Shredded Romaine Salad Recipes

SHREDDED VEGGIE SALAD

Steps:

• Mix salad and dress with vinegar, oil, salt, and pepper.

CRUNCHY ROMAINE SALAD WITH SWEET SESAME VINAIGRETTE

Steps:

• For the vinaigrette: Combine the mandarin syrup, vinegar, canola oil, sesame oil, sesame seeds, ginger and ramen seasoning in a jar. Cover tightly with a lid and shake until emulsified. Hold in the refrigerator. Shake again before using.
• For the salad: Preheat the oven to 350 degrees F. On a baking sheet, break up the ramen noodles into small pieces with your hands. Add the almonds and shake the pan to spread everything in an even layer. Bake until the ramen and almonds are a deep golden brown, 12 minutes. Let cool completely.
• In a large bowl combine the romaine, broccoli, carrots, oranges and scallions. Toss with enough vinaigrette to lightly coat. Top the salad with the toasted ramen and almonds. Serve immediately.

PARMESAN ROMAINE SALAD

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.

GREEK ROMAINE SALAD

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.

CHOPPED ROMAINE SALAD

Steps:

• In a large bowl, whisk together mustard, vinegar, and oil; season with salt and pepper. Add lettuce, and toss to combine. Sprinkle with croutons. Serve immediately.

CITRUSY ROMAINE SALAD WITH SHREDDED CHICKEN

Steps:

• Combine lettuce, chicken, sprouts, cilantro, avocado, and cucumber in a bowl.
• Add ranch dressing, olive oil, and lime juice; toss lightly. Season with salt and pepper.

ITALIAN ROMAINE SALAD

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.

SHREDDED ROMAINE SALAD

Steps:

• Place the shredded romaine in a salad bowl.
• In a separate small bowl, combine the garlic, mustard, salt, pepper, and vinegar.
• Whisk in the oil until completely incorporated.
• Stir in the Parmesan.
• Pour the dressing over the romaine; toss to mix.
• Garnish with toasted pine nuts (or other toppings of your choice - chopped tomatoes, croutons, diced cucumbers, etc.).
• Serve at once.
• (Leftovers will wilt - only toss as much as you will eat at any meal).

SHREDDED ROMAINE WITH GARLIC VINAIGRETTE

Steps:

• In a small saucepan of boiling water, add garlic and boil for 10 minutes.
• Drain.
• In a large salad bowl, mash garlic and salt into a paste and whisk in mustard and vinegar.
• Add oil in a stream, still whisking.
• Add romain and toss.
• Top with pine nuts, parmesan, and freshly ground black pepper.

CHOPPED ROMAINE & CUCUMBER SALAD WITH YOGURT DRESSING

Steps:

• Wash and dry the romaine leaves. Be careful to dry the greens thoroughly, or the dressing won't cling. Chop the romaine into fine shreds (1/4 inch) and place them in a large salad bowl.
• Peel the cucumber and cut it in half lengthwise. Spoon out the seeds. Cut each half in half widthwise, making four long pieces, and grate the cucumber on the large holes of a box grater. Squeeze out any excess water with your hands.
• Add the shredded cucumber to the chopped romaine. Combine the romaine and cucumber with the walnuts, chopped arugula, and herbs, and set aside or keep cold until you're ready to toss and serve.
• Make the dressing by combining the minced garlic with the lemon, vinegar, and sugar in a small mixing bowl. Let this mixture sit for at least 10 minutes to soften the sharpness of the raw garlic.
• Finish the dressing by whisking in the yogurt and then the olive oil, little by little. Season to taste with salt and fresh-ground pepper.
• Just before serving, add half the dressing to the salad, salt and pepper taste, and toss. Romaine is thick and crunchy and needs more dressing than a delicate lettuce. Taste the salad, and if the dressing's too light, spoon on more. Sprinkle with chilies and serve immediately.

CRISP ROMAINE SALAD

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.

BLUEBERRY ROMAINE SALAD

Steps:

• In a small bowl, whisk the first eight ingredients. Gradually whisk in oil. In a large bowl, combine salad ingredients. To serve, pour dressing over salad; toss to coat.

CHICKEN ROMAINE SALAD

Steps:

• Pour butter into a 15x10x1-in. baking pan; stir in pecans and salt. Bake at 350° for 10 minutes, stirring twice. Set aside., Place flour in a large resealable plastic bag; add chicken, a few pieces at a time, and shake to coat. In an electric skillet, heat oil to 375°. Fry chicken in batches for 2-3 minutes or until no longer pink, turning occasionally. Drain on paper towels., In a large salad bowl, combine the romaine, grapes, cranberries and cheese. Add chicken and reserved nuts; toss to combine. Serve with dressing.