Create a Tossed Salad

Ingredients

This technique card does not require a separate ingredient list.

Instructions

1. Be an artist and design your own tossed salad. Just combine your favorite greens with the vegetables, fruits, and cheeses you like best. Then add some garnishes for interest. Finally, toss with your favorite homemade or bottled salad dressing.
2. Salad greens: For each serving allow 1 cup salad greens. Choose one or more of the following: iceberg lettuce, romaine, curly endive, leaf lettuce, spinach, Boston or Bibb lettuce, Chinese cabbage, escarole, watercress, Swiss chard, mustard or beet greens, or kale.
3. Salad ingredients: Select a combination of fresh or cooked vegetables, fruits, and cheeses.
4. Fresh vegetables: Tomato wedges, halved cherry tomatoes, sliced cucumber, sliced mushrooms, sliced celery, sliced radishes, shredded carrot, sliced cauliflower or broccoli flowerets, onion rings, sliced green onion, sliced zucchini, chopped red cabbage, bean sprouts, alfalfa sprouts, sliced water chestnuts, sliced avocado, or sliced pitted ripe or pimiento-stuffed olives.
5. Cooked vegetables: Brussels sprouts, peas, beans (garbanzo, cut green, lima, pinto, or kidney), or artichoke hearts.
6. Cheeses: American, cheddar, Monterey Jack, Swiss, Muenster, Colby, brick, or Gruyere cheese, cut into julienne strips or cubes; or crumbled feta cheese or blue cheese.
7. Salad garnishes: Top your salad with one of the following: Croutons, toasted pumpkin seed, broken pecans or walnuts, crumbled crisp-cooked bacon, parsley sprigs, sieved hard-cooked egg yolks, carrot curls, anchovy fillets, coarsely chopped or sliced hard-cooked eggs, snipped chives, or raisins.