GARLIC AND ROMAINE SALAD (CROWD SIZE)
Everyone will love this classic salad drizzled with lemony vinaigrette.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 20
Number Of Ingredients 9
Steps:
- Place romaine and olives in large glass or plastic bowl.
- Shake lemon juice, oil, salt, pepper and garlic in tightly covered container. Pour over romaine mixture; toss.
- Sprinkle with croutons and cheese. Serve immediately.
Nutrition Facts : Calories 80, Carbohydrate 5 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg
LEMON-GARLIC VINAIGRETTE
While a 1-to-2 acid-to-oil ratio is common for vinaigrette, shifting it to 1-to-1½ yields a dressing with a brighter flavor and fewer calories. That means for every ½ cup of acid, such as vinegar or lemon juice, use 3/4 cup of oil. Here's a good all-purpose take on the formula.
Provided by Carolyn Malcoun
Categories Vinaigrette Salad Dressing Recipes
Time 5m
Number Of Ingredients 7
Steps:
- Combine 3/4 cup oil, 5 tablespoons vinegar, 3 tablespoons lemon juice, 1 1/2 tablespoons mustard, garlic, 3/4 teaspoon salt and pepper in a jar with a tight-fitting lid. Shake until well blended.
Nutrition Facts : Calories 130 calories, Fat 14 g, SaturatedFat 2 g, Sodium 191 mg
ROMAINE SALAD WITH CREAMY GARLIC DRESSING
I wish I had a nickel for every time I was either asked to make this salad for a gathering, or asked for the recipe for it! The dressing is irresistable! A good description for this is a Caesar Salad gone balistic. It travels well too; I prepare all the ingredients, except the avocado, and pack in separate containers and just assemble it when I get to my destination. So much of this can be done ahead of time that it makes this recipe an excellent choice for a dinner party. Plan on having copies of the recipe available because you will be asked for them! I found this recipe in the Sunset CookBook of Favorite Recipes II.
Provided by Hey Jude
Categories Cheese
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Tear lettuce into bite-size pieces, you should have about 12 cups.
- Cover and refrigerate until well chilled.
- Combine garlic and salt in a small bowl and mash with the back of a spoon into a paste, or (and this is what I do), mash with a mortar and pestle and transfer to a bowl.
- Mix garlic paste with lime juice, add egg* and beat until foamy.
- Stir in mayo and worcestershire.
- This can be made ahead, just cover and refrigerate.
- Just before serving, peel, pit and dice avocado.
- In a large salad bowl, combine avocado, lettuce, cheese, tomatoes, onions and croutons.
- Stir dressing and pour over salad then toss until well mixed.
- *If you are pregnant or nursing, or have a compromised immune system you may want to consider using a purchased pasteurized egg product.
Nutrition Facts : Calories 177.7, Fat 12.1, SaturatedFat 2.4, Cholesterol 37.4, Sodium 425.1, Carbohydrate 14.7, Fiber 5.1, Sugar 3.6, Protein 5.2
ROMAINE SALAD WITH PARMESAN VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.
ROMAINE AND BROCCOLI SALAD WITH CREAMY ROASTED GARLIC DRESSING
Provided by Rick Rodgers
Categories Salad Milk/Cream Garlic Leafy Green Mushroom Tomato Appetizer Roast Mayonnaise Broccoli Cucumber Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 16
Steps:
- For dressing:
- Preheat oven to 325°F. Slice top 1/2 inch from each head of garlic. Place each, cut side up, on large square of foil. Sprinkle with salt and pepper; drizzle with oil. Enclose each in foil. Roast packets directly on oven rack until garlic is tender, about 1 hour 10 minutes. Carefully open foil; cool.
- Squeeze garlic into medium bowl; mash. Whisk in remaining ingredients. (Can be made 1 day ahead. Cover; chill.)
- For vegetables:
- Combine vegetables in large bowl. Add dressing; toss. Season with more salt and pepper, if desired.
CRUNCHY ROMAINE SALAD
A wonderful combination of flavors in this very easy to prepare salad. A ton of crunch comes from ramen noodles, pecans, and romaine lettuce.
Provided by Georgia Julie
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- Combine sugar, oil, vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. Break ramen noodles into small pieces, discarding flavor packet.
- Melt butter in a skillet over medium heat; cook and stir noodles and pecans until browned, about 5 minutes. Drain on paper towels and allow to cool.
