Warm Sautéed Lettuce Salad Recipes

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SAUTEED ROMAINE LETTUCE



Sauteed Romaine Lettuce image

Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 20m

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
1 garlic clove, smashed and peeled
1 small celery stalk, chopped
Pinch of red-pepper flakes
2 heads romaine lettuce, trimmed and cut into 1-inch-wide strips (about 10 cups)
Coarse salt and freshly ground pepper

Steps:

  • Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
  • Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.

WARM WILTED LETTUCE SALAD



Warm Wilted Lettuce Salad image

Fresh, colorful and lightly coated with a delectable dressing, this salad is perfect for a special meal or Sunday dinner. Mom made it look so tempting with the crisp radishes and crumbled bacon. -Vera Reid, Laramie, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 9

1 bunch leaf lettuce, torn
6 to 8 radishes, thinly sliced
4 to 6 green onions with tops, thinly sliced
DRESSING:
4 to 5 bacon strips
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon pepper

Steps:

  • Toss lettuce, radishes and onions in a large salad bowl; set aside. In a skillet, cook bacon until crisp. Remove to paper towels to drain. To the hot drippings, add vinegar, lemon juice, sugar and pepper; stir well. Immediately pour dressing over salad; toss gently. Crumble the bacon and sprinkle on top.

Nutrition Facts : Calories 76 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 94mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

SAUTéED LETTUCE RECIPE



Sautéed Lettuce Recipe image

If you are wondering how to use up your leftover lettuce mix, try out this sautéed lettuce recipe! Just throw the lettuce in a frying pan with some oil and spices and it will cook up into a delicious and nutritious healthy side dish!

Provided by MelanieCooks.com

Categories     Side Dish

Time 5m

Number Of Ingredients 5

5 oz Lettuce
1/2 tbsp Olive oil
Salt
Garlic powder
Red pepper flakes

Steps:

  • With the frying pan on the stove, turn it to high heat and pour in some olive oil as desired.
  • Add in the lettuce mix.
  • Season with spices according to desired amount. I used salt, garlic powder, and red pepper flakes. Stir to combine.
  • Let oil come to a sizzle and then lower heat to medium-high.
  • Continue cooking for about 3 minutes, stirring every 30 seconds.
  • When done, the lettuce will have shrunk significantly.

Nutrition Facts : Calories 82 kcal, Carbohydrate 4 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving

SALAD WITH WARM GOAT CHEESE



Salad with Warm Goat Cheese image

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 12

1 (11-ounce) log plain or herbed Montrachet
2 extra-large egg whites, beaten with 1 tablespoon water
Fresh white bread crumbs
2 tablespoons good cider vinegar
2 tablespoons good Champagne vinegar
Pinch sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 extra-large egg yolk
1 cup good olive oil
Enough mixed salad greens for 6 servings
Olive oil and unsalted butter, for frying

Steps:

  • Slice the Montrachet into 12 (1/2-inch-thick) slices. (The easiest way to slice goat cheese is to use a length of dental floss.) Dip each slice into the beaten egg whites, then the bread crumbs, being sure the cheese is thoroughly coated. Place the slices on a rack and chill them for at least 15 minutes.
  • For the dressing, place the vinegars, sugar, salt, pepper, and egg yolk in the bowl of a food processor fitted with a steel blade and blend for 1 minute. With the motor running, slowly pour the olive oil through the feed tube until the vinaigrette is thickened. Season, to taste.
  • Toss the salad greens with enough dressing to moisten, then divide them among 6 plates.
  • Melt 1 tablespoon oil and 1 tablespoon butter in a saute pan over medium-high heat until just under smoking. Cook the goat cheese rounds quickly on both sides until browned on the outside but not melted inside. Top each salad with 2 warm rounds and serve.

