ROMAINE AND SPINACH WITH BUTTERMILK DRESSING AND CROUTONS
Put a spin on the classic Caesar salad with this salad that pairs tender baby spinach with crunchy romaine.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Tear bread into bite-size pieces. On a rimmed baking sheet, toss bread with olive oil and cayenne pepper. Season with salt and pepper. Bake until golden brown, about 8 minutes, stirring halfway through. Let croutons cool.
- Meanwhile, in a blender, combine buttermilk, mayonnaise, anchovy, garlic, and Worcestershire sauce; season with salt and pepper. Puree until dressing is smooth, about 20 seconds.
- In a large bowl, toss romaine lettuce and baby spinach with dressing. Top with croutons and serve immediately.
Nutrition Facts : Calories 85 g, Fat 5 g, Fiber 1 g, Protein 3 g
ROMAINE LETTUCE WITH GARLIC CROUTONS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim lettuce and pull leaves apart. Rinse well and pat dry.
- Trim crusts off the bread. Cut bread into 1/2-inch or smaller cubes. There should be about 1 cup.
- Heat 3 tablespoons of the oil in a skillet; when hot, add bread cubes and garlic. Cook, shaking the skillet and stirring, until cubes are golden brown. Drain in a sieve. It is not necessary to discard garlic cloves.
- Cut or tear lettuce into bite-size pieces. There should be about 8 cups, loosely packed. Put in a salad bowl and sprinkle croutons on top.
- Put mustard in a small bowl with salt and pepper. Add vinegar and beat with a wire whisk. Add the remaining oil, beating briskly. Pour dressing over salad and toss.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 21 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 390 milligrams, Sugar 3 grams, TransFat 0 grams
ROMAINE HEARTS WITH CROUTONS AND COARSE MUSTARD VINAIGRETTE
Provided by Robin Miller : Food Network
Categories side-dish
Time 8m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Arrange lettuce on a serving platter and top with croutons. In a small container with lid, combine broth, vinegar, oil, and mustard. Seal and shake until blended. Season, to taste, with salt and black pepper. Pour vinaigrette over lettuce and croutons and serve.
FAMILY FAVORITE SALAD WITH HOMEMADE RANCH DRESSING AND CROUTONS
Steps:
- In a chilled salad bowl, add the greens and lightly coat the inside of the bowl with Ranch Dressing. Add the Croutons and toss lightly. Garnish with the tomatoes, avocado and bacon, serve immediately.
- In a medium bowl, combine the ingredients and blend well with fork or stick blender. Cover and refrigerate for at least 1 hour before serving.
- Preheat the oven to 325 degrees F.
- In a large bowl, combine all the ingredients, except the bread, until well combined. Adjust the seasoning, if needed. Add in the bread and mix well with your hands, tossing to coat all sides of cubes. Pour out onto a baking sheet and spread evenly. Bake in the oven for 20 to 30 minutes, turning after 10 minutes. Remove from the oven and let cool. Store in an airtight container.
SPINACH SALAD WITH BACON AND CROUTONS
Want to make your own simple croutons? You know you do. Ordinary sliced bread is torn into pieces and roasted with bacon to make easy croutons. Then the salad is dressed with a creamy buttermilk dressing. From "Real Simple" magazine. You will have leftover dressing for another use.
Provided by threeovens
Categories Spinach
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F; toss bacon pieces with bread pieces on a rimmed baking sheet and season with salt and pepper.
- Bake until bacon is crisp, about 10 to 12 minutes; let cool.
- In a serving bowl, toss spinach, cucumber, bacon and croutons.
- Whisk together dressing ingredients OR place in a lidded glass jar and shake to combine.
- Drizzle salad with 6 tablespoons of dressing and toss well.
GRILLED ROMAINE WITH CHIVE-BUTTERMILK DRESSING
I was grilling steak one night and wanted to make a special side dish. I'd recently seen a grilled romaine Caesar recipe, and decided to create my own version. This salad goes well with chicken, too, and couldn't be easier. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Brush romaine halves with oil. Grill romaine, uncovered, over medium-high heat 6-8 minutes or until leaves begin to wilt and color, turning once., Meanwhile, in a small bowl, whisk buttermilk, yogurt, chives, lemon juice, garlic, salt and pepper until blended; drizzle over cut sides of romaine. Top with cheese and bacon.
Nutrition Facts : Calories 176 calories, Fat 15g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 299mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
CRUNCHY ROMAINE SALAD WITH EGGS AND CROUTONS
Crunchy, crispy and delightful! A nice salad to have with dinner or as a small lunch. Use your choice of flavored croutons. Simple and easy!
Provided by Seasoned Cook
Categories Greens
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Mix romaine lettuce with eggs, croutons and mozzarella cheese.
- Drizzle with ranch dressing.
CLASSIC CAESAR SALAD WITH HOMEMADE CROUTONS
This homemade Caesar salad is loaded with flavor! Cold, crunchy romaine lettuce and golden brown, toasted croutons are tossed in a briny, rich dressing, delivering a restaurant-quality meal in the comfort of your home. Serve as a side salad alongside lasagna or grilled steak and potatoes, or add a protein such as grilled salmon, chicken, or shrimp and make it a main dish.
Provided by NicoleMcmom
Categories Caesar Salad
Time 40m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
- Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
- Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
- When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
- Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.
Nutrition Facts : Calories 406.2 calories, Carbohydrate 26 g, Cholesterol 55.9 mg, Fat 31.3 g, Fiber 3.1 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 998.1 mg
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