Tag: Vegetable Mixture

Toss Salad for A Quick and Easy Fix

The thing about Toss salads is that bulk of the effort would come from making the dressing. The salad is mainly made up of greens such as lettuce, cabbage and romaines. The reason why these are called tossed salad is because preparation for this is just tossing together all the ingredients.

Meaning, all the greens and other twist which one may opt to add in it. Some of the add-ons may include sausages, fruits, chips and basically anything else that might come up in one’s imagination. With a prepared dressing, it only takes one as little as five minutes to prepare this recipe. Below are some recipes which one can try out at home.

Parmesan Vegetable Toss

2 C. mayonnaise or salad dressing
1/2 C. grated Parmesan cheese
1/4 C. sugar
1/2 tsp. dried basil leaves
1/2 tsp. Salt
4 C. fresh broccoli
4 C. fresh cauliflower
1 red onion, sliced
1 can (8 oz) sliced water chestnuts, drained
1 head iceberg lettuce, torn
1 lb. sliced bacon, cooked and crumbled

In a large bowl combine mayonnaise, Parmesan, sugar, basil and salt.

Add broccoli, cauliflower, onion and water chestnuts.

Toss.

Cover and refrigerate several hours or overnight.

Just before serving, place lettuce in a salad bowl and top with vegetable mixture. Sprinkle with bacon.

Top with croutons if desired.

CLASSIC TOSSED SALAD RECIPE

Ingredients:

1 head romaine lettuce
1 head red leaf lettuce
6 ounces crumbled feta cheese
1 (6 ounce) can sliced black olives
1 (4 ounce) package blanched slivered almonds, toasted
2 tablespoons sesame seeds, toasted
6 cherry tomatoes, halved
1 red onion, sliced
6 fresh mushrooms, sliced
1/4 cup grated Romano cheese
1 (8 ounce) bottle Italian-style salad dressing

Directions:

Chop, wash and dry the romaine and red leaf lettuces. In a large salad bowl, combine lettuces with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms and Romano cheese. When ready to serve, add the Italian dressing and toss thoroughly.

CONFETTI TOSSED SALAD RECIPE

Ingredients:

15 ounces Italian Blend or Spring Mix salad greens
16 ounces sausages, lightly rinsed, well drained
2 cans (11 oz. size) mandarin oranges, drained
1 1/2 cup dried cranberries
1 medium apple, cored and diced
1 cup fresh raspberries
1 cup pecan pieces
1/3 cup extra sharp shredded cheddar cheese
3 tablespoons extra virgin olive oil
2 tablespoons cider vinegar
2 tablespoons seedless raspberry jam, softened in microwave
1/2 cup frozen (whole) raspberries, thawed, with juice
1/8 teaspoon pepper

Directions:

Salad: In large salad bowl, toss greens and Sauerkraut together. Top with oranges, cranberries, apple, fresh raspberries, pecans, and cheese.

Dressing: In a small bowl, blend together olive oil, vinegar, jam, thawed raspberries, and pepper.

Drizzle a few tablespoons of the dressing over the salad for moistness and color; serve remainder on the side.

Delight Your Senses With These Crab Salad Recipes

Unrivaled in sweetness by any other of its lot, the crab is has shown its versatility as an ingredient. It ads an interesting twist to any dish served with a shred or two of this amazing seafood.

As a part of salad, the Crab gives an interesting texture. It does not matter whether it be imitation or authentic crab meat, the ways on how to prepare this dish is just infinite. Below are some salad recipes that are guaranteed to bring your dishes to life.

FRESH CRAB SALAD RECIPE

1 lb Fresh crabmeat; flaked
1/2 c Minced celery
1 ts Grated onion
1 tb Minced pimento
1/4 ts Salt
2 tb Lemon juice
Mayonnaise to taste
Lettuce
2 tb Minced parsley
1/2 Cucumber; peeled and thinly sliced

Combine crab, celery, onion, and pimento in a bowl. Sprinkle with salt and lemon juice; toss to mix. Add just enough mayonnaise to moisten; mix well. Spoon onto bed of lettuce; sprinkle with parsley. Garnish with thin slices of cucumber.

ANTIPASTO CRAB SALAD RECIPE

Ingredients:

8 ounces frozen Alaskan King crab
1/2 cup sliced fresh mushrooms
1 small cucumber, thinly sliced
1 (6 oz.) jar marinated artichoke hearts
2 tablespoons lemon juice
1 tablespoon white wine vinegar
1 clove garlic, crushed
1/2 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon crushed black pepper
1 tomato, cut into wedges
1/4 pound Swiss cheese, sliced and cut into triangles
Lettuce

Directions:

Thaw, drain and slice crab.

Combine mushrooms and cucumber slices. Drain artichoke hearts, reserving liquid. Combine liquid with lemon juice, vinegar, garlic, oregano, salt and pepper. Pour over mushrooms and cucumbers and toss lightly. Cover and refrigerate for 2 hours.

Drain vegetable mixture. Arrange crab, mushrooms, cucumber, artichoke hearts, tomato wedges and cheese triangles on 4 lettuce-lined salad plates.

THAI-STYLE CRAB SALD IN AVOCADO RECIPE

Ingredients:

1 ripe California avocado
3 tablespoons lime juice
6 ounces cooked lump crabmeat, or canned crabmeat
1 teaspoon lemon juice
1/4 cup mayonnaise
2 tablespoons chopped cilantro
1 scallion, thinly sliced
1/4 teaspoon pepper, or to taste
Salt, if desired

Directions:

Split the avocado in half, remove the seed; sprinkle the cut surfaces with 1 tablespoon of the lime juice to prevent browning.

Combine the crabmeat, remaining lime juice, lemon juice, mayonnaise, cilantro, scallion, pepper and salt in a mixing bowl; mix well. Divide this mixture between each avocado half, piling it high. Garnish with extra cilantro, if desired.

CRAB SALAD WITH GUAVA NECTAR RECIPE

Ingredients:

2/3 cup Guava Nectar
1/3 cup mayonnaise
1/4 cup apple cider vinegar
8 cups mixed salad greens
2 cups cooked fresh or chopped imitation crabmeat
1 can (11-oz. size) Mandarin oranges, drained
4 red onion slices, (optional)

Directions:

Combine nectar, mayonnaise and vinegar in small bowl; whisk until smooth.

Combine 1/2 cup dressing with crabmeat in small bowl. Toss remaining dressing with salad greens in large bowl. Divide salad greens among serving plates; top with crab mixture, oranges and onion. Season with ground black pepper.