Tossed Salad With A Difference Recipes

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YOUR BASIC TOSSED SALAD

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 9



Your Basic Tossed Salad image

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.

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

TOSSED SALAD WITH A DIFFERENCE

I can eat the noodles all by themselves. I serve this with Asian dishes because I always want something other than just rice. You can make the dressing the day before and heat the noodles while you finish your main dish.

Provided by TPubmgjbd

Categories     < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 16



Tossed Salad With A Difference image

Steps:

  • Dressing: In a food processor or blender, combine all dressing ingredients.
  • Blend well.
  • Cover and refrigerate until serving.
  • May be made 24 hours ahead.
  • Noodles: In an oven-proof dish, combine all noodle ingredients, mixing well.
  • Heat in a preheated 200 degree oven for 15 minutes.
  • Salad: Place greens in a large salad bowl.
  • Just before serving, add water chestnuts then warm noodles.
  • Add dressing and toss well.
  • Serve immediately.

Nutrition Facts : Calories 310.5, Fat 22.8, SaturatedFat 6.8, Cholesterol 25.4, Sodium 498.2, Carbohydrate 25.8, Fiber 1.8, Sugar 3.6, Protein 2.9

1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon dry mustard
1 teaspoon Worcestershire sauce
3 tablespoons red wine vinegar
6 tablespoons chopped parsley, fresh is definitely best
4 tablespoons chopped green onions
1 cup mayonnaise
1/2 cup sour cream
5 ounces canned chow mein noodles
2 teaspoons Worcestershire sauce
3 tablespoons butter, melted
3/4 teaspoon garlic salt
3/4 teaspoon curry powder
salad greens, sufficient for 8 people
8 ounces water chestnuts, drained and sliced

CONTEST-WINNING FESTIVE TOSSED SALAD

With its unique medley of fruits and festive look, this tossed salad is a holiday tradition at our house. Our three grown daughters have come to expect it. One forkful reminds us of all the things we can be thankful for. -Jauneen Hosking, Waterford, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 13



Contest-Winning Festive Tossed Salad image

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.

Nutrition Facts : Calories 288 calories, Fat 21g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 195mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 2g fiber), Protein 5g protein.

1/3 cup red wine vinegar
2 tablespoons lemon juice
1/2 cup sugar
2 tablespoons finely chopped onion
1/2 teaspoon salt
2/3 cup canola oil
2 to 3 teaspoons poppy seeds
10 cups torn romaine
1 medium pear, chopped
1 medium apple, chopped
1 cup shredded Swiss cheese
1/2 to 1 cup chopped cashews
1/4 cup dried cranberries

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