Garlic Lettuce Salad Food

STIR-FRIED LETTUCE

Stir-Fried Lettuce image

This is great if you have a head of lettuce that you have to use right away. Even if you don't, its still a great side dish to any asian meal. Simple to make, with common ingredients, its a keeper for sure. Try different lettuce varieties, I used romane tonight since its what was on hand. I also didn't have sesamee oil tonight so I used walnut oil and it was still a winner. I like to toss in some toasted sesame seeds and if I have them on hand a green onion, chopped, is nice to add with the lettuce. As you can see, this recipe leaves a huge opening for your own additions and variations.

Provided by Ilysse

Categories Greens

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 head iceberg lettuce
1 1/2 teaspoons soy sauce
1 1/2 teaspoons sesame oil
1 teaspoon rice wine or 1 teaspoon dry sherry
3/4 teaspoon sugar
salt and pepper
1 tablespoon salad oil
3 garlic cloves, peeled and minced

Steps:

Wash and dry lettuce. Tear or cut into pieces a bit bigger than bite sized. Separate leaves and dicard core.
In a small bowl mix soy sauce, sesame oil and sugar. Set aside.
Place 14 inch wok or 12 inch frying pan on medium-high heat. When hot, add the salad oil and garlic. Stir fry until the garlic begins to take a little color.
Add lettuce and stir fry until slightly limp but still somewhat crisp.
Stir in the soy sauce mixture and toss well. Season to taste with salt and pepper.
Serve at once.

Nutrition Facts : Calories 71.6, Fat 5.3, SaturatedFat 0.7, Sodium 139.6, Carbohydrate 5.7, Fiber 1.7, Sugar 3.2, Protein 1.6

ROMAINE SALAD WITH CREAMY GARLIC DRESSING

Romaine Salad with Creamy Garlic Dressing image

I wish I had a nickel for every time I was either asked to make this salad for a gathering, or asked for the recipe for it! The dressing is irresistable! A good description for this is a Caesar Salad gone balistic. It travels well too; I prepare all the ingredients, except the avocado, and pack in separate containers and just assemble it when I get to my destination. So much of this can be done ahead of time that it makes this recipe an excellent choice for a dinner party. Plan on having copies of the recipe available because you will be asked for them! I found this recipe in the Sunset CookBook of Favorite Recipes II.

Provided by Hey Jude

Categories Cheese

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 large romaine lettuce
2 cloves garlic, minced or pressed
1/2 teaspoon salt
1 tablespoon lime juice or 1 tablespoon lemon juice
1 very fresh egg
1/3 cup mayonnaise
2 teaspoons Worcestershire sauce
1 avocado
3 tablespoons grated fresh parmesan cheese
1 cup cherry tomatoes, halved
2 green onions, thinly sliced
2/3 cup seasoned croutons, purchased or homemade

Steps:

Tear lettuce into bite-size pieces, you should have about 12 cups.
Cover and refrigerate until well chilled.
Combine garlic and salt in a small bowl and mash with the back of a spoon into a paste, or (and this is what I do), mash with a mortar and pestle and transfer to a bowl.
Mix garlic paste with lime juice, add egg* and beat until foamy.
Stir in mayo and worcestershire.
This can be made ahead, just cover and refrigerate.
Just before serving, peel, pit and dice avocado.
In a large salad bowl, combine avocado, lettuce, cheese, tomatoes, onions and croutons.
Stir dressing and pour over salad then toss until well mixed.
*If you are pregnant or nursing, or have a compromised immune system you may want to consider using a purchased pasteurized egg product.

Nutrition Facts : Calories 177.7, Fat 12.1, SaturatedFat 2.4, Cholesterol 37.4, Sodium 425.1, Carbohydrate 14.7, Fiber 5.1, Sugar 3.6, Protein 5.2

LEMON-GARLIC VINAIGRETTE

Lemon-Garlic Vinaigrette image

While a 1-to-2 acid-to-oil ratio is common for vinaigrette, shifting it to 1-to-1½ yields a dressing with a brighter flavor and fewer calories. That means for every ½ cup of acid, such as vinegar or lemon juice, use 3/4 cup of oil. Here's a good all-purpose take on the formula.

Provided by Carolyn Malcoun

Categories Vinaigrette Salad Dressing Recipes

Time 5m

Number Of Ingredients 7

Ingredients

¾ cup extra-virgin olive oil
5 tablespoons red-wine vinegar
3 tablespoons lemon juice
1 ½ tablespoons Dijon mustard
1 clove garlic, grated
¾ teaspoon salt
Ground pepper to taste

Steps:

Combine 3/4 cup oil, 5 tablespoons vinegar, 3 tablespoons lemon juice, 1 1/2 tablespoons mustard, garlic, 3/4 teaspoon salt and pepper in a jar with a tight-fitting lid. Shake until well blended.

