"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Green Tossed Salad Recipe

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This recipe for Green Tossed Salad, by , is from These Are a Few of My Favorite Things!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Christy Knotts Nevels


Lettuce of choice
Chopped tomato
Chopped cucumber
Chopped broccoli
Grated cheese
Chopped, cooked ham
Sliced olives
Sliced bell pepper, yellow or red
Sliced celery
Sliced or grated carrots
Chopped or grated cabbage, purple for color
Spinach leaves

Break lettuce into bowl with hands. This keep edges from turning brown. Mix in the desired amount of all other ingredients. Toss and serve.

Iceberg lettuce: Crunchy, easy to add to salads, pour nutrition

Romaine lettuce: Great for sandwiches, crispier, great for salad, thicker lettuce leaves, moderate taste

Butter lettuce: Good for lettuce wraps, thicker, mild taste

Leaf lettuce: Good for sandwiches and some in salad, thin and fluffy, moderate taste




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