Tuscan Tossed Salad Recipes

TUSCAN TOSSED SALAD

Tuscan Tossed Salad image

I like to let this salad sit awhile to allow the flavors to blend. Serve it in a pretty, clear trifle dish and you'll have a stunning side dish on the table.-Elaine Sweet, Dallas, Texas

Provided by Taste of Home

Categories Lunch Side Dishes

Time 30m

Yield 16 servings.

Number Of Ingredients 16

Ingredients

1 loaf (1 pound) focaccia bread, cut into 1-inch cubes
1 tablespoon plus 1/4 cup olive oil, divided
1/2 cup balsamic vinegar
1/3 cup minced fresh basil
4 anchovy fillets, rinsed and chopped
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (5 ounces) spring mix salad greens
3 large yellow or red tomatoes, seeded and chopped
3 cups grape tomatoes
2 medium cucumbers, peeled, seeded and diced
1/2 cup pitted Greek olives, halved
1/2 cup chopped celery
1/2 cup chopped red onion
1 jar (7 ounces) roasted sweet red peppers, drained and sliced

Steps:

Place bread cubes in a single layer on a baking sheet; drizzle with 1 tablespoon oil. Bake at 400° for 5-7 minutes or until lightly toasted. Cool on a wire rack., For dressing, in a small bowl, whisk the vinegar, basil, anchovies, garlic, salt, pepper and remaining oil. In a large bowl, combine the greens, tomatoes, cucumbers, olives, celery, onion and red peppers., In a 3-qt. trifle bowl or deep salad bowl, layer with a third of the bread cubes and a third of the greens mixture; drizzle with a third of the dressing. Repeat layers twice. Cover and refrigerate until serving.

Nutrition Facts : Calories 157 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 366mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

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

Ingredients

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.

TOSSED ITALIAN GARDEN SALAD

Tossed Italian Garden Salad image

A fresh garden salad with homemade Italian-style dressing is the perfect accompaniment to my special lasagna. Nicely seasoned with garlic, herbs and a hint of lemon, the dressing is our family's favorite. As soon as the jar is empty, I make more. -Evelyn Gebhardt, Kasilof, Alaska

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 10 servings.

Number Of Ingredients 13

Ingredients

6 tablespoons olive oil
2 tablespoons vinegar
2 tablespoons lemon juice
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon onion salt
1/4 teaspoon dried oregano
1/4 teaspoon ground mustard
1/4 teaspoon paprika
Dash dried thyme
8 cups torn salad greens
Sliced cucumbers, quartered cherry tomatoes and shredded carrot

Steps:

in a jar with a tight-fitting lid, combine the first 11 ingredients; shake well. Refrigerate for 2 hours. Just before serving, combine the greens, cucumbers, tomatoes and carrots in a salad bowl. Drizzle with dressing; toss to coat.

Nutrition Facts : Calories 82 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 175mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.

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

Ingredients

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

TUSCAN SALAD

Tuscan Salad image

Created for an international church potluck. Reminded me of the flavors of a picnic I had in the Italian countryside. Amounts are approximate.

Provided by Marla Swoffer

Categories Spinach

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 head romaine lettuce, coarsely chopped
1 cup spinach leaves
1/2 cucumber, sliced and quartered
1 cup olive, sliced (green or black)
1/2 cup hard salami, diced
1/2 cup mozzarella cheese, diced
4 pepperoncini peppers, finely chopped
2/3 cup olive oil
1/2 cup red wine vinegar
1 garlic clove, crushed
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Combine salad ingredients in a large bowl.
Combine dressing ingredients in a jar and shake well.
Just before serving, shake dressing again and pour over salad. Toss to coat salad.

Nutrition Facts : Calories 450.1, Fat 43.4, SaturatedFat 7.4, Cholesterol 11.1, Sodium 1838.6, Carbohydrate 13.3, Fiber 5.8, Sugar 5.1, Protein 6.5

TUSCAN SALAD

Tuscan Salad image

Provided by Giada De Laurentiis

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1 head Romaine lettuce, torn
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 cup pitted black olives
1/2 red onion, cut into slivers
1 lemon, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 ounce shaved Parmesan (about 1/2 cup)

Steps:

Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

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