Tossed Salad Deluxe Recipes

THE BEST TOSSED SALAD

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.

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.

ELEGANT TOSSED SALAD

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.

TOSSED SALAD

Steps:

• In a salad bowl, toss the first five ingredients. In a small bowl, whisk the remaining ingredients. Pour over salad and toss to coat.

DELUXE TOSSED AND LAYERED SALAD

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).

TOSSED SALAD

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 CHEF SALAD

Steps:

• Slice cucumber and toss with lettuce, celery and carrots. Place leaf lettuce on plate or container as an under liner. Add the greens.
• Place the remaining ingredients in neat rows across the greens. Slice the meat and cheese in strips and place on top of the salad. Serve with your choice of fat-free salad dressing.

DELUXE CLASSIC EGG SALAD RECIPE

Steps:

• In a medium bowl, cream together butter and cream cheese until smooth.
• Stir in celery, mayo, onion, sugar, lemon juice, salt and pepper until well blended.
• Add eggs and mix well.
• Serve on bread or croissants
• Sprinkle with paprika or add dill pickle relish or bacon if desired.

EASY TOSSED SALAD

Steps:

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

SWISS TOSSED SALAD

Steps:

• In a skillet over medium heat, cook bacon until crisp. Remove to paper towels to drain. In a large bowl, combine lettuce, onion, cheese, olives and bacon. In a small bowl, combine mayonnaise and sour cream. Serve with the salad.

DELUXE CHICKEN SALAD

Steps:

• In large mixing bowl, toss chicken or turkey with salt, pepper, and enough oil to coat the meat very lightly.
• Then toss with the lemon juice, and finally with the herbs, celery, onions, and optional walnuts.
• Add torn lettuce.
• Taste and correct seasoning.
• Let steep 10 minutes, tossing several times.
• Drain any accumulated liquid out of the salad, correct seasoning again; fold in just enough mayonnaise to" bind" the ingredients.

DELUXE PASTA SALAD

Steps:

• Cook pasta according to package directions. In a large bowl combine all ingredients except for salad dressing. Add half salad dressing and toss. If serving right away, add the remaining half bottle. If serving later, then pour and mix remaining dressing into pasta salad just before serving (as it get absorbed into the noodles too much if you do it all right away without serving it)

MY FAVORITE TOSSED SALAD

Steps:

• Toss together in large bowl.
• Serve immediately.

TOSSED SALAD

Steps:

• * Rinse the lettuce with cold water and let drain. Pat dry with a paper towel. Tear into bite-size pieces. Rinse the cucumber and tomatoes. Slice on a cutting board. Toss together lettuce, cucumber, tomatoes, salt and pepper. Cover and refrigerate. French Dressing:Have Ready:*You'll Need:*Measure all the ingredients into a jar. Cover tightly and shake well. Chill in the refrigerator for several hours. Bring to the picnic in the jar. Shake thoroughly before serving. Pour enough on the salad to coat the vegetables evenly when tossed. Save any leftover dressing for another time. Makes about 2 cups.

TOSSED SALAD DELUXE

Steps:

• 1. Melt margarine in large fry pan over low heat. Stir in garlic powder and sesame seed. Add KELLOGG'S Stuffing Mix, stirring until well coated. Cook, stirring frequently, until stuffing mix is crisp and golden. Remove from heat. Set aside.2. In large salad bowl, toss salad greens with onion rings. Chill.3. For dressing combine salt, pepper, mustard, vinegar and honey in small mixing bowl. Add oil slowly while beating with rotary beater or electric mixer. Chill.4. Just before serving, combine salad greens, tomato wedges, dressing and crisp stuffing mix. Toss lightly and serve immediately.