Tossed Fruit Salad Recipes

FRUIT 'N' NUT TOSSED SALAD

Steps:

• In a large bowl, gently toss the romaine, oranges, grapes and almonds. In a small bowl, whisk the dressing ingredients. Drizzle over salad and toss to coat.

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 FRUIT SALAD

Steps:

• Combine sugar and water in small saucepan. Bring to boil. Remove from heat. Stir in juices and rind. Chill. Place fruit in large bowl. Pour syrup over fruit and toss to coat.

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.

TOSSED FRESH FRUIT SALAD WITH ORANGE MAYONNAISE DRESSING

Steps:

• For salad:
• Cut melon in half, remove seeds, and scoop flesh into balls with ball cutter or teaspoon; chill. Slice off pineapple top; cut pineapple into eighths lengthwise. Place rind side down on cutting board. Cut meat from rind with sharp knife, following curve of fruit. Remove any remaining eyes with point of knife; cut off core. Cube and chill pineapple. Wash, hull and chill strawberries. Pare oranges with sharp knife, cutting completely through white portion; remove sections one at a time cutting down along one side of section and gently lifting other side away from membrane with knife; chill. Wash greens; crisp in refrigerator.
• Meanwhile, make dressing:
• Gradually stir corn syrup into mayonnaise. Mix in orange juice and onion. Makes 1 1/4 cups.
• To serve:
• Just before serving, tear greens into bite-size pieces in salad bowl. Add fruit; toss with dressing.

HOLIDAY TOSSED SALAD WITH FRUIT

Steps:

• In a large salad bowl, toss the greens, oranges, cranberries, apple, walnuts, and cheese.
• Drizzle with vinaigrette just before serving; toss to coat.

FRUITY TOSSED SALAD

Steps:

• 1. Arrange leafy salad greens among salad plates.
• 2. Top greens with fruit and nuts.
• 3. Lightly drizzle the poppy seed dressing over the salads.
• 4. Note: Be sure to go easy on the salad dressing though, as a little bit surely goes a long way.