Best 12 Quick Tossed Salad With Homemade Vinaigrette Recipes

TOSSED SALAD WITH LIME VINAIGRETTE

Steps:

• In a salad bowl, toss the greens, tomato and cucumber. In a jar with a tight-fitting lid, combine the oil, lime juice, sugar, onion, lime zest and salt; shake well. Pour over salad and toss to coat.

TOSSED SALAD WITH LEMON VINAIGRETTE

Steps:

• In a large salad bowl, combine the first seven ingredients. In a small bowl, combine the lemon juice, grated Parmesan cheese, garlic, salt and pepper. Gradually whisk in oil. Pour over salad; toss to coat. Serve immediately.

SIMPLE VINAIGRETTE

Steps:

• Set a medium bowl on a kitchen towel shaped like an "O" (this helps keep the bowl steady while whisking). Whisk together the vinegar, mustard, garlic, 1 1/4 teaspoons salt and a few grinds of pepper in the bowl. Slowly drizzle in the oil while whisking continuously until the mixture is combined and blended well. Use right away, or refrigerate in a sealed container for up to 3 days.

SIMPLE GREEN SALAD WITH A CLASSIC VINAIGRETTE

Steps:

• Whisk together the vinegar, shallots, Dijon, salt, and pepper in a large bowl. Add the oil in a slow, steady stream, whisking until smooth.
• Add the radishes, tomatoes, green onions and avocado and toss to combine. Then add the lettuce on top.
• When ready to serve, toss the dressing and other vegetables with the lettuce to coat.

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 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.

BASIC VINAIGRETTE DRESSING WITH 8 VARIATIONS

Steps:

• Shake all ingredients for your chosen variation together in a tightly-lidded container OR whisk together in a small bowl.
• Let stand 10 minutes to rehydrate dried herbs and blend flavors.
• Shake again then dress salad as desired.
• Note -- I recommend the lemon dressing on spinach.
• Note -- I recommend the Bacon Dressing, Mustard Dressing, and Balsamic Vinaigrette on strong greens such as escarole, curly endive, and dandelion greens.
• Note -- The sweeter version of the mustard dressing is great for a vinegar coleslaw if you discover that you have accidentally gotten one of those occasional cabbages that are a touch on the bitter side.
• Note -- feel free to play with other seasonings, more complex blends, flavored oils, and flavored vinegars. Once you've learned the technique you can customize your salad dressing to suit just about any meal.

QUICK TOSSED SALAD

Steps:

• Toss the first six ingredients in a large salad bowl. Pour dressing over all and toss lightly to coat. Serve immediately.

TOSSED SALAD WITH SIMPLE VINAIGRETTE

Steps:

• In a small bowl, combine the lettuce, cucumber, tomato, basil and onion. In a small bowl, whisk the vinegar, oil, salt and pepper. Pour over salad; toss to coat.

HOW TO MAKE VINAIGRETTE SALAD DRESSING

Steps:

• Add all of the ingredients to a small mason jar, screw on the lid, and shake until blended. You can also whisk the ingredients together in a bowl or whirr them together in a blender.
• Taste and adjust seasonings if desired. Add to salad, toss, and serve.
• Keep leftover dressing in a sealed jar in the refrigerator for 2 - 3 days.

TOSSED SALAD WITH PEACHY VINAIGRETTE

Steps:

• Place the salad greens, strawberries and peanuts in large salad bowl.
• Drain and if desired rinse peaches; reserve 2 Tbsp of the syrup.
• Place 10 peach slices in bowl with greens.
• In blender container, add remaining peach slices, reserved syrup, vinegar, oil, sugar and pepper.
• Cover and blend on high about 15 seconds or until smooth.
• Pour the peach sauce over salad ingredients; toss and serve.

VINAIGRETTE SALAD

Steps:

• In a small bowl, combine the vinegar, sugar, salt, seasoned salt and pepper. Gradually whisk in oil. In a large bowl, combine lettuces and onion if desired. Serve with dressing.