Tossed Salad (1/2 Gallon) Recipe

Wash and Dry

Thoroughly wash all lettuces and spinach under cold running water to remove dirt and grit. Use a salad spinner to dry greens until mostly moisture-free; excess water will make the salad soggy and dilute dressings.

Tear green leaf lettuce into bite-size pieces by hand. Chop romaine and iceberg into roughly 1- to 1.5-inch pieces. Remove and discard any wilted or bruised leaves.

Halve and quarter roma tomatoes. Slice cucumber into 1/4-inch rounds; if preferred, halve rounds. Peel and shred carrots using a grater or food processor. Thinly slice red onion into half-moons; separate layers so they distribute evenly.

Remove stem and seeds from green bell pepper and cut into thin strips. Trim celery ribs and thinly slice on the bias. Halve pitted olives and pepperoncini. If using cheese, crumble feta or shred cheddar now.

In a large clean bowl or 1/2-gallon container, combine the torn green leaf lettuce (8 cups), chopped romaine (6 cups), chopped iceberg (4 cups), and baby spinach (2 cups). Gently toss to mix greens evenly.

Add shredded red cabbage (1 cup) to the greens and toss briefly to distribute color and texture.

Evenly add the prepared vegetables and add-ins: quartered tomatoes, sliced cucumber, shredded carrots, sliced red onion, sliced green pepper, sliced celery, halved olives, pepperoncini, and optional cheese. Toss gently with clean salad hands or tongs just until ingredients are evenly distributed. Avoid over-tossing to keep pieces intact.

Taste and adjust — if the salad seems dry for holding in a display, reserve additional dressing to the side rather than dressing the entire batch in advance.

Scatter toasted seeds (1 cup) and chopped parsley (1 cup) over the top for texture and color. If preparing ahead for service, cover container tightly and refrigerate until ready.

Keep chilled at 34–40°F (1–4°C). Store dressings separately in five 2-oz containers; label each if necessary. Provide tongs or serving utensils so guests can take salad without contaminating dressings.

This recipe yields approximately 1/2 gallon (about 64 fl oz) of tossed salad, suitable for 8–10 side servings or as part of a buffet. Portion by volume or weight: a 1/2-cup to 3/4-cup serving per person for side salad, or larger if desired.

Serve with five 2-oz dressing cups placed alongside. Recommended dressings: Ranch, Italian, Balsamic Vinaigrette, Caesar, Blue Cheese (prepare or supply separately).