Tossmelatersalad Recipes

TOSS ME LATER SALAD

Steps:

• Mix garlic, salt, dry mustard, lemon juice and oil together with a fork in the bottom of the serving bowl.
• Sprinkle parmesan cheese over all but do not stir.
• Cover with washed and dried greens, filling to top of bowl.
• Seal tightly with clear plastic wrap.
• Refrigerate for at least 6 hours, up to 2 days.
• When ready to serve, toss very well, this can be done by turning upside down as long as the wrap is tightly in place.

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.

I DID IT MY WAY- TOSSED SALAD

Steps:

• Combine first 6 ingredients and stir well.
• (the tomatoes should make alittle juice).
• Add lettuce and Toss.
• Throw in the olives.
• Sprinkle on the cheese.
• Enjoy with or without the 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.

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.