ROMAINE HEARTS WITH GOAT CHEESE DRESSING
This dish is inspired by the classic wedge salad; the goat cheese gives the creamy dressing dressing body, but with less fat.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 15m
Number Of Ingredients 6
Steps:
- In a skillet, cook bacon over medium, stirring occasionally, until browned and crisp, 8 to 10 minutes. With a slotted spoon, transfer to a paper-towel-lined plate.
- In a bowl, whisk together cheese, milk, and vinegar; season with salt and pepper. Drizzle romaine with dressing, and top with bacon.
Nutrition Facts : Calories 106 g, Fat 6 g, Fiber 1 g, Protein 7 g
ROMAINE-HEART SALAD WITH CREAMY DRESSING
This creamy, spicy dressing is lighter than you think, and full of flavor.
Provided by Martha Stewart
Categories Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- Make dressing: In a medium bowl, place sour cream, mayonnaise, lemon juice, and chili powder; season with salt and pepper. Whisk to combine.
- Remove dark outer leaves from each head of romaine, leaving the heart; place leaves in a plastic bag lined with a paper towel, and refrigerate to use later in Chopped Romaine Salad. Slice hearts in half lengthwise. Place one half on each plate; top with dressing. Sprinkle with scallions and serve.
Nutrition Facts : Calories 68 g, Fat 5 g, Fiber 1 g, Protein 2 g
GREEK ROMAINE SALAD
Topped with crumbled feta cheese, the speedy salad features cucumber, red pepper and a lemony homemade dressing, this salad is tossed together quickly.-Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large salad bowl, combine the romaine, red pepper and cucumber. In a jar with a tight-fitting lid, combine the oil, lemon juice, sugar, garlic salt and pepper; shake well. Drizzle over salad. Sprinkle with feta cheese; toss gently.
Nutrition Facts :
GRILLED HEARTS OF ROMAINE
This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures.
Provided by Chef John
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Brush each romaine lettuce half with 1/2 teaspoon olive oil.
- Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.
Nutrition Facts : Calories 88.2 calories, Carbohydrate 4.2 g, Cholesterol 1.5 mg, Fat 7.5 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 35.2 mg, Sugar 2 g
ROMAINE HEARTS WITH LEMON CHIVE VINAIGRETTE
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Whisk lemon juice, mustard, and sugar together in a bowl. Add chives and whisk in oil in a slow stream. Season dressing with salt and pepper.
- Quarter each heart of romaine lengthwise. Trim core at ends. Place 2 quarters on each salad plate. They're served whole, covered with dressing. Halve a few grape tomatoes and place at plates' edge for garnish. Drizzle salads liberally with vinaigrette and serve.
ROMAINE HEARTS WITH GREEK DRESSING
A nice, healthy summer salad! Some fresh basil and tomatoes might be good too. I might add some garlic powder, and a tad of dijon mustard to the dressing as well. From Food Network. Posted for ZWT6.
Provided by Scoutie
Categories Salad Dressings
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut each of the romaine hearts in half, leaving the stem end intact so the leaves stay together.
- Top each with a few rings of onions, and place 5 olives in a small pile on each plate.
- In a small bowl, whisk together the oil, lemon juice, oregano, salt and pepper.
- Drizzle some dressing over each lettuce half and serve.
Nutrition Facts : Calories 225.4, Fat 9.4, SaturatedFat 1.3, Sodium 347.3, Carbohydrate 35.3, Fiber 5.4, Sugar 14.3, Protein 3.3
HEARTS OF ROMAINE SALAD
A quick and easy salad that is a little more exotic than a regular lettuce salad but not as heavy as a Caesar or Greek Salad. Is a great by inself for a brown bag lunch (romaine lettuce tolerates heat or lack of refridgeration better than regular lettuce) or when serving with pasta dishes for dinner.
Provided by kylestreetracer
Categories Low Cholesterol
Time 5m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Rinse the lettuce in cold water and tear into bite sized pieces into large salad bowl.
- In another bowl, mix the Sunflower Seeds, Shredded Cheddar Cheese and Grated Romano together. Pour this mixture on top of the lettuce and toss until mixed.
- If you want you can add the Lite Ranch Dressing, toss in and serve or leave it off and put it into a serving bowl an d any dressing you like could be poured after the salad is served by the individual diners.
Nutrition Facts : Calories 375.4, Fat 23.2, SaturatedFat 8.9, Cholesterol 44.4, Sodium 480.2, Carbohydrate 25.3, Fiber 14.7, Sugar 8.2, Protein 23.9
HEARTS OF ROMAINE & GREEN GODDESS DRESSING
Steps:
- Remove the outer dark leaves from the romaine lettuce, or any damaged outer leaves from the Little Gems. Cut off the stem ends and separate the leaves. Wash the leaves thoroughly and spin-dry in batches. Roll them up in a clean dish towel and refrigerate until ready to serve.
- Peel and finely dice the shallot and garlic, and in a medium bowl, macerate in the white wine vinegar and lemon juice. Rinse, bone, and finely chop the anchovies and add to the bowl. Add the avocado flesh and mash the mixture with a fork. Whisking with the fork, gradually incorporate the olive oil and cream, as if making a thin mayonnaise. Stir in the parsley, tarragon, cilantro, and basil, and add a few grinds of black pepper and a pinch of salt. Taste and add more salt or vinegar if needed.
- Arrange the lettuce in a large bowl, on a platter, or on individual plates, and pour the dressing over the leaves. Sprinkle with the chives and serve.
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.
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