Simple Butter Lettuce Salad Food

THE BEST BUTTER LETTUCE SALAD

The Best Butter Lettuce Salad image

Loaded with greens, fresh herbs, and a very light dressing, this is the best butter lettuce salad recipe of all time. Over the years this easy salad recipe has become one of my favorites.

Provided by Sarah Thomas-Drawbaugh

Categories Salad

Time 20m

Number Of Ingredients 12

Ingredients

1 head butter lettuce (washed and chopped into medium sized pieces)
1 head romaine lettuce (washed and chopped into bite-sized pieces)
3 tablespoons dill (fresh chopped )
3 tablespoons Italian parsley (fresh chopped )
2 tablespoons chives (fresh chopped )
1 handful pea shoots
½ cup parmesan cheese (shaved )
pinch salt
pinch black pepper
2 tablespoons lemon juice (about 1 lemon )
¼ cup olive oil
salt and pepper

Steps:

In a small bowl, combine the olive oil, lemon juice, and salt and pepper. Whisk until well combined.
For a sweeter dressing, try adding in a touch of honey.
Add the washed, dried, and chopped butter lettuce and romaine lettuce into a large mixing bowl.
Next, you'll roughly chop your parsley and dill. Add it to the bowl with the lettuce.
Finely chop your chives into small pieces. Add them to the bowl as well. Toss everything together.
Next, sprinkle a handful of pea shoots over the top of the salad.
Finish with freshly shaved parmesan and a light drizzle of homemade lemon dressing.
Serve immediately after adding the dressing.

Nutrition Facts : ServingSize 1 serving, Calories 204 kcal, Carbohydrate 7 g, Protein 7 g, Fat 17 g, SaturatedFat 4 g, Cholesterol 9 mg, Sodium 217 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 13 g

BUTTER LETTUCE SALAD WITH MUSTARD VINAIGRETTE

Butter Lettuce Salad with Mustard Vinaigrette image

Provided by Food Network

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons walnut oil
1 tablespoon olive oil
2 tablespoons white wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 heads butter lettuce, leaves torn into bite-size pieces
1/2 cup roughly chopped fresh tarragon
1/2 cup hazelnuts, toasted and roughly chopped

Steps:

For the vinaigrette: In a bowl, whisk together the walnut oil, olive oil, vinegar, honey, mustard, salt and pepper. Refrigerate until ready to serve.
For the salad: When ready to serve, place the lettuce and tarragon in a large bowl and toss together. Pour the vinaigrette around the edge of the bowl and toss the greens with the dressing. Garnish with the toasted hazelnuts and serve.

SIMPLE LETTUCE SALAD

Simple Lettuce Salad image

MY Mother often fixed this salad when I was a child. I grew up on a farm and most of our food came right from the garden. We especially liked this in the spring, when early leaf lettuce appeared. After a long winter of cooked vegetables, this was a real treat.

Provided by Taste of Home

Categories Lunch Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 6

Ingredients

2 cups torn leaf lettuce
1 hard-boiled large egg, chopped
1 green onion, sliced
2 tablespoons mayonnaise
1 teaspoon cider vinegar
1/8 teaspoon pepper

Steps:

In a salad bowl, combine the lettuce, egg and onion. In a small bowl, whisk the mayonnaise, vinegar and pepper. Pour over salad and toss to coat.

Nutrition Facts :

BUTTER-LETTUCE SALAD WITH BUTTERMILK AND HERBS

Butter-Lettuce Salad with Buttermilk and Herbs image

Feeling a bit stuffed after the big holiday meal? Pass around a tangy and refreshing salad like this one; it will reset appetites and get everyone excited for dessert.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 9

Ingredients

1/2 cup low-fat buttermilk
1 tablespoon crème fraîche or sour cream
Finely grated zest of 1 lemon (1 teaspoon), plus 3 tablespoons fresh juice
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
4 heads butter lettuce, such as Boston or Bibb, outer leaves separated, hearts left whole
1 fennel bulb, halved lengthwise, cored, and very thinly sliced crosswise (1 cup), plus 2 tablespoons finely chopped fronds
2 tablespoons finely chopped fresh parsley leaves
2 teaspoons finely chopped fresh marjoram or oregano

Steps:

In a large bowl, whisk together buttermilk, crème fraîche, and lemon juice; generously season with salt and pepper. Slowly whisk in oil. Gently toss lettuce leaves and hearts and sliced fennel with dressing, then add half each of fennel fronds, parsley, and marjoram and toss again.
Arrange salad on a platter; sprinkle with lemon zest and remaining fennel fronds and herbs. Season to taste. Serve immediately.

