Salsa Tossed Salad Recipes

THE BEST TOSSED SALAD

The Best Tossed Salad image

You can customize this salad with whatever veggies you have on hand making it the perfect way to utilize your fresh veggies!

Provided by Holly Nilsson

Time 15m

Number Of Ingredients 9

Ingredients

8 cups lettuce
1 cup cucumber
1 cup tomatoes
1 cup mixed vegetables (radish, shredded carrot, purple cabbage)
2 tablespoons almonds or sunflower seeds (toasted)
¼ cup olive oil
2 tablespoons vinegar (cider, balsamic or white)
1 teaspoon honey
seasoned salt & pepper to taste

Steps:

Place all salad ingredients in a large bowl.
Place dressing ingredients in a small bowl and whisk until well mixed.
Toss salad with dressing to taste and serve immediately.

Nutrition Facts : Calories 214 kcal, Carbohydrate 15 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Sodium 38 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

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

SALSA TOSSED SALAD

Salsa Tossed Salad image

Salsa and ranch dressing give Mexican flair to a mixture of green and vegetables.-Sherry Lee, Shelby, Alabama

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

8 cups torn mixed salad greens
1 medium tomato, cut into wedges
1 cup sliced sweet yellow pepper
1/3 cup sliced red onion
1/3 cup salsa
1/3 cup ranch salad dressing or salad dressing of your choice
1/2 cup corn chips, coarsely crushed, optional
1/2 cup shredded cheddar cheese

Steps:

In a large bowl, toss greens, tomato, yellow pepper and onion. Combine salsa and salad dressing. Pour over salad and toss to coat. Sprinkle with chips if desired and cheese. Serve immediately.

Nutrition Facts : Calories 84 calories, Fat 2g fat (0 saturated fat), Cholesterol 7mg cholesterol, Sodium 301mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g 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.

SPICY SOUTHWEST CHOPPED SALAD WITH SALSA VERDE

Spicy Southwest Chopped Salad with Salsa Verde image

This is by far the best summer salad I have ever made! You can adjust the amount of spice, depending on your preference by adding more or less jalapeno and Cajun seasoning. The salsa verde makes a big enough batch that you can have more for dipping chips later. It is a great low-fat, all-in-one meal. This dish can also be topped with crushed tortilla chips, if desired.

Provided by Jenny from WA

Categories Salad

Time 1h15m

Yield 4

Number Of Ingredients 18

Ingredients

2 ears corn
1 pound tomatillos, husked
½ bunch fresh cilantro leaves
½ jalapeno chile pepper, chopped
¼ large white onion, chopped
1 clove garlic, chopped
salt, to taste
4 teaspoons lime juice
1 avocado - peeled, pitted and diced
1 teaspoon lime juice
¼ medium head red cabbage, chopped
1 (14.5 ounce) can black beans, rinsed and drained
1 red bell pepper, chopped
1 pound skinless, boneless chicken breast halves
2 teaspoons Cajun seasoning, or to taste
1 head green leaf lettuce
1 cup crumbled cotija cheese
1 lime, cut into wedges

Steps:

Fill a large pot with water and bring to a rolling boil; add the corn and boil 15 to 20 minutes. Remove the corn and allow to cool until cool enough to handle. Cut the corn off of the cob and place into a large mixing bowl; set aside.
Place the tomatillos, cilantro, jalapeno, onion, garlic, salt, and 4 teaspoons of lime juice into a blender. Pulse until the vegetables have been finely chopped; set aside. Toss the avocado with 1 teaspoon of lime juice and mix with the corn, cabbage, black beans, and bell pepper.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Season the chicken breasts with Cajun seasoning.
Cook the chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Set the breasts aside until cool enough to handle; cut into bite sized pieces.
Divide the lettuce leaves onto 4 plates. Mound the avocado mixture on top of the lettuce, followed by the chicken. Sprinkle with cotija cheese and garnish with lime wedges to serve.

Nutrition Facts : Calories 550.4 calories, Carbohydrate 50 g, Cholesterol 99.3 mg, Fat 22.4 g, Fiber 17.5 g, Protein 43 g, SaturatedFat 8.5 g, Sodium 1112.4 mg, Sugar 10.9 g

SALSA CHICKEN SALAD

Salsa Chicken Salad image

Categories Salad Chicken turkey No-Cook Quick & Easy Wheat/Gluten-Free Mayonnaise Avocado Bell Pepper Cilantro Bon Appétit

Yield Makes 2 servings

Number Of Ingredients 6

Ingredients

1/3 cup mayonnaise (regular or low-fat)
1/4 cup spicy purchased red salsa
4 tablespoons chopped fresh cilantro
8 ounces diced cooked chicken or turkey (about 2 cups)
1 red or yellow bell pepper, thinly sliced
1 ripe avocado, peeled, thinly sliced

Steps:

Stir mayonnaise, salsa and 3 tablespoons cilantro in medium bowl to blend. Add chicken and toss to coat. Season salad to taste with salt and pepper. Let stand 10 minutes to blend flavors.
Arrange bell pepper and avocado slices decoratively on plates. Mound salad atop vegetables, dividing equally. Sprinkle salads with remaining 1 tablespoon cilantro and serve.

JICAMA ORANGE SALSA

Jicama Orange Salsa image

Make and share this Jicama Orange Salsa recipe from Food.com.

Provided by BakinBaby

Categories Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 medium oranges, peeled and chopped
1 cup jicama, chopped
1/2 cup tomatillo, chopped
1/2 cup red onion, chopped
4 tablespoons cilantro, chopped
2 tablespoons lime juice
2 teaspoons honey
1/2 teaspoon salt
2 tablespoons jalapenos, chopped fine

Steps:

Mix together, chill for a few hours. Serve as typical salsa with chips or as a topping on your tossed salad.

Nutrition Facts : Calories 70.3, Fat 0.3, SaturatedFat 0.1, Sodium 293.5, Carbohydrate 17.2, Fiber 3.9, Sugar 11.3, Protein 1.3

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