Red Tipped Leaf Lettuce Salad Recipes

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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 TIPPED LEAF LETTUCE SALAD



Red Tipped Leaf Lettuce Salad image

The recipe for this came from a close friend of ours and we make it a LOT simply because we cannot find one that we like more. I posted it here exactly as the original recipe was written.I have asked her for the recipe at LEAST a dozen times, and now that it is out on the site I will be able to find it! The type of "leaf" does not matter. I usually make it with fresh spinach.......using a 16 oz bag. You can also sub chopped macademia nuts, for the sesame seeds. Some times I throw in some crumbled Feta cheese too! The oranges really make it look pretty!

Provided by Big D Texas

Categories     Salad Dressings

Time 15m

Yield 1 large salad, 4-6 serving(s)

Number Of Ingredients 10

1 lb spinach (or head of red tipped leaf lettuce)
1 orange, juice of
1/2 cup salad oil
2 tablespoons tarragon vinegar
1/2 teaspoon salt (I omit this salt)
1 tablespoon sugar or 1 tablespoon sugar substitute
1/2 teaspoon dry mustard
1/2 teaspoon celery salt (I just use this salt)
1 tablespoon toasted sesame seeds
1 (11 ounce) can chilled mandarin oranges

Steps:

  • To make the dressing, mix salad oil, vinegar, salt, sugar and mustard in a small bowl and whisk together with a fork.
  • Pour dressing, seeds and fruit over the lettuce and/or spinach just before serving and toss it all to combine. Do not put the dressing on the salad until just before you serve it because it will wilt!
  • IMPORTANT NOTE: ALTHOUGH the original recipe here calls for both celery salt AND regular salt, it is too much. Unless you really like salt, just use the celery salt amount!

Nutrition Facts : Calories 349.3, Fat 29.5, SaturatedFat 4.1, Sodium 383.2, Carbohydrate 20.9, Fiber 4.5, Sugar 13.7, Protein 4.7

ROASTED CARROTS AND RED LEAF LETTUCE SALAD WITH BUTTERMILK HERB DRESSING



Roasted Carrots and Red Leaf Lettuce Salad with Buttermilk Herb Dressing image

Provided by Katie Lee Biegel

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 21

1 small bunch carrots with leafy green tops
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 cup buttermilk
1/4 cup plain yogurt
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1 teaspoon honey
3/4 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
2 tablespoons minced chives
2 tablespoons minced fresh tarragon
2 tablespoons chopped fresh dill
2 tablespoons chopped carrot leaves (from the reserved tops)
1 tablespoon chopped fresh oregano
1 head red leaf lettuce, torn into pieces
3 tablespoons chopped pistachios
3 tablespoons chopped dried cherries
3 ounces crumbled extra sharp Cheddar

Steps:

  • For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  • Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.
  • In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.
  • For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.
  • For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.

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-LEAF LETTUCE SALAD WITH GRILLED CORN, PEACHES, AVOCADO AND WALNUTS RECIPE - (4/5)



Red-Leaf Lettuce Salad with Grilled Corn, Peaches, Avocado and Walnuts Recipe - (4/5) image

Provided by á-51103

Number Of Ingredients 15

For the Honey Vinaigrette:
2 ears corn (Note: Grilled corn adds another dimension to this salad; but if your corn is very fresh, you don't need to cook it. Shave the kernels off the cob and toss them directly into the salad)
1 large head red-leaf lettuce, washed, dried well and chopped, or torn, into bite-size pieces
Flaked sea salt
Freshly ground black pepper
2 ripe peaches, pitted and thinly sliced
1 avocado, pitted, peeled and diced
1/2 cup toasted walnuts
1/2 cup freshly crumbled, good-quality feta cheese
3 Tbsp. honey
1/3 cup champagne, or white-wine vinegar
1/2 tsp. fine sea salt, plus more, to taste
1/8 tsp. freshly ground black pepper, plus more, to taste
1/2 cup extra-virgin olive oil
1/2 cup grapeseed oil

Steps:

  • Make the vinaigrette: Whisk together the honey, vinegar, salt and pepper in a small bowl until the honey has dissolved. Continue to whisk the mixture while you stream in the oils. Adjust the salt and pepper to taste. Heat a grill to medium high. Peel away all but the innermost, light green husk of the corn. Cut or pull away the tassel of corn silk at the tip of the cob. Grill the corn until the husk starts to pull away from the tip of the corn, 8 to 10 minutes. Take the corn off the grill and set it aside to cool. Remove the remaining husk from the cooled corn and slice the kernels off the cob directly into a large bowl. Set aside 1/4 cup of corn to garnish the top of the salad. Add the lettuce to the bowl of corn with a drizzle of the vinaigrette. Continue to add vinaigrette, tossing until the greens and corn are lightly coated. Season the lettuce lightly with salt and pepper, to taste. Toss well to combine. Add the peaches, avocado, walnuts and feta, saving a small handful of each to garnish the salad. Transfer the salad to a large platter and sprinkle the reserved corn, peaches, avocado, walnuts and feta on top. Any leftover dressing will keep, covered in the refrigerator, for up to 3 weeks.

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

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.

LEAF LETTUCE SALAD



Leaf Lettuce Salad image

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

1 bunch leaf lettuce
1 cup mayonnaise
2 tablespoons vinegar (I prefer red wine vinegar or apple cider vinegar)
3 tablespoons sugar

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

RED-LEAF LETTUCE, CURLY ENDIVE, AND CASHEW SALAD



Red-Leaf Lettuce, Curly Endive, and Cashew Salad image

Categories     Salad     Leafy Green     Vegetarian     Quick & Easy     Cashew     Endive     Gourmet

Yield Serves 2

Number Of Ingredients 6

1 1/2 teaspoons white-wine vinegar
2 teaspoons Dijon-style mustard
2 tablespoons olive oil
4 cups torn red-leaf lettuce, rinsed and spun dry
2 cups torn curly endive (chicory), rinsed and spun dry
2 tablespoons roasted cashews, chopped fine

Steps:

  • In bowl whisk together the vinegar, the mustard, and salt and pepper to taste and whisk in the oil, whisking until the dressing is emulsified.
  • Add the red-leaf lettuce, the curly endive, and the cashews and toss the salad well.

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.

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

WILTED LEAF LETTUCE SALAD



Wilted Leaf Lettuce Salad image

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

4 cups torn leaf lettuce
1 small onion, sliced
3 radishes, sliced
6 bacon strips, diced
2 tablespoons vinegar
1 teaspoon brown sugar
1/4 teaspoon ground mustard
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper

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 :

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-LEAF AND BIBB LETTUCE SALAD WITH SCALLION



Red-Leaf and Bibb Lettuce Salad with Scallion image

Can be prepared in 45 minutes or less.

Yield Serves 6

Number Of Ingredients 5

1 head of red-leaf lettuce, rinsed, spun dry, and torn into small pieces
1 head of Bibb lettuce, rinsed, spun dry, and torn into small pieces
1/2 cup thinly sliced scallion
2 tablespoons white-wine vinegar
1/3 cup olive oil

Steps:

  • In a large bowl toss together the lettuces and the scallion. In a small bowl whisk together the vinegar and salt and pepper to taste, add the oil in a slow stream, whisking, and whisk the dressing until it is emulsified. Toss the salad with the dressing.

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