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Tossed Salad Basics by Marilyn Moll

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The below recipes and variations is excerpted from Sensational Summer Salads

By Marilyn Moll                                   

TOSSED SALAD BASICS

 

Basic tossed salad can become a main dish when combined with some protein sources. Below, I have listed a wide variety of basic ingredients to use when making a huge main dish salad. Mix and match ingredients and use or substitute ingredients with what you have on hand, or out of the garden and you will have a completely nutritious meal.

Pick 2 or more ingredients from each category for variety in color, texture, size, and taste. Mixing salty with bland flavors helps balance the overall salad.

  Greens:
Romaine lettuce leaves, torn
Red or Green leaf lettuce, torn
 Iceberg lettuce, torn

Spinach, torn
arugula, torn
cabbage, grated

Vegetables:
avocado, diced
artichoke hearts, whole or sliced
red cabbage, shredded
kidney, red, black, or garbanzo beans, cooked
carrot, shredded or sliced
celery, sliced diagonally, or diced
summer squash, diced or grated
cauliflower florets, chopped, raw
broccoli florets, chopped, raw
beets, cooked or raw, grated or diced
fresh or frozen petite peas
leftover or frozen corn
sprouts
scallions or green onions, sliced
tomato wedges or cherry tomatoes, halved
radishes, sliced
cucumber, peeled and sliced
sweet pepper strips: red, green, orange, and/or yellow
mushrooms, sliced or whole


Garnishes:
mozzarella or cheddar cheese, cubed or grated
Parmesan Cheese
sunflower seeds (soak in water ahead for best nutrition)
alfalfa or Alfa-Plus sprouts
hard cooked eggs, sliced
croutons
raisins
pumpkin seeds
nuts (walnuts, peanuts, pecans, pine nuts, etc.)
raisins, craisins, or other dried fruit


The amounts needed of each ingredient will be based on how many you are serving and what you have on hand. Serve with your favorite salad dressing in a huge salad bowl suitable for serving or dish into individual salad bowls, and pass dressings of choice.




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