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.
ITALIAN ROMAINE SALAD
Looking for a salad to compliment your Italian dinner? Then check out this salad made with romaine lettuce, olives and artichoke tossed with prepared lemon vinaigrette - flavorful crunchy side dish ready in 20 minutes!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 20m
Yield 8
Number Of Ingredients 11
Steps:
- Roll each lemon on the countertop with the palm of your hand, using gentle pressure (this will help release the juices). Cut 1 lemon in half; squeeze juice from each half. Use enough lemons until you have 1/4 cup lemon juice. Peel and finely chop the garlic. In a tightly covered jar or container, shake lemon juice, garlic, oil, salt and pepper.
- Remove any limp outer leaves from the romaine and discard. Break remaining leaves off the core; rinse with cool water. Shake off excess water and blot to dry, or roll up the leaves in a clean kitchen towel or paper towel to dry. Tear the leaves into bite-size pieces. You will need about 10 cups of romaine pieces.
- Peel the onion; slice onion and separate into rings.
- In a large glass or plastic bowl, place the romaine, onion, olives and artichoke hearts (with liquid). Shake the vinaigrette again to mix ingredients. Pour vinaigrette over the salad ingredients, and toss with 2 large spoons or salad tongs until evenly coated.
- Sprinkle the croutons and cheese over the salad. Serve immediately.
Nutrition Facts : Calories 140, Carbohydrate 8 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 1/2 g
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
GERMAN ROMAINE SALAD WITH WESTPHALIAN VINAIGRETTE
This salad uses chilled, crisp lettuce and a vinaigrette that is heated. It would be best to use Westphalian ham, a dry cured smoked ham. If that is unavailable, any prosciutto type ham will do.
Provided by Mme M
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For the vinaigrette:
- Spoon the mustard into a medium bowl. Whisk in half the oil and half the vinegar until blended. Add remaining oil and vinegar, and whisk until blended. Whisk in water, and season with salt and pepper. Or, use a food processor.
- Next, place prosciutto in a small skillet on medium heat and sauté until it begins to brown. Add the minced garlic and brown together for a few seconds. Add vinaigrette and cook just until warm.
- Meanwhile, loosen each Romaine heart on 4 individual salad plates. Crumble blue cheese onto the lettuce, the optional hazelnuts, and drizzle with the warmed prosciutto (or Westphalian, better) dressing. Serve.
Nutrition Facts : Calories 508.5, Fat 46, SaturatedFat 4.9, Cholesterol 8.4, Sodium 352.6, Carbohydrate 21.1, Fiber 13.2, Sugar 7.5, Protein 10.2
CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the olive oil, vinegar, lemon zest, lemon juice, mustard, shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a glass jar, screw on the lid and shake vigorously to emulsify.
- Add the lettuce, chives and radishes to a large serving bowl. Add about half of the dressing and toss to combine. Add the Parmigiano-Reggiano and toss once again. Season with salt a pepper to taste. Serve extra dressing on the side.
GREEK ROMAINE SALAD
Topped with crumbled feta cheese, the speedy salad features cucumber, red pepper and a lemony homemade dressing, this salad is tossed together quickly.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large salad bowl, combine the romaine, red pepper and cucumber. In a jar with a tight-fitting lid, combine the oil, lemon juice, sugar, garlic salt and pepper; shake well. Drizzle over salad. Sprinkle with feta cheese; toss gently.
Nutrition Facts :
ROMAINE WITH PARMESAN VINAIGRETTE
Provided by Amy Finley
Categories Salad Leafy Green Side No-Cook Kid-Friendly Quick & Easy Lunch Spring Summer Winter Family Reunion Bon Appétit Sugar Conscious Vegetarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Mix first 5 ingredients in jar. Place lid on jar; shake to combine. Add oil. Replace lid; shake. Season with salt and pepper. DO AHEAD: Can be made 3 days ahead. Keep chilled. Bring to room temperature before using.
- Shake vinaigrette to blend. Trim ends of romaine, then slice lengthwise. Arrange on plates and drizzle with vinaigrette.
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.
TROPICAL ROMAINE SALAD WITH PINEAPPLE VINAIGRETTE
I have recently discovered many salads that are unique, both in ingredients and dressings. This is another that I just tried and it is so fabulous!
Provided by Marie
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon until crisp over medium high heat.
- Drain, crumble and set aside.
- Combine pineapple juice, red wine vinegar and salt and pepper in a small bowl.
- Whisk in olive oil slowly.
- On a large platter, place Romaine lettuce, pinepple chunks and green onions.
- Pour dressing over and toss.
- Top with almonds, crumbled bacon and coconut and serve.
Nutrition Facts : Calories 424.7, Fat 36.4, SaturatedFat 8.8, Cholesterol 23.1, Sodium 303.9, Carbohydrate 19.6, Fiber 3.9, Sugar 14.2, Protein 7.9
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