Iceberg Lettuce Salad With Tangy Tomato Tarragon French Dressing Recipes

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"FRENCH" DRESSING AND ICEBERG LETTUCE CHOPPED SALAD



Provided by Rachael Ray : Food Network

Categories     appetizer

Time 7m

Yield 6 servings

Number Of Ingredients 13

1/2 head iceberg lettuce, core removed and chopped
4 radishes, chopped
4 scallions, chopped
1/3 seedless cucumber, chopped
1 cup shredded carrots, available in produce section
1/3 cup white wine vinegar
1/3 cup sugar
1/2 cup ketchup
1/2 cup extra-virgin olive oil, eyeball it
1 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1/4 small white onion, finely chopped or grated
Salt and white pepper

Steps:

  • Combine lettuce and chopped veggies in salad bowl.
  • Add all of the dressing ingredients into a blender. Put the top in place and blend on high until dressing is combined. Pour dressing over salad and toss. Adjust salt and pepper, to taste.

ICEBERG LETTUCE SALAD WITH TANGY TOMATO-TARRAGON "FRENCH" DRESSING



Iceberg Lettuce Salad with Tangy Tomato-Tarragon

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 9

1/2 large head iceberg lettuce, chopped
1 cup shredded carrots
1/2 pint cherry or grape tomatoes
2 tablespoons white wine vinegar
2 teaspoons sugar
1 tablespoon tomato paste
2 tablespoons chopped fresh tarragon leaves or 2 teaspoons dried
1/3 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

  • Place lettuce in salad bowl and top with carrots and cherry tomatoes. In a bowl, combine vinegar and sugar, then whisk in tomato paste. Add tarragon leaves and whisk in oil in a slow, thin stream. Season dressing with salt and pepper, to your taste. Pour dressing over salad and serve.

ICEBERG LETTUCE CHOPPED SALAD WITH "FRENCH" DRESSING



Iceberg Lettuce Chopped Salad with

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 6 servings

Number Of Ingredients 12

1 head iceberg lettuce, core removed and chopped
4 radishes, chopped
4 scallions, chopped
1/3 seedless cucumber, chopped
1 cup shredded carrots, available in produce section
3 tablespoons white wine vinegar
3 tablespoons sugar
1/4 cup ketchup
1/4 cup extra-virgin olive oil, eyeball it
1 teaspoon garlic powder
2 teaspoons Worcestershire sauce
Salt and white pepper

Steps:

  • Combine lettuce and chopped veggies in salad bowl.
  • Add all of the dressing ingredients into a blender. Put the top in place and blend on high until dressing is combined. Pour dressing over salad and toss. Adjust salt and pepper, to your taste.

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