Tossed Vegetable Salad Bowl
Tossed Vegetable Salad Bowl
Vary the greens and the shape, size, color, and texture of vegetables. French dressing is usually used, but try some of its variations.
For four people, toss about one quart torn, chilled salad greens and about three cups of two or more of the following vegetables with ΒΌ to 1/3 cup dressing, or enough to coat the salad but not leave a pool in the bottom of the bowl.
Raw vegetables
Beets, coarsely grated
Broccoli or cauliflower, tiny or thin sliced flowerets
Carrots, thinly slivered or coarsely grated
Celery, slices, slivers, or cubes
Cucumbers, slices or cubes
Green pepper, rings or cubes
Leeks or scallions, slices
Mushrooms, slices or cubes
Onions, Bermuda or purple, slices
Parsnips, coarsely grated
Radishes, sliced
Tomatoes, small wedges or cubes
Zucchini, thinly sliced or grated
Cooked Vegetables
These can be fresh, frozen or canned.
Artichoke hearts
Asparagus tips
Beans
Carrots
Corn
Hearts of palm
Lentils
Limas
Mixed vegetables
Potatoes, white or sweet
Leftover cooked vegetables
For Added Flavor
Choose one or more of these:
Anchovies
Bacon bits
Blue cheese
Capers
Crisp croutons
Dill pickle
Eggs
Lemon rind
Olives, rip, green, or stuffed
Cheddar cheese
Sardines
Sweet-pickle relish
Walnuts, almonds, pecans, Brazil nuts, peanuts.
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