Garlic Lettuce Salad Recipes

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.

Steps:

• Spread the lettuce out on a large serving dish or bowl. Sprinkle the onion, celery, water chestnuts and frozen peas (unthawed) over the lettuce in layers. Spread mayonnaise over the top like a frosting. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight.
• Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Before serving, sprinkle crumbled bacon over the top, and garnish with tomato wedges, slices of hard-cooked egg, and parsley.

Steps:

• In a large bowl, combine lettuce and onions in a large salad bowl. Sprinkle with pepper; set aside. , In a large skillet, cook bacon over medium heat until crisp. Stir the vinegar, lemon juice, sugar and salt in drippings. Pour over lettuce and toss gently until well coated. Top with egg. Serve immediately.

Steps:

• Combine the rice wine or sherry, soy sauce, sugar, and salt in a small bowl.
• Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the garlic, and stir-fry for 5 seconds. Add the lettuce and stir-fry for 1 to 2 minutes, or until it is just limp. Stir the sauce, swirl it into the wok, and stir-fry for 30 seconds to 1 minute more, or until the lettuce is just tender and still bright green. Remove from the heat, drizzle on the sesame oil, and serve.

Steps:

• Chop cabbage, lettuce and carrots (if including) to a very fine consistency; add garlics and mayonnaise and mix thoroughly.
• Chill thoroughly several hours or overnight.

Steps:

• Add the parsley, yogurt, chives, lemon juice, mayonnaise, tarragon, salt, pepper, garlic and scallion to a blender. Turn the blender on low and gradually increase the speed. Blend until bright green and smooth, about 20 seconds.
• To assemble, add the torn butter lettuce to a large serving bowl. Drizzle with half the dressing. Serve with extra dressing on the side.

Steps:

• make dressing and set aside.
• put all salad ingredients in a bowl and pour dressing over.
• serve and enjoy.

Steps:

• Place the lettuce on the bottom of a large salad bowl.
• Layer over that the tomatoes, crumbled bacon, and croutons. In a blender on medium-high speed, blend the mayonnaise, milk, garlic powder, salt and pepper.
• Just before serving, pour the dressing over the salad but don't toss it! (That'll ruin it's super looks.).

Steps:

• In a salad bowl, toss the lettuce, tomatoes, eggs, radishes, bacon and onions. In a small bowl, whisk the dressing ingredients. Serve with salad.

Steps:

• Remove wilted exterior leaves from each head of lettuce. Cut stems from the lettuce heads, separate leaves and swish in a large basin of cold water, letting any sand or dirt sink to the bottom. Lift the leaves from the water and transfer to a colander. Shake away excess water. Wrap in kitchen towels to dry or use a salad spinner.
• Make the dressing: Put almonds, vinegar and garlic in a small bowl. Whisk in the olive oil. Season with salt and pepper.
• Put leaves in a wide salad bowl. Sprinkle with a pinch of salt. Dress lightly just before serving, using 2 or 3 tablespoons of dressing and coating leaves well. Taste and add more dressing as necessary. Store any remaining dressing in refrigerator for up to 3 days.

Steps:

• Tear romaine lettuce into bite sized pieces and put in large bowl.
• Set aside.
• Combine olive oil, vinegar, dijon mustard, and garlic.
• Drizzle over salad and toss.
• Add thin sliced onion, pimento, and quartered artichoke hearts.
• Sprinkle parmesan and bread crumbs over salad evenly and toss all ingredients until evenly mixed.
• Refrigerate up to 2 hours before using.

Steps:

• In 1-cup liquid measuring cup, whisk together lemon juice, vinegar, sugar, and 2 tablespoons water. Using mortar and pestle or food processor, grind or crush garlic, lemon zest, and kosher salt into fine paste. Whisk paste into lemon juice mixture. Gradually whisk in oil. Whisk in table salt and pepper to taste.
• In large bowl, toss together lettuce, radishes, minced herbs, and dressing. Divide mixture among 6 salad plates. Using vegetable peeler, shave curls of Parmesan atop each salad and serve.