Tossed Salad Preparation

Prepare the perfect healthy start to a meal. You can please almost anyone with a classic traditional tossed salad. The process to make the tossed salad is easy to learn. In addition, the tossed salad offers great health benefits that include possible weight loss. Plus you will get more energy when you get your greens. A classic tossed salad goes well with almost anything, including soups and dinners. Follow a few tips to prepare a classic tossed salad.

Instructions       

o        1

Clear some space on your counter top for a large bowl and a wooden cutting board.

o        2

Prepare the ingredients. Slice the tomatoes and the red onion. Also slice the olives and mushrooms.

o        3

Put all of the ingredients in the large bowl. Add dressing slowly to make sure that the dressing does not overpower the salad. Season with salt and pepper to taste.

o        4

Mix the ingredients with a large wooden spoon and fork. Double check that the ingredients are mixed well so each plate that you serve has some of each ingredient.

o        5

Serve the tossed salad in a small salad bowl as a side dish or in a larger bowl as a main dish.

Making of Summer Vegetable Salad

Summer salads are usually a tossed salad with greens or fruit salads, but don't forget your vegetables. With the large selection of vegetables available, a vegetable salad is a great alternative. Vegetables can be raw, blanched or grilled in a summer salad. Toss with your favorite vinaigrette and you have a nutritious and refreshing summer vegetable salad. 

Instructions   

o        1

Select vegetables that are firm, fresh and in season. Summer vegetables that are great for salads include green, yellow or red bell peppers, cucumbers, fresh corn, asparagus, broccoli and cauliflower, onions, beets, radishes, zucchini, squash, green beans and wax beans. Summer vegetables will vary according to your location.

o        2

Choose your favorite summer vegetables for a raw salad. For not-so-favorite vegetables, brush with olive oil, season with salt and pepper and grill them lightly to enhance the flavor. Don't over-grill the vegetables or they will be too soft for a summer salad.

o        3

Wash the selected summer vegetables and dry well. Cut the vegetables into bite sized pieces. If using raw onions, cut them into smaller pieces so they don't overwhelm the summer salad.

o        4

Cut dense vegetables into smaller pieces. Vegetables like carrots, beets, broccoli and cauliflower are dense and will be hard to chew if left in larger pieces.

o        5

Place the raw vegetables in a large salad bowl and season with salt and pepper to taste. Toss with your favorite vinaigrette dressing and allow the summer salad to marinate for at least an hour for a fuller flavor. If using grilled vegetables, allow them to cool before handling. Cut the grilled vegetables into larger pieces if they are softened. Toss with your favorite vinaigrette and allow to marinate.

o        6

Add extras to the summer vegetable salad before serving. Add walnuts or almonds, chopped hard-boiled eggs, cheese, sesame seeds or pine nuts for a more intense flavor.

o        7

Garnish the summer salad with sliced radishes, sliced red pepper, shredded carrots or fresh basil.