How to Make the Freshest and Best MediterraneanTossed Salad – Health Nuts Will Love This

Tossed salads are not only delicious but, if loaded with the right combination of fresh vegetables, they’re healthy and a great diet food too. If you’re a salad freak and love tossed salads, before you go for your normal style, try this fresh and delicious Mediterranean tossed salad recipe. It’s the best tossed salad you’ll ever eat.

Ingredients:

1/4 head of iceberg lettuce – although I love iceberg lettuce, it’s not the most nutritious of varieties. That’s why, in any tossed salad, I throw in 1/4 head of iceberg lettuce, but then use darker leafed varieties for the rest.

1/2 head of Chinese lettuce

1/4 head of Romaine lettuce

1/4 head of Red Tip Leaf Lettuce

3 tomatoes

1 jar of green olives

1/2 cup of feta cheese

1/4 cup of Romano cheese

1 punnet of fresh white mushrooms

1 bouquet of spring onions

1 bottle of Japanese sesame dressing.

1 cup of chopped English walnuts

Method:

1. Tear all the lettuce into small pieces. Tearing is better than cutting as it keeps the lettuce fresher for longer. Place the lettuce in a bowl, making sure the various types are evenly distributed.

2. Slice and chop the tomatoes, olives, mushrooms and spring onions until they’re all chopped into small pieces. Place everything in the bowl on top of the lettuce.

3. Drain the feta cheese and crumble it over the salad vegetables.

4. Grate half the Romano cheese and sprinkle over everything.

5. Toss everything with salad fork and spoon, gently, until the salad ingredients are mixed up. Add the bottle of Japanese sesame dressing and toss again.

6. Add the other half of the Romano cheese on top of the just tossed salad.

6. Top with chopped walnuts and it’s ready to serve.

Serves four people.

I usually eat this amazing Mediterranean tossed salad with either a chicken breast or grilled fish, if I’m trying to be healthy, or a big juicy hamburger, if I’m not.

Don’t forget too, if there’s any left over, cover it with a plate or aluminum foil and place in the refrigerator. The day after, it’s fabulous as a sandwich filling on wholewheat bread. Just put a scraping of mayonnaise or mustard on the bread before you add the salad. Yum.