Lettuce Salad With Warm Dressing Food

LETTUCE SALAD WITH WARM DRESSING

Steps:

• In a large salad bowl, toss lettuce, mushrooms, onions and bacon if desired. In a small saucepan, combine the dressing ingredients. Cook and stir over medium heat until heated through. Just before serving, drizzle warm dressing over the salad; toss to coat.

WARM WILTED LETTUCE SALAD

Steps:

• Toss lettuce, radishes and onions in a large salad bowl; set aside. In a skillet, cook bacon until crisp. Remove to paper towels to drain. To the hot drippings, add vinegar, lemon juice, sugar and pepper; stir well. Immediately pour dressing over salad; toss gently. Crumble the bacon and sprinkle on top.

WARM BUTTER LETTUCE SALAD WITH HAZELNUTS

Steps:

• Bring the wine, shallot, bay leaf, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a skillet over medium-high heat; cook until reduced to about 2 tablespoons, 8 to 10 minutes. Remove from the heat and discard the bay leaf. Whisk in the butter and 1 teaspoon water until smooth.
• Combine the lettuce, hazelnuts and herbs in a large bowl. Add the warm dressing and toss to coat. Season with salt and pepper and serve immediately.

CREAMY LETTUCE SALAD

Steps:

• Cut one egg into wedges for garnish; set aside. Chop remaining eggs. In a salad bowl, combine the greens, tomato, onion and eggs. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Garnish with reserved egg wedges.

WILTED LETTUCE SALAD

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
• To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.
• In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.

LAYERED BEEF SALAD WITH WARM DRESSING

Steps:

• Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
• Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes.
• Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
• Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.

TWISTED ICEBERG LETTUCE SALAD WITH WARM GORGONZOLA DRESSING

Steps:

• Make the blue cheese sauce. In a small pot add the 3 tablespoons of butter and melt, add the shallots and cook 2-3 minutes until lightly soft. Add the cheese, sauce, cream and 1/4 teaspoon black pepper. Cook on low on the back burner until you are ready to serve.
• Saute the chopped or diced bacon until nice and crispy remove and drain on a paper towel and set to the side.
• Marinating the chopped vegetables. Chop the olives (or you can buy them pre chopped), chop the cucumber and red onion. Toss in a mixing cup of anything you want with just 1 teaspoon of Italian vinaigrette. You don't need much and you don't want to soak the vegetables. Just a light seasoning and then chill.
• As the vegetables marinade, now the tomatoes. Either on the stove in a saute pan or in a 400 degree oven, cut the grape or cherry tomatoes in half, drizzle a little olive oil on them, salt and pepper and cook just until slightly cooked. Just 5-7 minutes tops. Don't over cook, you want them warm but not "too soft or mushy.".
• Lets put it together -- Now put your wedge on a nice plate with the chilled wedge, then top with some of the roasted tomatoes which should be slightly warm, top with some of the marinated cucumber, olive and onion mix. Then top with the warm gorgonzola sauce and top with chopped bacon.
• It just takes the classic and makes it even better, the warm dressing is so good against the chilled marinated chopped vegetables and chilled lettuce.

SUMMER LETTUCE SALAD WITH BUTTERMILK DRESSING

Steps:

• Divide the lettuce onto 4 chilled luncheon plates. Top each serving with peas. Drizzle dressing over salads.
• Stir together the mustard, vinegar, brown sugar, salt, paprika, and red pepper in a pint jar with a tight-fitting lid. Add the buttermilk; cover and shake until combined.

LETTUCE SALAD WITH BACON DRESSING

Steps:

• Cook bacon until crisp and brown.
• Measure bacon fat.
• Leave about 1 1/4 tablespoons bacon fat in skillet with the bacon.
• Add vinegar, sugar, salt and pepper.
• Bring to a boil.
• Pour hot dressing over lettuce in a bowl and toss.

'WHO NEEDS LETTUCE?' SALAD

Steps:

• Stir together the avocado, Roma tomatoes, red onion, and red wine vinaigrette dressing in a bowl.