Romaine Salad Recipes

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ROMAINE SALAD



Romaine Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 5m

Yield 4 servings

Number Of Ingredients 6

2 hearts romaine, chopped
1/4 cup whole leaves of fresh herbs, in any combination: parsley, basil, sage -- whatever you have on hand
1/4 pint grape tomatoes, halved
1 tablespoon balsamic vinegar, a couple of splashes
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

  • Combine chopped lettuce with torn leaves of mixed fresh herbs. Add some halved grape tomatoes to your salad for color and toss with vinegar and oil, salt and pepper, to your taste.

ROMAINE SALAD WITH PARMESAN VINAIGRETTE



Romaine Salad with Parmesan Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons grated Parmesan
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 clove garlic, minced
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 hearts romaine lettuce, chopped

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.

STRAWBERRY ROMAINE SALAD



Strawberry Romaine Salad image

Make and share this Strawberry Romaine Salad recipe from Food.com.

Provided by Elmotoo

Categories     Strawberry

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

1 head romaine lettuce
1 cucumber
1/2 cup green onion
1/2 cup strawberry
4 tablespoons liquid honey
4 tablespoons salad oil
3 tablespoons balsamic vinegar
1 teaspoon poppy seed

Steps:

  • Tear romaine lettuce into bite size pieces. Peel and slice cucumber. Slice onions and strawberries into small pieces. Gently toss all ingredients together.
  • Pour dressing ingredients into a sealable container and shake to mix. Put dressing over salad just before serving. Enjoy!

Nutrition Facts : Calories 245.1, Fat 14.4, SaturatedFat 2, Sodium 20.3, Carbohydrate 29.7, Fiber 4.5, Sugar 23.4, Protein 3

ROMAINE SALAD



Romaine Salad image

This super-easy salad comes together in no time. And it's perfect for just about any main dish. Katherine Desrosiers - Trail, British Columbia

Provided by Taste of Home

Categories     Lunch

Time 5m

Yield 4 servings.

Number Of Ingredients 7

3 tablespoons olive oil
1-1/2 teaspoons malt or rice vinegar
1-1/2 teaspoons balsamic vinegar
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
4 cups hearts of romaine salad mix

Steps:

  • In a small bowl, whisk together the oil, vinegars, sugar, salt and pepper. Pour over salad mix; toss to coat.

Nutrition Facts : Calories 106 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 310mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

PARSLEY AND ROMAINE SALAD



Parsley and Romaine Salad image

I sometimes use parsley as a salad green, adding the leaves whole or cutting them into chiffonade, as I do in this delicate salad. You can dress it with a vinaigrette, or with a simpler combination of 1 tablespoon lemon juice and 3 tablespoons extra virgin olive oil.

Provided by Martha Rose Shulman

Categories     salads and dressings, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 cup (tightly packed) flat-leaf parsley leaves
1 heart of romaine lettuce
1 tablespoon pine nuts, lightly toasted
4 thin slices stale or toasted baguette, rubbed with a cut clove of garlic and cut in small squares
1 tablespoon minced chives
1/4 cup dressing of your choice, like mustard vinaigrette or a simple lemon vinaigrette: 1 tablespoon lemon juice whisked together with 3 tablespoons extra virgin olive oil and salt to taste

Steps:

  • Take up a handful of the parsley and bunch it together, then slice into thin strips (chiffonade) by cutting across the bunch with a chef's knife. Repeat until all of the parsley is cut into chiffonade. Transfer to a salad bowl.
  • Stack the romaine leaves and cut crosswise into chiffonade. Add to the salad bowl. Add the pine nuts, baguette croutons and chives.
  • Just before serving, toss with the dressing.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 10 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 44 milligrams, Sugar 2 grams, TransFat 0 grams

SIMPLE ROMAINE SALAD



Simple Romaine Salad image

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

2 heads romaine lettuce, washed and dried
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon rice vinegar
freshly ground black pepper to taste
2 pinches flaky sea salt (such as Maldon®)

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



Romaine Salad image

This basic salad goes well with different pasta dishes, including bats and cobwebs.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 5

2 tablespoons red-wine vinegar
2 tablespoons olive oil
1/2 teaspoon Italian seasoning
Coarse salt and ground pepper
3 romaine hearts (from 1 package), thinly sliced crosswise, washed and dried

Steps:

  • In a large bowl, whisk vinegar, oil, and Italian seasoning until combined; season with salt and pepper.
  • Add romaine; toss to coat.

