Brie Lettuce And Tomato Salad Recipes

BRIE, LETTUCE AND TOMATO SALAD

Steps:

• In small bowl, mix dressing ingredients with wire whisk.
• In large bowl, toss arugula with half of the dressing. Arrange sliced tomatoes on medium platter. Place arugula and brie around tomatoes; drizzle with remaining dressing. Serve immediately.

TOMATO AND BIBB LETTUCE SALAD

Steps:

• Combine the mayonnaise and vinegar in a medium bowl with 1/2 teaspoon salt and a few grinds of pepper. Whisk in the olive oil and parsley.
• Arrange the lettuce leaves on a large platter and top with the tomatoes, onions and olives. Drizzle with some of the vinaigrette and serve.

VEGAN DLT (DULSE, LETTUCE, AND TOMATO) SANDWICHES

Steps:

• Dry fry the dulse in a skillet over medium heat for a few minutes, until the leaves turn greenish (black=burnt). Let cool.
• Meanwhile, toast bread (if desired) and slice tomato. Spread bread with vegenaise. Top with dulse, lettuce, and tomato. If desired, season with salt and pepper.

LETTUCE SALAD WITH TOMATO DRESSING

Steps:

• Put the red pepper on a grill over a flame or under the broiler. Cook, turning often, so that it browns evenly. Cook until the skin is charred. Run the pepper under cold water and remove the charred peel. Cut away the core and discard. Cut the pepper into quarters and remove the seeds and white veins. Cut the pepper into 1/2-inch cubes. There should be about 3/4 cup.
• Peel and cut the onion into coarse chunks. There should be about 3/4 cup.
• Cut away and discard the core of each tomato. Cut the tomatoes into 1/2-inch cubes. There should be about 3/4 cup.
• Put the red pepper, onion, tomatoes, jalapeno pepper, olives, garlic slices, mustard, 1/2 cup of the olive oil, 6 tablespoons of the vinegar and the coriander leaves in a food processor or electric blender. Add salt and pepper. Blend thoroughly. There should be about 2 cups.
• Rinse the lettuce well and pat dry. There should be about 6 cups of bibb lettuce, 3 cups of red-leaf lettuce and 2 cups of arugula.
• Put the salad greens in a large bowl and add the remaining 2 tablespoons of olive oil and the 1 tablespoon of vinegar and toss well.

BACON, LETTUCE AND SUN-DRIED TOMATO SALAD

Steps:

• Cook the bacon in a skillet over medium high heat. Remove the pieces with a slotted spoon. Drain on paper toweling.
• Remove the sun-dried tomatoes from the oil. Reserve the oil for another use.
• Combine the salad greens and herbs in a large bowl.
• Whisk together the red wine vinegar and balsamic vinegar. Slowly whisk in the olive oil.
• Peel and finely chopped the hardboiled eggs.
• Toss the lettuce with enough dressing to just coat the leaves. Toss with the bacon and sun-dried tomatoes. Garnish with the chopped egg. Season with salt and pepper and serve.

BACON, LETTUCE & TOMATO SALAD

Steps:

• Cut bacon into 1 inch pieces. Clean lettuce, dry and place in a serving dish. Top with bacon, tomatoes & croutons. Serve with bottle of your favorite dressing!

DEBRA'S TOMATO SALAD

Steps:

• In a large bowl, combine tomatoes, red onions, yellow onions, and cucumbers. Mix together olive oil, vinegar, sugar, garlic, oregano, salt, and pepper. Pour dressing over tomato mixture, and toss to coat evenly. Cover and refrigerate overnight.
• Arrange lettuce on plates, and place marinated tomato salad on top. Garnish with egg slices and anchovies (optional).