ROMAINE SALAD WITH PARMESAN VINAIGRETTE
Provided by Melissa d'Arabian : Food Network
Time 5m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.
FETA ROMAINE SALAD
My friend Cathy, who is of Greek heritage, prepared this simple romaine salad recipe for me. She served it with lamb chops and pitas-what a classic Mediterranean meal! -Michael Volpatt, San Francisco, CA
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 139 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 375mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
CRUNCHY ROMAINE SALAD
A wonderful combination of flavors in this very easy to prepare salad. A ton of crunch comes from ramen noodles, pecans, and romaine lettuce.
Provided by Georgia Julie
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 11
Steps:
- Combine sugar, oil, vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. Break ramen noodles into small pieces, discarding flavor packet.
- Melt butter in a skillet over medium heat; cook and stir noodles and pecans until browned, about 5 minutes. Drain on paper towels and allow to cool.
- Combine noodles, pecans, broccoli, romaine lettuce, and green onions in a bowl; toss gently. Dress with 1 cup, or more, of dressing; toss to coat.
Nutrition Facts : Calories 392.8 calories, Carbohydrate 31.6 g, Cholesterol 12.2 mg, Fat 29.6 g, Fiber 2.9 g, Protein 3.8 g, SaturatedFat 4.9 g, Sodium 195.2 mg, Sugar 21.8 g
ROMAINE, CELERY, AND PARMESAN SALAD
Steps:
- In a large salad bowl, combine the olive oil and vinegar, and mix well with a fork. Season with salt and pepper; set aside.
- Add the celery to the bowl with the dressing and toss to combine. Remove celery with a slotted spoon; set aside.
- To the bowl with the dressing, add the lettuce and parsley. Toss to coat with dressing. Arrange the greens on a platter, and top with celery. Using a vegetable peeler, or a paring knife, scrape the cheese to make thin sheets and layer them over the celery. Serve immediately.
PARMESAN ROMAINE SALAD
This salad is simple, but it's big on flavor. The shaved Parmesan adds intense cheese flavor, and the nicely balanced dressing lets the other flavors shine. If you're pressed for time, it's good with bottled dressing, too.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a salad bowl, combine the romaine, tomatoes and croutons., In a small bowl, whisk the lemon juice, mustard, garlic, salt and pepper. Slowly whisk in oil. Drizzle over salad; toss to coat., Using a vegetable peeler, shave cheese into thin curls; sprinkle over salad.
Nutrition Facts : Calories 239 calories, Fat 17g fat (5g saturated fat), Cholesterol 15mg cholesterol, Sodium 602mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE
Provided by Valerie Bertinelli
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the olive oil, vinegar, lemon zest, lemon juice, mustard, shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a glass jar, screw on the lid and shake vigorously to emulsify.
- Add the lettuce, chives and radishes to a large serving bowl. Add about half of the dressing and toss to combine. Add the Parmigiano-Reggiano and toss once again. Season with salt a pepper to taste. Serve extra dressing on the side.
ROMAINE WITH PARMESAN VINAIGRETTE
Provided by Amy Finley
Categories Salad Leafy Green Side No-Cook Kid-Friendly Quick & Easy Lunch Spring Summer Winter Family Reunion Bon Appétit Sugar Conscious Vegetarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Mix first 5 ingredients in jar. Place lid on jar; shake to combine. Add oil. Replace lid; shake. Season with salt and pepper. DO AHEAD: Can be made 3 days ahead. Keep chilled. Bring to room temperature before using.
- Shake vinaigrette to blend. Trim ends of romaine, then slice lengthwise. Arrange on plates and drizzle with vinaigrette.
MEDITERRANEAN ROMAINE SALAD
This salad is my standard-I always make sure I have the ingredients on hand so I can whip up this easy salad anytime. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place cubed bread on an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over bread and toss to coat. Bake at 400° for 6-8 minutes or until golden brown, stirring once. Set aside., In a large bowl, combine the artichokes, red peppers, cucumber, celery, olives and onion; add vinaigrette and toss to coat. Just before serving, place romaine in another bowl. Add artichoke mixture and croutons; toss to coat. Sprinkle with pepper; top with cheese if desired.
Nutrition Facts : Calories 196 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 637mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 2g protein.
SIMPLE ROMAINE SALAD
This is a take on a very simple and delicious salad I had at a Greek restaurant in NYC. It's so easy and the end result is super satisfying. Of course you can add your favorite herbs and toppings. But we find the lightly dressed salad is amazing and a great accompaniment to meat. Sprinkle with the salt right before serving; that pop of flavor and crunch is so good. Finishing salt is a must for this salad.
Provided by FrackFamily5 CA->CT
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Chop off the root end of the lettuce and slice leaves into thin ribbons, about 1/8 inch thick, discarding any pieces of the core. Place in a large bowl. Toss gently to separate lettuce ribbons.
- Drizzle with olive oil, lemon juice, vinegar, and pepper; toss to coat. Set aside to rest for 10 minutes.
- Sprinkle with sea salt and toss gently right before serving.
Nutrition Facts : Calories 44.6 calories, Carbohydrate 2.9 g, Fat 3.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 86.8 mg, Sugar 1 g
ROMAINE SALAD WITH CARROTS, CELERY, KALAMATAS & PARMESAN VINAIGRETTE
Yield 4
Number Of Ingredients 16
Steps:
- For the vinaigrette: Combine the garlic, yolk and mustard in the bowl of an electric food processor. Process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Add the Worcestershire and lemon juice and process again until smooth. With the food processor running, very slowly pour the olive oil through the feed tube, adding only a few drops at a time and allowing the oil to incorporate fully and thicken the sauce. Add the grated Parmesan and give a few long pulses to combine. This can be kept refrigerated in an air-tight container for about 2 days. Keep in mind though, the texture is best around room temperature. Cooling the dressing will thicken it. But this can be fixed by whisking in a small amount of water (about 1/4 to 1/3 cup). For the rest of the salad: In a large mixing bowl, combine the romaine with the sliced carrots, celery and kalamata olives. Add enough dressing to coat it well. (You wonâÂÂt need to use it all.) Toss well to coat, then add the grated parmesan and season with a good pinch of salt and pepper. Toss to combine. Transfer to a platter or serving plates. Serve immediately.
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