Tangy Tossed Salad Recipes

TANGY AND TASTY KALE SALAD

Steps:

• Combine olive oil, lemon juice, mustard, shallot, garlic, salt, and pepper in a bowl. Set dressing aside.
• Heat olive oil in a skillet over medium heat. Add almonds and cook until just browned, 1 to 2 minutes.
• Toss kale, Brussels sprouts, and toasted almonds in a bowl with the dressing. Add Pecorino Romano cheese and serve immediately or allow to sit about 30 minutes for flavors to meld.

TANGY CUCUMBER SALAD

Steps:

• Place cucumbers in a strainer; sprinkle with 1/2 teaspoon of salt and toss. Let stand for 30 minutes. Rinse and drain well. Place in a large bowl; add tomatoes and onion. In a small bowl; add tomatoes and onion. In a small bowl, whisk together the remaining ingredients; pour over cucumber mixture and toss. Cover and refrigerate for several hours. Serve with a slotted spoon.

TANGY TOSSED SALAD

Steps:

• In a jar with a tight-fitting lid, combine the first six ingredients; cover and shake well. In a large salad bowl, combine greens and tomatoes. Just before serving, drizzle with dressing; toss to coat.

THAI GREEN MANGO SALAD

Steps:

• Gather the ingredients.
• Mix together all the salad dressing ingredients in a bowl or cup. The dressing should be a mingling of sweet, sour, spicy, and salty, but more sweet than sour. Set aside.
• Place the coconut in a dry frying pan or wok. "Dry-fry" the coconut, as if you were stir-frying it, 2 to 3 minutes over medium heat, or until it turns a light golden-brown and is fragrant. Transfer to a bowl to cool.
• Using a sharp paring knife , peel the skin from the mangoes. The flesh of the mangoes should be firm and light yellow-orange.
• Using a medium to large grater (the kind you would use for cabbage salad), grate the flesh of the mangoes into a mixing bowl. Keep in mind there is a large flat stone at the mango's center.
• Add the bean sprouts, cilantro, and spring onions, and the cooked chicken, shrimp, or tofu, if using, and the fresh-cut chile, if using. Add half the toasted coconut and toss well to combine.
• Add the dressing and toss again. Taste, and add more fish sauce or soy sauce instead of salt if needed. If you prefer it sweeter, add a little more sugar (honey works, too). If you prefer more spice, add more chile sauce . If too salty or sweet, add more lime juice.
• Place on a serving platter. Sprinkle the nuts, basil, and remaining toasted coconut over the top and serve.

TANGY PEAR AND BLUE CHEESE SALAD

Steps:

• In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.
• In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion. Pour dressing over salad, and toss well to coat.

OLIVE GARDEN SALAD AND DRESSING COPYCAT RECIPE

Steps:

• In a large bowl toss together lettuce, tomatoes, carrots, onions, and olives.
• Top with parmesan, croutons, and pepperocinis.
• Combine all dressing ingredients in a jar, shake vigorously.
• Toss with dressing just before serving. Enjoy!

TANGY AND TOSSED SALAD

Steps:

• In a medium bowl, whisk together, the sherry vinegar, olive oil, cracked black pepper and salt. Set aside.
• In a large bowl add all the remaining ingredients. Drizzle the dressing over the salad, toss and serve.