Yuletide Tossed Salad Recipes

CONTEST-WINNING HOLIDAY TOSSED SALAD

Steps:

• In a large salad bowl, combine the greens, apples, blue cheese, cranberries, walnuts and onions. In a small bowl, whisk the remaining ingredients. Pour over salad; toss gently to coat. 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.

YULETIDE TOSSED SALAD

Steps:

• With a small melon-ball cutter scoop the beets into balls. In a small bowl combine the beets well with 1 tablespoon of the red-wine vinegar, 1 tablespoon of the balsamic vinegar, the Pernod, and salt and pepper to taste and let them marinate for at least 1 hour or overnight. With a slotted spoon transfer the beets to a large serving bowl. To the liquid remaining in the small bowl add the remaining 2 tablespoons red-wine vinegar and 1 tablespoon balsamic vinegar, add the oil in a stream whisking, and whisk the dressing until it is emulsified. To the beets add the lettuce and the chicory, add the dressing , and toss the salad.

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.

HOLIDAY TOSSED SALAD

Steps:

• In a large salad bowl, toss the greens, oranges, cranberries, apple, walnuts and cheese. Drizzle with vinaigrette just before serving; toss to coat.

EVERYDAY ITALIAN TOSSED SALAD RECIPE - (4.6/5)

Steps:

• Make the salad: Toss ingredients together and serve. If you'd like add some toasted pine nuts or black olives. Make the vinaigrette: Add vinegar, salt, pepper and garlic powder to bowl or 2-cup measure cup; whisk together. Continue whisking rapidly while adding olive and canola oils in a thin stream. Use 1/4 cup dressing for 8 cups torn or chopped greens, or a standard 10 oz. bag of greens. Taste and add more dressing, if desired.

CHRISTMAS TOSSED SALAD

Steps:

• For the dressing; in a blender or food processor combine the cranberries, sugar, vinegar, apple juice concentrate, salt and mustard; cover and process until smooth.
• Slowly add in the oil in a small steady stream (at this point you may refrigerate until ready to use, shake before using).
• For the salad; place all salad ingredients in a large gladd bowl; toss to combine.
• Drizzle the dressing over before serving.

WHITE BEAN TOSSED SALAD

Steps:

• Wash greens thoroughly in a cold water bath.
• Spin in a salad spinner or place on a towel to dry.
• Gently shred into bite size pieces.
• Peel, wash and grate the carrot.
• Drain beans and rinse thoroughly.
• Mince the parsley and green onion.
• Add lemon juice, salt, pepper, and sugar to the large salad bowl and whisk together.
• Continue whisking quickly while very slowly drizzling in 3 Tablespoons of oil. Whisk until the dressing is thick and completely emulsified.