Cold Lettuce Salad Food

SIMPLE LETTUCE SALAD

Steps:

• In a salad bowl, combine the lettuce, egg and onion. In a small bowl, whisk the mayonnaise, vinegar and pepper. Pour over salad and toss to coat.

LEAF LETTUCE SALAD

Steps:

• Put the Mayonnaise, Vinegar and Sugar into a bowl and stir until mixed --
• Place in the refrigerator to allow the ingredients to blend and to allow time for the sugar to dissolve --
• Remove the individual leaves from the main plant -- Do not cut, pull them apart --
• Rinse each leaf under cold water and shake excess water off the leaves --
• Remove the tender portion of the leaf from the stalk and discard the stalk --
• 'Tear' leaves into whatever size you think will fit into your mouth --
• This is enough dressing for about half a large bunch of lettuce -- Remaining lettuce can be stored in the refrigerater, covered, for use tomorrow --
• Start by tossing a third or so of the lettuce with the dressing and add lettuce until the lettuce is coated well with the dressing -- (you don't want a pool of sauce in the bottom of the bowl but you want the lettuce well coated) --
• This is best if the lettuce is mixed with the dressing just prior to eating -- The flavor won't change but the lettuce tends to get soggy after about an hour after mixed with the dressing -- .

COLD LETTUCE SALAD

Steps:

• Tear lettuce (or spinach) into bite sized pieces and place into oblong dish.
• Layer all ingredients (in order) into dish.
• Chill, covered overnight.
• Serve topped with cheddar cheese.

ICEBERG LETTUCE SALAD

Steps:

• For the dressing: In a medium bowl, whisk together the blue cheese, oil, mayonnaise, vinegar and hot sauce. Season with salt and pepper and add more hot sauce if preferred. Set aside.
• For the salad: Divide the lettuce rounds among 4 plates. Pour 1/2 cup of the dressing over each. Top each with one-quarter of the tomatoes and bacon. Sprinkle some chives on top. Serve immediately.

LOBSTER SALAD LETTUCE CUPS

Steps:

• Fill a large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the squeezed lemon halves and 1 tablespoon salt. Bring to a boil over medium heat.
• Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove from the pot with tongs and rinse under cold water to cool slightly.
• Remove the meat from the lobster shells. Roughly chop the lobster meat into 1-inch pieces. Transfer to a bowl and refrigerate 15 minutes.
• Meanwhile, whisk the mayonnaise, juice of the remaining lemon, mustard and hot sauce in a medium bowl. Add the lobster, celery and any mix-ins. Toss to combine and season with salt.
• Divide the lobster salad among the lettuce cups and sprinkle with the chives.

MOM'S "THE BEST" LETTUCE/PEA SALAD

Steps:

• prepare this salad the DAY BEFORE you want to serve it.
• It just isn't as good made the morning of.
• after lettuce is throughly dried, tear into pieces in put in large bowl (one that doesn't have a large size rim).
• on top of lettuce place the chopped green onion, celery, drained water chestnuts, and well drained, uncooked frozen peas.
• Do not mix over the top of this, spread the hellman's mayo to edges of bowl sealing the salad in cover tightly and place in fridge until the next day.
• dice 2 cups cheddar cheese and place in a plastic bag and put in fridge to toss with salad the next day.
• Just before serving, add the cubed cheese to the salad and mix all well.
• Pour into nice serving bowl and enjoy!
• note: do not add salt as it will draw moisture and salad will have liquid in it by the serve time.
• guest may add pepper and salt when salad is served.

LAYERED LETTUCE SALAD

Steps:

• Tear the cleaned crisp lettuce into small bite sized pieces and place in the bottom of 9x12 inch cake pan.
• Layer the rest of the ingredients in the order given, do not cook peas.
• Add the sugar to the mayonnaise and spread over the top as you would frosting.
• Top with grated cheese.
• Cover and refrigerate for 8 to 10 hours.
• Bacon bits can be used for bacon.

COLD CUTS AND LETTUCE SALAD

Steps:

• Prepare the thousand island sauce and leave for the flavors to mix together.
• Cut the cold cuts into thick rectangles.
• Cut the lettuce into rectangular pieces.
• Chop the cucumbers into circles.
• Mix it all and enjoy!

COLD LENTIL SALAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Peel outer skins from garlic bulbs and cut about 1/4 inch from the top of each bulb to expose cloves; place each bulb onto a piece of aluminum foil, drizzle each with about 1/2 teaspoon olive oil, and wrap garlic bulbs in the foil. Place wrapped bulbs into a baking dish.
• Bake garlic in the preheated oven until soft, about 30 minutes. Let bulbs cool.
• Place lentils into a 5-quart pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender but not mushy, about 15 minutes; stir occasionally. Drain lentils in a fine-mesh strainer and rinse with cold water to cool; drain again.
• Break garlic bulbs apart and squeeze cloves to release cooked garlic. Place garlic into a large salad bowl and add grape tomatoes, parsley, and green onions. Whisk balsamic vinegar with 1/4 cup olive oil, salt, and black pepper in a small bowl. Fold lentils into tomato mixture and pour dressing over salad; gently toss to coat. Keep refrigerated until serving time.

COLD LENTIL SALAD

Steps:

• Combine the lentils and garlic in simmering salted water for 10 minutes, or until the lentils are crisp-tender. Drain and run the lentils under cold water. Discard the garlic.
• In a bowl, toss together the lentils, celery, onion, and parsley. In a small bowl, whisk together the lemon juice, olive oil, and water. Drizzle over the lentils and stir gently to incorporate. Season with salt and pepper.