Romaine Salad With Avocado Dressing Food

AVOCADO ROMAINE SALAD

Steps:

• For dressing, whisk together first seven ingredients. Place salad ingredients in a large bowl. Drizzle with dressing just before serving.

ROMAINE SALAD WITH AVOCADO DRESSING

Steps:

• For dressing, place the first seven ingredients in a blender; cover and process until blended., In a large bowl, combine the romaine, tomatoes, cheese, olives and onions. Pour dressing over salad; toss to coat. Sprinkle with corn chips.

ROMAINE AVOCADO SALAD WITH LIME DRESSING

Steps:

• Tear romaine and radicchio into bite-sized pieces.
• Place in large bowl.
• Toss with avocado and red onion slices.
• Combine lime juice and vinegar in small bowl.
• Whisk in Dijon mustard and olive oil.
• Season with salt and pepper and stir in poppyseeds.
• Just before serving, toss salad and dressing together.

ROMAINE & AVOCADO SALAD

Steps:

• Remove outer leaves of lettuce heads and discard. Cut off tops of leaves and discard. (Tops are bitter.)
• Chop remaining inner leaves. Rinse in cold water, and dry (this will keep the flavor of the salad from getting diluted).
• In a small bowl, whisk together lemon juice, vinegar, olive oil, salt and pepper. Toss with salad greens, red bell pepper, tomato and avocado chunks. Sprinkle with chopped walnuts if desired.
• Serve immediately, and enjoy!

ROMAINE SALAD WITH AVOCADO FANS

Steps:

• In a small bowl, whisk together oil, shallot, lemon juice, salt and pepper. Reserve
• Cut avocado into thin slices, maintaining the shape of the avocado half. Using your fingers, gently fan out slices.
• Just before serving, toss lettuce with dressing and top with avocado fans.

SOUTHWESTERN SALAD WITH AVOCADO DRESSING RECIPE BY TASTY

Steps:

• Add all dressing ingredients to a blender, blend until smooth.
• In a large bowl add lettuce, peppers, cilantro, beans, onion, corn, green onion, and tomatoes.
• Top with prepared dressing; toss to coat.
• Enjoy!

ROMAINE, GRILLED AVOCADO, AND SMOKY CORN SALAD WITH CHIPOTLE-CAESAR DRESSING

Steps:

• Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure .
• Put parmesan in a medium bowl and add olive oil in a slow stream, whisking. Whisk in lime juice, garlic, chipotles, and 1/4 teaspoon each of salt and pepper.
• Rub vegetable oil on corn and cut sides of avocados, then season with 1/8 teaspoon each of salt and pepper. Grill avocados, cut sides down, and corn, covered only if using a gas grill, turning corn occasionally, until golden-brown, 3 to 4 minutes.
• Peel avocados and thinly slice. Cut corn kernels from cobs.
• Toss romaine with dressing and serve topped with avocado and corn.

LATIN SALAD WITH AVOCADO DRESSING

Steps:

• Cook nuts and sugar in nonstick skillet on medium heat 8 to 10 min. or until sugar is dissolved and nuts are evenly glazed, stirring constantly. Spread into single layer on baking sheet sprayed with cooking spray; cool completely.
• Cut peels off oranges, then cut oranges (between membranes) into sections while holding oranges over bowl to reserve the juices. Add 1 Tbsp. reserved orange juice to blender. Add dressing and 1/4 of the avocado; blend until smooth. Cut orange sections in half.
• Toss salad greens with hearts of palm, olives, oranges, nuts and remaining avocados in large bowl. Serve with dressing mixture.

ROMAINE, ARUGULA, AND AVOCADO SALAD

Steps:

• In a serving bowl whisk together vinegar and salt and pepper to taste and whisk in oil until emulsified. Peel, pit, and chop avocado. Add avocado, romaine, arugula, and onion to vinaigrette and toss to coat.

ROMAINE SALAD WITH CORN AND CHILI-AVOCADO DRESSING

Steps:

• In a large bowl, combine lettuce, corn, tomatoes, and three-quarters of the avocado; set aside.
• In a blender combine remaining one-quarter avocado, 1/3 cup water, lime juice, and chili powder. Blend until smooth. Season with salt and pepper. Pour over salad, and toss gently to combine. Serve immediately.