| The thing about Toss salads is that bulk of the effort | | | | 1 (4 ounce) package blanched slivered almonds, |
| would come from making the dressing. The salad is | | | | toasted |
| mainly made up of greens such as lettuce, cabbage | | | | 2 tablespoons sesame seeds, toasted |
| and romaines. The reason why these are called | | | | 6 cherry tomatoes, halved |
| tossed salad is because preparation for this is just | | | | 1 red onion, sliced |
| tossing together all the ingredients. | | | | 6 fresh mushrooms, sliced |
| Meaning, all the greens and other twist which one may | | | | 1/4 cup grated Romano cheese |
| opt to add in it. Some of the add-ons may include | | | | 1 (8 ounce) bottle Italian-style salad dressing |
| sausages, fruits, chips and basically anything else that | | | | Directions: |
| might come up in one's imagination. With a prepared | | | | Chop, wash and dry the romaine and red leaf lettuces. |
| dressing, it only takes one as little as five minutes to | | | | In a large salad bowl, combine lettuces with feta |
| prepare this recipe. Below are some recipes which | | | | cheese, olives, almonds, sesame seeds, tomatoes, |
| one can try out at home. | | | | onion, mushrooms and Romano cheese. When ready |
| Parmesan Vegetable Toss | | | | to serve, add the Italian dressing and toss thoroughly. |
| 2 C. mayonnaise or salad dressing | | | | CONFETTI TOSSED SALAD RECIPE |
| 1/2 C. grated Parmesan cheese | | | | Ingredients: |
| 1/4 C. sugar | | | | 15 ounces Italian Blend or Spring Mix salad greens |
| 1/2 tsp. dried basil leaves | | | | 16 ounces sausages, lightly rinsed, well drained |
| 1/2 tsp. Salt | | | | 2 cans (11 oz. size) mandarin oranges, drained |
| 4 C. fresh broccoli | | | | 1 1/2 cup dried cranberries |
| 4 C. fresh cauliflower | | | | 1 medium apple, cored and diced |
| 1 red onion, sliced | | | | 1 cup fresh raspberries |
| 1 can (8 oz) sliced water chestnuts, drained | | | | 1 cup pecan pieces |
| 1 head iceberg lettuce, torn | | | | 1/3 cup extra sharp shredded cheddar cheese |
| 1 lb. sliced bacon, cooked and crumbled | | | | 3 tablespoons extra virgin olive oil |
| In a large bowl combine mayonnaise, Parmesan, sugar, | | | | 2 tablespoons cider vinegar |
| basil and salt. | | | | 2 tablespoons seedless raspberry jam, softened in |
| Add broccoli, cauliflower, onion and water chestnuts. | | | | microwave |
| Toss. | | | | 1/2 cup frozen (whole) raspberries, thawed, with juice |
| Cover and refrigerate several hours or overnight. | | | | 1/8 teaspoon pepper |
| Just before serving, place lettuce in a salad bowl and | | | | Directions: |
| top with vegetable mixture. Sprinkle with bacon. | | | | Salad: In large salad bowl, toss greens and Sauerkraut |
| Top with croutons if desired. | | | | together. Top with oranges, cranberries, apple, fresh |
| CLASSIC TOSSED SALAD RECIPE | | | | raspberries, pecans, and cheese. |
| Ingredients: | | | | Dressing: In a small bowl, blend together olive oil, |
| 1 head romaine lettuce | | | | vinegar, jam, thawed raspberries, and pepper. |
| 1 head red leaf lettuce | | | | Drizzle a few tablespoons of the dressing over the |
| 6 ounces crumbled feta cheese | | | | salad for moistness and color; serve remainder on the |
| 1 (6 ounce) can sliced black olives | | | | side. |