in a large salad bowl.
  • Just before serving, add water chestnuts then warm noodles.
  • Add dressing and toss well.
  • Serve immediately.

Nutrition Facts : Calories 310.5, Fat 22.8, SaturatedFat 6.8, Cholesterol 25.4, Sodium 498.2, Carbohydrate 25.8, Fiber 1.8, Sugar 3.6, Protein 2.9

TOSS-TOGETHER BROCCOLI SALAD



Toss-Together Broccoli Salad image

After sampling this salad at a barbecue, the recipe was given to me without any measurements. I can toss to together, and it turns out great every time.

Provided by Magesse

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

3 cups fresh broccoli florets
1 cup shredded Cheddar cheese
1 cup finely chopped onion
8 crispy cooked bacon, crumbled
½ cup sunflower seeds
½ cup raisins
6 tablespoons mayonnaise
¼ cup white vinegar
2 tablespoons white sugar

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.

Nutrition Facts : Calories 417.7 calories, Carbohydrate 24.1 g, Cholesterol 42.6 mg, Fat 30.3 g, Fiber 3.2 g, Protein 15.3 g, SaturatedFat 8.4 g, Sodium 584.3 mg, Sugar 14.9 g

QUICK TOSSED SALAD



Quick Tossed Salad image

Your family will love this speedy salad with a variety of fresh ingredients. If you don't have Italian dressing, use whatever dressing you have on hand.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 7

1 head romaine lettuce, torn
1 medium tomato, cut into wedges
1/2 medium cucumber, sliced
1 small red onion, chopped
1/2 cup cubed part-skim mozzarella cheese
1/4 cup sliced ripe olives
Bottled Italian dressing

Steps:

  • Toss the first six ingredients in a large salad bowl. Pour dressing over all and toss lightly to coat. Serve immediately.

Nutrition Facts :

YOUR BASIC TOSSED SALAD



Your Basic Tossed Salad image

This is Rachael Ray's recipe and pretty much the salad I grew up on coming from an Italian family. The portions can be increased for larger groups. I love this simple and healthy salad. It is a perfect salad to serve with Italian food!

Provided by Little Bee

Categories     Greens

Time 11m

Yield 4-6 serving(s)

Number Of Ingredients 10

2 romaine lettuce hearts
2 small plum tomatoes, diced
1 kirby cucumber, seeded and diced
1 small yellow onions or 1/2 red onion, chopped
1 carrot, peeled and shredded
1/4 cup extra virgin olive oil (a couple of glugs)
2 -3 tablespoons red wine vinegar
1 teaspoon sugar
kosher salt
fresh cracked 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.

I DID IT MY WAY- TOSSED SALAD



I Did It My Way- Tossed Salad image

It doesn't matter what I prepare for dinner, someone always compliments the salad! I thought I should share my way! You can add or subtract from most of the veggies but NOT the Tomatoes! I don't always use everything vegetable listed cause I might not have it, but I think it's the tomatoes and the technique that actually make it so good. If your tomatoes are juicy and ripe you won't need much dressing- if any!

Provided by Chef Mommie

Categories     Onions

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 9

1/2 red onion (cut in half and sliced thin)
1 cucumber (peeled and sliced thin or diced)
1/2 carrot (shredded)
1/2 cup sliced mushrooms
salt and pepper (to taste)
2 tomatoes with juice (ripe and diced)
1/2-1 head lettuce (cut up in small bite size pieces)
1 (12 ounce) can pitted black olives (whole)
1/2 cup cheddar cheese (shredded)

Steps:

  • Combine first 6 ingredients and stir well.
  • (the tomatoes should make alittle juice).
  • Add lettuce and Toss.
  • Throw in the olives.
  • Sprinkle on the cheese.
  • Enjoy with or without the dressing!

MY FAVORITE TOSSED SALAD



My Favorite Tossed Salad image

I came up with this combination as a teen and it has always been my favorite. You can use any salad dressing of your choice and top with boiled eggs, sunflower seeds, cheese, croutons, bacon bits or whatever you choose. My preference with this one...just serve it like it is. The juices from the tomatoes are all the dressing I require! It is very colorful, light and refreshing! I hope you enjoy it as much as I do.

Provided by Cindy Lynn

Categories     Vegetable

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 5

1 cucumber, unpeeled and sliced
1 head iceberg lettuce
1 green pepper, sliced and cut into bite size pieces
2 -3 tomatoes, unpeeled and cut into large chunks
1/2-1 bermuda onion, sliced and rings separated

Steps:

  • Toss together in large bowl.
  • Serve immediately.

Nutrition Facts : Calories 35.1, Fat 0.3, SaturatedFat 0.1, Sodium 13, Carbohydrate 7.9, Fiber 2.3, Sugar 4.5, Protein 1.8

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 Allrecipes Member

Time 20m

Yield 12

Number Of Ingredients 8

1 (10 ounce) package Italian-blend salad greens
1 (5 ounce) package spring mix salad greens
2 (11 ounce) cans mandarin oranges, drained
1 ½ cups dried cranberries
1 medium red apple, cored and chopped
1 cup chopped walnuts
⅓ cup shredded Cheddar cheese
1 (8 ounce) bottle 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 190.4 calories, Carbohydrate 29.6 g, Cholesterol 4 mg, Fat 7.7 g, Fiber 2.7 g, Protein 3 g, SaturatedFat 1.4 g, Sodium 262.5 mg, Sugar 24.3 g

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A great recipe is at the heart of every memorable meal. Browse our themed recipes for inspiration or search by ingredient. Browse our themed recipes for inspiration or search by ingredient. Menu
From bettycrocker.com

TOSSED SALAD WITH HONEY GARLIC DRESSING | CANADIAN LIVING
2007-11-29 %RDI. Iron 5.0; Folate 9.0; Calcium 3.0; Vitamin A 11.0; Vitamin C 20.0; Method Dressing: Trim top off garlic; wrap garlic in foil. Bake on small baking sheet in 375°F (190°C) oven until very soft, about 35 minutes. Let cool.
From canadianliving.com

19 TOSSED SALAD RECIPES IDEAS - PINTEREST.COM
May 14, 2018 - Explore Sheryl Morrissey's board "Tossed Salad Recipes" on Pinterest. See more ideas about salad recipes, tossed salad, recipes.
From pinterest.com

TOSSED SALAD RECIPES - BETTYCROCKER.COM
Looking for a quick and easy meal? Try one of these tossed salad recipes and make a fresh and fun salad everyone will love. 1. 2.
From bettycrocker.com

SIMPLE TOSSED SALAD - CAN'T STAY OUT OF THE KITCHEN
2012-06-24 Cut down the vein and then cut in fourths lengthwise. Then cut lettuce cross-wise so pieces are about 1 inch strips. Place lettuce in large serving bowl. Wash and chop tomatoes. Pat dry and add on top of lettuce. Wash and slice cucumber, zucchini, and yellow squash. Pat dry and add on to of tomatoes.
From cantstayoutofthekitchen.com

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