SIMPLE LETTUCE SALAD
MY Mother often fixed this salad when I was a child. I grew up on a farm and most of our food came right from the garden. We especially liked this in the spring, when early leaf lettuce appeared. After a long winter of cooked vegetables, this was a real treat.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a salad bowl, combine the lettuce, egg and onion. In a small bowl, whisk the mayonnaise, vinegar and pepper. Pour over salad and toss to coat.
Nutrition Facts :
LEAF LETTUCE SALAD
Sometimes the simple things are the best...Another one of the recipes that I grew up with way back when... If you don't grow your own, you can get leaf lettuce at a produce stand, a farmer's market or many grocery stores carry it...
Provided by Tom Collins
Categories Greens
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Put the Mayonnaise, Vinegar and Sugar into a bowl and stir until mixed --
- Place in the refrigerator to allow the ingredients to blend and to allow time for the sugar to dissolve --
- Remove the individual leaves from the main plant -- Do not cut, pull them apart --
- Rinse each leaf under cold water and shake excess water off the leaves --
- Remove the tender portion of the leaf from the stalk and discard the stalk --
- 'Tear' leaves into whatever size you think will fit into your mouth --
- This is enough dressing for about half a large bunch of lettuce -- Remaining lettuce can be stored in the refrigerater, covered, for use tomorrow --
- Start by tossing a third or so of the lettuce with the dressing and add lettuce until the lettuce is coated well with the dressing -- (you don't want a pool of sauce in the bottom of the bowl but you want the lettuce well coated) --
- This is best if the lettuce is mixed with the dressing just prior to eating -- The flavor won't change but the lettuce tends to get soggy after about an hour after mixed with the dressing -- .
Nutrition Facts : Calories 280.5, Fat 19.8, SaturatedFat 2.9, Cholesterol 15.3, Sodium 443.2, Carbohydrate 26.1, Fiber 1.2, Sugar 13.9, Protein 1.8
WILTED LEAF LETTUCE SALAD
When I think of my favorite meals from childhood, this salad comes to mind. Nothing beats garden lettuce wilted with bacon drippings, and no other recipe better captures the taste of long ago.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- In a large salad bowl, toss lettuce, onion and radishes; set aside. In a skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towel. To the drippings, add vinegar, brown sugar, mustard, salt and pepper; bring to a boil. Pour over lettuce and toss; sprinkle with bacon. Serve immediately.
Nutrition Facts :
SIMPLE RED LEAF SALAD
My daughter loves everything sour (vinegar and lemon in particular) so I made her this tart salad dressing with 2 types of vinegar and lemon juice. It goes great with red leaf lettuce or other mild salads. She will eat the whole bowl by herself.
Provided by barbara
Categories Salad Green Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 10
Steps:
- Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
- Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
- Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.
Nutrition Facts : Calories 111.3 calories, Carbohydrate 4 g, Fat 10.2 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 312.9 mg, Sugar 2.3 g
BABY LEAF SALAD WITH BACON
Steps:
- Preheat the oven to 400 degrees F.
- Lay the bacon on a baking sheet, and bake for 20 to 25 minutes, or until crisp. Dry on paper towels and large dice.
- For the dressing, place the egg yolk, mustard, garlic, lemon juice, salt, and pepper into the bowl of a food processor fitted with steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise) and process until thick. Add 1/2 cup grated Parmesan and pulse 3 times.
- Toss the lettuce with enough dressing to moisten well. Divide the lettuce among 4 plates. With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the lettuce. Sprinkle the diced bacon over the salad and serve.
RED LETTUCE WITH BALSAMIC ONIONS
This salad is inspired by one that's made at Nick & Toni's, one of my favorite restaurants in East Hampton. They add blue cheese, which is incredibly delicious too.
Provided by Ina Garten
Categories side-dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Cut the onions in 1/2 and slice 1/4-inch thick, place on a baking sheet and toss with:
- 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
- Bake for 12 to 15 minutes, until the onions are tender.
- Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature.
- Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. While whisking, add 3/4 cup olive oil until emulsified.
- To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange the onions on top. Sprinkle with salt and pepper and serve.
LEAF-LETTUCE SALAD WITH PARMESAN CRISPS
Enliven your salad with these cheese crisps.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees. Divide grated Parmesan cheese into 4 mounds on a parchment-lined baking sheet, at least 4 inches apart. With the back of a spoon, spread each mound into an even 4-inch round.
- Bake until melted and golden brown, rotating sheet halfway through, about 10 minutes. With a thin metal spatula, transfer crisps to a wire rack; let cool.