Nutrition Facts : Calories 130 calories, Fat 14 g, SaturatedFat 2 g, Sodium 191 mg

GARLIC LETTUCE SALAD

Garlic Lettuce Salad image

this salad is a staple in my kitchen.i make it whenever i have fresh lettuce in the home. sometimes i like to have fun in changing how i cut the veggies in the salad, for instance instead of shredding carrots i cut them into fine stripes and so with other veggies, it's really up to you. i usually put the dressing on the salad and leave it for about 30-60 minutes for the flavours to be incorporated in the salad.

Provided by Huda salih

Categories Greens

Time 5m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup drained beet juice
1/2 lemon juice
2 tablespoons extra virgin olive oil
2 garlic cloves, finely chopped
1/2 teaspoon dried thyme
1 dash sesame seeds
salt
4 cups shredded lettuce
1 medium carrot, finely shredded
1 tablespoon green onion, chopped including green parts
1 cup beet, sliced
1 medium cucumber, finely sliced

Steps:

make dressing and set aside.
put all salad ingredients in a bowl and pour dressing over.
serve and enjoy.

Nutrition Facts : Calories 104.9, Fat 7, SaturatedFat 1, Sodium 53.7, Carbohydrate 10.3, Fiber 2.2, Sugar 5.7, Protein 2

B.L.T. LETTUCE SALAD

B.l.t. Lettuce Salad image

Make and share this B.l.t. Lettuce Salad recipe from Food.com.

Provided by gwynn

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 head iceberg lettuce (about 8 cups) or 1 head romaine lettuce, shredded (about 8 cups)
2 large tomatoes, chopped (about 2 cups)
1 lb bacon, cooked until crisp, crumbled
2 cups seasoned croutons
3/4 cup mayonnaise
1/4 cup milk
1 teaspoon garlic powder
1/4 teaspoon black pepper

Steps:

Place the lettuce on the bottom of a large salad bowl.
Layer over that the tomatoes, crumbled bacon, and croutons. In a blender on medium-high speed, blend the mayonnaise, milk, garlic powder, salt and pepper.
Just before serving, pour the dressing over the salad but don't toss it! (That'll ruin it's super looks.).

Nutrition Facts : Calories 554.9, Fat 47, SaturatedFat 13.8, Cholesterol 61.5, Sodium 1021.4, Carbohydrate 21.9, Fiber 2.5, Sugar 5.8, Protein 12.2

GARLIC SALAD

Garlic Salad image

This is an awesome tasting salad!!! It definetly has a strong garlic taste but I love garlic and if you do you must try this salad. It goes great with grilled steaks or any barbecue. The recipe is from Doc's Steakhouse in Wichita, KS. I got the recipe out of the Monkey Island (Okla) Volunteer Fire Department Cookbook. This recipe was submitted by Claudine Nugen.

Provided by Anita Harris

Categories < 15 Mins

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 head cabbage
1 head lettuce
2 carrots (optional)
1/2 tablespoon garlic salt
1/2 tablespoon garlic juice (in your grocer's spice section)
1 (8 ounce) jar hellman mayonnaise
1/2 tablespoon garlic powder

Steps:

Chop cabbage, lettuce and carrots (if including) to a very fine consistency; add garlics and mayonnaise and mix thoroughly.
Chill thoroughly several hours or overnight.

BUTTER LETTUCE AND RADISH SALAD WITH LEMON-GARLIC VINAIGRETTE

Butter Lettuce and Radish Salad with Lemon-Garlic Vinaigrette image

Provided by Suzanne Tracht

Categories Salad Cheese Leafy Green Herb Vegetable No-Cook Vegetarian Parmesan Radish Lettuce

Yield Makes 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoons fresh lemon juice
1/2 teaspoon sherry vinegar
1/2 teaspoon sugar
1 clove garlic, smashed and peeled
1 teaspoon finely grated lemon zest
1/4 teaspoon kosher salt
1/4 cup canola oil
Table salt and freshly ground black pepper to taste
3 heads butter lettuce, outer leaves discarded, leaves torn
12 radishes, trimmed and thinly sliced
1/4 cup mixed fresh herbs, such as parsley, tarragon, chervil, basil, and chives, minced
1 (3-ounce) piece Parmesan cheese

Steps:

In 1-cup liquid measuring cup, whisk together lemon juice, vinegar, sugar, and 2 tablespoons water. Using mortar and pestle or food processor, grind or crush garlic, lemon zest, and kosher salt into fine paste. Whisk paste into lemon juice mixture. Gradually whisk in oil. Whisk in table salt and pepper to taste.
In large bowl, toss together lettuce, radishes, minced herbs, and dressing. Divide mixture among 6 salad plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.

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