Tender Lettuce Salad Recipes

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SIMPLE LETTUCE SALAD



Simple Lettuce Salad image

MY Mother often fixed this salad when I was a child. I grew up on a farm and most of our food came right from the garden. We especially liked this in the spring, when early leaf lettuce appeared. After a long winter of cooked vegetables, this was a real treat.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 6

2 cups torn leaf lettuce
1 hard-boiled large egg, chopped
1 green onion, sliced
2 tablespoons mayonnaise
1 teaspoon cider vinegar
1/8 teaspoon pepper

Steps:

  • In a salad bowl, combine the lettuce, egg and onion. In a small bowl, whisk the mayonnaise, vinegar and pepper. Pour over salad and toss to coat.

Nutrition Facts :

TENDER LETTUCE SALAD



Tender Lettuce Salad image

When feeding a crowd, a large simple salad like this one is always a good idea.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 6

2 tablespoons white-wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon Dijon mustard
Coarse salt and ground pepper
2 heads Boston lettuce (1 1/2 pounds total), torn into bite-size pieces
2 cups mache or fresh parsley leaves

Steps:

  • In a small bowl, whisk together vinegar, olive oil, and mustard; season with salt and pepper. In a large bowl, toss dressing with lettuce and mache. Serve immediately.

Nutrition Facts : Calories 61 g, Fat 5 g, Fiber 1 g, Protein 1 g

BOSTON LETTUCE SALAD



Boston Lettuce Salad image

Categories     Salad     Dinner     Lettuce     Simmer

Yield Serves 4

Number Of Ingredients 24

1/4 pound thick-cut bacon, cut crosswise into 1/4-inch strips
1 tablespoon white wine vinegar
4 large eggs
Kosher salt and freshly ground black pepper
Buttermilk-Blue Cheese Dressing (recipe follows)
1 head of Boston lettuce, leaves separated
White Wine Vinaigrette (recipe follows)
3 radishes, thinly sliced
2 ounces Maytag blue cheese, crumbled
2 tablespoons finely chopped fresh chives
Buttermilk-Blue Cheese Dressing
1/4 cup buttermilk
1/4 cup sour cream
1 tablespoon fresh lemon juice
2 ounces Maytag blue cheese, crumbled (1/2 cup)
Kosher salt and freshly ground black pepper
(makes about 1/2 cup)
White wine vinaigrette
3 tablespoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1 teaspoon honey
Kosher salt and freshly ground black pepper
1/3 cup canola oil
(makes about 1/2 cup)

Steps:

  • Cook the bacon in a medium sauté pan over medium heat, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
  • Bring 1 quart cold water and the vinegar to a simmer in a deep sauté pan. Break the eggs, one at a time, into a ramekin and carefully slide each egg into the simmering water. Simmer until the whites are firm but the yolks are still runny, about 3 minutes. Transfer with a slotted spoon to a plate lined with paper towels and season with salt and pepper to taste.
  • Put a large dollop of the buttermilk-blue cheese dressing in the center of each of 4 large dinner plates.
  • Place the lettuce leaves in a large bowl, toss with half of the white wine vinaigrette, and season with salt and pepper. Arrange the leaves on top of the buttermilk-blue cheese dressing.
  • Divide the eggs, bacon, and radishes among the plates and drizzle with more of the white wine vinaigrette. Garnish with the blue cheese and chives.
  • Buttermilk-Blue Cheese Dressing
  • Put the buttermilk, sour cream, and lemon juice in a blender and blend until combined. With the motor running, slowly add the blue cheese and blend until smooth. Season with salt and pepper. The dressing can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.
  • White wine vinaigrette
  • Whisk together the vinegar, mustard, and honey in a small bowl. Season with salt and pepper. Slowly whisk in the oil until emulsified. The dressing can be made 1 day in advance and stored in a container with a tight-fitting lid in the refrigerator.

LEAF LETTUCE SALAD



Leaf Lettuce Salad image

Sometimes the simple things are the best...Another one of the recipes that I grew up with way back when... If you don't grow your own, you can get leaf lettuce at a produce stand, a farmer's market or many grocery stores carry it...

