Bibb Lettuce Avocado And Dried Cranberry Salad Recipes

BOSTON LETTUCE AVOCADO SALAD AND LIME DRESSING

Steps:

• Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.
• Whisk together all the dressing ingredients.
• Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing.

BIBB LETTUCE, AVOCADO, AND DRIED CRANBERRY SALAD

Steps:

• Whisk oil, vinegar, orange juice, and mustard in small bowl to blend. Season dressing with salt and pepper.
• Place 3 lettuce leaves on each of 4 plates. Arrange sliced avocados and cranberries atop lettuce. Using vegetable peeler, shave cheese and sprinkle atop each salad. Drizzle salads with dressing.

CRANBERRY-AVOCADO TOSSED SALAD

Steps:

• In a small bowl, whisk the first six ingredients until blended. Gradually whisk in oil., Gently toss avocado with lemon juice. In a large bowl, combine romaine, spinach, cranberries, onion and avocado; drizzle with 1/2 cup vinaigrette. Sprinkle with almonds and sunflower kernels; serve immediately. Drizzle with additional vinaigrette or, if desired, save for another use.

BACON, LETTUCE, TOMATO, AND AVOCADO SALAD RECIPE BY TASTY

Steps:

• Cook bacon until crispy. Drain on a paper towel, then set aside.
• Place chopped lettuce, tomatoes, cucumber, avocados and bacon in a large bowl.
• In a small bowl, mix olive oil, balsamic vinegar, mustard, salt, and lemon juice to form the dressing.
• Toss the salad with the dressing.
• Enjoy!

MUSHROOM, RADISH, AND BIBB LETTUCE SALAD WITH AVOCADO DRESSING

Steps:

• Make dressing:
• Pit and peel avocado and mash enough to measure 1/4 cup. In a blender purée mashed avocado with remaining dressing ingredients until smooth.
• Discard any discolored lettuce leaves. Separately cut mushrooms and radishes into thin slices. In a small bowl combine mushrooms and 2 tablespoons dressing and toss to coat. Divide lettuce among 6 salad bowls or plates and top with mushrooms, radishes, and parsley. Drizzle salads with some remaining dressing.

BIBB-AND-CITRUS SALAD WITH SESAME CRUNCH

Steps:

• Sesame Crunch:Preheat oven to 350 degrees. Combine almonds, sesame seeds, coriander, sugar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a bowl. Add egg white and stir to combine. Spread mixture into a single layer on a rimmed baking sheet.
• Roast, stirring once, until golden and crunchy, about 12 minutes. If sticking to pan, scrape up with a spatula, then let cool completely. Crunch can be stored in an airtight container at room temperature up to 1 week. (Makes 3/4 cup.)
• Salad:Remove peel and white pith from grapefruits. Slice 2 into 1/4-inch-thick rounds. Hold remaining grapefruit over a bowl and cut between membranes, allowing segments to fall into bowl. Squeeze juice into bowl.
• Whisk together mustard, vinegar, 2 teaspoons juice, and coriander. Gradually whisk in both oils until thick and emulsified. Season with salt and pepper.
• Toss lettuce with 1/4 cup dressing; season with salt and pepper. Serve with avocados, grapefruit slices and segments, herbs, and sesame crunch, drizzled with more dressing.

CRANBERRY ALMOND LETTUCE SALAD

Steps:

• Combine dresssing ingredients in a jar with a lid and shake well.
• Combine salad ingredients in a large bowl.
• In a sauce pan or skillet combine sugar and almonds.
• Stir constantly until nuts are glazed.
• Be very careful not to burn.
• Pour nuts on waxed paper separating them to cool.
• Mix dressing with lettuce and top with almonds to serve.