Hearts Of Romaine Tomato Salad Recipes

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HEARTS OF ROMAINE SALAD



Hearts of Romaine Salad image

Very easy to make and very delicious! Use quality ingredients. Substitute another variety of imported olives of your choice-nicoise, gaeta, etc. From Weekend Magazine, July/August 2006.

Provided by COOKGIRl

Categories     Fruit

Time 10m

Yield 8 serving(s)

Number Of Ingredients 8

3 heads romaine lettuce
1/2 cup kalamata olive, pitted and cut in half
1/4 cup mizithra cheese, grated (my addition)
1 teaspoon anchovy paste
3 tablespoons balsamic vinegar (dark or white)
3 tablespoons fresh parsley, chopped
fresh ground black pepper
1/2 cup extra virgin olive oil

Steps:

  • In a small non-reactive bowl whisk together the vinaigrette ingredients except for the oil.
  • Slowly pour in the olive oil while whisking. Set dressing aside.
  • Remove the root ends from each head of lettuce and cut the heads in half crosswise. Then cut the heads in three parts lengthwise.
  • Arrange the slices neatly on a serving platter. Garnish with the Kalamata olives and spoon the vinaigrette over the salad.
  • Sprinkle the myzithra cheese (if using) on top and serve. Add a sprinkle of cracked black pepper.
  • Or cover and chill until ready to serve.

Nutrition Facts : Calories 171.5, Fat 15.2, SaturatedFat 2.1, Cholesterol 0.8, Sodium 129.8, Carbohydrate 8.3, Fiber 5.2, Sugar 2.8, Protein 3.3

HEARTS OF ROMAINE & TOMATO SALAD



Hearts of Romaine & Tomato Salad image

Make and share this Hearts of Romaine & Tomato Salad recipe from Food.com.

Provided by CountryLady

Categories     Greens

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 romaine lettuce hearts, quartered
2 tomatoes, sliced
2 scallions or 2 green onions, sliced
shaved parmesan cheese (optional)
1 teaspoon Dijon mustard
1 clove garlic, minced
1 teaspoon lemon juice
2 tablespoons white wine vinegar
1/3 cup extra virgin olive oil
salt & pepper

Steps:

  • Arrange romaine heart quarters on a platter.
  • Layer sliced tomatoes over the centre& sprinkle with scallions.
  • Combine dijon, garlic, lemon juice& vinegar in a small bowl.
  • SLOWLY drizzle in olive oil, whisking CONSTANTLY.
  • Season to taste.
  • Drizzle dressing over the salad& sprinkle with parmesan.

Nutrition Facts : Calories 151.9, Fat 12.7, SaturatedFat 1.8, Sodium 29.2, Carbohydrate 9.1, Fiber 5, Sugar 3.7, Protein 3.1

CRISP ROMAINE AND TOMATO SALAD



Crisp Romaine and Tomato Salad image

Categories     Bread     Salad     Tomato

Yield serves 4

Number Of Ingredients 8

3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 garlic clove, minced
Pinch of dried oregano
Salt and freshly ground black pepper to taste
6 cups chopped romaine lettuce hearts (about 2 hearts)
1 green bell pepper, seeded and diced
1 cup grape or cherry tomatoes, halved

Steps:

  • To make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper.
  • In a large bowl, combine the lettuce, bell pepper, and tomatoes. Add the dressing and toss to combine.

HEART-Y SALAD: HEARTS OF ROMAINE, PALM, AND ARTICHOKE



Heart-y Salad: Hearts of Romaine, Palm, and Artichoke image

Provided by Rachael Ray : Food Network

Time 10m

Yield 4 servings

Number Of Ingredients 8

1 heart romaine lettuce, shredded
1 cup picked flat-leaf parsley leaves (pick the greens of half a bundle from produce department)
1 (14-ounce) can, hearts of palm, drained
1/4 pound prosciutto
1 can quartered artichoke hearts in water, drained
1/4 pound wedge pecorino Romano or Asiago
Balsamic vinegar and extra-virgin olive oil, for drizzling
Salt and pepper

Steps:

  • Place romaine on a platter and toss with parsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.

