Best Tossed Chefs Salad Recipes

THE BEST TOSSED SALAD

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.

CHEF'S SALAD

Steps:

• Tear the lettuce into bite-sized pieces and put into a large mixing bowl. Season with salt and pepper to taste and toss with 1/2 cup of the dressing. Divide the lettuce among 4 large individual serving bowls. Arrange the cheese, meats, eggs, and avocado, like the spokes of a wheel, on top of each salad. Scatter the tomatoes, cucumbers, and croutons on top. Season with salt and pepper to taste. Serve and pass the remaining dressing at the table.

TOSSED CHEF'S SALAD

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.

CHEF SALAD

Steps:

• Slice the layers of onions lengthwise 1/16 inch thick. Place the onion slices in a small bowl of ice water and set aside.
• Drain the onion and pat dry with paper towels before adding them to the salad.
• Rinse, dry and chop lettuce and thinly slice purple cabbage.
• In a large bowl, combine the lettuce, purple cabbage, onion, tomatoes, cucumber, turkey, garbanzo beans, cheese, pepperoncini, kalamata olives and almonds.
• Toss to thoroughly combine the ingredients.
• Drizzle 1/2 cup of the Gorgonzola dressing over the salad and gently toss to coat the salad with the dressing.
• dd the hard-boiled eggs to the top of the salad and drizzle a little dressing over the tops.
• Add the ingredients to a blender or NutriBullet and blend until smooth and creamy.
• Refrigerate before serving
• Store in the refrigerator and enjoy for up to one week.

YOUR BASIC TOSSED SALAD

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.

CLASSIC CHEF'S PASTA SALAD

Steps:

• Pour pasta (from box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
• In large bowl, stir together seasoning (from box), mayonnaise and Dijon mustard to make dressing.
• Add pasta, cheese, chicken, ham and spinach to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.

CLASSIC TOSSED SALAD

Steps:

• Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
• In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.