Crunchy Lettuce Recipes

CRUNCHY LETTUCE SALAD

Crunchy Lettuce Salad image

There are several variations to this Asian-style salad. But this is the one most folks prefer. Toasted almonds, chow mein noodles and sesame seeds contribute to this salad's "crunch".-Sue McLaughlin, Onawa, Iowa

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

1/3 cup sliced almonds
1/4 cup chow mein noodles
2 teaspoons sesame seeds
1/2 cup vegetable oil
1/4 cup sugar
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups torn iceberg or romaine lettuce
4 green onions with tops, diced
5 bacon strips, cooked and crumbled

Steps:

Combine almonds, chow mein noodles and sesame seeds in a baking pan. Bake, uncovered, at 350° for 8-10 minutes or until lightly toasted; set aside. , In a jar with tight-fitting lid, combine oil, sugar, vinegar, salt and pepper; shake well. In a large bowl, toss lettuce, onions and bacon. Just before serving, add almond mixture and dressing; toss.

Nutrition Facts : Calories 211 calories, Fat 18g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 223mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 3g protein.

CRUNCHY SPRING ICEBERG SALAD

Crunchy Spring Iceberg Salad image

A big plate of greens may feel virtuous, but this one is also luxurious. This is a very green salad, with chunks of crisp iceberg lettuce serving as a bed for briefly blanched peas and asparagus, topped with a cooling-yet-spicy cilantro yogurt. Tearing the iceberg into bite-size chunks makes this an easy-to-eat salad, no knife required. It's particularly great for outdoor dining or for those who need to eat with one hand. (We see you, new parents.) The feta adds lovely hints of tang and saltiness that work well with the herbaceous yogurt. The peas and asparagus bring freshness; you could also use other springtime staples such as snow peas, sugar snap peas or sliced radish. Serve with jammy boiled eggs for something heartier.

Provided by Hetty McKinnon

Categories weekday, salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Salt and black pepper
2 cups frozen peas
16 to 20 asparagus spears, trimmed and sliced into 1-inch pieces (about 12 ounces)
1 (1½-pound) medium head iceberg lettuce
6 ounces feta, drained and broken into chunks
Handful of cilantro leaves, for serving
1 cup full-fat Greek yogurt
1 cup chopped cilantro (leaves and tender stems from about ½ bunch)
2 tablespoons extra-virgin olive oil
Juice of ½ lemon or lime (1 to 2 tablespoons)
1 garlic clove, peeled and roughly chopped
1 teaspoon kosher salt (such as Diamond Crystal)
1 to 2 jalapeños or serrano chiles, trimmed and roughly chopped

Steps:

Prepare the salad: Bring a medium saucepan of salted water to the boil. Add the frozen peas and asparagus, and cook for 1 to 2 minutes until the asparagus and peas are bright green and crisp tender. Drain and run under cold water until they are cold. Leave to drain.
Prepare the lettuce: Run a sharp paring knife around the core and gently pull it out. Remove the outer layer of the lettuce and discard. Tear the lettuce into large chunks. Wash the leaves and allow them to dry in a colander. Pat them dry with a clean kitchen towel.
Prepare the spicy cilantro yogurt: To a blender or small food processor, add the yogurt, cilantro, olive oil, lemon juice, garlic, salt and 1 jalapeño. Blitz until smooth. (Add a teaspoon of water at a time to get the mixture moving in the blender if necessary.) Taste and add the second jalapeño if you would like it spicier.
Serve as one large salad or divide among four individual serving plates: Add the lettuce chunks to the plate, and scatter the asparagus and peas on top and around the lettuce. Spoon the spicy cilantro yogurt all over the vegetables, dot with feta and squeeze the juice from the lemon half over everything. Season with salt and black pepper, and top with a few cilantro leaves.

CRUNCHY ROMAINE TOSS

Crunchy Romaine Toss image

This is a great crunchy salad that goes well with spaghetti or steak. The homemade dressing makes it even better!

Provided by Susan LeBlanc

Categories Salad Vegetable Salad Recipes Broccoli Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

¼ cup unsalted butter
1 (3 ounce) package uncooked ramen noodles, crushed
1 cup chopped walnuts
1 cup vegetable oil
1 cup white sugar
½ cup red wine vinegar
3 teaspoons soy sauce
salt and freshly ground black pepper to taste
2 heads romaine lettuce, chopped
1 bunch broccoli, coarsely chopped
4 green onions, chopped

Steps:

Melt butter in a large skillet over medium heat. Cook and stir ramen noodles and walnuts until toasted, about 5 minutes. Transfer mixture to a plate lined with paper towels and set aside until cooled.
Whisk together vegetable oil, sugar, vinegar, soy sauce, salt, and pepper in a small bowl.
Combine ramen noodle and walnut mixture with lettuce, broccoli, and green onions in a large serving bowl. Pour in the dressing and toss to coat.

Nutrition Facts : Calories 557.1 calories, Carbohydrate 41 g, Cholesterol 15.3 mg, Fat 43.3 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 8.2 g, Sodium 246.9 mg, Sugar 27.6 g

ASIAN CHICKEN OR TURKEY CRISPY LETTUCE WRAPS

Asian Chicken or Turkey Crispy Lettuce Wraps image

You will love these!... The delicious filling is wrapped in a large piece of crispy lettuce. I have even made these with leftover cooked rice added into the meat filling.

Provided by Kittencalrecipezazz

Categories Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs ground chicken (a mixture of dark and white meat) or 1 1/2 lbs ground turkey (a mixture of dark and white meat)
1 teaspoon oil
1 -2 teaspoon dried chili pepper flakes (optional add in for extra heat)
2 tablespoons minced fresh garlic
1 tablespoon minced fresh ginger (can use more to taste)
1 1/2 cups white button mushrooms, chopped
1 (8 ounce) can water chestnuts, drained and finely chopped
1/3 cup teriyaki sauce
3 tablespoons reduced-fat peanut butter
1 tablespoon sesame oil
1 tablespoon rice vinegar
1/4 cup hoisin sauce
2 green onions, finely chopped
salt and black pepper
1 head iceberg lettuce, separated into leaves (or use a package of lettuce crispy wraps)
hoisin sauce, for dipping

Steps:

In a skillet cook the ground chicken or turkey in 1 teaspoon oil with the chili flakes (if using) garlic, ginger and mushrooms until the meat is no longer pink (about 5 minutes).
Add in the water chestnuts, teryaki sauce, peanut butter, sesame oil, rice vinegar and hoisin sauce; cook for about 3-4 minutes, stirring constantly.
Add in the chopped green onions; cook for about 1 minute.
Season the mixture with salt and pepper.
Spoon the mixture between large lettuce leaves; roll up tighly.
Serve with hoisin sauce on the side.
Delicious!

Nutrition Facts : Calories 457.9, Fat 15.2, SaturatedFat 2.9, Cholesterol 119.7, Sodium 1404.4, Carbohydrate 36.3, Fiber 5.1, Sugar 15.2, Protein 45.1

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