Individual Lettuce Chopped Salad Recipes
INDIVIDUAL LETTUCE CHOPPED SALAD
Provided by Robert Irvine : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Remove the lettuce leaves from the head and using scissors cut each leaf into round shaped cups. Add to a bowl of iced water and refrigerate until needed. In a large bowl add all the remaining ingredients, except the chives, and mix well.
- Remove lettuce cups from the water and pat dry with paper towels. Fill the cups with the fruit and vegetable mixture and transfer to serving plates. Garnish the salads with chopped chives and serve.
- Cook's Note: Add lobster and crabmeat, if desired.
ICEBERG LETTUCE CHOPPED SALAD WITH "FRENCH" DRESSING
Provided by Rachael Ray : Food Network
Categories side-dish
Time 10m
Yield 6 servings
Number Of Ingredients 12
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.
INDIVIDUAL COBB SALADS
Steps:
- Pour lemon juice over the avocado slices and set aside. Place chopped romaine in a large bowl and toss with enough blue cheese dressing to lightly coat, about 1/3 cup. Set aside remaining dressing for another use.
- To assemble salads, place the ring mold on a chilled serving plate and fill with 1 cup of the romaine mixture, making sure that the lettuce fills the whole diameter of the bottom circumference. Carefully place 2 avocado slices on top of the lettuce on the right side of the mold, so that their curvature aligns with the mold. On the opposite side of the avocado, sprinkle corn on top of the lettuce so that it extends 1 1/2 inches from the left side of the mold. Next to the corn, sprinkle a 1/2-inch thick row of diced tomatoes. Next to the tomatoes and meeting the avocado, sprinkle a row of crumbled bacon. Garnish with a very thin row of blue cheese crumbles down the center. Carefully remove the mold by lifting straight up (some ingredients will shift). Repeat with remaining ingredients. Serve immediately.
- Cook's Note: If a ring mold is unavailable, use a 12-ounce tuna can (4-inch diameter by 2-inch height) and remove the top and bottom with a can opener.
- In a medium bowl, mix the mayonnaise, buttermilk, lemon juice, salt, and cumin until smooth. Fold in the crumbled blue cheese and chives. Refrigerate until ready to use.
- Yield: 3/4 cup
- Prep Time: 5 minutes
- Difficulty: Easy
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