Best 7 Crunchy Topping For Tossed Salad Recipes

THE BEST TOSSED SALAD

Steps:

• Place all salad ingredients in a large bowl.
• Place dressing ingredients in a small bowl and whisk until well mixed.
• Toss salad with dressing to taste and serve immediately.

CRUNCHY SALAD TOPPERS (WHOLE30, PALEO, GF, KETO, VEGAN)

Steps:

• Preheat the oven to 325 degrees.
• Combine all the ingredients except the hemp hearts in a bowl and toss to coat evenly with the olive oil.
• Pour onto a rimmed baking sheet and spread everything around, making sure to not crowd the ingredients. Space is key here! Bake for 10 minutes.
• Toss the hemp hearts with a tiny drizzle of olive oil in the now empty bowl.
• dd the hemp hearts, and bake another 5 minutes.

QUINOA ROASTED TOPPING CRUNCHY GOODNESS

Steps:

• 1. Cover the quinoa with water. Let sit for 5 minutes. Rinse in a small strainer.
• 2. Heat a frying pan to get it hot while the quinoa drains. (it is ok that there is some moisture from draining, it will evaporate)
• 3. Place the quinoa into the hot dry pan. ( I used my cast iron skillet, but any frying pan would work.) Now stir in a bit, and keep watch. This is the fun part! The grains start to dance! Not so much that they fly out of the pan, but they do skip a bit. :) When they start to smell like popcorn, and start turning dark, watch and keep stirring them. You want most of the grains to be a darker color, but some will remain white. That is ok, because you dont want to burn them.
• 4. When most of the quinoa is darkened, remove from the heat. Cool them on a flat surface, a plate will do. Because they smelled so good as you fried them, taste them! Yum!
• 5. Very good on a salad for added taste and crunch, or I can imagine this being a good crunch factor on any savoy dish! Think toasted sesame seeds.... any dish you like them in, this will be wonderful. Packed with all things good for you, this way of using quinoa will serve you well!

AMAZING CRUNCHY TOFU SALAD

Steps:

• Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
• Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
• Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
• Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, and tofu cubes in a large bowl; add the dressing and toss to combine.

CRUNCHY TOPPING FOR TOSSED SALAD

Steps:

• Melt the butter in a skillet. Add remaining ingredients PLUS one packet of the ramen noodle seasoning. Stir until noodles start to brown. Cool. Store in an airtight container in refrigerator.
• You can use different kinds of nuts and seeds. I throw in whatever we have on hand.

CRUNCHY TOSSED SALAD

Steps:

• Combine the first five ingredients in a container with tight fitting lid and shake well.
• In a large bowl, add lettuce and then sprinkle remaining ingredients on top. Add the amount of dressing to your taste and toss the salad.
• Note: To toast almonds put on cookie sheet and put in a preheated oven at 350 degrees for 2 mins, then add sesame seeds on sheet. Watch closely, so not to over toast and burn. Cook another 2 mins and check for doneness, if golden remove from oven and cool.

TOSSED SALAD WITH CRUNCHY RAMEN NOODLE TOPPING

Steps:

• 1. Break noodles in small pieces(discard seasoning packet.) Saute noodles and nuts in butter for 5-6 min. over med. heat until lightly browned.
• 2. Place greens, broccoli,and tomatoes in salad bowl. Toss in noodle/nut combination and dressing.