PARMESAN ROMAINE SALAD
This salad is simple, but it's big on flavor. The shaved Parmesan adds intense cheese flavor, and the nicely balanced dressing lets the other flavors shine. If you're pressed for time, it's good with bottled dressing, too.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a salad bowl, combine the romaine, tomatoes and croutons., In a small bowl, whisk the lemon juice, mustard, garlic, salt and pepper. Slowly whisk in oil. Drizzle over salad; toss to coat., Using a vegetable peeler, shave cheese into thin curls; sprinkle over salad.
Nutrition Facts : Calories 239 calories, Fat 17g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 602mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
ROMAINE SALAD WITH PARMESAN DRESSING
Categories Salad Leafy Green Appetizer No-Cook Vegetarian Quick & Easy Parmesan Summer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 4
Steps:
- Separate romaine leaves. In a large bowl whisk together vinegar, oil, half of Parmesan, and salt and pepper to taste. Toss romaine with dressing and serve sprinkled with remaining Parmesan.
ROMAINE SALAD WITH PARMESAN CRISPS
Steps:
- Preheat the oven to 350 degrees F. Spread the Parmesan in a flat, even layer on a silicone baking mat or parchment-lined baking sheet. Bake until the cheese is crisp and golden, about 10 minutes. Let cool, then break into big pieces.
- Meanwhile, toast the pine nuts in a medium pan over high heat, tossing occasionally, until golden in spots, 3 to 5 minutes.
- Toss romaine, tomatoes, radishes, pine nuts, olive oil, vinegar and some salt and pepper in a large bowl. Top with Parmesan crisps and serve.
GRILLED ROMAINE SALAD
Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!
Provided by JGLOTZ
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 3h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
- In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
- Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
- Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.
Nutrition Facts : Calories 621.7 calories, Carbohydrate 16.6 g, Fat 62.8 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 8.7 g, Sodium 87.1 mg, Sugar 12.8 g
ROMAINE, CELERY, AND PARMESAN SALAD
Steps:
- In a large salad bowl, combine the olive oil and vinegar, and mix well with a fork. Season with salt and pepper; set aside.
- Add the celery to the bowl with the dressing and toss to combine. Remove celery with a slotted spoon; set aside.
- To the bowl with the dressing, add the lettuce and parsley. Toss to coat with dressing. Arrange the greens on a platter, and top with celery. Using a vegetable peeler, or a paring knife, scrape the cheese to make thin sheets and layer them over the celery. Serve immediately.
ROMAINE SALAD WITH ANCHOVY DRESSING AND PARMESAN
Provided by Maggie Ruggiero
Categories Salad Garlic Brunch Side Quick & Easy Dinner Lunch Parmesan Lettuce Anchovy Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Whisk together anchovies, garlic, lemon juice, vinegar, and 1/8 teaspoon pepper. Whisk in oil.
- Toss lettuce with dressing, then with cheese.
FETA ROMAINE SALAD
My friend Cathy, who is of Greek heritage, prepared this simple romaine salad recipe for me. She served it with lamb chops and pitas-what a classic Mediterranean meal! -Michael Volpatt, San Francisco, CA
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 139 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 375mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
STRAWBERRY ROMAINE SALAD I
For my wedding shower everyone brought a few recipes and this is one of my favorites. It is refreshing and pretty. This salad also travels well, just save the dressing and use it just before serving.
Provided by Mary J
Categories Salad Green Salad Recipes Spinach Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion.
- In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.
Nutrition Facts : Calories 256.7 calories, Carbohydrate 25.1 g, Cholesterol 7.8 mg, Fat 16.8 g, Fiber 5.5 g, Protein 5.5 g, SaturatedFat 2.6 g, Sodium 204.8 mg, Sugar 17 g
CREAMY LEMONY PEPPER PARMESAN DRESSING OVER ROMAINE
This was recommended to me by MTDavids-it's so good I'm passing it along to you! From Rachael Ray on 30 Minute Meals. New England, Mid Atlantic regions, Italy.
Provided by Sharon123
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- To make the dressing:.
- Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. Add pepper and whisk the dressing and pour in the extra-virgin olive oil slowly while you whisk. Once the oil is combined with the the lemon juice and the mayonnaise, switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
- Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing, and serve. Enjoy!
PARSLEY AND ROMAINE SALAD
I sometimes use parsley as a salad green, adding the leaves whole or cutting them into chiffonade, as I do in this delicate salad. You can dress it with a vinaigrette, or with a simpler combination of 1 tablespoon lemon juice and 3 tablespoons extra virgin olive oil.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Take up a handful of the parsley and bunch it together, then slice into thin strips (chiffonade) by cutting across the bunch with a chef's knife. Repeat until all of the parsley is cut into chiffonade. Transfer to a salad bowl.
- Stack the romaine leaves and cut crosswise into chiffonade. Add to the salad bowl. Add the pine nuts, baguette croutons and chives.
- Just before serving, toss with the dressing.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 44 milligrams, Sugar 2 grams, TransFat 0 grams
HEARTS OF ROMAINE & TOMATO SALAD
Make and share this Hearts of Romaine & Tomato Salad recipe from Food.com.
Provided by CountryLady
Categories Greens
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Arrange romaine heart quarters on a platter.
- Layer sliced tomatoes over the centre& sprinkle with scallions.
- Combine dijon, garlic, lemon juice& vinegar in a small bowl.
- SLOWLY drizzle in olive oil, whisking CONSTANTLY.
- Season to taste.
- Drizzle dressing over the salad& sprinkle with parmesan.
Nutrition Facts : Calories 151.9, Fat 12.7, SaturatedFat 1.8, Sodium 29.2, Carbohydrate 9.1, Fiber 5, Sugar 3.7, Protein 3.1
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