Tossed Chefs Salad Recipes

TOSSED SALAD

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.

TOSSED CHEF'S SALAD

Steps:

• Reserve a few strips of meat, chicken and cheese for topping salad. Mix remaining meat, chicken and cheese, the onions, lettuce, romaine and celery in large bowl.
• Mix mayonnaise and French dressing. Pour over lettuce mixture; toss. Top with reserved meat, chicken and cheese strips, the eggs and tomatoes. Store remaining salad covered in refrigerator.

CONTEST-WINNING FESTIVE TOSSED SALAD

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.

THE BEST TOSSED SALAD

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.

CLASSIC TOSSED SALAD

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.

YOUR BASIC TOSSED SALAD

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.

TOSSED SPINACH SALAD

Steps:

• Beat 2 eggs with sugar and water in a microwave-safe medium bowl.
• Microwave on high for 1 minute. Stir in vinegar, dry mustard and pepper; microwave on high for 1 1/2 - 2 minutes, whisking at half time during cooking. Set aside.
• Toss spinach with mushrooms, celery, tomatoes and cucumbers.
• Divide among 6 dinner plates. Top with an equal amount of chicken slices and egg wedges.
• Drizzle with warm dressing.

CHEF'S SALAD

Steps:

• Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.

ASPARAGUS TOSSED SALAD

Steps:

• In a large saucepan, bring 4 cups of water to a boil for 1 minute. Add asparagus; cover and boil 3 minutes longer. Drain and immediately place vegetables in ice water; drain and pat dry.
• In a salad bowl, combine lettuce, carrots and asparagus.
• In a jar with a tight-fitting lid, combine the vinaigrette ingredients; shake well. Drizzle over salad and toss to coat.
• Serve immediately.

TOSSED CHEF'S SALAD

Steps:

• 1. Make Classic French Dressing.2. Reserve a few strips of meat, chicken and cheese for topping salad. Mix remaining meat, chicken and cheese, the onions, lettuce, romaine and celery in large bowl.3. Mix mayonnaise and Classic French Dressing. Pour over lettuce mixture toss. Top with reserved meat, chicken and cheese strips, the eggs and tomatoes. Store remaining salad covered in refrigerator.*1/4 cup prepared vinaigrette dressing can be substituted for the Classic French Dressing.NUTRITION FACTS: 1 Serving (about 3 cups): Calories 380 (Calories from Fat 290) Fat 32g (Saturated 6g) Cholesterol 130mg Sodium 300mg Carbohydrate 9g (Dietary Fiber 4g) Protein 17g % DAILY VALUE: Vitamin A 32% Vitamin C 58% Calcium 18% Iron 14% DIET EXCHANGES: 2 High-Fat Meat 2 Vegetable 3 FatFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.