Red Leaf Salad Recipes

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RED LEAF AND MANDARIN SALAD



Red Leaf and Mandarin Salad image

A delicious mix of sweet, salty and tangy makes this effortless salad outstanding. It looks beautiful with the colorful lettuce, peppers, mandarin oranges and almonds glistening with dressing. -Heather Villasenor, Amarillo, TX

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 12

8 cups torn red leaf lettuce
1 can (15 ounces) mandarin oranges, drained
1/2 cup crumbled feta cheese
1/4 cup chopped sweet yellow pepper
1/4 cup chopped sweet red pepper
5 tablespoons olive oil
2 tablespoons honey
4-1/2 teaspoons cider vinegar
2 teaspoons Dijon mustard
1/8 teaspoon salt
2 tablespoons finely chopped red onion
1/3 cup sliced almonds, toasted

Steps:

  • In a salad bowl, combine the lettuce, oranges, cheese and peppers. , In a small bowl, whisk the oil, honey, vinegar, mustard and salt. Stir in onion. Pour over salad and toss to coat. Sprinkle with almonds. Serve immediately.

Nutrition Facts : Calories 164 calories, Fat 12g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 154mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein.

SIMPLE RED LEAF SALAD



Simple Red Leaf Salad image

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

1 head red leaf lettuce
1 red bell pepper, chopped
1 stalk green onion, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
½ teaspoon salt, or to taste
¼ teaspoon Dijon mustard, or more to taste
freshly ground black pepper to taste

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

RED LEAF SALAD



Red Leaf Salad image

This is a recipe my mom gave me. They had a pot luck lunch and this was the rave of the day. It was pretty awsome when I tried it. I have to add though if a recipe has pecans in it I am automatically going to like it.

Provided by Sally Lyn

Categories     < 30 Mins

Time 25m

Yield 1 bowl

Number Of Ingredients 10

1 bunch red leaf lettuce
2 green onions, sliced
broccoli (just the tips in bite size pieces)
1 (3 ounce) package ramen noodles (just the noodles)
1 cup chopped pecans
1 cup sugar
1 cup oil
1/2 cup red wine vinegar
3 teaspoons soy sauce
salt and pepper, to taste

Steps:

  • There will be more than enough dressing and pecans if you use 2 bundles of red lettuce.
  • You can adjust accordingly.
  • Crumble noodles and cover noodles and pecans with 3-4 T butter.
  • Toast in oven until brown.
  • (They can burn easily so keep an eye on them).
  • Mix all together right before serving.
  • The pecans and noodles can get soft if they are left in for an extended amount of time.
  • Also, the dressing doesn't need to be refrigerated.
  • It will start to solidify if it is chilled.
  • Option- Last time I made it I added crumbled bleu cheese and it was wonderful in it.

Nutrition Facts : Calories 3909.4, Fat 311.8, SaturatedFat 41.5, Sodium 2074.2, Carbohydrate 281, Fiber 14.2, Sugar 206.6, Protein 24.5

SHREDDED RED LEAF SALAD WITH CREAMY RED WINE VINAIGRETTE



Shredded Red Leaf Salad with Creamy Red Wine Vinaigrette image

Provided by Dave Lieberman

Categories     appetizer

Time 8m

Yield about 4 servings

Number Of Ingredients 7

1/2 large shallot, minced
1/2 cup mayonnaise
1/4 cup red wine vinegar
25 grinds freshly ground black pepper
1 to 2 tablespoons olive oil
Salt
1 head red leaf lettuce, washed, dried, and cut into large chiffonade

Steps:

  • Whisk together shallot, mayonnaise, vinegar, and pepper in a large bowl. Slowly whisk in olive oil until homogenous. Season with salt, to taste. Add lettuce to bowl and toss to coat with dressing.

RED LETTUCE WITH BALSAMIC ONIONS



Red Lettuce with Balsamic Onions image

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

3 small red onions
1/4 cup plus 2 tablespoons good balsamic vinegar
1 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons minced shallots (2 large)
2 teaspoons Dijon mustard
1/4 cup good red wine vinegar
2 heads red-leaf, washed, spun dry, and torn into pieces.

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.

RED LEAF CAESAR SALAD WITH GRILLED PARMESAN CROUTONS



Red Leaf Caesar Salad with Grilled Parmesan Croutons image

Provided by Melissa Clark

Categories     Salad     Cheese     Fish     Side     Quick & Easy     Summer     Grill/Barbecue     Lettuce     Bon Appétit     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 9

For the dressing, puree in blender until anchovies are finely chopped:
3 anchovy fillets
2 tablespoons fresh lemon juice
1 large garlic clove, pressed
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 cup olive oil
Fresh lemon juice to taste
Salt and pepper

Steps:

  • For the croutons, prepare grill (medium-high heat). Rub with garlic clove and brush with olive oil:
  • 6 3/4-inch-thick slices country bread
  • Grill bread 1 minute, turn over, then sprinkle with:
  • 3 tablespoons freshly grated Parmesan cheese
  • Cover and grill until cheese melts, about 1 minute longer.
  • In large bowl, toss:
  • 12 ounces red leaf lettuce
  • Dressing
  • Salt and pepper
  • Divide salad and croutons among plates. Before serving, top salad with:
  • 1 1/2 ounces shaved Parmesan cheese