ITALIAN ROMAINE SALAD



Italian Romaine Salad image

Looking for a salad to compliment your Italian dinner? Then check out this salad made with romaine lettuce, olives and artichoke tossed with prepared lemon vinaigrette - flavorful crunchy side dish ready in 20 minutes!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 11

1 or 2 medium lemons
2 cloves garlic or 1/4 teaspoon garlic powder
2 tablespoons olive or vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 large bunch or 2 small bunches romaine lettuce
1 small red onion
1 cup pitted kalamata olives or pitted jumbo ripe olives
1 jar (6 oz) marinated artichoke hearts, undrained
1/2 cup seasoned croutons
1/3 cup shredded Parmesan cheese

Steps:

  • Roll each lemon on the countertop with the palm of your hand, using gentle pressure (this will help release the juices). Cut 1 lemon in half; squeeze juice from each half. Use enough lemons until you have 1/4 cup lemon juice. Peel and finely chop the garlic. In a tightly covered jar or container, shake lemon juice, garlic, oil, salt and pepper.
  • Remove any limp outer leaves from the romaine and discard. Break remaining leaves off the core; rinse with cool water. Shake off excess water and blot to dry, or roll up the leaves in a clean kitchen towel or paper towel to dry. Tear the leaves into bite-size pieces. You will need about 10 cups of romaine pieces.
  • Peel the onion; slice onion and separate into rings.
  • In a large glass or plastic bowl, place the romaine, onion, olives and artichoke hearts (with liquid). Shake the vinaigrette again to mix ingredients. Pour vinaigrette over the salad ingredients, and toss with 2 large spoons or salad tongs until evenly coated.
  • Sprinkle the croutons and cheese over the salad. Serve immediately.

Nutrition Facts : Calories 140, Carbohydrate 8 g, Cholesterol 0 mg, Fat 2, Fiber 2 g, Protein 3 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 3 g, TransFat 1/2 g

CRISP ROMAINE SALAD



Crisp Romaine Salad image

A romaine salad is ideal for buffet-style dinners, holding up longer than one made with more delicate lettuces.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

2 heads romaine lettuce, leaves separated
3 carrots, thinly peeled
8 ounces radishes, thinly sliced
1 small red onion, thinly sliced
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper

Steps:

  • Put lettuce, carrots, radishes, and onion in a salad bowl. Just before serving, lightly drizzle with oil. Add vinegar, salt, and pepper, and toss to combine.

CREAMY SHRIMP SALAD ON ROMAINE



Creamy Shrimp Salad On Romaine image

Make and share this Creamy Shrimp Salad On Romaine recipe from Food.com.

Provided by Dancer

Categories     Fruit

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups cooked deveined shrimp, chilled
1 1/4 cups sliced celery
4 hard-cooked egg whites, coarsely chopped,yolks discarded
3 tablespoons chopped walnuts
2 teaspoons finely-chopped onions
1/2 cup fat-free thousand island salad dressing
4 cups shredded romaine lettuce

Steps:

  • In a large bowl, combine the shrimp, celery, egg whites, walnuts and onions.
  • Add the dressing and stir until the shrimp-mixture is coated.
  • Cover and chill in the refrigerator about 30 minutes to blend the flavors.
  • To serve, divide the lettuce among four plates.
  • Then top with shrimp mixture.

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