Crunchy Tossed Salad Recipes

Steps:

• Melt butter in a large skillet over medium heat. Cook and stir ramen noodles and walnuts until toasted, about 5 minutes. Transfer mixture to a plate lined with paper towels and set aside until cooled.
• Whisk together vegetable oil, sugar, vinegar, soy sauce, salt, and pepper in a small bowl.
• Combine ramen noodle and walnut mixture with lettuce, broccoli, and green onions in a large serving bowl. Pour in the dressing and toss to coat.

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.

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.

Steps:

• Mix the almonds with 1/4 cup of the sugar in a medium saucepan. Cook over medium heat, stirring as the sugar melts and the almonds brown. Carefully spread the almonds on an ungreased baking sheet to cool, using a metal spatula; the nuts will be very hot. When completely cooled, break the candied almonds into tiny pieces.
• Tear the iceberg and romaine lettuce into pieces and transfer them to a salad bowl. Cover and refrigerate if not serving immediately.
• Combine the oil, vinegar, remaining 1/4 cup sugar, and the parsley, salt, pepper and cayenne in a bowl, and mix well. Chill covered, in the refrigerator, until ready to serve.
• Combine the lettuce, sliced green onions, candied almonds and orange segments in a large salad bowl. Just before serving, toss the salad with enough dressing to coat the greens.

Steps:

• Before you get started take a look at our chopping and knife skills guide. If your chopping board doesn't have anti-slip grips, lay a dampened tea towel or sheet of kitchen paper on the work surface, then place the board on top to stop it from slipping.
• Holding the lemon with your hand in the bridge position, cut the lemon in half. Push one half onto a citrus juicer, twist and squeeze to release the juice. Repeat with the second lemon half. Pour the juice into a jam jar or small bowl along with the oil.
• Add the mustard, honey and a good pinch each of salt and black pepper. Seal the jar and shake to combine, or whisk the ingredients together. Will keep covered in the fridge for up to a week.
• Cut the tomatoes in half by pinching each one between your thumb and a finger and carefully slicing through the middle with a small serrated knife. Cut each piece in half again to make quarters, then tip the tomatoes into a large bowl.
• Wipe down the chopping board, then cut the cucumber in half lengthways. Put the two halves cut-side down on the board so they don't roll around, then cut in half again along the length, so you have four chunky sticks of cucumber. Cut across the cucumber now to make little triangles, keeping your free hand in the claw position with your fingers tucked away from the blade of the knife. Tip the cucumber into the bowl with the tomatoes.
• Cut the hard stalk off the lettuces, then cut each lettuce in half and in half again to get four wedges. Working with one lettuce wedge at a time, hold the wedge with your hand in the claw position and chop it into small ribbons - the smaller, the better for this salad. Repeat with the remaining wedges and tip the lettuce into the bowl.
• Snip the cress straight into the bowl using kitchen scissors. Weigh out the pomegranate seeds using the scales and add these to the bowl. Repeat with the mixed seeds. Drizzle over roughly half of the dressing over the salad (you will have some leftover) and toss everything together to coat.

Steps:

• Melt the butter in a skillet. Add remaining ingredients PLUS one packet of the ramen noodle seasoning. Stir until noodles start to brown. Cool. Store in an airtight container in refrigerator.
• You can use different kinds of nuts and seeds. I throw in whatever we have on hand.

Steps:

• Combine the first five ingredients in a container with tight fitting lid and shake well.
• In a large bowl, add lettuce and then sprinkle remaining ingredients on top. Add the amount of dressing to your taste and toss the salad.
• Note: To toast almonds put on cookie sheet and put in a preheated oven at 350 degrees for 2 mins, then add sesame seeds on sheet. Watch closely, so not to over toast and burn. Cook another 2 mins and check for doneness, if golden remove from oven and cool.