This Ultimate Tossed Salad is a vibrant mix of textures and flavors; this tossed salad is the perfect meal all on its own. You can, of course, serve it as a side too, but it really has all that you need in one bowl. It is packed full of protein, with sunflower seeds, pecans, chicken, bacon, feta, plus fruit, as in craisins and grapes, in two colors. Then it is loaded with carrot ribbons, avocado, cucumber and mixed herbs. All of this dressed with a deliciously light vinaigrette. It is the ultimate in salads.
Love a great salad for a meal? Then try these salads, a Grinder Salad and a Strawberry Chicken Salad.
This recipe got some inspiration from Katie Lee Beigel’s Kitchen Sink “Trough” Salad. I loved the mix-up of so many ingredients. We changed ours to what we like and found an amazing main! You can add in or omit what you want, but I highly recommend our version.
Why I Love This Recipe
- Love a salad of any kind
- Great mix of sweet and savory
- Love cheese and nuts in salad
- The carrot ribbons add fun
- Adore a homemade dressing
Helpful Items for This Recipe
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Wooden Salad Bowl, Acacia Wood, 10 in.
Acacia Wood Salad Servers, 10-inch Wooden Utensils for Cooking and Kitchen – Set of 2
Hudson Essentials Stainless Steel Measuring Cups Set (6 Piece Set)
Tossed Salad Ingredients
Ingredients
Salad
Iceberg lettuce and English cucumber, chopped – These add the green and a healthy crunch. You could use romaine lettuce, but the iceberg gives a nice crunch. You can also add in celery if you like.
Kosher salt & fresh ground pepper – Actually season the above lettuce and cucumber. It makes a difference.
Mixed fresh herbs, chopped – You can use what you can find fresh: parsley, cilantro, basil, etc.
Feta cheese, crumbled – This adds a salty, creamy touch to the salad. Goat cheese would work here, too.
Craisins – You can add raisins, but I love Craisins so much more in a salad.
Sunflower seeds – Find ones that are roasted and salted. They add in a big hit of protein plus flavor.
Crispy bacon, crumbled and cooked chicken breasts – (skins removed), chopped (I use store-bought rotisserie chicken)
Avocado, chopped – This adds a rich, creamy addition to the salad. If it is very ripe, add it to the top of the salad.
Carrot – I love the carrot shaved into ribbons. Just adds another component to the salad.
Seedless grapes – Cut them in half. We used both colors, but use what you like here. They really add a nice touch to the salad. I wouldn’t omit them. Some people like a cherry tomato in place of the grapes, but I really liked the combination of the chicken and grapes in this recipe.
Toasted pecan halves – Make sure they are toasted, as that just adds so much more flavor to them.
Dressing
Red wine vinegar – The vinegar adds a punch of flavor. You can substitute in apple cider vinegar.
Dijon mustard – I need a Dijon mustard in a vinaigrette; it gives the dressing a perfect tang.
Honey – You can change this to agave or maple syrup, but the honey works amazingly. Just a little to take the edge off of the other ingredients.
Extra virgin olive oil – Use a good-quality oil here. You can substitute walnut, sunflower or avocado oil here.
Kosher salt & fresh ground pepper, to taste – This finishes off the dressing nicely.
How to Make a Tossed Salad
Salad
In a large metal bowl, combine the chopped iceberg lettuce and the cucumber. Season with Kosher salt and fresh ground pepper.
Add the chopped herbs, feta, craisins, sunflower seeds, bacon, chicken, avocado, carrot ribbons, grapes, and toasted pecan halves. Toss to combine and season again with Kosher salt and fresh ground pepper.
Dressing
In a small bowl, whisk together the red wine vinegar, Dijon mustard, and honey. Add the olive oil and continue to whisk until emulsified. Season with Kosher salt and fresh ground pepper to taste.
Add the dressing to the salad and toss to coat. Serve immediately.
Enjoy!
Recipe Pro Tips
Tossed Salad Tips
1. Use a mix of textures.
Combine crisp greens (romaine, iceberg), soft greens (butter lettuce, spinach), and crunchy add-ins like cucumbers, carrots, radishes, or nuts. A good tossed salad should never feel one-note.
2. Layer flavors, don’t stack them.
Add something salty (olives, feta), something sweet (berries, apples, dried cranberries), something creamy (avocado, cheese), and something crunchy (croutons, nuts, seeds). Balance is what makes a simple salad feel special.
3. Dry your greens well.
Wet greens = watered-down dressing. Spin them until they’re completely dry so the dressing actually clings to the leaves.
4. Season your salad, yes, really!
A tiny sprinkle of salt and pepper over the greens before tossing makes every ingredient taste brighter.
5. Toss gently but thoroughly.
Use large salad tongs or clean hands to coat every leaf without breaking them down.
6. Dress JUST before serving.
Tossing too early wilts the greens. Combine right before eating for the freshest crunch.
7. Add delicate ingredients last.
Berries, avocado, soft cheese, or crispy toppings should go on top after tossing to keep them from breaking down.
8. Make your dressing count.
A great vinaigrette (2-3 parts oil to 1 part acid) or a creamy dressing can elevate a tossed salad instantly. Fresh lemon juice and good olive oil make a world of difference.
9. Think about temperature.
Cold greens + room-temp toppings = the most enjoyable bite. Too cold, and the flavors get muted.
10. Use a large bowl.
A roomy bowl allows you to toss without crushing ingredients, ensuring every bite is evenly dressed.
WANT MORE MAIN SALADS?
We have got lots of main salads for you as we love them. Here are a few more of our favorites.
Ultimate Tossed Salad
Video
Ingredients
Salad:
- 1 head iceberg lettuce large chopped
- 1 large English cucumber chopped
- Kosher salt & fresh ground pepper
- 1 cup mixed fresh herbs chopped (parsley, cilantro, basil, etc.)
- 3/4 cup Feta cheese crumbled
- 1/2 cup craisins
- 1/4 cup shelled sunflower seeds roasted and salted
- 4 slices crispy bacon crumbled
- 2 cooked chicken breasts skins removed, chopped (I use store bought rotisserie chicken)
- 1 avocado chopped
- 1 large carrot shaved into ribbons
- 1 cup seedless grapes halved
- 1/2 cup toasted pecan halves
Dressing:
- 1/4 cup red wine vinegar
- 3 tbsp Dijon mustard
- 2 tsp honey
- 1/2 cup extra virgin olive oil
- Kosher salt & fresh ground pepper to taste
Instructions
Salad:
- In a large metal bowl, combine the chopped iceberg lettuce and the cucumber. Season with Kosher salt and fresh ground pepper.
- Add the chopped herbs, feta, craisins, sunflower seeds, bacon, chicken, avocado, carrot ribbons, grapes, and toasted pecan halves. Toss to combine and season again with Kosher salt and fresh ground pepper.
Dressing:
- In a small bowl, whisk together the red wine vinegar, Dijon mustard, and honey. Add the olive oil and continue to whisk until emulsified. Season with Kosher salt and fresh ground pepper to taste.
- Add the dressing to the salad and toss to coat. Serve immediately.
- Enjoy!
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