Tossed Salad Deluxe Recipes

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:

• For dressing, place first five ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. Add poppy seeds; pulse just until combined. , To serve, place remaining ingredients in a large bowl. Toss with dressing.

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).

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.

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:

• Roll each lemon on the countertop with the palm of your hand, using gentle pressure (this will help release the juices). Cut 1 lemon in half; squeeze juice from each half. Use enough lemons until you have 1/4 cup lemon juice. Peel and finely chop the garlic. In a tightly covered jar or container, shake lemon juice, garlic, oil, salt and pepper.
• Remove any limp outer leaves from the romaine and discard. Break remaining leaves off the core; rinse with cool water. Shake off excess water and blot to dry, or roll up the leaves in a clean kitchen towel or paper towel to dry. Tear the leaves into bite-size pieces. You will need about 10 cups of romaine pieces.
• Peel the onion; slice onion and separate into rings.
• In a large glass or plastic bowl, place the romaine, onion, olives and artichoke hearts (with liquid). Shake the vinaigrette again to mix ingredients. Pour vinaigrette over the salad ingredients, and toss with 2 large spoons or salad tongs until evenly coated.
• Sprinkle the croutons and cheese over the salad. Serve immediately.

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.

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.

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.

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.