Simple Red Leaf Salad Recipes

SIMPLE RED LEAF SALAD

Steps:

• Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
• Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
• Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.

RED LEAF SALAD

Steps:

• There will be more than enough dressing and pecans if you use 2 bundles of red lettuce.
• You can adjust accordingly.
• Crumble noodles and cover noodles and pecans with 3-4 T butter.
• Toast in oven until brown.
• (They can burn easily so keep an eye on them).
• Mix all together right before serving.
• The pecans and noodles can get soft if they are left in for an extended amount of time.
• Also, the dressing doesn't need to be refrigerated.
• It will start to solidify if it is chilled.
• Option- Last time I made it I added crumbled bleu cheese and it was wonderful in it.

SHREDDED RED LEAF SALAD WITH CREAMY RED WINE VINAIGRETTE

Steps:

• Whisk together shallot, mayonnaise, vinegar, and pepper in a large bowl. Slowly whisk in olive oil until homogenous. Season with salt, to taste. Add lettuce to bowl and toss to coat with dressing.

ROASTED CARROTS AND RED LEAF LETTUCE SALAD WITH BUTTERMILK HERB DRESSING

Steps:

• For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.
• In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.
• For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.
• For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.

RED-LEAF SALAD WITH ROASTED SWEET POTATOES

Steps:

• Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.
• Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
• Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper. Top lettuce with roasted vegetable mixture; drizzle with dressing.

ARUGULA AND RED-LEAF LETTUCE SALAD

Steps:

• Pick over the arugula and lettuce and wash in cold water. Rinse and pat dry.
• In a salad bowl, put the mustard, vinegar, garlic, salt, pepper and cumin. Beat gradually with a whisk while adding the oil. Add the lettuce and arugula, and toss well to blend.

RED LEAF AND MANDARIN SALAD

Steps:

• In a salad bowl, combine the lettuce, oranges, cheese and peppers. , In a small bowl, whisk the oil, honey, vinegar, mustard and salt. Stir in onion. Pour over salad and toss to coat. Sprinkle with almonds. Serve immediately.

RED LETTUCE SALAD

Steps:

• Pat the lettuce dry with clean paper towels or spin the rinsed pieces in the salad spinner until dry.
• Put the clean, dry,torn lettuce in a large glass salad bowl.
• Sprinkle the chopped cucumber, sliced black olives, sliced cherry tomatoes and shredded Parmesan cheese over the lettuce pieces.
• Do not toss yet.
• Cover and chill until ready to serve.
• Just before serving toss the salad with the dressing and serve chilled.
• As an added touch chill your salad bowls in the freezer so they will be well chilled for a more special presentation.
• Enjoy !

ESCAROLE AND RED LEAF SALAD

Steps:

• Cut away and discard the core from each head of lettuce. Rinse and pat or spin dry the leaves. Cut the leaves into bite-size pieces. Put the pieces into a salad bowl.
• Put the mustard, vinegar, garlic, salt and pepper in a mixing bowl and gradually add the oil, stirring rapidly with a wire whisk.
• Pour the sauce over the greens. Toss to blend well and serve

RED LETTUCE SALAD

Steps:

• Using a paring knife, remove peel, pith, and outer membranes from oranges. Carefully cut each segment away from membranes, collecting juice and segments in a bowl. Squeeze any remaining juice from membranes before discarding. Drain segments, and set aside, reserving juice for another use.
• In a large bowl, combine lettuces and radicchio; toss with vinaigrette. Transfer to a serving platter, top with reserved orange segments, and sprinkle with cheese. Serve immediately.

RED LEAF SALAD WITH ORANGES

Steps:

• Using small sharp knife, cut off peel and white pith from oranges. Cut oranges crosswise into round slices, then cut slices in half. Toss red leaf lettuce, orange slices, and red onion slices in large bowl. Add oil and vinegar and toss to coat; season salad to taste with salt and pepper.

RED LEAF LETTUCE SALAD WITH GOLDEN BEETS AND GRAPES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine lemon juice, garlic, Dijon mustard, anchovy paste, salt, and pepper for dressing in a bowl. Stream in olive oil, whisking until well combined; set aside.
• Trim off the beets' leafy tops and root ends. Rub each beet with a little olive oil, and season with salt and pepper. Wrap each tightly in a piece of foil and place on a baking sheet.
• Bake beets in the preheated oven until you can easily pierce through the centers with a paring knife, 40 to 45 minutes.
• Remove beets from oven, and allow to cool still wrapped in foil until you can handle them, 10 to 15 minutes. Rub each beet with a paper towel to remove the skin. Set aside to cool, then cut to your preference, either into chunks or slices.
• Tear lettuce leaves into pieces and add to a large bowl along with grapes and red onion. Add beets and give the salad a light stir. Drizzle some of the dressing to your taste, and toss gently until all is well coated. Store any remaining dressing tightly covered in the refrigerator.