RED LETTUCE SALAD



Red Lettuce Salad image

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

2 blood or navel oranges
1 pound mixed lettuces, such as red leaf, red butter, lola rosa, red oak, or treviso, washed, dried, and torn into bite-size pieces
1/2 head radicchio, thinly sliced crosswise
Roasted Shallot Vinaigrette
1/2 cup ricotta salata cheese, crumbled

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 SALAD WITH ORANGES



Red Leaf Salad with Oranges image

Provided by Amy Finley

Categories     Salad     Onion     Side     No-Cook     Vegetarian     Quick & Easy     Low Cal     High Fiber     Orange     Healthy     Low Cholesterol     Lettuce     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

2 oranges
1 head of red leaf lettuce, coarsely chopped
1/2 medium red onion, thinly sliced (about 1 1/4 cups)
1 1/2 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar

Steps:

  • Using small sharp knife, cut off peel and white pith from oranges. Cut oranges crosswise into round slices, then cut slices in half. Toss red leaf lettuce, orange slices, and red onion slices in large bowl. Add oil and vinegar and toss to coat; season salad to taste with salt and pepper.

ESCAROLE AND RED LEAF SALAD



Escarole and Red Leaf Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 8

1 head escarole, about 3/4 pound
1 head red leaf lettuce, about 1/2 pound
1 tablespoon Dijon or Dijon-style mustard
2 tablespoons red-wine vinegar
1 teaspoon finely minced garlic
Salt to taste, if desired
Freshly ground pepper to taste
6 tablespoons olive oil

Steps:

  • Cut away and discard the core from each head of lettuce. Rinse and pat or spin dry the leaves. Cut the leaves into bite-size pieces. Put the pieces into a salad bowl.
  • Put the mustard, vinegar, garlic, salt and pepper in a mixing bowl and gradually add the oil, stirring rapidly with a wire whisk.
  • Pour the sauce over the greens. Toss to blend well and serve

Nutrition Facts : @context http, Calories 133, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 191 milligrams, Sugar 0 grams, TransFat 0 grams

RED LEAF LETTUCE SALAD WITH GOLDEN BEETS AND GRAPES



Red Leaf Lettuce Salad with Golden Beets and Grapes image

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

¼ cup freshly squeezed lemon juice
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon anchovy paste
salt and freshly ground black pepper to taste
½ cup extra-virgin olive oil
3 small golden beets
1 tablespoon olive oil
salt and freshly ground black pepper to taste
2 heads red leaf lettuce
1 cup seedless red grapes, halved
½ small red onion, sliced

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

RED LETTUCE SALAD



Red Lettuce Salad image

This recipe is from the Busy People's Low-Carb Cookbook by Dawn Hall. I like to do the first part of this early in the day and then toss with the dressing just before serving

Provided by Chef RZ Fan

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

1 head red-leaf lettuce, rinsed clean and torn into bite size pieces
1/2 cup chopped cucumber
5 black olives, sliced
1/4 cup shredded parmesan cheese (the kind in the bag NOT the grated stuff in the can)
10 cherry tomatoes, sliced
1/2 cup fat-free red wine vinaigrette

Steps:

  • Pat the lettuce dry with clean paper towels or spin the rinsed pieces in the salad spinner until dry.
  • Put the clean, dry,torn lettuce in a large glass salad bowl.
  • Sprinkle the chopped cucumber, sliced black olives, sliced cherry tomatoes and shredded Parmesan cheese over the lettuce pieces.
  • Do not toss yet.
  • Cover and chill until ready to serve.
  • Just before serving toss the salad with the dressing and serve chilled.
  • As an added touch chill your salad bowls in the freezer so they will be well chilled for a more special presentation.
  • Enjoy !

Nutrition Facts : Calories 36.8, Fat 1.8, SaturatedFat 0.8, Cholesterol 3.7, Sodium 105.1, Carbohydrate 3, Fiber 1, Sugar 1.2, Protein 2.6

ARUGULA AND RED-LEAF LETTUCE SALAD



Arugula and Red-Leaf Lettuce Salad image

Provided by Pierre Franey

Categories     easy, quick, salads and dressings

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 pound arugula
1/2 pound red-leaf lettuce
1 tablespoon Dijon-style mustard
1 tablespoon red-wine vinegar
1 teaspoon finely chopped garlic
Salt and freshly ground pepper to taste
1/8 teaspoon ground cumin
4 tablespoons olive, corn or vegetable oil
4 tablespoons finely chopped parsley or chervil

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

RED-LEAF SALAD WITH ROASTED SWEET POTATOES



Red-Leaf Salad with Roasted Sweet Potatoes image

Caramelized sweet potatoes and red onion pair well with green beans and walnuts. Heads of lettuce cost less than bagged pre-prepped varieties -- they have better flavor, too.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 40m

Number Of Ingredients 10

2 sweet potatoes, peeled and cut into 1-inch chunks
1 medium red onion, quartered
2 tablespoons olive oil
Coarse salt and ground pepper
1 package (10 ounces) frozen cut green beans, thawed
1/3 cup walnuts
1 cup plain low-fat yogurt
2 tablespoons white-wine vinegar
1 garlic clove, crushed through a garlic press
1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.
  • Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
  • Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper. Top lettuce with roasted vegetable mixture; drizzle with dressing.

Nutrition Facts : Calories 257 g, Fat 13 g, Fiber 5 g, Protein 8 g

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