Tossed Green Salad

Tossed Green Salad

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Amy Alusa


Just my favorite...many others enjoy it too. I made it up at a salad bar once, and it has been my favorite combination ever since. I never have cared for pickled beets, but in this salad they are delicious!


★★★★★ 1 vote

30 Min


  • 1
    head of darkest green romaine lettuce you can find
  • 1 can(s)
    kidney beans, canned
  • 1 can(s)
    pickled beets, canned, julienned
  • 2/3 bunch
    little green onions
  • 3 medium
  • 1 medium
  • ·
    enough seasoned croutons for those who may want them
  • ·
    sunflower seeds (shelled)
  • 1 bottle
    your favorite ranch, blue cheese or roquefort salad dressing

How to Make Tossed Green Salad


  1. Wash lettuce and dry with paper towels. Tear lettuce into bite sized pieces. Put pieces into a large salad bowl.
  2. Wash and hinly slice little green onions (keeping some of the green parts). Add to the lettuce pieces in the salad bowl.
  3. Wash,peel and thinly slice cucumbers. Add cukes to the salad bowl too.
  4. Wash and core tomatoes, cut like orange slices (or however you prefer) into the salad bowl.
  5. Drain kidney beans, and pour into the salad bowl as well.
  6. Drain pickled beets, and slice each slice length-wise so that they seem more like julienne pieces. Add the beets to the salad.
  7. Toss it all together and top with sunflower seeds and croutons. Add desired amount of dressing. Voila-I love it!

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