Tossed Green Salad

Tossed Green Salad Recipe

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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


Add to Grocery List

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


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

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