ROASTED TOMATO DRESSED ROMAINE SALAD



Roasted Tomato Dressed Romaine Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 pint grape or cherry tomatoes
1/3 cup extra-virgin olive oil, plus more for drizzling
Salt
Freshly ground black pepper
1/4 small red onion, minced
1/2 tablespoon Dijon mustard, eyeball it
3 tablespoons balsamic vinegar, eyeball it
3 hearts romaine lettuce, roughly chopped

Steps:

  • Preheat oven to 425 degrees F.
  • Place the tomatoes on a baking dish and drizzle with a little extra-virgin olive oil and season with some salt and pepper and transfer to the oven. Roast until the tomatoes start to burst, about 10 minutes. Remove from the oven and let cool. Once cool, transfer to a salad bowl and slightly smash up the tomatoes with a fork, add the minced red onion and the mustard and vinegar. In a slow steady steam, pour in the extra-virgin olive oil, to taste, while mixing with a fork. Add the romaine lettuce and toss to combine.

CHICKEN BACON RANCH SALAD



Chicken Bacon Ranch Salad image

I always seem to have leftover cooked chicken. This simple, tasty salad is a great use of your leftover chicken, either white meat, dark meat, or a combination! Romaine lettuce, cooked chicken, avocado, and cherry tomatoes combine with ranch dressing, and everything is topped off with crunchy bacon. Use purchased ranch salad dressing, or stir up one of the buttermilk dressing recipes on the site. Enjoy for a hearty lunch with some crackers, or for dinner, with a crusty bread. This recipe is proportioned for one person, but it's easy to double or triple for your needs.

Provided by Bibi

Categories     Chicken Salad

Time 15m

Yield 1

Number Of Ingredients 8

8 leaves romaine lettuce
2 cups chopped romaine lettuce
½ cup chopped cooked chicken
½ cup chopped avocado
½ cup cherry tomatoes, halved
2 tablespoons prepared ranch dressing
salt and freshly ground black pepper to taste
2 slices cooked bacon, crumbled

Steps:

  • Line a salad plate with small Romaine lettuce leaves.
  • Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
  • Serve salad on the prepared plate and top with crumbled bacon.

Nutrition Facts : Calories 629.4 calories, Carbohydrate 19.4 g, Cholesterol 87 mg, Fat 48.3 g, Fiber 11.5 g, Protein 33.1 g, SaturatedFat 9.7 g, Sodium 910.6 mg

GRILLED ROMAINE SALAD



Grilled Romaine Salad image

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

½ cup olive oil
3 tablespoons white sugar
1 teaspoon dried rosemary
1 teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
8 Roma (plum) tomatoes, halved lengthwise
2 shallots, halved lengthwise and peeled
½ cup balsamic vinegar
2 tablespoons brown sugar
1 ¾ cups olive oil
4 romaine hearts
1 tablespoon olive oil
salt and pepper to taste

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

ARTICHOKE, ROMAINE AND CHERRY TOMATO SALAD



Artichoke, Romaine and Cherry Tomato Salad image

Provided by Terry Kirts

Categories     Salad     Food Processor     Leafy Green     Tomato     Vegetable     No-Cook     Picnic     Spring     Summer     Bon Appétit

Yield Makes 6 to 8 Servings

Number Of Ingredients 12

2 6-ounce jars marinated artichoke hearts, drained
1/4 cup balsamic vinegar
2 tablespoons chopped fresh chives or green onion tops
1 tablespoon fresh lemon juice
1 tablespoon coarse-grained Dijon mustard
2 teaspoons honey
5 tablespoons mayonnaise
1/2 cup extra-virgin olive oil
12 cups torn romaine lettuce
1 small red onion, thinly sliced
2 cups cherry tomatoes, halved
Parmesan cheese, freshly grated

Steps:

  • Mince 1 jar artichoke hearts in processor. Mix in next 5 ingredients. Transfer mixture to large bowl. Add mayonnaise; whisk until smooth. Gradually whisk in oil. Cover; chill dressing for at least 30 minutes to allow flavors to develop. (Can be made 3 days ahead. Cover; keep chilled.)
  • Combine lettuce, onion and tomatoes in bowl. Toss with enough dressing to coat. Divide salad among plates. Top with remaining artichokes and Parmesan.

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