LEAF LETTUCE SALAD
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
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
SIMPLE LETTUCE SALAD
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
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 :
COLD CUTS AND LETTUCE SALAD
I made this up and it turned out great. Very easy to prepare and tastes great for a side dish or a lunch.
Provided by Pantheress
Categories Salad Dressings
Time 10m
Yield 5-7 serving(s)
Number Of Ingredients 10
Steps:
- Prepare the thousand island sauce and leave for the flavors to mix together.
- Cut the cold cuts into thick rectangles.
- Cut the lettuce into rectangular pieces.
- Chop the cucumbers into circles.
- Mix it all and enjoy!
LOBSTER SALAD LETTUCE CUPS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Fill a large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the squeezed lemon halves and 1 tablespoon salt. Bring to a boil over medium heat.
- Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove from the pot with tongs and rinse under cold water to cool slightly.
- Remove the meat from the lobster shells. Roughly chop the lobster meat into 1-inch pieces. Transfer to a bowl and refrigerate 15 minutes.
- Meanwhile, whisk the mayonnaise, juice of the remaining lemon, mustard and hot sauce in a medium bowl. Add the lobster, celery and any mix-ins. Toss to combine and season with salt.
- Divide the lobster salad among the lettuce cups and sprinkle with the chives.
COLD LETTUCE SALAD
This recipe came down to me from my grandmother from her sister. A great, cold salad side for any spring/summer occassion. Very tasteful and colorful dish.
Provided by Aric Ross
Categories Vegetable
Time P1DT15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Tear lettuce (or spinach) into bite sized pieces and place into oblong dish.
- Layer all ingredients (in order) into dish.
- Chill, covered overnight.
- Serve topped with cheddar cheese.
Nutrition Facts : Calories 321.6, Fat 19.9, SaturatedFat 3, Cholesterol 15.3, Sodium 454, Carbohydrate 34.4, Fiber 4.4, Sugar 15.8, Protein 4.2
ICEBERG LETTUCE SALAD
Provided by Katie Lee Biegel
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the dressing: In a medium bowl, whisk together the blue cheese, oil, mayonnaise, vinegar and hot sauce. Season with salt and pepper and add more hot sauce if preferred. Set aside.
- For the salad: Divide the lettuce rounds among 4 plates. Pour 1/2 cup of the dressing over each. Top each with one-quarter of the tomatoes and bacon. Sprinkle some chives on top. Serve immediately.
MOM'S "THE BEST" LETTUCE/PEA SALAD
My mom has made this as long as I can remember. It is a crunchy, very tasty salad. It is a "must have" dish at our family gatherings and holidays. It makes a large quanity, but almost never has much leftover. What there is left is fought over to take home! I tried using another brand mayo and making this salad the day of serving, but did not taste as well. For the best salad, use Hellmans real mayo and make this the nite before. If you are a salad fan, I guarantee you will be addicted to this salad. I've also eaten variations with green peppers, canned peas and eggs, but I love this combination the best. Mom never has any complaints, but then, she's the best cook I know! The prep time doesn't include the "drying" time for the lettuce/peas and the overnite time in the fridge.
Provided by peppermintkitty
Categories Greens
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- prepare this salad the DAY BEFORE you want to serve it.
- It just isn't as good made the morning of.
- after lettuce is throughly dried, tear into pieces in put in large bowl (one that doesn't have a large size rim).
- on top of lettuce place the chopped green onion, celery, drained water chestnuts, and well drained, uncooked frozen peas.
- Do not mix over the top of this, spread the hellman's mayo to edges of bowl sealing the salad in cover tightly and place in fridge until the next day.
- dice 2 cups cheddar cheese and place in a plastic bag and put in fridge to toss with salad the next day.
- Just before serving, add the cubed cheese to the salad and mix all well.
- Pour into nice serving bowl and enjoy!
- note: do not add salt as it will draw moisture and salad will have liquid in it by the serve time.
- guest may add pepper and salt when salad is served.
Nutrition Facts : Calories 389.7, Fat 29.3, SaturatedFat 8.9, Cholesterol 44.9, Sodium 664, Carbohydrate 23.3, Fiber 3.3, Sugar 7.1, Protein 10.7
COLD LENTIL SALAD
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Makes 2 cups
Number Of Ingredients 9
Steps:
- Combine the lentils and garlic in simmering salted water for 10 minutes, or until the lentils are crisp-tender. Drain and run the lentils under cold water. Discard the garlic.
- In a bowl, toss together the lentils, celery, onion, and parsley. In a small bowl, whisk together the lemon juice, olive oil, and water. Drizzle over the lentils and stir gently to incorporate. Season with salt and pepper.
TENDER LETTUCE SALAD
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
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
HOLIDAY LETTUCE SALAD
Light with a hint of sweetness, this lettuce salad recipe will make everyone excited to eat their fruits and vegetables. -Bryan Braack, Eldridge, Iowa
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 14 servings (1 cup each).
Number Of Ingredients 12
Steps:
- In a salad bowl, combine the first five ingredients. , For dressing, in a small bowl, whisk lemon juice, oil, corn syrup, onion, mustard and salt. Pour over romaine mixture; toss to coat. Sprinkle with cashews.
Nutrition Facts : Calories 144 calories, Fat 8g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 134mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
LAYERED LETTUCE SALAD
This recipe came from an old Pine to Prairie Cookbook that the recipes were donated to. The telephone Pioneers of America made the book. My mother gave me three of these cookbooks and our family has used a lot of the recipes. This book has recipes from people who live all over the state of Minnesota. This is Yummy and great for a crowd, picnic, or holiday get togethers!
Provided by Beaner in Washington
Categories Pork
Time 10h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Tear the cleaned crisp lettuce into small bite sized pieces and place in the bottom of 9x12 inch cake pan.
- Layer the rest of the ingredients in the order given, do not cook peas.
- Add the sugar to the mayonnaise and spread over the top as you would frosting.
- Top with grated cheese.
- Cover and refrigerate for 8 to 10 hours.
- Bacon bits can be used for bacon.
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