Tossed Salad Of A Different Kind! Recipe

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Tossed Salad of a Different Kind!

Ingrid Parker


Summer time and the cooking is easy! We're on a salad kick and some shrimp or chicken added to this makes a wonderful supper. It's one of my go-tos, but make day before!

pinch tips: How to Core a Head of Lettuce




20 Min


No-Cook or Other


1 head iceberg lettuce, cut or torn into bite size pieces
2 cucumbers
1 bunch radishes
1 small red onion
4 stalks celery, peeled
2 cloves garlic minced
1/4 cup pecans or walnuts, chopped (at serving time!)
croutons @ serving time


4 tbsp. red wine vinegar
2 tbsp. extra virgin olive oil
1 tbsp. sugar
1/2 tsp. kosher salt and several grinds of pepper.

Directions Step-By-Step

Tear or cut lettuce bite size.
Peel cucumbers, cut in half lengthwise and scrape out the seeds with a spoon. Cut into 1/4-inch half moons.

cut he onion in half and slice into thin slices.
Clean and cut radishes into thin slices.

Peel the celery, yes use your vegetable peeler and peel it!! You wont believe the difference in taste/flavor.
Cut it on the bias into bite size.
Mince the garlic.
Dump EVERYTHING you just chopped into a Tupperware or like bowl. Shake well to combine and refrigerate overnight.
You will add Croutons and nuts at serving time.
Combine the dressing ingredient. whisk to dissolve sugar and salt.
No need to refrigerate. Toss with salad when ready to serve.
At that time you can add cooked chicken or cooked shrimp to make it a main dish meal.

About this Recipe

Course/Dish: Lettuce Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtags: #easy, #make, #ahead