WARM BUTTER LETTUCE SALAD WITH HAZELNUTS



Warm Butter Lettuce Salad With Hazelnuts image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 10

1 cup dry white wine
1 shallot, thinly sliced
1 bay leaf
1/4 teaspoon sugar
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
4 tablespoons cold unsalted butter, cut into pieces
2 heads butter or Bibb lettuce, leaves separated
1/4 cup hazelnuts, toasted and chopped
2 tablespoons coarsely chopped fines herbes (chives, parsley and chervil)

Steps:

  • Bring the wine, shallot, bay leaf, sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a simmer in a skillet over medium-high heat; cook until reduced to about 2 tablespoons, 8 to 10 minutes. Remove from the heat and discard the bay leaf. Whisk in the butter and 1 teaspoon water until smooth.
  • Combine the lettuce, hazelnuts and herbs in a large bowl. Add the warm dressing and toss to coat. Season with salt and pepper and serve immediately.

LETTUCE SALAD WITH WARM DRESSING



Lettuce Salad with Warm Dressing image

It's fun to share a different kind of tossed salad. The warm, tangy dressing wilts the greens in the most delicious way. Almonds provide a bit of crunch to round out this colorful side dish.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 18 servings.

Number Of Ingredients 15

1 large bunch green leaf lettuce, torn (about 12 cups)
1 large bunch red leaf lettuce, torn (about 12 cups)
1/2 pound fresh mushrooms, sliced
3 green onions, sliced
4 bacon strips, cooked and crumbled, optional
DRESSING:
1/2 cup cider or red wine vinegar
1/2 cup olive oil
1/4 cup water
1 tablespoon sugar
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon garlic salt or 1/8 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • In a large salad bowl, toss lettuce, mushrooms, onions and bacon if desired. In a small saucepan, combine the dressing ingredients. Cook and stir over medium heat until heated through. Just before serving, drizzle warm dressing over the salad; toss to coat.

Nutrition Facts : Calories 68 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

WILTED LETTUCE SALAD



Wilted Lettuce Salad image

This wilted salad is lightly coated with a delectable warm dressing.

Provided by Mary Jones

Categories     Salad     Green Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 7

5 slices bacon
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon white sugar
½ teaspoon ground black pepper
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
6 green onions with tops, thinly sliced

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
  • To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.
  • In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 4.1 g, Cholesterol 15.9 mg, Fat 10.6 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 3.5 g, Sodium 210.3 mg, Sugar 1.5 g

FRISEE SALAD WITH WARM BACON VINAIGRETTE



Frisee Salad with Warm Bacon Vinaigrette image

Simple salads like this one highlight the freshest lettuce and the most flavorful bacon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 15m

Number Of Ingredients 4

4 ounces slab bacon, cut into 1-by-1/4-inch strips
3 tablespoons white-wine vinegar
12 ounces frisee, torn into pieces
Coarse salt and ground pepper

Steps:

  • In a medium skillet, cook bacon over medium, tossing occasionally, until browned, 6 to 8 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain. Set bacon aside.
  • Pour off all but 2 tablespoons fat from skillet; return skillet to heat. Add vinegar; stir, scraping up browned bits until dressing is combined.
  • In a large bowl, toss frisee with warm dressing. Add bacon, and season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 69 g, Fat 4 g, Fiber 2 g, Protein 4 g

WILTED LETTUCE SALAD



Wilted Lettuce Salad image

Sometimes simple is best. This is a wonderfully old fashioned salad that is very tasty and easy to prepare.

Provided by Michelle S.

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

4 slices bacon
1/4 cup cider vinegar
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons sugar
8 cups torn leaf lettuce
1/2 medium onion, thinly sliced
1 hard-boiled egg, finely chopped

Steps:

  • Fry bacon until crisp; drain (saving drippings) and crumble.
  • Place lettuce in a large bowl.
  • top with onion, egg, and crumbled bacon.
  • In a skillet put bacon drippings, vinegar, salt, pepper and sugar.
  • Heat to boiling.
  • Pour over lettuce in bowl and toss.
  • Serve immediately.

