Tossed Chefs Salad Recipes

TOSSED CHEF'S SALAD

Steps:

• Reserve a few strips of meat, chicken and cheese for topping salad. Mix remaining meat, chicken and cheese, the onions, lettuce, romaine and celery in large bowl.
• Mix mayonnaise and French dressing. Pour over lettuce mixture; toss. Top with reserved meat, chicken and cheese strips, the eggs and tomatoes. Store remaining salad covered in refrigerator.

CHEF'S SALAD

Steps:

• Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.

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.

I DID IT MY WAY- TOSSED SALAD

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!

SIMPLE ITALIAN TOSSED SALAD

Steps:

• In a large salad bowl, combine the lettuce, romaine, artichokes, pimientos and onion. Cover and refrigerate until serving. , In a small bowl, whisk the oil, vinegar, salt and pepper. Just before serving, whisk dressing. Pour over salad; toss gently to coat. Sprinkle with cheese; toss again.

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.

TOSSED CHEF'S SALAD

Steps:

• 1. Make Classic French Dressing.2. Reserve a few strips of meat, chicken and cheese for topping salad. Mix remaining meat, chicken and cheese, the onions, lettuce, romaine and celery in large bowl.3. Mix mayonnaise and Classic French Dressing. Pour over lettuce mixture toss. Top with reserved meat, chicken and cheese strips, the eggs and tomatoes. Store remaining salad covered in refrigerator.*1/4 cup prepared vinaigrette dressing can be substituted for the Classic French Dressing.NUTRITION FACTS: 1 Serving (about 3 cups): Calories 380 (Calories from Fat 290) Fat 32g (Saturated 6g) Cholesterol 130mg Sodium 300mg Carbohydrate 9g (Dietary Fiber 4g) Protein 17g % DAILY VALUE: Vitamin A 32% Vitamin C 58% Calcium 18% Iron 14% DIET EXCHANGES: 2 High-Fat Meat 2 Vegetable 3 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

TOSSED SALAD WITH A DIFFERENCE

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.