Ashleys Scrumptious Salad Supper Recipes

Steps:

• Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large salad bowl, combine the lettuce, spinach, tomatoes, red onion, mushrooms, eggs and cucumbers.
• Pour enough salad dressing to coat; toss and serve with fat-free croutons or melba toast.

Steps:

• Cut iceberg lettuce head in 1/2 then in 1/2 again.
• Slice into 1/2-inch wide pieces and put in salad bowl.
• Cut off bottom (core) of romaine and slice the romaine widthwise in 1/2-inch strips.
• Place in salad bowl.
• Toss with remaining vegetables.
• Add croutons and cheese, toss again.
• When salad is well mixed, pour dressing over and toss again.
• Serve with toasted garlic French bread.

Steps:

• To make croutons: Heat large skillet over low heat. With motor running, drop garlic cloves through feeder tube of food processor to mince. (A blender works as well.) Scrape down sides of bowl and add oil through feeder tube. Continue to process so that garlic releases its flavor into oil, about 30 seconds. Strain garlic from oil through a fine-mesh strainer; reserve half of garlic for dressing and set aside remaining half for another use. You should have about 3 tablespoons of garlic oil.
• Raise heat under skillet to medium. Place bread cubes in medium bowl. Drizzle 2 tablespoons garlic oil evenly over bread, along with a big pinch of salt; toss to coat. Add remaining 1 tablespoon oil; toss again. Add bread cubes to hot skillet and toast, turning cubes and shaking pan often, until crisp and golden brown, 5 to 7 minutes. Return croutons to bowl and set aside to cool while preparing salad.
• To prepare salad: Cut off bottom 1 1/2 to 2 inches of core from bottom of each romaine heart. Separate heart into individual leaves. Put leaves in large bowl.
• Whisk lemon juice, mayonnaise, Worcestershire and reserved garlic in a small bowl. Drizzle lettuce with oil, sprinkle with salt and pepper, and toss lightly, carefully, and thoroughly so that lettuce is evenly coated with oil. (Clean hands work well.).
• Drizzle lemon mixture over lettuce; toss again. Sprinkle 1/4 cup Parmesan over greens; toss again. Sprinkle croutons over salad, toss, and serve, sprinkling each portion with a little more Parmesan cheese.