Tossed Green Salad

Makes 12 servings



  • 12 cups dark green leaf lettuce
  • 4 cups tomatoes, chopped
  • 6 green onions, chopped
  • 2 cups cauliflower, sliced
  • Low-fat salad dressing


  1. Wash hands and surfaces.
  2. Wash lettuce in the colander under cool, running water. Drain well. Tear into bite sized pieces and place in a large bowl.
  3. Wash tomatoes and green onions and chop into bite-sized pieces. Add to lettuce.
  4. Wash cauliflower and slice into bite-sized pieces. Add to the rest of the vegetables.
  5. Just before serving, add salad dressing and toss well.
  6. Refrigerate leftovers immediately.

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Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

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