Warm Wilted Lettuce Salad Recipes

WILTED LETTUCE SALAD (AKA HOT LETTUCE)

Steps:

• Rinse and dry the salad in a salad spinner. (Or rinse in a colander and let dry on a towel on the counter.) Tear into bite-sized pieces into a large serving bowl.
• Combine oil, vinegar, sugar, and salt in a microwave-safe glass jar or bowl.
• Microwave for about 30 seconds, or until boiling.
• Immediately pour hot dressing over the large bowl of salad. Toss and taste. Season with more salt and pepper, if desired.
• Serving suggestion ideas: Add freshly grated Parmesan, feta or Gorgonzola crumbles, thinly sliced or diced apples, and toasted pecans.

CLASSIC WILTED LETTUCE SALAD

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , To the hot drippings, add the vinegar, water, onions, sugar, salt and pepper, stirring until sugar is dissolved. , Place lettuce in a salad bowl; immediately pour dressing over and toss lightly. Top with egg. Serve immediately.

WARM WILTED LETTUCE SALAD

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.

WARM WILTED WINTER GREENS

Steps:

• Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.
• Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

WILTED SPINACH SALAD

Steps:

• Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
• In a large bowl, toss together the spinach and green onions.
• Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.

WILTED LETTUCE SALAD

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.

WARM WINTER SALAD

Steps:

• Sauteed radicchio, fennel and carrots are topped with chicken, walnuts and Gorgonzola in this warm and hearty main-dish salad. Serve with crusty whole-grain baguette.;
• Heat oil in a Dutch oven over medium heat. Add pears and cook, stirring occasionally, until they start to brown, about 2 minutes. Transfer to a bowl with a slotted spoon.
• Whisk shallots, vinegar and mustard in a small bowl; add to the pan and cook, stirring constantly, for 30 seconds. Add turkey (or chicken), radicchio, fennel, carrots and walnuts. Cook, stirring occasionally, until just wilted, about 3 minutes. Return the pears to the pan and season with salt and pepper.
• Divide lettuce leaves among 4 plates. Top with the warm salad and sprinkle with cheese. Serves 2 Variation: Halve the ingredients and prepare the recipe in a large nonstick skillet instead of a Dutch oven.
• NUTRITION INFORMATION: Per serving: 384 calories; 15 g fat (4 g sat, 6 g mono); 83 mg cholesterol; 32 g carbohydrate; 33 g protein; 9 g fiber; 548 mg sodium; 1,284 mg potassium. Nutrition bonus: Vitamin A (160% daily value), Vitamin C (45% dv), Potassium (37% dv), Folate (31% dv), Calcium & Iron (20% dv). 1 1/2 Carbohydrate Servings Exchanges: 1/2 starch, 1 fruit, 1 vegetable, 3 lean meat, 2 fat
• TIP: Tips: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes. Place chopped walnuts in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
• From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris

WILTED LETTUCE SALAD

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.

SOUTHERN STYLE WILTED LETTUCE SALAD

Steps:

• Fry fatback in a large skillet.
• Drain fatback on paper towels and reserve for eating!
• Cut heat off of skillet, but while still warm, add lettuce and onions until wilted.
• Serve with salt, pepper and vinegar as desired.