Toss Salad Quotes & Sayings

Italian Summer Pasta Salad 1 ½ cups pasta (bowtie and corkscrew shapes hold up the best) 2 cups broccoli, chopped 1 cup cauliflower, chopped 1 cup fresh mushrooms, chopped 1 can artichoke hearts, drained ½ cup sweet yellow onion, chopped 1 cup balsamic or Italian salad dressing ¾ cup sliced black olives 1 ripe tomato, chopped 1 avocado, chopped Cook the pasta according to package directions, drain, and rinse with cold water. In large bowl, combine all ingredients, adding in cold pasta at the end. Toss to coat. Cover and keep cold. — Amber Disilva

grow in Texas, several as common weeds. Next time you are weeding your garden, instead of throwing the
wood sorrel in the garbage, toss the leaves into a salad or use them to flavor a soup. The fresh leaves and tender green fruit pods add a zingy sour flavor to vegetable dishes. Wood sorrel is high in vitamin C and was used in the past to prevent and treat scurvy, which is caused by a vitamin C deficiency. Wood sorrel is available year-round (Gibbons and Tucker 1979; Fleming 1975; Zennie and Ogzewella 1977). — Delena Tull

She will toss the leaves in a wooden bowl with a micro spray of olive oil, a drop of balsamic vinegar, the insanely expensive balsamic vinegar that she bought at the gourmet store, so viscous it drips in a slow, thick stream. A tomato. A Persian cucumber. These will emerge, pristine, from her tiny refrigerator, chilled, perfect. She will slice them thinly and fan them into beautiful patterns, a vegetable mandala, courtesy of the mandoline, a feast for the eyes. She will hand-crumple Parmigiano Reggiano onto the top, and then, from on high, she will brandish the mill and grind coarse crystals of pink salt form the Himalayas into fine, sparkly shavings that will float, like snowflakes, onto the pale green surface of her salad. — Janice Y.K. Lee

Bean Throwing Day (Japan): Usually February 3 or q,. A day to toss away your bad luck and welcome good fortune. Try making a bean salad, then plant at least one of the beans in the earth near your home for providence all year.
So — Patricia J. Telesco

BACKYARD GARDEN SALAD In wartime, patriotic families cultivated "Victory Gardens" to promote self-sufficiency and help the war effort. 4 cups mixed greens 1/4 cup fresh sprigs of dill 1/4 cup fresh flat-leaf parsley leaves 4 large basil leaves, rolled up and thinly sliced crosswise 1 large lemon, halved 1/4 cup fruity olive oil pinch of salt fresh ground black pepper to taste 1 cup toasted walnuts 3/4 cup crumbled feta cheese 1 cup fresh edible flowers; choose from bachelor's buttons, borage, calendulas, carnations, herb flowers (basil, chives, rosemary, thyme), nasturtiums, violas, including pansies and Johnny-jump-ups, stock Toss salad greens and herbs in a large bowl. Squeeze lemon juice (without the seeds) over the greens and season with olive oil, salt and pepper. Toss again. Add walnuts and feta and toss well. Divide salad and pansies among four serving plates and serve. (Source: Adapted from California Bountiful) — Susan Wiggs

He toss my salad like his name Romaine — Nicki Minaj

We make the beet salad by steaming the beets until soft, about thirty minutes, plunging into cold water, and removing the skins. After cutting the beets into small cubes, we toss them with a vinaigrette of orange juice, vinegar, olive oil, and shallots, adding crumbles of goat cheese and green onion, for color and taste and crunch, at the end. — Christina Baker Kline

Lunch is a big huge salad with every color in it. From leafy greens to purple to herbs, fresh cut herbs mixed into it for flavors. I vary what I toss into it. Sometimes it might be lentils and chopped tomatoes, other days it could be garbanzo beans, some days I might have just a salad and have some lentil soup on the side. — Christie Brinkley