LEAF LETTUCE SALAD
This recipe is perfect for those first tender lettuces you harvest from your garden. The dressing is delicious actually and goes well with just about any lettuce. We have it all year round with baby gems tossed with a few spring onions.
Provided by MarieRynr
Categories < 15 Mins
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Gently wash and dry lettuce. Place in a salad bowl or on individual plates, then top with onions and eggs.
- Combine the remaining ingredients with a whisk, adjusting sugar to tartness of vinegar.
- Whip until quite foamy then pour over salad. Sprinkle with chives.
Nutrition Facts : Calories 171.4, Fat 11.2, SaturatedFat 5.7, Cholesterol 167.1, Sodium 394.7, Carbohydrate 10.6, Fiber 3.2, Sugar 4.7, Protein 7.6
LEAF LETTUCE SALAD
Sometimes the simple things are the best...Another one of the recipes that I grew up with way back when... If you don't grow your own, you can get leaf lettuce at a produce stand, a farmer's market or many grocery stores carry it...
Provided by Tom Collins
Categories Greens
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
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 -- .
Nutrition Facts : Calories 280.5, Fat 19.8, SaturatedFat 2.9, Cholesterol 15.3, Sodium 443.2, Carbohydrate 26.1, Fiber 1.2, Sugar 13.9, Protein 1.8
WHOLE LEAF CAESAR SALAD
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the dressing: Place the egg yolk, mustard, anchovies, garlic, vinegar, lemon juice, and a dash of Worcestershire sauce in a blender. Blend until pureed. With the motor running, add the olive oil in a slow, steady stream until it is fully incorporated. If the dressing stops moving in the blender, stop the machine, add the warm water and then continue until all the oil is added. To finish, add the cheese and blend on low speed to incorporate. Makes about 1 1/2 cups.
- For the croutons: In a large skillet over medium-high heat, melt the butter until it begins to foam. Add the chopped garlic and cook for 1 minute. Add the bread slices and mix to coat. Toss bread occasionally so that both sides get toasted. When the bread is golden brown, add the Parmesan and toss to coat. Remove from the heat and allow to cool.
- For the salad: Put the whole romaine leaves in a work bowl. Add enough of the dressing to coat the leaves and toss well. Add the croutons and toss again to combine. Sprinkle the Parmesan over all and serve.
LEAF LETTUCE SALAD
I tried this recipe which posted in request of Connie Lea and Zurie and its flavor with the whipping cream and apple cider vinegar is excellent. Hope you enjoy it, too.
Provided by pink cook
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Tear lettuce leaves into bite-size pieces to make about 4 cups and add green onions slices.
- In a small bowl, whisk the dressing ingredients and refrigerate.
- Just before serving, pour dressing over lettuce and toss, or serve on the side if you prefer. Refrigerate leftovers.
- FOR VARIATION: you can also make the dressing for this salad, mixing 1/4 cup buttermilk, 1 or 2 tablespoons salad dressing or mayo and 1 or 2 tablespoons sugar, (according to your taste), 2 tablespoons apple cider vinegar, salt and pepper, and serve with 6 cups torn leaf lettuce washed and dried. Refrigerate leftovers.
Nutrition Facts : Calories 67.7, Fat 5.5, SaturatedFat 3.4, Cholesterol 20.4, Sodium 152.9, Carbohydrate 4.2, Fiber 0.2, Sugar 3.4, Protein 0.5
BUTTER LETTUCE SALAD WITH MUSTARD VINAIGRETTE
Steps:
- For the vinaigrette: In a bowl, whisk together the walnut oil, olive oil, vinegar, honey, mustard, salt and pepper. Refrigerate until ready to serve.
- For the salad: When ready to serve, place the lettuce and tarragon in a large bowl and toss together. Pour the vinaigrette around the edge of the bowl and toss the greens with the dressing. Garnish with the toasted hazelnuts and serve.
ROASTED CARROTS AND RED LEAF LETTUCE SALAD WITH BUTTERMILK HERB DRESSING
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.
- In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.
- For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.
- For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.
RED LEAF LETTUCE, WATERCRESS, AND CUCUMBER SALAD WITH BUTTERMILK DRESSING
Categories Salad Dairy Garlic Mustard Cucumber Spring Sour Cream Watercress Gourmet
Number Of Ingredients 12
Steps:
- Make dressing:
- Whisk together all dressing ingredients in a small bowl with salt and pepper to taste.
- Make salad:
- Soak onion in 1 cup cold water 10 minutes, then drain well in a sieve.
- Toss lettuce, watercress, and cucumber together in a bowl and divide among 6 plates. Spoon dressing over, then sprinkle salads with onion.
SIMPLE LETTUCE SALAD
MY Mother often fixed this salad when I was a child. I grew up on a farm and most of our food came right from the garden. We especially liked this in the spring, when early leaf lettuce appeared. After a long winter of cooked vegetables, this was a real treat.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 6
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.
Nutrition Facts :
WILTED LEAF LETTUCE SALAD
When I think of my favorite meals from childhood, this salad comes to mind. Nothing beats garden lettuce wilted with bacon drippings, and no other recipe better captures the taste of long ago.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- In a large salad bowl, toss lettuce, onion and radishes; set aside. In a skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towel. To the drippings, add vinegar, brown sugar, mustard, salt and pepper; bring to a boil. Pour over lettuce and toss; sprinkle with bacon. Serve immediately.
Nutrition Facts :
RED TIPPED LEAF LETTUCE SALAD
The recipe for this came from a close friend of ours and we make it a LOT simply because we cannot find one that we like more. I posted it here exactly as the original recipe was written.I have asked her for the recipe at LEAST a dozen times, and now that it is out on the site I will be able to find it! The type of "leaf" does not matter. I usually make it with fresh spinach.......using a 16 oz bag. You can also sub chopped macademia nuts, for the sesame seeds. Some times I throw in some crumbled Feta cheese too! The oranges really make it look pretty!
Provided by Big D Texas
Categories Salad Dressings
Time 15m
Yield 1 large salad, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- To make the dressing, mix salad oil, vinegar, salt, sugar and mustard in a small bowl and whisk together with a fork.
- Pour dressing, seeds and fruit over the lettuce and/or spinach just before serving and toss it all to combine. Do not put the dressing on the salad until just before you serve it because it will wilt!
- IMPORTANT NOTE: ALTHOUGH the original recipe here calls for both celery salt AND regular salt, it is too much. Unless you really like salt, just use the celery salt amount!
Nutrition Facts : Calories 349.3, Fat 29.5, SaturatedFat 4.1, Sodium 383.2, Carbohydrate 20.9, Fiber 4.5, Sugar 13.7, Protein 4.7
LEAF-LETTUCE SALAD WITH PARMESAN CRISPS
Enliven your salad with these cheese crisps.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Divide grated Parmesan cheese into 4 mounds on a parchment-lined baking sheet, at least 4 inches apart. With the back of a spoon, spread each mound into an even 4-inch round.
- Bake until melted and golden brown, rotating sheet halfway through, about 10 minutes. With a thin metal spatula, transfer crisps to a wire rack; let cool.
- Tear red or green leaf lettuce into bite-size pieces (about 12 cups). Toss with Reduced-Fat Herb Vinaigrette; season with coarse salt and ground pepper. Serve salads with Parmesan crisps.
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