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Simple Tossed Salad | Can't Stay Out of the Kitchen | tasty #salad ideas and how to prevent #tossedsalads from decaying so quickly. #veggies #sidedish

Simple Tossed Salad

Teresa Ambra
Delicious options for making tossed salads. This recipe also includes directions on preventing quick decay of salad ingredients. Easy for company or regular family dinners.
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Prep Time 30 minutes
Total Time 30 minutes
Course Salads and Salad Dressings, Side Dish
Cuisine American
Servings 6
Calories 39 kcal

Equipment

  • 1 large salad bowl with tongs
  • measuring cups
  • measuring spoons
  • 1 sharp knife to cut vegetables

Ingredients
  

  • 1 head Romaine lettuce
  • 3 roma tomatoes chopped
  • 1/2 cucumber unpeeled
  • 1/2 zucchini unpeeled
  • 1/2 yellow squash sliced
  • 1 cup broccoli florets
  • 1/2 red bell pepper cut in strips (Or use orange or yellow bell pepper)

Instructions
 

  • Wash lettuce and pat dry well with a towel.
  • Cut down the vein and then cut in fourths lengthwise.
  • Then cut lettuce cross-wise so pieces are about 1 inch strips.
  • Place lettuce in large serving bowl.
  • Wash and chop tomatoes.
  • Pat dry and add on top of lettuce.
  • Wash and slice cucumber, zucchini, and yellow squash.
  • Pat dry and add on to of tomatoes.
  • Wash broccoli and pat dry.
  • Spread on top of other veggies.
  • Wash bell pepper and remove seeds.
  • Pat dry and cut into strips.
  • Add on top of other salad ingredients.
  • Refrigerate until ready to serve.
  • Serve with your favorite salad dressing.

Notes

NOTE: Grape or cherry tomatoes work the best for having a longer-lasting salad.
 
Other veggie options are as follows:
1 cup of the following: cauliflower florets, sugar snap peas, snow pea pods. Or half cup of the following: diced celery, diced green onions, shredded cabbage, shredded carrots, diced radishes, julienned beets (kept in separate bowl), corn, garbanzo beans, water chestnuts, alfalfa or bean sprouts.
 
Nut and seed options are as follows: ½ cup sunflower seed kernels or pumpkin seeds, ½ cup almonds, walnuts, pecans, cashews, Brazil nuts or pistachio nuts.
 
Cheese options are as follows: ½ cup shredded Swiss cheese, Monterey Jack cheese, cheddar cheese, Mozzarella cheese, Parmesan cheese, Feta cheese, goat cheese, or any spicy cheese like Habanero Jack.
 
Egg options are as follows: 3 hard-boiled eggs, quartered.
 
Fruit options are as follows: ½ cup green grapes, halved, ½ cup raisins, ½ cup craisins, or a half cup diced apples, peaches or pears that have been soaked in lemon juice.
 
NOTE: You can also add croutons on top of individual servings, but they don’t refrigerate well. So leave them off.
 
NOTE: If you add 2 or more cups of other veggies (in addition to the original recipe) you will also need to increase the lettuce to get an appropriate ratio.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 39kcalCarbohydrates: 8gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.03gSodium: 17mgPotassium: 516mgFiber: 4gSugar: 4gVitamin A: 9560IUVitamin C: 36mgCalcium: 54mgIron: 1mg
Keyword gluten free, salad, side dish
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