Best Basque Tossed Salad Recipes

THE BEST TOSSED SALAD

The Best Tossed Salad image

You can customize this salad with whatever veggies you have on hand making it the perfect way to utilize your fresh veggies!

Provided by Holly Nilsson

Time 15m

Number Of Ingredients 9

Ingredients

8 cups lettuce
1 cup cucumber
1 cup tomatoes
1 cup mixed vegetables (radish, shredded carrot, purple cabbage)
2 tablespoons almonds or sunflower seeds (toasted)
¼ cup olive oil
2 tablespoons vinegar (cider, balsamic or white)
1 teaspoon honey
seasoned salt & pepper to taste

Steps:

Place all salad ingredients in a large bowl.
Place dressing ingredients in a small bowl and whisk until well mixed.
Toss salad with dressing to taste and serve immediately.

Nutrition Facts : Calories 214 kcal, Carbohydrate 15 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Sodium 38 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving

BASQUE SALAD

Basque Salad image

This recipe is inspired by Woolgrowers Restaurant in Bakersfield, California. Among the many appetizers they give, there is one that is very much like this salad which is handy to have in the refrigerator. It is very good and close to my inspiration.

Provided by MARILYN PERZIK

Categories Salad Vegetable Salad Recipes

Time 4h40m

Yield 6

Number Of Ingredients 15

Ingredients

1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
3 medium fresh tomatoes - cored, quartered, and sliced as thin as possible
1 large cucumber - peeled, seeded, and thinly sliced
1 Spanish onion - peeled, cut in half, and thinly sliced
⅓ cup red wine vinegar
¾ cup extra-virgin olive oil
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 teaspoon white sugar
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon dried marjoram
chopped fresh parsley

Steps:

In a large bowl, toss together the green, red, and yellow peppers with the tomatoes, cucumber, and onion.
In a medium bowl, whisk together the vinegar and olive oil. Season with salt, pepper, and sugar. Whisk in oregano, basil, and marjoram. Continue whisking until ingredients are well blended and the oil and vinegar are emulsified.
Pour dressing over vegetables, and toss gently with a wooden spoon. Cover, and marinate at room temperature for 1 to 2 hours, stirring frequently. Refrigerate until 1 hour before serving; then remove from the refrigerator, and let sit at room temperature. Garnish with chopped parsley.

Nutrition Facts : Calories 300.4 calories, Carbohydrate 11.1 g, Fat 28.3 g, Fiber 2.3 g, Protein 1.7 g, SaturatedFat 4 g, Sodium 394.6 mg, Sugar 5.6 g

YOUR BASIC TOSSED SALAD

Your Basic Tossed Salad image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 9

Ingredients

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

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.

BASQUE SALAD

Basque Salad image

A tasty and refreshing salad. Nice to prepare ahead for company. An adaptation of a recipe from Marilyn Perzik on Allrecipes.com. I like to sprinkle the croutons on individual servings just before eating.

Provided by berry271

Categories Onions

Time 3h

Yield 1 large bowl, 6 serving(s)

Number Of Ingredients 14

Ingredients

3 bell peppers
3 medium tomatoes
1 large cucumber
1 onion
1/3 cup red wine vinegar
3/4 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon sugar
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon marjoram
1/2 teaspoon parsley
crouton

Steps:

Seed and dice the peppers and tomatoes.
Peel, seed, and dice the cucumber.
Peel and dice the onion.
Toss vegetables in a large bowl.
In a medium bowl whisk together the vinegar, oil, and seasonings.
Pour over vegetables and toss.
Refrigerate for 3 hours before serving.
If desired add croutons before serving.

Nutrition Facts : Calories 279.7, Fat 27.3, SaturatedFat 3.8, Sodium 394.6, Carbohydrate 9.6, Fiber 2.3, Sugar 5.4, Protein 1.6

BASQUE SALAD

Basque Salad image

When I lived in Elko, Nevada, I dined at the local Basque houses quite regularly. The meals are served "family style" and every meal begins with soda bread, cabbage soup, and a green salad. I got this recipe from a former co-worker who use to work at one of the Basque houses, so it's a pretty authentic recipe. It is simple, but has a lot of flavor, especially if you like garlic! This salad is best served with chicken or steak.

Provided by Southern Polar Bear

Categories Greens

Time 15m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

1 tablespoon olive oil
2 garlic cloves, crushed
3 tablespoons apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup mayonnaise
1 hard-boiled egg, finely chopped
salad greens (the Basque houses use only head luttuce, but you can use whatever salad greens you like)

Steps:

Mix all of the ingredients together.
Chill until ready to serve.
Lightly drizzle the dressing over fresh salad greens and toss until evenly coated.
It is a very strong and flavorful dressing, so you may want to play around with the amount of dressing you add to suit your personal taste.
Caution: Do not mix the salad dressing with the salad greens until you are ready to eat or the greens will wilt.

Nutrition Facts : Calories 27.2, Fat 2.4, SaturatedFat 0.4, Cholesterol 23.3, Sodium 153.6, Carbohydrate 0.4, Sugar 0.1, Protein 0.8

BASQUE GARLIC SALAD DRESSING

Basque Garlic Salad Dressing image

It will look like there's not enough dressing to coat an entire head of lettuce, but it will.

Provided by Retrogirl

Categories Salad

Time 10m

Number Of Ingredients 1

Ingredients

1 Tablespoon olive oil 4 cloves of garlic, minced 3 Tablespoons apple cider vinegar 1/2 teaspoon salt 1/4 teaspoon garlic powder 1/2 cup mayonnaise 1 medium head of iceberg lettuce

Steps:

Whisk the first six ingredients together and let sit in the fridge overnight to let the flavors meld.
Cut the lettuce into small squares and toss with the dressing.
That's it-Boom. Dead Simple.

BASQUE TOMATO SALAD

Basque Tomato Salad image

I lived in the Central Valley in California for many years which was one of the small handful of places in the U.S. where you could find authentic Basque food. This simple salad is wonderful after it has marinated for a couple of hours.

Provided by Teresa

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 2h20m

Yield 4

Number Of Ingredients 10

Ingredients

4 roma (plum) tomatoes, quartered, or more to taste
1 onion, sliced into thin rings
1 green bell pepper, sliced into thin rings
½ cup olive oil
½ cup cider vinegar
1 tablespoon chopped fresh garlic
2 teaspoons chopped fresh parsley
1 teaspoon salt
1 teaspoon white sugar
1 teaspoon ground black pepper

Steps:

Place tomatoes in a shallow serving dish. Arrange onion rings on top. Arrange green bell pepper rings on top of onions.
Combine olive oil, cider vinegar, garlic, parsley, salt, sugar, and black pepper in a jar. Close jar tightly and shake vigorously until dressing is well-mixed. Pour dressing over tomatoes, onions, and peppers. Refrigerate until flavors combine, about 2 hours.

Nutrition Facts : Calories 281.8 calories, Carbohydrate 8.8 g, Fat 27.2 g, Fiber 1.9 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 589.4 mg, Sugar 4.7 g