Tossed salad crisscross

6 - 8 folks

Ingredients

Quantity Ingredient
Iceberg, boston, bibb
Leaf, red leaf, romaine
Escarole,spinach, watercress
Carrots, cauliflowerets;
Celery, cucumbers,
Green peppers, mushrooms,
Artichoke hearts or bottoms
Plain or marinated
Dilled green beans, beans
Apples, avocados, orange
Parmesam, swiss, cheddar
Ham, tongue, cold cuts,
Shrimp, crabmeat, lobster
¼ cup Vegetable oil, olive oil,
Or a combination of both
2 tablespoons Cider, wine, tarragon
Vinegar
Bacon, blue cheese, carrot
Curls, cherry tomatoes,
Cocktail onions, croutons,
Endive(french-belgian)
Curly endive
Onions, radishes, tomato
Zucchini, or any squash
Green peas,
Marinated sliced carrots
Turkey, chicken
¾ teaspoon Salt;
⅛ teaspoon To 1/4 ts pepper
1 small Clove garlic; crushed
French fried onions,
Gherkins, hard cooked eggs
Olives, salted nuts

Directions

BASIC SALAD GREENS

CHOOSE 1 OR MORE OF ANY

BELOW TO TOTAL 12 CUPS

SALAD SPARKERS (ANY BELOW

1 OR MORE TOTAL 1½ CUP

FRESH VEGETABLES

COOKED VEGETABLES

FRUITS

CHEESE

MEAT, FISH OR POULTRY

TOSS WITH- SHAKE TO MIX

GARNISH CHOOSE 1 OR 2 MORE

Find your own favorites, then mix and match to suit the occasion. To the salad greens I have used cabbage, either green or red, or both, or sprouts To the salad sparkers, I MUST have broccoli.

Also I have used any of the salad sparkers to make my own Layered Salad to which I MAY also add cooked rice top with low-cal mayo for potlucks.

Source: Betty Crockers Salads by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master

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