MAROULOSALATA (GREEK LETTUCE SALAD)
Steps:
- Wash and dry the lettuce, cucumber, and scallions.
- Thinly slice the lettuce cross-wise, like a chiffonade. Move lettuce to a large bowl.
- Thinly slice the scallions (both white and green parts) and add to the bowl. Add the chopped dill.
- If using, cut the cucumber in half length-wise. Then thinly slice each half cross-wise. Add to the bowl. Toss the ingredients to combine.
- In a small bowl, whisk the dressing ingredients and toss with the salad.*
- Serve with crusty bread and feta cheese.
ROMAINE WITH SCALLIONS
Provided by Robert Farrar Capon
Categories easy, quick, side dish
Time 15m
Yield 2 to 3 servings
Number Of Ingredients 5
Steps:
- Heat the butter in a large skillet over medium heat and saute the scallions in it until just wilted, about 2 minutes. Add the romaine, raise the heat and saute, stirring constantly until the romaine begins to wilt. Add the lime juice and sugar and toss to mix.
- Make a well in the center of the pan by piling the romaine against the sides of the pan. Allow the juices to boil down by about half. Add the cream to the center of the pan and allow it to boil down by half. Stir everything together to mix well. Season to taste with salt and pepper.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 5 grams, Carbohydrate 6 grams, Fat 16 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 304 milligrams, Sugar 2 grams, TransFat 1 gram
CRUNCHY ROMAINE SALAD
Make and share this Crunchy Romaine Salad recipe from Food.com.
Provided by SuzieQue
Categories Low Protein
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Wash romaine and cut into bite size pieces.
- Roll up in a clean dry towel and refrigerate for several hours.
- (This makes the lettuce super crisp) Slice the green onion into thin rings.
- Chop the broccoli, stems and flowers, into small pieces.
- Break the ramen noodles up into small pieces.
- (I leave it in the bag and whack it with a kitchen mallet.) Remove flavor envelope from ramen packet and throw away.
- Melt butter in a large deep skillet.
- Add ramen noodles and walnuts and stir and cook over medium heat until light brown.
- Be sure to watch carefully and stir constantly- they will burn easily.
- Turn out onto a double thickness of paper towels and cool.
- Put romaine into a LARGE bowl and add broccoli, onions, ramen noodles and walnuts.
- Toss.
- Mix dressing ingredients together and add to salad.
- You make not want to use it all- I don't but some people like"wetter" salads than I do.
- Use your own taste as a guideline.
Nutrition Facts : Calories 628.7, Fat 52.2, SaturatedFat 13.4, Cholesterol 30.5, Sodium 939.2, Carbohydrate 36.8, Fiber 6, Sugar 16, Protein 8.5
SALATA MAROULI (ROMAINE LETTUCE SALAD)
Make and share this Salata Marouli (Romaine Lettuce Salad) recipe from Food.com.
Provided by Jellyqueen
Categories Lunch/Snacks
Time 10m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Wash the lettuce leaves very well under cold running water.
- Chop the lettuce finely, and put it in a bowl.
- To it, add the scallions and dill.
- Add salt, olive oil, and vinegar to taste.
- Traditionally, this salad has a tart flavor (a little extra vinegar).
Nutrition Facts : Calories 20.2, Fat 0.3, Sodium 9.7, Carbohydrate 4, Fiber 2.4, Sugar 1.4, Protein 1.4
CHOPPED SALAD OF ROMAINE, ARUGULA, DILL AND LEMON
Served with niçoise olives, country bread and slices of feta or aged goat cheese, sprinkled with olive oil and black pepper.
Provided by Amanda Hesser
Categories easy, quick, salads and dressings
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a salad bowl, mix together the romaine, arugula, dill and scallions. Sprinkle with salt. Grind pepper on top. Sprinkle the lemon juice and zest over the leaves. Pour on the olive oil. Using a salad fork and spoon, mix the leaves together until all the strips of lettuce are coated and the flavors are blended. Taste a leaf. Season again with salt, pepper, lemon juice or more oil, whatever is needed. Serve.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 11 grams, Carbohydrate 3 grams, Fat 14 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 1 gram
VEAL SCALOPPINE ROMANA
Veal or chicken sauteed in butter accompanied by fresh green beans, tomates and rosemary. I use chicken for this dish and cut it into bite size pieces. Also, quality vine ripened tomatoes are best or consider using diced canned tomatoes. Hot-house tomatoes tend to taste bitter when cooked. We also use a bit more rosemary and grated, not shaved, parmasan. Serve over penne pasta tossed with a bit of garlic powder, pinch of parmasan cheese and olive oil. (Recipe courtesy of Olive Garden.com)
Provided by Petite Mommy
Categories Chicken Breast
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Dredge the veal in flour (if using whole pieces or toss bite-sized pieces into ziploc and add flour tossing to coat).
- Heat butter in a sauté pan.
- Add the veal, cook 2 minutes (longer for chicken--should be just done when finished), turn, add beans and tomatoes, salt, pepper and herbs.
- Cook 2 minutes, add wine, let reduce 1-2 minutes.
- Transfer to serving plate, top with cheese.
ROMAINE MANDARIN SALAD
Make and share this Romaine Mandarin Salad recipe from Food.com.
Provided by NELady
Categories Low Protein
Time 20m
Yield 1 salad, 4 serving(s)
Number Of Ingredients 12
Steps:
- To Caramelize Almonds: Put almonds in a small skillet or saucepan. Sprinkle with sugar. Heat, stirring constantly, until light brown. Put almonds on waxed paper to cool.
- For Dressing: Whisk all ingredients together until well mixed.
- For Salad: Mix all salad ingredients, caramelized almonds and dressing.
Nutrition Facts : Calories 298.4, Fat 18.9, SaturatedFat 2.3, Sodium 359, Carbohydrate 31.8, Fiber 6.7, Sugar 24, Protein 5
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