Romaine Salad With Raspberry Dressing Food

CHOPPED ROMAINE AND RADICCHIO SALAD

Steps:

• To a jar with a tight-fitting lid, add the Parmesan, olive oil, mustard, vinegar and salt. Screw on the top and shake vigorously to emulsify. Set aside to let the flavors marry.
• In a large bowl, toss together the romaine, radicchio, basil, cucumber, avocado and pita chips. Pour the dressing over the salad, sprinkle with the salt and toss gently to coat and combine.

CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE

Steps:

• Add the olive oil, vinegar, lemon zest, lemon juice, mustard, shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a glass jar, screw on the lid and shake vigorously to emulsify.
• Add the lettuce, chives and radishes to a large serving bowl. Add about half of the dressing and toss to combine. Add the Parmigiano-Reggiano and toss once again. Season with salt a pepper to taste. Serve extra dressing on the side.

STRAWBERRY ROMAINE SALAD I

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.

STRAWBERRY ROMAINE SALAD AND CREAMY POPPY SEED DRESSING

Steps:

• Combine 1 bunch torn romaine lettuce, 1/2 small red onion, thinly sliced, and 2 cups strawberries, halved, in a large bowl. In a separate small bowl, whisk together 3/4 cup light mayonnaise, 1/4 cup skim milk, 2 tablespoons plus 1 teaspoon Truvia® natural sweetener spoonable,* 1 teaspoon vinegar and 1 teaspoon poppy seeds. Drizzle dressing over salad and toss. Sprinkle with 1/4 cup slivered almonds.
• *or 8 packets Truvia® natural sweetener

STRAWBERRY ROMAINE SALAD

Steps:

• In a large bowl, toss the romaine, strawberries and onion. In a small bowl, whisk the dressing ingredients until blended. Serve with salad.

ROMAINE CASHEW CRANBERRY SALAD

Steps:

• Spread cashews in a baking pan, and toast in oven at 250° for 30-40 minutes, stirring every 10 -15 minutes until they are medium golden brown. Set aside to cool.
• Thoroughly rinse the romaine lettuce.
• Thinly cut or tear lettuce into thin strips, then run through a salad spinner to dry.
• Cut the apples into thin strips or small cubes, put in a bowl, and sprinkle lemon juice over the pieces, mixing well with a spoon to coat.
• Layer salad, then cashews, cranberries, cheese, and apple pieces in 3 separate layers in a serving bowl, tossing each layer very lightly and gently to mix, careful to prevent the heavier pieces from falling to the bottom of the bowl.
• Serve with poppy seed dressing or raspberry vinaigrette on the side.

RASPBERRY-POPPY SEED SALAD

Steps:

• In small bowl, beat all dressing ingredients with wire whisk.
• In large bowl, toss all salad ingredients. Pour dressing over salad; toss. Serve immediately.

ROMAINE SALAD WITH RASPBERRY DRESSING

Steps:

• Salad ~ Combine lettuce, onion, feta cheese, pecans, and bacon. Serve with Raspberry Salad Dressing.
• Dressing ~ Microwave raspberry spread in a microwave-safe bowl at LOW (30%) power 1 minute or until melted. Whisk in vinegar and olive oil until blended; let cool. Serve at room temperature.

LETTUCE, RAISIN AND WALNUT SALAD WITH CREAMY RASPBERRY DRESSING

Steps:

• Mash 1/2 cup raspberries through a fine sieve set over a bowl. Press and extract as much pulp as possible.
• Add vinegar and sugar to pulp and stir to dissolve.
• Whisk in oil and cream.
• Combine lettuce, raisins and nuts in a large bowl.
• Lightly coat lettuce leaves with dressing, add salt and pepper to taste; toss.
• Divide among plates and sprinkle with remaining raspberries.

SPINACH SALAD WITH RASPBERRY DRESSING

Steps:

• In a large bowl, whisk together olive oil, mustard, vinegar, pepper, garlic salt, dried basil, sugar, and salt until dressing is well combined.
• In another large bowl, combine the spinach, mushrooms, strawberries, and red onion. Add the dressing and toss well. Sprinkle with the Candied Almonds.
• In a saute pan over medium heat, add the sugar and heat until it melts, about 6 minutes. Add the slivered almonds and cook until the sugar has caramelized, stirring constantly. Remove from the pan to a parchment lined sheet pan and cool. Once it has cooled, break into small pieces and set aside.

ROMAINE SALAD WITH A CREAMY DILL DRESSING

Steps:

• In a large salad bowl, toss the romaine, cucumber, tomatoes and onion.
• In a jar with a tight-fitting lid, combine the dressing ingredients; cover and shake well. Serve with salad. Refrigerate any leftover dressing.

CHEF LYLE'S SPECIAL SALAD WITH RASPBERRY VINAIGRETTE DRESSING

Steps:

• In a blender or food processor, combine red raspberries, oil, lemon juice, dry mustard, honey, salt, sugar, pepper, garlic, and apple cider vinegar and liquor. Cover and blend until smooth. Use a sieve to strain dressing; discard seeds, Return to blender and stream in EV olive or salad oil and blend till smooth, adjust seasonings. Cover and chill dressing until serving time. Reserve any remaining vinaigrette for another use.
• In a bowl combine leaf lettuce, radicchio, Red leaf lettuce, Romaine lettuce, and sliced red onions. Toss lightly to mix. Cover and chill up to 2 hours, add tomatoes and Garnish with Mandarin Orange slices and Chopped Pecans.

ROMAINE SALAD WITH CHOICE OF RASPBERRY VINAIGRETTE OR CREAMY ITALIAN DRESSING

Steps:

• For the raspberry vinaigrette:
• Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the shallot, black pepper, salt, mustard, and thyme. Then leaving the blender running, add the olive oil in a slow thin stream.
• Wash and dry the blender to have it ready to prepare the other dressing.
• For the creamy Italian dressing:
• Add the vinegar to a blender, replace the lid, turn it on, and through the feed opening, add, 1 at a time, the garlic, black pepper, salt, red pepper, and Parmesan. Then leaving the blender running, add the olive oil in a slow thin stream.
• For the salad, toss the lettuce, red onion, sweet onion, tomatoes, Parmesan, and parsley together in a large bowl. Top with croutons, and serve the dressings on the side.