Classic Tossed Salad
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Having two different lettuces, Romaine and red leaf, is a nice touch in this hearty tossed salad. And there's a nice balance of soft and crunchy: tomatoes and mushrooms to sesame seeds and almonds. Colorful too.
| Prep Time: | 20m |
| Cook Time: | 10m |
| Ready in: | 30m |
| Yield: | 12 servings |
| Ingredients | |
| 1 cup blanched slivered almonds 2 tablespoons sesame seeds 1 head romaine lettuce, torn into bite-size pieces 1 head red leaf lettuce, torn into bite-size pieces 1 (8 ounce) package crumbled feta cheese 1 (4 ounce) can sliced black olives 1 cup cherry tomatoes, halved 1 red onion, halved and thinly sliced 6 fresh mushrooms, sliced 1/4 cup grated Romano cheese 1 (8 ounce) bottle Italian salad dressing | |
- Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
- In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.
| Nutrition Information Servings Per Recipe: 12 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 250 cal | Total Fat: | 21.3 g | Cholesterol: | 19 mg | |||
| Sodium: | 475 mg | Carbohydrates: | 9.1 g | Fiber: | 2.9 g | |||
| Protein: | 7.5 g | |||||||
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