Provided by Tom Collins

Categories     Greens

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 bunch leaf lettuce
1 cup mayonnaise
2 tablespoons vinegar (I prefer red wine vinegar or apple cider vinegar)
3 tablespoons sugar

Steps:

  • Put the Mayonnaise, Vinegar and Sugar into a bowl and stir until mixed --
  • Place in the refrigerator to allow the ingredients to blend and to allow time for the sugar to dissolve --
  • Remove the individual leaves from the main plant -- Do not cut, pull them apart --
  • Rinse each leaf under cold water and shake excess water off the leaves --
  • Remove the tender portion of the leaf from the stalk and discard the stalk --
  • 'Tear' leaves into whatever size you think will fit into your mouth --
  • This is enough dressing for about half a large bunch of lettuce -- Remaining lettuce can be stored in the refrigerater, covered, for use tomorrow --
  • Start by tossing a third or so of the lettuce with the dressing and add lettuce until the lettuce is coated well with the dressing -- (you don't want a pool of sauce in the bottom of the bowl but you want the lettuce well coated) --
  • This is best if the lettuce is mixed with the dressing just prior to eating -- The flavor won't change but the lettuce tends to get soggy after about an hour after mixed with the dressing -- .

Nutrition Facts : Calories 280.5, Fat 19.8, SaturatedFat 2.9, Cholesterol 15.3, Sodium 443.2, Carbohydrate 26.1, Fiber 1.2, Sugar 13.9, Protein 1.8

SANDY'S SIMPLE SPRING LETTUCE SALAD



Sandy's Simple Spring Lettuce Salad image

Lemon juice combines with mild rice vinegar in a dressing that's both sprightly and slightly sweet to dress young, tender lettuces.

Provided by SandyG

Categories     Salad     Green Salad Recipes     Arugula Salad Recipes

Time 10m

Yield 8

Number Of Ingredients 8

1 shallot, finely chopped
1 ½ teaspoons honey
1 teaspoon Dijon mustard
¼ teaspoon salt
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons rice vinegar
16 cups arugula

Steps:

  • Combine shallot, honey, mustard, and salt in a jar with a lid; add olive oil, lemon juice, and vinegar. Cover jar with lid and shake until dressing is thickened.
  • Place arugula in a bowl and drizzle dressing over greens; toss to coat.

Nutrition Facts : Calories 83.3 calories, Carbohydrate 4.1 g, Fat 7.3 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 99.9 mg, Sugar 2.3 g

CREAMY LETTUCE SALAD



Creamy Lettuce Salad image

Round out the fast feast with quick-to-fix Creamy Lettuce Salad. "This recipe is a family favorite I recall my mom serving often when I was growing up," relates Jacquie Troutman of Zephyrhills, Florida. "She particularly liked it because it was so easy to make and called for things she usually had on hand." A sweet dressing tops packaged salad greens that are dressed up with hard-cooked eggs, tomato and onion.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 9

3 hard-boiled large eggs
1 package (16 ounces) ready-to-serve salad greens
1 medium tomato, seeded and chopped
1/4 cup chopped onion
DRESSING:
3/4 cup mayonnaise
3 to 4 tablespoons milk
2 tablespoons sugar
2 tablespoons cider vinegar

Steps:

  • Cut one egg into wedges for garnish; set aside. Chop remaining eggs. In a salad bowl, combine the greens, tomato, onion and eggs. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Garnish with reserved egg wedges.

Nutrition Facts : Calories 168 calories, Fat 15g fat (2g saturated fat), Cholesterol 70mg cholesterol, Sodium 124mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

LEAF LETTUCE SALAD



Leaf Lettuce Salad image

This recipe is perfect for those first tender lettuces you harvest from your garden. The dressing is delicious actually and goes well with just about any lettuce. We have it all year round with baby gems tossed with a few spring onions.

Provided by MarieRynr

Categories     < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

2 bunches leaf lettuce
1 bunch green onion, finely chopped
3 hardboiled egg, sliced
1/3 cup heavy cream
2 tablespoons white wine or 2 tablespoons tarragon vinegar
2 -3 teaspoons sugar
1/4 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon white pepper
chopped chives (optional)

Steps:

  • Gently wash and dry lettuce. Place in a salad bowl or on individual plates, then top with onions and eggs.
  • Combine the remaining ingredients with a whisk, adjusting sugar to tartness of vinegar.
  • Whip until quite foamy then pour over salad. Sprinkle with chives.

Nutrition Facts : Calories 171.4, Fat 11.2, SaturatedFat 5.7, Cholesterol 167.1, Sodium 394.7, Carbohydrate 10.6, Fiber 3.2, Sugar 4.7, Protein 7.6

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