By Low Jeremy

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.


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.



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


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.



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


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.

About the Author: Low Jeremy maintains This content is provided by Low Jeremy. It may be used only in its entirety with all links included.


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Posted in Kitchen Designer