BUTTER LETTUCE SALAD RECIPE
This Butter Lettuce Salad is packed with vegetables and drizzled with lemon salad dressing. It comes together in 20 minutes. Serve it with any of your meat dishes or by itself for a light lunch or dinner.
Provided by Aysegul Sanford
Categories Salad
Time 20m
Number Of Ingredients 16
Steps:
- Make the dressing: Place all the ingredients in a jar and give it a vigorous shake. Alternatively, you can place everything in a small bowl and whisk until emulsified.
- To Blanch asparagus: Fill a large pot with water and a tablespoon of salt and bring it to a boil. Meanwhile, fill a large bowl with water and ice and set it aside. Place asparagus in the hot boiling water and let cook for 3-4 minutes.
- While it is cooking, fill a bowl with cold water and add some ice in it.
- Using a slotted spoon transfer the asparagus into the bowl with ice water. Do not discard the boiling water.
- To blanch peas: Add the peas into the now empty pot with the boiling water. Cook for 2-3 minutes or until the peas are softened to your liking. Remove with a slotted spoon and place in the ice water (where the cooked asparagus is)
- Drain both vegetables and set them aside.
- To assemble the salad: Place the butter lettuce leaves in a large salad bowl. Add in blanched asparagus and peas, cucumber slices, radish slices, sliced almonds, avocado cubes, and parmesan cheese, if using.
- Drizzle with the lemon salad dressing and give it a gentle toss. Serve.
Nutrition Facts : Calories 334 kcal, Carbohydrate 13 g, Protein 10 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 15 mg, Sodium 1824 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
BUTTER-LETTUCE SALAD WITH AVOCADO-BUTTERMILK DRESSING
Avocado, garlic, fresh dill, lemon juice, and buttermilk create a powerhouse dressing for a simple salad of butter lettuce, cucumber, and radishes. Crumbled bacon adds a welcome smoky note.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 15m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Combine avocado, garlic, dill, lemon juice, buttermilk, and 2 tablespoons water in a blender; puree until smooth. Season with salt and pepper. (If dressing is too thick, add more water, a tablespoon at a time.)
- Toss together lettuce, cucumber, bacon, and radishes in a large bowl; season with salt and pepper. Drizzle with 1/4 cup dressing. Serve remaining dressing on the side, or refrigerate in an airtight container up to 2 days.
SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY
Here's what you need: avocado, garlic, salt, pepper, olive oil, fresh cilantro, lime, lettuce, bell pepper, fresh cilantro, black beans, red onion, corn, scallion, tomato
Provided by Merle O'Neal
Categories Lunch
Time 30m
Yield 5 servings
Number Of Ingredients 15
Steps:
- Add all dressing ingredients to a blender, blend until smooth.
- In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
- Top with prepared dressing; toss to coat.
- Enjoy!
Nutrition Facts : Calories 342 calories, Carbohydrate 44 grams, Fat 17 grams, Fiber 12 grams, Protein 10 grams, Sugar 8 grams
FAMILY FAVORITE SALAD WITH HOMEMADE RANCH DRESSING AND CROUTONS
Steps:
- In a chilled salad bowl, add the greens and lightly coat the inside of the bowl with Ranch Dressing. Add the Croutons and toss lightly. Garnish with the tomatoes, avocado and bacon, serve immediately.
- In a medium bowl, combine the ingredients and blend well with fork or stick blender. Cover and refrigerate for at least 1 hour before serving.
- Preheat the oven to 325 degrees F.
- In a large bowl, combine all the ingredients, except the bread, until well combined. Adjust the seasoning, if needed. Add in the bread and mix well with your hands, tossing to coat all sides of cubes. Pour out onto a baking sheet and spread evenly. Bake in the oven for 20 to 30 minutes, turning after 10 minutes. Remove from the oven and let cool. Store in an airtight container.
BOSTON LETTUCE AVOCADO SALAD AND LIME DRESSING
Provided by Dave Lieberman
Categories appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.
- Whisk together all the dressing ingredients.
- Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing.
BUTTER LETTUCE, RADISH, AND AVOCADO SALAD WITH MUSTARD DRESSING
When I compose a salad, I like to pair buttery flavors with bright ones. Here, creamy avocado is offset by the mustard vinaigrette and peppery radishes. I especially like making this in early spring, when the first radishes appear at the market.
Yield Serves 4
Number Of Ingredients 10
Steps:
- Whisk together the vinegar and mustard with a pinch each of salt and pepper. Continue whisking and add the oils in a slow, steady stream until the mixture is emulsified.
- Toss the dressing with the lettuce, radishes, scallion, and dill. Top with the avocado and serve.
BUTTER LETTUCE SALAD WITH AVOCADO RANCH DRESSING
Steps:
- For the dressing: In a food processor, combine all the ingredients and puree until smooth and creamy.
- Core the lettuce heads and separate them into individual leaves. In a large bowl, toss the lettuce leaves with enough of the dressing to coat them lightly; you may not need it all. Arrange the lettuce on a platter. Sprinkle with chives and parsley, then with chopped egg. Scatter the cherry tomatoes around the lettuce. Serve immediately.
- Enjoy with Cakebread Cellars Napa Valley Chardonnay or another elegant, cool-climate Chardonnay.
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