Tomato Tossed Salad Recipes

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TOMATO TOSSED SALAD



Tomato Tossed Salad image

In Hebron, Indiana, Edna Hoffman stirs chives and thyme into a pleasant dressing to drizzle over this simple salad. It's especially good with sun-ripened tomatoes right out of the garden.

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 4 servings.

Number Of Ingredients 5

6 cups shredded lettuce
2 medium tomatoes, cut into wedges
1/4 cup oil and vinegar salad dressing
1 teaspoon minced chives
1/4 teaspoon dried thyme

Steps:

  • Place lettuce and tomatoes in a salad bowl. Combine salad dressing, chives and thyme; drizzle over salad and gently toss to coat.

Nutrition Facts :

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.

POTATO TOSSED SALAD



Potato Tossed Salad image

Instead of serving potato salad plus a tossed salad, I combine the two into one unique and colorful recipe that's met with many compliments. The red potatoes take on added flavor as they marinate. -Priscilla Weaver, Hagerstown, Maryland

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup olive oil
2 tablespoons lemon juice
2 teaspoons dried oregano
1 garlic clove, minced
1/4 teaspoon salt
1/2 pound small red potatoes, cooked, peeled and sliced
6 cups torn mixed salad greens
2 small tomatoes, cut into wedges
1 small cucumber, thinly sliced
1 small red onion, thinly sliced into rings
1/2 cup crumbled feta cheese

Steps:

  • In a small bowl, whisk together the first five ingredients. Add potatoes and toss gently. Cover and refrigerate for 1 hour. Drain, reserving dressing. , Place salad greens in a large bowl. Arrange tomatoes, cucumber, onion, cheese and potatoes on top. Drizzle with the reserved dressing.

Nutrition Facts : Calories 177 calories, Fat 15g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 156mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 2g fiber), Protein 3g protein.

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!

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