Best Tangy And Tossed Salad Recipes

VIETNAMESE NOODLE SALAD WITH TANGY DRESSING

Vietnamese Noodle Salad with Tangy Dressing image

This Vietnamese noodle salad is made with vermicelli rice noodles, fresh herbs and vegetables! It's tossed with a delicious tangy and savory Vietnamese dressing and can be served cold!

Provided by Jamie

Time 15m

Number Of Ingredients 14

Ingredients

7 oz thin vermicelli rice noodles ( - (dried) about 200g; substitute with any thin noodle)
3 cups cucumber ( - julienned; about 2 cucumbers)
3 cups carrots ( - julienned; about 2 medium carrots)
2 ⅓ cups fresh herbs - basil, cilantro, mint, scallions (- packed tightly)
2 jalapeno peppers ( - (optional); cut into thin rounds)
lime wedges ( - (optional); for serving)
crushed peanuts ( - (optional); for garnish)
¼ cup fish sauce (use soy sauce for vegan option)
¼ cup sugar
⅓ cup water
2 Tablespoons lime juice ( - freshly squeezed (about half a lime))
2 teaspoons rice wine vinegar
1 clove garlic ( - minced)
1 small Thai chili pepper ( - (optional) finely diced )

Steps:

Rehydrate your noodles by soaking them in boiling water for about 3 minutes or until completely soft. Drain the noodles and set them aside in a colander to drain off excess water.This method works if using thin noodles. Otherwise, follow the directions on the package to cook the noodles. Meanwhile prep the vegetables and herbs.
Add all the ingredients for the dressing in a bowl and stir to combine. Taste and adjust according to your preferences. Makes about 1 cup of sauce.
Place the noodles in a large bowl and top with the cucumbers, carrots, basil, cilantro, and any other fresh herbs. Add the jalapenos at this time (if using). Add the dressing and toss to combine.
Serve immediately as a main course or as a side. Add your choice of protein on top. See Notes for make ahead instructions.

Nutrition Facts : Calories 117 kcal, Carbohydrate 26 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Sodium 880 mg, Fiber 4 g, Sugar 19 g, ServingSize 1 serving

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.

TANGERINE TOSSED SALAD

Tangerine Tossed Salad image

My mother taught me how to cook when I was a young girl. The sweet tangerines and crunchy caramelized almonds make this one of my favorite recipes. -Helen Musenbrock, O'Fallon, Missouri

Provided by Taste of Home

Categories Lunch Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/2 cup sliced almonds
3 tablespoons sugar, divided
2 medium tangerines or 1 navel orange
6 cups torn lettuce
3 green onions, chopped
2 tablespoons cider vinegar
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a small skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until the sugar is melted and the almonds are toasted. Remove from the heat. Peel and section the tangerines, reserving 1 tablespoon juice., In a large bowl, combine the lettuce, onions, tangerines and almonds. In a small bowl, whisk the vinegar, oil, salt, pepper, reserved juice and remaining sugar. Pour over salad; toss to coat.

Nutrition Facts : Calories 138 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

TOSSED SALAD WITH ORANGES

Tossed Salad with Oranges image

The combination of fresh greens, tangy oranges, savory bacon and crunchy almonds is one of my specialties. Topped with a pleasantly sweet dressing, this salad brings a splash of color to any table.-Anne Wegener, Springville, Indiana

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 10 servings (1-1/2 cups dressing).

Number Of Ingredients 13

Ingredients

POPPY SEED DRESSING:
1/2 cup canola oil
6 tablespoons cider vinegar
3/4 cup sugar
1 small onion, quartered
1/2 teaspoon ground mustard
1/4 teaspoon salt
1 teaspoon poppy seeds
SALAD:
10 cups torn salad greens
1 can (11 ounces) mandarin oranges, drained
6 bacon strips, cooked and crumbled
2 to 4 tablespoons slivered almonds

Steps:

In a food processor or blender, combine the oil, vinegar, sugar, onion, mustard and salt. Cover and process until smooth. Stir in the poppy seeds, In a salad bowl, combine the greens, oranges, bacon and almonds. Drizzle with dressing and toss to coat. Serve immediately.

Nutrition Facts : Calories 218 calories, Fat 14g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 136mg sodium, Carbohydrate 23g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.