Nutrition Facts : Calories 111, Fat 5.2, SaturatedFat 1.6, Cholesterol 52.1, Sodium 705.2, Carbohydrate 12.1, Fiber 2.1, Sugar 8.2, Protein 4.6

WARM SHRIMP SALAD



Warm Shrimp Salad image

A salad made of butter lettuce and shrimp sauteed in butter and lemon. Use your favorite salad dressing or vinaigrette, and vary the amount to your liking.

Provided by Lizzard

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 3

Number Of Ingredients 10

1 pound medium shrimp - peeled and deveined
2 tablespoons butter
2 lemons, juiced
2 heads butter lettuce
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
2 stalks celery, chopped
1 cucumber, cleaned and chopped
½ cup shredded carrots
⅓ cup vinaigrette salad dressing

Steps:

  • In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
  • In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.

Nutrition Facts : Calories 460.3 calories, Carbohydrate 29.4 g, Cholesterol 250.4 mg, Fat 25.6 g, Fiber 12.1 g, Protein 36.7 g, SaturatedFat 7.4 g, Sodium 565.8 mg, Sugar 9.2 g

TWISTED ICEBERG LETTUCE SALAD WITH WARM GORGONZOLA DRESSING



Twisted Iceberg Lettuce Salad With Warm Gorgonzola Dressing image

This is a classic salad which was inspired by some posts this week which reminded me of mine. But this is my favorite way, still classic flavors but a bit different, with a warm blue cheese or gorgonzola sauce as well as diced marinated vegetables and roasted tomatoes make this a great salad - upgraded.

Provided by SarasotaCook

Categories     Salad Dressings

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

1 head iceberg lettuce, cut in wedges
5 bacon, slices (chopped and cooked)
1/2 small red onion, diced fine
1/4 cup black olives, diced fine
1/3 cup seedless cucumber, fine chopped
1 teaspoon italian vinaigrette (your favorite store bought will work fine)
1/8 cup cherry tomatoes, cut in half and roasted
1 tablespoon olive oil
1/2 teaspoon salt for the tomatoes
1/4 teaspoon black pepper for the tomatoes
2 shallots, finely chopped
3 tablespoons butter
6 ounces gorgonzola
1/2 cup heavy cream
1/4 teaspoon pepper (for the sauce)

Steps:

  • Make the blue cheese sauce. In a small pot add the 3 tablespoons of butter and melt, add the shallots and cook 2-3 minutes until lightly soft. Add the cheese, sauce, cream and 1/4 teaspoon black pepper. Cook on low on the back burner until you are ready to serve.
  • Saute the chopped or diced bacon until nice and crispy remove and drain on a paper towel and set to the side.
  • Marinating the chopped vegetables. Chop the olives (or you can buy them pre chopped), chop the cucumber and red onion. Toss in a mixing cup of anything you want with just 1 teaspoon of Italian vinaigrette. You don't need much and you don't want to soak the vegetables. Just a light seasoning and then chill.
  • As the vegetables marinade, now the tomatoes. Either on the stove in a saute pan or in a 400 degree oven, cut the grape or cherry tomatoes in half, drizzle a little olive oil on them, salt and pepper and cook just until slightly cooked. Just 5-7 minutes tops. Don't over cook, you want them warm but not "too soft or mushy.".
  • Lets put it together -- Now put your wedge on a nice plate with the chilled wedge, then top with some of the roasted tomatoes which should be slightly warm, top with some of the marinated cucumber, olive and onion mix. Then top with the warm gorgonzola sauce and top with chopped bacon.
  • It just takes the classic and makes it even better, the warm dressing is so good against the chilled marinated chopped vegetables and chilled lettuce.

Nutrition Facts : Calories 267.3, Fat 24.2, SaturatedFat 13.9, Cholesterol 63.7, Sodium 503.1, Carbohydrate 6.4, Fiber 1.4, Sugar 2.2, Protein 7.7

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