- Tear red or green leaf lettuce into bite-size pieces (about 12 cups). Toss with Reduced-Fat Herb Vinaigrette; season with coarse salt and ground pepper. Serve salads with Parmesan crisps.
LEAF-LETTUCE SALAD WITH PARMESAN CRISPS
From the Friuli region of Italy, the Parmesan wafers known as frico add a crisp and salty counterpoint to the salad.
Yield Serves 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Divide the cheese into four mounds on a parchment-lined baking sheet, at least 4 inches apart. With the back of a spoon, spread each mound into an even 4-inch round.
- Bake until melted and golden brown, about 10 minutes, rotating the sheet halfway through. With a thin metal spatula, transfer the crisps to a wire rack; let cool.
- Tear the lettuce leaves into bite-size pieces (about 12 cups). Toss with the vinaigrette; season with salt and pepper. Serve the salad with the Parmesan crisps.
- In a blender, combine the lemon juice, mustard, herbs, garlic, and 1/4 cup cold water; season with salt and pepper. Purée until smooth. With the motor running, add the olive oil in a steady stream until emulsified.
LEAF LETTUCE SALAD
I tried this recipe which posted in request of Connie Lea and Zurie and its flavor with the whipping cream and apple cider vinegar is excellent. Hope you enjoy it, too.
Provided by pink cook
Categories Salad Dressings
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Tear lettuce leaves into bite-size pieces to make about 4 cups and add green onions slices.
- In a small bowl, whisk the dressing ingredients and refrigerate.
- Just before serving, pour dressing over lettuce and toss, or serve on the side if you prefer. Refrigerate leftovers.
- FOR VARIATION: you can also make the dressing for this salad, mixing 1/4 cup buttermilk, 1 or 2 tablespoons salad dressing or mayo and 1 or 2 tablespoons sugar, (according to your taste), 2 tablespoons apple cider vinegar, salt and pepper, and serve with 6 cups torn leaf lettuce washed and dried. Refrigerate leftovers.
Nutrition Facts : Calories 67.7, Fat 5.5, SaturatedFat 3.4, Cholesterol 20.4, Sodium 152.9, Carbohydrate 4.2, Fiber 0.2, Sugar 3.4, Protein 0.5
RED LETTUCE SALAD
Late of "Saturday Night Live," Ana Gasteyer joined Martha to make a red lettuce salad with roasted shallot vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- Using a paring knife, remove peel, pith, and outer membranes from oranges. Carefully cut each segment away from membranes, collecting juice and segments in a bowl. Squeeze any remaining juice from membranes before discarding. Drain segments, and set aside, reserving juice for another use.
- In a large bowl, combine lettuces and radicchio; toss with vinaigrette. Transfer to a serving platter, top with reserved orange segments, and sprinkle with cheese. Serve immediately.
RED LEAF LETTUCE SALAD WITH GOLDEN BEETS AND GRAPES
Golden beets are milder and sweeter in flavor than red, and when combined with grapes and a tangy dressing, they will share equally with the red leaf lettuce in this salad. This is refreshing, flavorful, a little healthy, but still slightly indulgent.
Provided by lutzflcat
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine lemon juice, garlic, Dijon mustard, anchovy paste, salt, and pepper for dressing in a bowl. Stream in olive oil, whisking until well combined; set aside.
- Trim off the beets' leafy tops and root ends. Rub each beet with a little olive oil, and season with salt and pepper. Wrap each tightly in a piece of foil and place on a baking sheet.
- Bake beets in the preheated oven until you can easily pierce through the centers with a paring knife, 40 to 45 minutes.
- Remove beets from oven, and allow to cool still wrapped in foil until you can handle them, 10 to 15 minutes. Rub each beet with a paper towel to remove the skin. Set aside to cool, then cut to your preference, either into chunks or slices.
- Tear lettuce leaves into pieces and add to a large bowl along with grapes and red onion. Add beets and give the salad a light stir. Drizzle some of the dressing to your taste, and toss gently until all is well coated. Store any remaining dressing tightly covered in the refrigerator.
Nutrition Facts : Calories 243.7 calories, Carbohydrate 12.6 g, Cholesterol 0.4 mg, Fat 21.3 g, Fiber 2.6 g, Protein 2.3 g, SaturatedFat 3 g, Sodium 177.4 mg, Sugar 7.9 g
ARUGULA AND RED-LEAF LETTUCE SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Pick over the arugula and lettuce and wash in cold water. Rinse and pat dry.
- In a salad bowl, put the mustard, vinegar, garlic, salt, pepper and cumin. Beat gradually with a whisk while adding the oil. Add the lettuce and arugula, and toss well to blend.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 217 milligrams, Sugar 1 gram, TransFat 0 grams
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