- Combine noodles, pecans, broccoli, romaine lettuce, and green onions in a bowl; toss gently. Dress with 1 cup, or more, of dressing; toss to coat.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 31.6 g, Cholesterol 12.2 mg, Fat 29.6 g, Fiber 2.9 g, Protein 3.8 g, SaturatedFat 4.9 g, Sodium 195.2 mg, Sugar 21.8 g
ITALIAN LAYERED SALAD (CROWD SIZE)
Make and share this Italian Layered Salad (Crowd Size) recipe from Food.com.
Provided by SUSIE IN MISSOURI
Categories Summer
Time 2h20m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- In deep 3-quart serving dish, layer lettuce, broccoli slaw, beans, onion and bell pepper.
- Mix mayonnaise and Italian dressing until well blended.
- Spread over vegetables.
- Sprinkle with cheese.
- Cover and refrigerate at least 2 hours until chilled or overnight.
- Sprinkle with parsley just before serving.
Nutrition Facts : Calories 96, Fat 5.3, SaturatedFat 0.8, Cholesterol 3.8, Sodium 186.5, Carbohydrate 11.1, Fiber 1.6, Sugar 1.8, Protein 1.8
CHUNKY CHICKEN SALAD FOR A CROWD
I love this recipe because it is so nutritious. I serve this with romaine lettuce or between two slices of live sprouted bread.
Provided by JenSoCalifornia Fra
Categories Lunch/Snacks
Time 35m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Cook chicken.
- Chop coarsely.
- Wash all fruits and vegetables.
- Chop them all coarsely.
- Put all ingredients in a large Pyrex bowl.
- Toss ingredients with mustard and mayonnaise.
Nutrition Facts : Calories 173.3, Fat 8.7, SaturatedFat 1.2, Cholesterol 43.7, Sodium 159.7, Carbohydrate 6.9, Fiber 1.5, Sugar 4.2, Protein 17
ROMAINE AND CUCUMBER SALAD WITH GARLIC VINAIGRETTE
Categories Salad Garlic Leafy Green Side No-Cook Vegetarian Quick & Easy Wheat/Gluten-Free Cucumber Vegan Raw Gourmet
Yield Serves 8
Number Of Ingredients 5
Steps:
- In a large bowl whisk together the vinegar, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Add the romaine and the cucumbers and toss the salad well.
BONNIE'S ROMAINE SALAD WITH LEMON GARLIC DRESSING
This is our family's salad recipe, and it has been around for 50 years that I know of. Garlic lovers will especially appreciate this recipe. It has a clean, crisp bite to it, and it goes well with with just about every type of meat, fish, poultry, sandwiches, pasta and even pizza. It takes just a few minutes to make the dressing and the salad. Make a lot because folks gobble it up. For 30 years it has graced every holiday table at my house, too. Enjoy!
Provided by BonniE ! @ReikiHealsTheSoul
Categories Vegetables
Number Of Ingredients 4
Steps:
- Use a clean pint jar for the dressing.
- Juice the lemon, picking out the seeds. Save the pulpy part as it gives it more flavor. Do not use bottled lemon. If the lemon is hard, zap it in the microwave for 30 seconds to get the juice flowing. Add the juice to the jar.
- Crush the 2 cloves of garlic in a garlic press. If you are a true garlic lover, you can use 3 cloves. Don't use bottled garlic. Add the garlic and the pulpy parts to the jar.
- Add 1/2 cup of Canola oil to the jar.
- Salt to taste. Start with a teaspoon and go from there. Taste test it to see if it has enough salt. Shake the jar vigorously, and watch it turn a milky color. Place it in the refrigerator and chill at least 30 minutes before serving.
- It should be sort of milky in color.
- Make a simple salad of Romaine lettuce and sliced tomatoes and place in a large bowl for tossing. You may use iceberg, but I think Romaine is better. Tear the lettuce into bite size pieces. I use a salad spinner to get the lettuce as dry as possible. If you do not have a salad spinner, blot the leaves with paper towels. Don't cut with a knife as it wilts the lettuce. Add one large sliced tomato to the lettuce. Chill in the refrigerator. When you are ready to serve the salad, shake the dressing vigorously and pour enough to coat the lettuce, not drown it, and serve immediately.
- This recipe is enough salad dressing to last me for the week. I also enjoy sliced home grown tomatoes on a bed of lettuce with this dressing drizzled over the tomatoes. (Leftover salad will not keep with dressing on it, so pour it on just before serving.) Enjoy!
GRILLED ROMAINE SALAD
Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!
Provided by JGLOTZ
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 3h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
- In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
- Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
- Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.
Nutrition Facts : Calories 621.7 calories, Carbohydrate 16.6 g, Fat 62.8 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 8.7 g, Sodium 87.1 mg, Sugar 12.8 g
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