MOM'S SALAD
Provided by Michael Symon : Food Network
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the romaine, tomatoes, cucumber and onions in a large bowl.
- Whisk the olive oil, vinegar, sour cream, oregano and garlic in a small bowl to make the vinaigrette.
- Pour the vinaigrette over the salad, season with salt and pepper and toss to combine. Serve with more freshly cracked black pepper over the top.
MOM'S LAYERED LETTUCE SALAD
This is another salad my mother made that I really loved. Hope you enjoy.
Provided by Linda Smith
Categories Lettuce Salads
Time 20m
Number Of Ingredients 9
Steps:
- 1. In a 9x13 pan,put in order given.
- 2. Mix the mirical whip and sugar cover the peas.
- 3. Put cheese on top and add crumbled bacon
- 4. Cover and refrigerate over night.
MOM'S SALAMI AND ICEBERG LETTUCE LUNCH SALAD
My Mom loves this and every time I make it I think of her. You basically take Iceberg lettuce but you can use Romaine, cucumber, tomatoes, Hebrew National Salami chunks, and she always used Wishbone Italian dressing and oregano on top. I sometimes use bagged salad which has shredded carrots and red cabbage too. I like to add hard boiled egg slices. There's a lot you can do with add ins. Enjoy!
Provided by Oolala
Categories Lunch/Snacks
Time 3m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Gently toss lettuce, tomatoes, salami and cucuber in a bowl.
- Put into 4 salad bowls and add dressing, to taste and sprinkle with oregano, to taste. Add hard boiled egg slices if you like.
Nutrition Facts : Calories 82.5, Fat 0.8, SaturatedFat 0.2, Sodium 36.1, Carbohydrate 18.3, Fiber 5.5, Sugar 10.5, Protein 4.5
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
IRISH PUB SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time P1DT45m
Yield 6 servings
Number Of Ingredients 21
Steps:
- For the dressing: Add the olive oil, vinegar, mustard, dried chives, parsley, garlic, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper to a blender. Blend on high until smooth. Transfer the dressing to a serving bowl and set aside.
- For the salad: Add the butter lettuce to a large serving bowl. Drain 1 cup of the Pickled Beets and add them to the bowl with the lettuce. Top with the cherry tomatoes, Cheddar, celery, cucumbers and eggs.
- Serve the dressing on the side or add it directly to the salad before serving.
- Add the vinegar, pickling spice, sugar, salt and 1/2 cup water to a small saucepan. Heat the mixture over medium-high heat until the sugar and salt are dissolved, about 4 minutes. Turn the heat off. Cut the beets into 1/2- to 1-inch cubes and add them to a quart-size airtight container along with the dill sprigs. Pour the hot pickling liquid over the beets and cool to room temperature, then cover and refrigerate for at least 24 hours before using.
MOM'S "THE BEST" LETTUCE/PEA SALAD
My mom has made this as long as I can remember. It is a crunchy, very tasty salad. It is a "must have" dish at our family gatherings and holidays. It makes a large quanity, but almost never has much leftover. What there is left is fought over to take home! I tried using another brand mayo and making this salad the day of serving, but did not taste as well. For the best salad, use Hellmans real mayo and make this the nite before. If you are a salad fan, I guarantee you will be addicted to this salad. I've also eaten variations with green peppers, canned peas and eggs, but I love this combination the best. Mom never has any complaints, but then, she's the best cook I know! The prep time doesn't include the "drying" time for the lettuce/peas and the overnite time in the fridge.
Provided by peppermintkitty
Categories Greens
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 389.7, Fat 29.3, SaturatedFat 8.9, Cholesterol 44.9, Sodium 664, Carbohydrate 23.3, Fiber 3.3, Sugar 7.1, Protein 10.7
MOM'S MASHED POTATO PARTY SALAD
Spring and Summer--Mom would make this for BBQs. Really very pretty, if you mold in bowl, unmold on lettuce leaves, and grate the cooked egg yolks over the top. Passive work time = must chill refrigeration; can be made ahead.
Provided by Caroline Cooks
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Separate cooked egg whites from yolks; refrigerate yolks for use when serving.
- In large bowl, combine mashed potatoes *need not be hot*, onions, mayo, Half and Half vinegar, mustard, salt and pepper, and chopped egg whites-only.
- Mix thorougly to blend; add additional mayo and Half & Half, if needed. Mixture should be moldable.
- Spray mixing bowl lightly with cooking spray, sized just large enough to hold filling completely to the top.
- Place mashed potato mixture into bowl, making sure no air holes are within.
- Compact firmly.
- Cover and refrigerate until ready to serve.
- To serve: Place lettuce leaves on serving plate.
- Run very thin bladed knife around inside of bowl to help with unmolding.
- Carefully, plate lettuce-lined plate upside down over molded potato salad.
- Flip and tap gently to release.
