Romaine Salad With Corn And Chili Avocado Dressing Food

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, AND CORN SALAD

Steps:

• In a bowl combine the romaine, corn, and cherry tomatoes.
• Add 3/4 cup of avocado. Place the remaining avocado in a blender along with 1/3 cup water, lime juice, and chili powder; season with salt and pepper.
• Pour dressing over the salad; toss gently.

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.

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.

ROMAINE SALAD

Steps:

• Combine chopped lettuce with torn leaves of mixed fresh herbs. Add some halved grape tomatoes to your salad for color and toss with vinegar and oil, salt and pepper, to your taste.

ROMAINE SALAD

Steps:

• In a small bowl, whisk together the oil, vinegars, sugar, salt and pepper. Pour over salad mix; toss to coat.

ROMAINE SALAD WITH AVOCADO DRESSING

Steps:

• For dressing, place the first seven ingredients in a blender or food processor; cover and process until blended.
• In a large bowl, combine the romaine, tomatoes, cheese, olives and onions. Drizzle with dressing and toss to coat. Sprinkle with the 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.

ITALIAN ROMAINE SALAD

Steps:

• Roll each lemon on the countertop with the palm of your hand, using gentle pressure (this will help release the juices). Cut 1 lemon in half; squeeze juice from each half. Use enough lemons until you have 1/4 cup lemon juice. Peel and finely chop the garlic. In a tightly covered jar or container, shake lemon juice, garlic, oil, salt and pepper.
• Remove any limp outer leaves from the romaine and discard. Break remaining leaves off the core; rinse with cool water. Shake off excess water and blot to dry, or roll up the leaves in a clean kitchen towel or paper towel to dry. Tear the leaves into bite-size pieces. You will need about 10 cups of romaine pieces.
• Peel the onion; slice onion and separate into rings.
• In a large glass or plastic bowl, place the romaine, onion, olives and artichoke hearts (with liquid). Shake the vinaigrette again to mix ingredients. Pour vinaigrette over the salad ingredients, and toss with 2 large spoons or salad tongs until evenly coated.
• Sprinkle the croutons and cheese over the salad. Serve immediately.