Cold Cuts And Lettuce Salad Recipes

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 :

COLD CUTS AND LETTUCE SALAD

Cold Cuts and Lettuce Salad image

I made this up and it turned out great. Very easy to prepare and tastes great for a side dish or a lunch.

Provided by Pantheress

Categories Salad Dressings

Time 10m

Yield 5-7 serving(s)

Number Of Ingredients 10

Ingredients

250 g cold cuts (smoked salami, smoked turkey, roast beef, choose your favourites)
250 g lettuce
4 cucumbers
1 cup yogurt
2 tablespoons tomato sauce
2 teaspoons lemon juice
2 tablespoons mustard
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Prepare the thousand island sauce and leave for the flavors to mix together.
Cut the cold cuts into thick rectangles.
Cut the lettuce into rectangular pieces.
Chop the cucumbers into circles.
Mix it all and enjoy!

BIG ITALIAN SALAD WITH COLD CUTS

Big Italian Salad with Cold Cuts image

Provided by Jet Tila

Categories main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 19

Ingredients

2 cloves garlic (10 grams), grated
3/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
4 tablespoons (60 milliliters) mayonnaise
1/4 cup plus 2 tablespoons (90 milliliters) red wine vinegar
1 teaspoon (5 milliliters) dried oregano
3 tablespoons (45 milliliters) fresh lemon juice
1/2 cup plus 2 tablespoons (150 milliliters) extra-virgin olive oil
1 1/2 romaine hearts, cored and chopped
1/2 small head radicchio--halved, cored and coarsely chopped
1/2 head iceberg lettuce, coarsely chopped
2 celery ribs, thinly sliced on a mandoline or with a sharp knife
1/4 cup flat-leaf parsley, roughly chopped
1/2 small red onion, thinly sliced on a mandoline or with a sharp knife
1 pint cherry tomatoes
1 cup pitted green olives
One 4-ounce wedge Parmigiano-Reggiano cheese
Fleur de sel, for sprinkling
6 ounces thickly sliced salami, cut into 1/4-inch strips

Steps:

Make the dressing: Whisk together all of the ingredients in a medium bowl and set aside.
Make the salad mix: Spin dry all the lettuces, celery, parsley, and onion in a salad spinner. Wrap in paper towels to dry thoroughly and refrigerate.
Meanwhile, halve the cherry tomatoes and olives and transfer to a very large bowl. Shave the cheese with a vegetable peeler to yield 1 cup. Reserve some of the shaved cheese for garnish and add the remaining cheese to the bowl.
Remove the vegetables from the paper towels and add to the bowl. Season with fleur de sel. Add the dressing and toss to coat. Taste and adjust the seasoning, if necessary. Scatter the salami and reserved cheese over the top and serve immediately. Alternatively, prepare the salad mix and refrigerate for up to 3 days. Toss each serving with some of the dressing, as needed.

COLD LETTUCE SALAD

Cold Lettuce Salad image

This recipe came down to me from my grandmother from her sister. A great, cold salad side for any spring/summer occassion. Very tasteful and colorful dish.

Provided by Aric Ross

Categories Vegetable

Time P1DT15m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

5 cups fresh lettuce or 5 cups spinach
1 cup chopped green bell pepper
1 cup chopped celery
1 cup chopped onion
1 cup peas (not cooked)
1 cup mayonnaise
2 tablespoons sugar

Steps:

Tear lettuce (or spinach) into bite sized pieces and place into oblong dish.
Layer all ingredients (in order) into dish.
Chill, covered overnight.
Serve topped with cheddar cheese.

Nutrition Facts : Calories 321.6, Fat 19.9, SaturatedFat 3, Cholesterol 15.3, Sodium 454, Carbohydrate 34.4, Fiber 4.4, Sugar 15.8, Protein 4.2

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