Peas With Spinach And Bacon In Lettuce Cups Food

SPINACH AND CHICK PEAS WITH BACON

Steps:

• Bring a 3-quart pot three fourths full of water to a boil. Add bacon and cook 2 minutes. Drain bacon and rinse in cold water. Pat dry and cut crosswise into 1/4-inch pieces.
• Cook bacon in a 12-inch heavy skillet over moderate heat, stirring, until browned. Leaving bacon in skillet, spoon off all but 1 tablespoon fat. Add 2 tablespoons oil, chickpeas, and red pepper flakes to skillet and saut) over high heat, stirring occasionally, until chickpeas begin to brown, 3 to 4 minutes. Stir in spinach and garlic and sauté, stirring, until spinach is wilted. Season with salt and pepper and drizzle with remaining tablespoon oil.

QUICK BRAISED LETTUCE, PEAS & BACON

Steps:

• Heat a small piece of the butter in a frying pan and fry the bacon until golden, then add the peas and chicken stock, simmer and reduce the stock by half. Stir through the lettuce and remaining butter, and simmer for a minute until the lettuce has just wilted and the butter is incorporated into the stock. Season to taste, then serve.

COD WITH BACON, LETTUCE & PEAS

Steps:

• Heat the sunflower oil in a medium non-stick frying pan. Add the bacon, shallot or onion, and garlic. Cook gently, stirring, for 2 mins, then push to one side of the pan.
• Season the cod with ground black pepper. Fry in the pan for 2 mins, then turn over. Add the peas and stock, and bring to a simmer. Cook over a medium heat for a further 2 mins, then add the lettuce and crème fraîche. Cook for a couple mins more, stirring the vegetables occasionally, until the fish is just cooked and the lettuce has wilted. Serve with bread to mop up the broth.

PEAS WITH SPINACH AND BACON IN LETTUCE CUPS

Steps:

• Cook bacon in a skillet over medium heat until crisp, about 10 minutes. Transfer to a paper-towel-lined plate to drain.
• Melt butter in a large pot over medium-high heat until foamy. Add leeks and 1 teaspoon salt. Cook, stirring occasionally, until leeks are translucent, about 3 minutes. Add spinach, cover, and cook 2 minutes, stirring halfway through. Add peas and broth, and cook, stirring occasionally, until peas are tender and bright green, 3 to 4 minutes.
• Stir in herbs and bacon, and season with salt and pepper. Divide lettuce leaves among 6 plates, and top with pea mixture. Serve immediately.

PEAS WITH LETTUCE

Steps:

• Melt the butter in a saucepan, add the peas, lettuce hearts, bouquet garni, salt, sugar and water. Simmer with the lid on for 40 minutes. Remove the lettuce and strain the peas, reserving the liquid. The amount of liquid should be very little but reduce it to about 2 tablespoonfuls, whisk in the cream and pour over peas. Cut lettuce hearts into quarters and place on the peas.

MOM'S "THE BEST" LETTUCE/PEA SALAD

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.

SPINACH SALAD WITH SWISS CHEESE AND BACON

Steps:

• Mix together salad ingredients in a large bowl. Mix dressing in container. Coat and toss salad a few minutes before serving.

LAYERED SPINACH SALAD

Steps:

• In large bowl,layer 1/2 the spinach,eggs,bacon,lettuce,onion / and top with remaining spinach.
• Combine salad dressing and mayonnaise.
• Spread over salad and top with cheese.
• Chill 2-3 hours .

PEAS WITH SHALLOTS & LETTUCE

Steps:

• Melt the butter in a large frying pan, then cook the shallots for 10 mins until softened and turning golden. Pour in the stock and bring to the boil, then throw in the peas and cook for 2 mins more until tender. Add the shredded lettuce, season, then allow the heat of the pan to wilt the lettuce. Serve immediately.

LAYERED SPINACH-LETTUCE SALAD

Steps:

• Layer the first 8 ingredients in the order listed in a large salad bowl or trifle bowl.
• Combine the remaining ingredients; blend well.
• Spread over the top of the salad, sealing to edge of bowl.
• Cover salad tightly, and refrigerate for several hours or overnight.

7 LAYER LETTUCE SALAD

Steps:

• Layer in glass rectangle dish:.
• lettuce, celery, onion, green pepper, frozen peas, and Miracle Whip.
• Put cheese and bacon on top.
• Toss before serving.
• Can make the night before.