Baby Romaine Salad Food

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ROMAINE SALAD



Romaine Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 6

2 hearts romaine, chopped
1/4 cup whole leaves of fresh herbs, in any combination: parsley, basil, sage -- whatever you have on hand
1/4 pint grape tomatoes, halved
1 tablespoon balsamic vinegar, a couple of splashes
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

  • Combine chopped lettuce with torn leaves of mixed fresh herbs. Add some halved grape tomatoes to your salad for color and toss with vinegar and oil, salt and pepper, to your taste.

ROMAINE SALAD WITH PARMESAN VINAIGRETTE



Romaine Salad with Parmesan Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons grated Parmesan
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 clove garlic, minced
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 hearts romaine lettuce, chopped

Steps:

  • Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.

BABY ROMAINE WITH MANGO



Baby Romaine With Mango image

Make and share this Baby Romaine With Mango recipe from Food.com.

Provided by UmmBinat

Categories     Mango

Time 10m

Yield 1 plate, 2 serving(s)

Number Of Ingredients 9

3/4 ripe mango (not deadly soft)
baby romaine lettuce leaf (don't sub. Dole makes a pack, some are red leaves)
1 slice goats milk feta cheese, chopped (or crumbled your preference)
1 thin slice red onion, separated
sunflower oil
fresh lemon juice
white sugar (a little bit)
sea salt, to taste
fresh ground black pepper, to taste

Steps:

  • Place leaves on plate.
  • Chop mango into cubes and toss over leaves.
  • Cut up the red onion into desired size and add on top.
  • Garnish with feta. (I prefer cubbed not crushed.).
  • Vinaigrette:.
  • Mix all together using more fresh lemon than sunflower oil.
  • Pour over salad.
  • Enjoy!

Nutrition Facts : Calories 97.6, Fat 0.5, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 24, Fiber 3, Sugar 19.5, Protein 1.6

SPINACH/ROMAINE SALAD WITH POPPY SEED DRESSING & MANDARIN OR



Spinach/Romaine Salad With Poppy Seed Dressing & Mandarin Or image

I have been experimenting with different types of salads and dressings and have developed this very tasty combination of greens and dressing.

Provided by William Uncle Bill

Categories     Spinach

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 (10 ounce) can mandarin orange segments, drained
2 large granny smith apples, peeled, cored and cut into 3/8 inch cubes
1/4 cup lemon juice, freshly squeezed
1 bunch fresh spinach, trimmed, washed, remove stems and discard (about 10 ounces)
1 head romaine lettuce, washed, dried and torn into bite size pieces
1/3 cup pine nuts, lightly toasted
1/2 cup frozen orange juice concentrate
4 tablespoons six-year-old balsamic vinegar
6 tablespoons extra virgin olive oil
2 tablespoons liquid honey
2 teaspoons poppy seeds
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground

Steps:

  • SALAD - Drain oranges, place into a bowl and set aside.
  • Cube apples and place in a bowl.
  • Pour lemon juice over; mix well to coat to prevent from turning brown and let marinate for about 1 hour or longer.
  • Before using apples, drain any excess lemon juice.
  • Prepare spinach and Romaine lettuce; dry on paper towels, and add to a large bowl.
  • Add ice cubes and let chill for at least 1/2 hour to crisp.
  • DRESSING - In a glass jar with lid, add orange juice, balsamic vinegar, olive oil, honey, poppy seeds, Dijon mustard, salt, and pepper; shake well to blend.
  • TO SERVE - Remove ice from the greens and discard; drain any water.
  • Add apples and pine nuts and toss to mix well.
  • Add dressing mixture and toss to coat well.
  • Arrange spinach on individual salad plates and top with 3 or 4 Mandarin orange segments.
  • This dressing is also very good with young, mixed greens.

CAESAR SALAD WITH BABY ROMAINE



Caesar Salad with Baby Romaine image

A little of the full-flavored dressing goes a long way. Chill the olive oil so it emulsifies nicely with the other ingredients.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 30m

Number Of Ingredients 11

3 garlic cloves (1 coarsely chopped)
12 slices baguette (1/4 inch thick)
1/4 cup olive oil, chilled, plus 1 tablespoon
Coarse salt and freshly ground pepper
1 oil-packed anchovy fillet, chopped
1 large egg yolk
1/4 cup finely grated Parmigiano-Reggiano cheese, plus shavings
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 dash Worcestershire sauce
6 heads baby romaine lettuce, halved (leave core intact), or 6 cups chopped romaine lettuce

Steps:

  • Preheat oven to 350 degrees. Using the 2 whole garlic cloves, rub both sides of each baguette slice. Brush with 1 tablespoon oil, and season with salt and pepper. Bake until golden, about 12 minutes. Let cool. Break each crouton in half.
  • Puree chopped garlic, anchovy, yolk, grated cheese, juice, mustard, Worcestershire sauce, and 1/4 teaspoon salt in a food processor. Pulse in 1/4 cup oil. Toss lettuce and croutons with 1/4 cup dressing. Season with pepper. Top with cheese shavings.

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