Tossed Chefs Salad Recipes

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YOUR BASIC TOSSED SALAD

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 9



Your Basic Tossed Salad image

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.

2 hearts romaine lettuce
2 small plum tomatoes, diced
1 Kirby cucumber or 1/4 European seedless cucumber, diced
1 small yellow onion or 1/2 red onion, chopped
1 carrot, peeled and shredded
1/4 cup (a couple of glugs) extra-virgin olive oil
2 to 3 tablespoons (a couple of splashes) red wine vinegar
1 teaspoon sugar
Coarse salt and black pepper

TOSSED CHEF'S SALAD

Dinner ready in 30 minutes! Enjoy this hearty tossed salad made using meat, chicken and vegetables.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 11



Tossed Chef's Salad image

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.

Nutrition Facts : Calories 380, Carbohydrate 9 g, Cholesterol 130 mg, Fat 3, Fiber 4 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 serving, Sodium 300 mg

1/2 cup julienne strips cooked meat (beef, pork or smoked ham)
1/2 cup julienne strips cooked chicken
1/2 cup julienne strips Swiss cheese
8 medium green onions, chopped (1/2 cup)
1 medium head lettuce, torn into bite-size pieces (10 cups)
1 small bunch romaine, torn into bite-size pieces (6 cups)
1 medium stalk celery, sliced (1/2 cup)
1/2 cup mayonnaise or salad dressing
1/4 cup French dressing
2 hard-cooked eggs, sliced
2 medium tomatoes, cut into wedges

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