SIMPLE BUTTER LETTUCE SALAD

Simple Butter Lettuce Salad image

Make and share this Simple Butter Lettuce Salad recipe from Food.com.

Provided by GinnyP

Categories Greens

Time 5m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 head butter lettuce
1/2 cup sour cream
3 tablespoons vinegar (I use rice vinegar)
1 tablespoon sugar
1/4 teaspoon kosher salt

Steps:

Tear lettuce into bite size pieces.
Combine remaining ingredients, add to lettuce and toss.

Nutrition Facts : Calories 50, Fat 3.8, SaturatedFat 2.2, Cholesterol 10, Sodium 89.5, Carbohydrate 3.3, Fiber 0.3, Sugar 3, Protein 0.8

BUTTER LETTUCE SALAD WITH ZESTY GREEN GODDESS DRESSING

Butter Lettuce Salad with Zesty Green Goddess Dressing image

Provided by Valerie Bertinelli

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup fresh parsley leaves
3/4 cup fat-free Greek yogurt
1/4 cup chopped fresh chives
1/4 cup freshly squeezed lemon juice (from 2 to 3 lemons)
1/4 cup mayonnaise
3 tablespoons fresh tarragon leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 clove garlic, smashed and peeled
1 scallion, root and dark green part removed, roughly chopped
1 large head butter lettuce, cleaned and torn into bite-size pieces

Steps:

Add the parsley, yogurt, chives, lemon juice, mayonnaise, tarragon, salt, pepper, garlic and scallion to a blender. Turn the blender on low and gradually increase the speed. Blend until bright green and smooth, about 20 seconds.
To assemble, add the torn butter lettuce to a large serving bowl. Drizzle with half the dressing. Serve with extra dressing on the side.

BUTTER LETTUCE AND HERB SALAD

Butter Lettuce and Herb Salad image

This salad can be made in advance to save time by assembling the greens and making the vinaigrette. Refrigerate them separately for up to several hours and combine just before serving. Adapted from a website that specializes in making life simpler.

Provided by lauralie41

Categories Vegan

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 large fennel bulb, halved, cored, and very thinly sliced
3 heads butter lettuce or 3 heads boston lettuce, torn into pieces
1/4 cup fresh tarragon leaves, torn into pieces
4 scallions, white and green parts, chopped
3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
7 tablespoons extra virgin olive oil
pecorino romano cheese, shaved (optional)

Steps:

In a large bowl add the fennel, lettuce, tarragon and scallion. Set aside.
Add lemon juice, mustard, salt, and pepper to a small bowl and whisk together.
While whisking constantly, slowly add the oil. When well combined pour the vinaigrette over the salad and toss to coat. Top with the Pecorino if desired and serve immediately.

BUTTER LETTUCE, PERSIMMON, FETA, AND HAZELNUT SALAD

Butter Lettuce, Persimmon, Feta, and Hazelnut Salad image

Categories Salad Leafy Green No-Cook Vegetarian Quick & Easy Feta Fall Persimmon Hazelnut Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 tablespoons Sherry wine vinegar
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1/3 cup olive oil
1 large head of butter lettuce or Boston lettuce, torn into bite-size pieces
3 medium-size firm but ripe Fuyu persimmons, peeled, halved, sliced
1/2 cup crumbled feta cheese
1/4 cup chopped toasted hazelnuts

Steps:

Combine vinegar, shallot, and mustard in small bowl. Gradually whisk in oil. Season dressing with salt and pepper.
Place lettuce in large bowl; toss with dressing. Gently toss in persimmons, cheese, and nuts. Season salad to taste with salt and pepper.

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