Chopped Romaine Salad With Thousand Island Dressing Food

CHOPPED SALAD

Steps:

• Chop the vegetables into small 1/4 inch pieces. Place in a big bowl.
• Stir in the nuts.
• Quarter the olives; add to the vegetables.
• Stir in the crumbled cheese.
• Chop lettuce into fine pieces; combine with vegetable mixture.
• Chill several hours before serving.
• This recipe is flexible. Add or delete vegetables and/or nuts to your liking. Diced zucchini, red peppers, fresh herbs, pumpkin seed kernels can all be used in any combination that appeals to your family.

COBB-WEDGE SALAD KIT

Steps:

• For the salad: Pack all the ingredients for the salad in individual bags and place on a sheet pan.
• For the Thousand Island dressing: Combine all the dressing ingredients in a bowl and mix. Pour into a quart container and put the lid on.
• To assemble: Arrange the lettuce on the bottom of a platter and sprinkle ham, eggs, cucumber, tomatoes, avocado, Cheddar, onions, edamame, and parsley on top. Drizzle some dressing over the salad. Garnish with scallions. Serve extra dressing on the side.

STRAWBERRY ROMAINE SALAD

Steps:

• In a large bowl, toss the romaine, strawberries and onion. In a small bowl, whisk the dressing ingredients until blended. Serve with salad.

BIG MAC IN A BOWL

Steps:

• In a nonstick skillet cook the ground beef on medium-high heat. When the beef is brown and no longer pink in the middle, drain any extra fat. Add in onion powder, garlic powder, and Worcestershire sauce. Set aside.
• Add 2 cups of chopped romaine lettuce, pickles, tomatoes, onions, cheese, and ground beef to the top of the lettuce. Weigh out 4 oz of ground beef on a food scale.
• Top the salad with 2 tablespoons of Thousand Island dressing.

CHOPPED ROMAINE AND RADICCHIO SALAD

Steps:

• To a jar with a tight-fitting lid, add the Parmesan, olive oil, mustard, vinegar and salt. Screw on the top and shake vigorously to emulsify. Set aside to let the flavors marry.
• In a large bowl, toss together the romaine, radicchio, basil, cucumber, avocado and pita chips. Pour the dressing over the salad, sprinkle with the salt and toss gently to coat and combine.

THE ORIGINAL WALDORF SALAD

Steps:

• Peel apple and cut into halves. Remove core and slice halves 1/4-inch thick. Reserve 4 slices. Cut remaining slices into thin strips.
• In a medium bowl, mix celery, mayonnaise and apple strips; season with salt and pepper to taste. Arrange on lettuce and top with apple slices.

CHOPPED ROMAINE SALAD WITH THOUSAND ISLAND DRESSING

Steps:

• Combine first 8 ingredients in medium bowl and whisk to blend. Season dressing to taste with hot pepper sauce, salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.).
• Place lettuce in large bowl. Toss with enough dressing to coat.

CHOPPED SALAD WITH SMOKY THOUSAND ISLAND DRESSING

Steps:

• Mash hard-boiled egg with fork in a small bowl into very small crumbly pieces. Stir in remaining dressing ingredients.
• Combine lettuce, tomato, corn, black beans, bell peppers, scallions, and cheese in a large bowl and toss. Add dressing and toss again to coat.
• To help avocado stay nice & green and Doritos retain crispness, wait until just before serving to toss them into salad. Makes 6 large servings.

SPLENDID LETTUCE SALAD WITH THOUSAND ISLAND DRESSING

Steps:

• To make dressing, mash the hard-boiled egg with a fork in a small bowl. Measure and add the rest of the ingredients and stir.
• To prepare salad, fill a basin with very cold water. Separate the leaves of the iceberg and romaine lettuce and swish them around in the water. Tear the stems off the spinach leaves and discard them. Put the leaves into the cold water with the lettuce.
• Cut the celery, green pepper, cucumbers, and tomatoes into bite-sized pieces and set aside in large bowl. Slice the mushrooms thinly and add them to the rest of the vegetables.
• Dry the lettuce with paper towels, tear them into bite-sized pieces, and add them to the other vegetables. Toss the salad.
• Dry the spinach leaves with paper towels. Line the salad bowl with the spinach leaves so that they peek out around the edge.
• Mound the tossed salad in the middle. Serve in individual bowls with a dollop of Thousand Island dressing.

CHOPPED SALAD WITH TUNA - SOUTH BEACH

Steps:

• To make the salad: Layer the tuna, cucumber, tomato, avocado, celery, radishes, and lettuce in a large bowl.
• To make the dressing: Mix the olive oil, lime juice, garlic and pepper.
• Drizzle dressing over the salad.

CHOPPED ROMAINE SALAD WITH THOUSAND ISLAND DRESSING

Steps:

• Combine first 8 ingredients in medium bowl and whisk to blend. Season dressing to taste with hot pepper sauce, salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)
• Place lettuce in large bowl. Toss with enough dressing to coat.

ROMAINE SALAD WITH BREADCRUMBS AND SIMPLE DRESSING

Steps:

• Melt the butter in a medium skillet over medium heat. Add the breadcrumbs, 1/2 teaspoon salt and a bunch of grinds of pepper (about 20 grinds) and cook, stirring constantly, until the crumbs are golden brown, about 5 minutes. It's important to stir the whole time to make sure that they do not burn--which will happen if they sit too long in the skillet untouched. Once golden, immediately transfer them to a plate to cool and stop the cooking process. Set aside.
• Whisk the yogurt, mustard, Worcestershire, lemon zest and juice, garlic, 3 tablespoons water, 1/2 teaspoon salt and about 20 grinds of black pepper in a small bowl until smooth, creamy and combined.
• And add the romaine to a serving bowl. Sprinkle in 3/4 cup of the breadcrumbs, 3/4 cup of the Parmesan and the dressing and toss until the lettuce is nicely coated. Sprinkle the remaining breadcrumbs and Parmesan on top and serve immediately.

CHOPPED ROMAINE SALAD W/ THOUSAND ISLAND DRESSING

Steps:

• 1. Combine first 8 ingredients in medium bowl and whisk to blend. Season dressing to taste with hot pepper sauce, salt and pepper. (Can be prepared 3 days ahead. Cover and refrigerate.)
• 2. Place lettuce in large bowl. Toss with enough dressing to coat.