Quick Colorful Tossed Salad Recipe

3 1
Quick Colorful Tossed Salad Recipe
Quick Colorful Tossed Salad Recipe photo by Taste of Home
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Quick Colorful Tossed Salad Recipe

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“This salad offers loads of healthful vitamins, minerals, enzymes-and great taste,” writes Debra Capperrune from Bradford, Illinois. “It's a pretty, filling side dish with all kinds of entrees.” Tip: You can substitute crumbled bleu cheese for the Gorgonzola and pecans for the walnuts, suggests Debra.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 2 cups torn romaine
  • 1 small tomato, coarsely chopped
  • 3 tablespoons coarsely chopped walnuts, toasted
  • 3 tablespoons crumbled Gorgonzola cheese
  • 1 tablespoon raisins
  • 1 tablespoon finely chopped red onion
  • 4 teaspoons olive oil
  • 2 teaspoons balsamic vinegar
  • 1/4 teaspoon sugar
  • 1/4 teaspoon grated Parmesan cheese
  • 1/8 to 1/4 teaspoon lemon-pepper seasoning
  • 1/8 teaspoon garlic salt
  • Dash coarsely ground pepper

Directions

In a salad bowl, combine the romaine, tomato, walnuts, cheese, raisins and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad; toss to coat. Yield: 2 servings.
Originally published as Colorful Tossed Salad in Cooking for 2 Fall 2007, p47

Nutritional Facts

1-1/4 cups: 228 calories, 19g fat (4g saturated fat), 10mg cholesterol, 299mg sodium, 11g carbohydrate (6g sugars, 3g fiber), 7g protein.

  • 2 cups torn romaine
  • 1 small tomato, coarsely chopped
  • 3 tablespoons coarsely chopped walnuts, toasted
  • 3 tablespoons crumbled Gorgonzola cheese
  • 1 tablespoon raisins
  • 1 tablespoon finely chopped red onion
  • 4 teaspoons olive oil
  • 2 teaspoons balsamic vinegar
  • 1/4 teaspoon sugar
  • 1/4 teaspoon grated Parmesan cheese
  • 1/8 to 1/4 teaspoon lemon-pepper seasoning
  • 1/8 teaspoon garlic salt
  • Dash coarsely ground pepper
  1. In a salad bowl, combine the romaine, tomato, walnuts, cheese, raisins and onion. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad; toss to coat. Yield: 2 servings.
Originally published as Colorful Tossed Salad in Cooking for 2 Fall 2007, p47

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