- Using a medium-fine grater/microplane, grate the cooked egg yolks over the top of the molded salad.
- Decorate with sliced stuffed olives, if desired.
Nutrition Facts : Calories 384.2, Fat 16, SaturatedFat 6.1, Cholesterol 181, Sodium 983.3, Carbohydrate 51, Fiber 3.7, Sugar 8.6, Protein 10.2
MY MOM'S WILTED LETTUCE
This was my ma's recipe passed on to me--don't know any other way to make it and I'm 58 years old. This is really an old-fashioned dish.
Provided by Darlene Summers
Categories Low Protein
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash the lettuce several times; drain.
- Clean and cut the onions into the lettuce.
- Sprinkle with salt and pepper to taste.
- Dressing: Heat dressing ingredients to boiling; pour over lettuce while boiling hot.
- Stir and mix well.
- Serve immediately.
MOM'S FROZEN FRUIT SALAD
This fruit salad is a family favorite handed down to me by my mother, Marjorie V. Hutchinson.
Provided by Beth Steinke
Categories Salad Fruit Salad Recipes
Time 8h25m
Yield 12
Number Of Ingredients 10
Steps:
- Beat cream cheese in a large mixing bowl using an electric mixer until fluffy. Add sour cream, sugar, and salt; mix well.
- Drain pineapple, reserving the juice. Dip banana pieces into the pineapple juice and place in a bowl. Add cherries, oranges, and the pineapple.
- Add marshmallows to the cream cheese mixture; fold in the fruit mixture. Grease a fluted tube pan with cooking spray and turn the fruit salad out into the pan.
- Cover and freeze salad for at least 8 hours. Unmold and let stand at room temperature at least 10 minutes before cutting.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 23.4 g, Cholesterol 29 mg, Fat 10.6 g, Fiber 1.3 g, Protein 2.8 g, SaturatedFat 6.6 g, Sodium 122.3 mg, Sugar 18.9 g
MOM'S WILTED LETTUCE
Make and share this Mom's Wilted Lettuce recipe from Food.com.
Provided by Beaner in Washington
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut lettuce.
- add sliced onion and sugar, toss.
- Fry bacon till crisp- remove from pan.
- Drain and crumble bacon.
- Add vinegar and water to bacon grease- let come to a boil.
- Pour over lettuce onion and bacon.
- Mix well.
- Serve at once.
MOM'S LETTUCE SALAD
My mom always made this on my birthday. It is my favorite salad.
Provided by Priscilla Smith
Categories Other Salads
Time 35m
Number Of Ingredients 9
Steps:
- 1. Tear apart lettuce and put in bowl. Add frozen peas, water chestnuts (sliced) and spring onions (sliced). Set aside.
- 2. Mix together mayonnaise, sugar, and vinegar. Pour over lettuce mixure. Cover and refrigerate.
- 3. When ready to serve, add 2 sliced hardboiled eggs, layer on top and add chopped fried bacon on top. Enjoy!
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38 LETTUCE RECIPES THAT GO BEYOND SALAD | BON APPéTIT
From bonappetit.com
Author Bon AppétitPublished May 29, 2015
- Classic Caesar Salad. A great Caesar salad gets its swagger from a great dressing. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing).
- Little Gem Salad with Lemon Cream and Hazelnuts. Wait, whipped cream in a salad? Yep. This rich, bright lemon cream is perfectly suited for Little Gems. “The cream takes over your whole mouth,” says chef Joshua McFadden, “while the lemon juice acts as a bridge.”
- Black Tie Crudite with Whipped Ricotta. Intentionally burning vegetables—it’s a thing! The burnt onion powder adds a smoky, slightly bitter finish to the rich dip, and is responsible for the black part of this tuxedo-inspired crudite.
- Seared Steak Lettuce Cups. We like using tender butter lettuce for these edible cups. View Recipe.
- Iceberg Wedges with Grilled Bacon and Croutons. Who doesn’t love a wedge? Ask your butcher to cut slab bacon into thick slices (about ¼") to yield nice meaty pieces once they’re crisped on the grill.
- Steakhouse Salad with Red Chile Dressing and Peanuts. The steak can be marinated a day in advance—in fact, it gets better. Dress the salad at the last minute, so the lettuce doesn't wilt.
- Green Goddess Cobb Salad. To make addictively crispy chicken skin, turn it often in the skillet, until it looks like bacon. View Recipe.
- Grilled Little Gem Salad with Pita Croutons. Yes—you can grill lettuce. And it’s worth it. View Recipe.
- Grilled Vegetable Salad with Raw Green Mole. This uncooked mole gets heat from jalapeño, cooling freshness from lettuce and herbs, and a touch of richness from toasted seeds.
- Pickled Vegetable Salad with Nori Vinaigrette. It might seem fussy to separate the vegetables when pickling, but if they’re combined, the colors will bleed and they won’t be as vibrant.
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