Tossed Salads by Josh https://padlet.com/joshua_readman/hbvqdbzj6zy Joshua Readman en-us 2015-02-20 15:17:55 UTC 2025-04-01 17:05:05 UTC hello@padlet.com http://d262le4z25sx36.cloudfront.net/portraits/random.jpg joshua_readman https://padlet.com/joshua_readman/hbvqdbzj6zy/wish/50555397 2015-02-20 15:24:06 UTC https://padlet.com/joshua_readman/hbvqdbzj6zy/wish/50555397    History of Tossed Salad                                                                                     When and where did tossed or mixed salad begin? Excellent question. The answer depends (in part) on how you define tossed greens/mixed salad. Food historians tell us rudimentary mixed (several types of greens) salads were known to neolithic peoples. Salads composed of fresh mixed greens dressed in vinegar and spices were enjoyed by Ancient Romans. This culinary tradition survived from European Medieval times to the very end of the 19th century. Some cuisines preferred warm salads, others, cold. In the late 19th century (USA) the domestic science/home economics movement took hold. They considered tossed plates of mixed greens "messy" and eschewed them in favor of "orderly presentations." Salad ingredients were painstakingly separated, organized, and "glued together" with mayonnaise or gelatin. Molded gelatin salads proliferated because they offered maximum control. joshua_readman https://padlet.com/joshua_readman/hbvqdbzj6zy/wish/50931954 2015-02-24 14:44:25 UTC https://padlet.com/joshua_readman/hbvqdbzj6zy/wish/50931954 http://www.foodtimeline.org/foodsalads.html#tossedsalad joshua_readman https://padlet.com/joshua_readman/hbvqdbzj6zy/wish/50932588 2015-02-24 14:47:18 UTC https://padlet.com/joshua_readman/hbvqdbzj6zy/wish/50932588 Your Basic Tossed SaladTotal Time:11 minPrep:10 minCook:1 minYield:4 servingsLevel:EasyNext RecipeIngredients 2 hearts romaine lettuce 2 small plum tomatoes, diced 1 Kirby cucumber or 1/4 European seedless cucumber, diced1 small yellow onion or 1/2 red onion, chopped1 carrot, peeled and shredded1 /4 cup (a couple of glugs) extra-virgin olive oil,2 to 3 tablespoons (a couple of splashes) red wine vinegar1 teaspoon sugarCoarse salt and black pepperDirectionsPlace salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot.          Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.                                                                                           Recipe courtesy Rachael RayCATEGORIES: Lettuce Lunch Salad View AllRead more at: http://www.foodnetwork.com/recipes/rachael-ray/your-basic-tossed-salad-recipe.html?oc=linkback joshua_readman https://padlet.com/joshua_readman/hbvqdbzj6zy/wish/50933018 2015-02-24 14:49:03 UTC https://padlet.com/joshua_readman/hbvqdbzj6zy/wish/50933018