HEARTS OF ROMAINE & TOMATO SALAD
Make and share this Hearts of Romaine & Tomato Salad recipe from Food.com.
Provided by CountryLady
Categories Greens
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Arrange romaine heart quarters on a platter.
- Layer sliced tomatoes over the centre& sprinkle with scallions.
- Combine dijon, garlic, lemon juice& vinegar in a small bowl.
- SLOWLY drizzle in olive oil, whisking CONSTANTLY.
- Season to taste.
- Drizzle dressing over the salad& sprinkle with parmesan.
Nutrition Facts : Calories 151.9, Fat 12.7, SaturatedFat 1.8, Sodium 29.2, Carbohydrate 9.1, Fiber 5, Sugar 3.7, Protein 3.1
HEARTS OF ROMAINE SALAD
Very easy to make and very delicious! Use quality ingredients. Substitute another variety of imported olives of your choice-nicoise, gaeta, etc. From Weekend Magazine, July/August 2006.
Provided by COOKGIRl
Categories Fruit
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small non-reactive bowl whisk together the vinaigrette ingredients except for the oil.
- Slowly pour in the olive oil while whisking. Set dressing aside.
- Remove the root ends from each head of lettuce and cut the heads in half crosswise. Then cut the heads in three parts lengthwise.
- Arrange the slices neatly on a serving platter. Garnish with the Kalamata olives and spoon the vinaigrette over the salad.
- Sprinkle the myzithra cheese (if using) on top and serve. Add a sprinkle of cracked black pepper.
- Or cover and chill until ready to serve.
Nutrition Facts : Calories 171.5, Fat 15.2, SaturatedFat 2.1, Cholesterol 0.8, Sodium 129.8, Carbohydrate 8.3, Fiber 5.2, Sugar 2.8, Protein 3.3
ROMAINE HEARTS WITH GREEK DRESSING
Steps:
- Cut each of the romaine hearts in half, leaving the stem end intact so the leaves stay together. Top each with a few rings of onions, and place 5 olives in a small pile on each plate.
- In a small bowl, whisk together the oil, lemon juice, oregano, salt and pepper. Drizzle some dressing over each lettuce half and serve.
Nutrition Facts : Calories 123 calorie, Fat 11 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 306 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 1 grams, Sugar 1 grams
HEART-Y SALAD: HEARTS OF ROMAINE, PALM, AND ARTICHOKE
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place romaine on a platter and toss with parsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.
HEARTS OF ROMAINE WITH BLUE CHEESE AND BACON
Combine the enhanced flavor of romaine with smidgens of bacon and our irresistible blue cheese dressing, and that old-fashioned wedge of lettuce becomes a slice of heaven.
Provided by Food Network Kitchen
Categories appetizer
Time 55m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Lay the bacon strips on a roasting rack and bake in the oven until crisp, about 20 minutes. (To make bacon curls: Wrap each slice of raw bacon around a metal skewer in a barber-pole fashion and lay the skewers on the roasting rack.) Pat dry with a paper towel. When cool enough to handle, break into pieces or in half, if using curls.
- Put the egg in a small saucepan with enough cold water to cover. Bring to a boil, cover, and remove from the heat. Set aside for 10 minutes. Drain the egg and roll it between your palm and the counter to crack the shell, then peel under cool running water. Rub the egg through a fine-mesh strainer and set aside.
- Remove the large outer leaves from the romaine hearts and rinse. Chop these leaves into bite-size pieces and spin dry. (Use an extremely sharp knife to minimize bruising the edges.) Halve the hearts through the cores to make 4 wedges. Rinse under cold running water and shake to air dry.
- Divide the wedges among 4 plates. Mound some of the chopped romaine on top and season with salt and pepper, to taste. Spoon about 1/4 cup of Blue Cheese Dressing over each salad and top with some of the sieved egg and bacon. Pass the remaining dressing at the table.
- Pulse the mayonnaise, blue cheese, buttermilk, shallot, lemon zest, Worcestershire sauce, salt, and celery seeds in a food processor to make a chunky but pourable sauce. Stir in the parsley and season with plenty of pepper. Use immediately or refrigerate in a tightly sealed container for up to 3 days.
ROASTED TOMATO DRESSED ROMAINE SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Place the tomatoes on a baking dish and drizzle with a little extra-virgin olive oil and season with some salt and pepper and transfer to the oven. Roast until the tomatoes start to burst, about 10 minutes. Remove from the oven and let cool. Once cool, transfer to a salad bowl and slightly smash up the tomatoes with a fork, add the minced red onion and the mustard and vinegar. In a slow steady steam, pour in the extra-virgin olive oil, to taste, while mixing with a fork. Add the romaine lettuce and toss to combine.
HEARTS OF PALM SALAD
This recipe has been adapted from another cooking site. It was billed as the "South Beach Salad". I don't know if the changes I have made have changed that or not. It is delicious and made a wonderful and different salad to serve for guests.
Provided by PaulaG
Categories Beginner Cook
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine the dressing ingredients in a covered jar and shake vigorously to mix.
- For the salad, combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl.
- Pour the dressing over and mix well; refrigerate for at least 1 hour.
- When ready to serve, place the mixed greens on chilled salad plates, divide the heart of palm mixture evenly over the plates and arrange the hard-boiled egg slices and tomatoes over the top.
ROMAINE SALAD
This super-easy salad comes together in no time. And it's perfect for just about any main dish. Katherine Desrosiers - Trail, British Columbia
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together the oil, vinegars, sugar, salt and pepper. Pour over salad mix; toss to coat.
Nutrition Facts : Calories 106 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 310mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.
HEARTS OF PALM AND SPINACH SALAD
A variation on the one in "The Kosher Palette", this recipe goes well with a huge variety of dishes. Also works well for Passover if you delete the dry mustard and use a little onion powder instead.
Provided by Sarah Chana
Categories Spinach
Time 10m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Toss together the salad ingredients in a bowl: spinach, hearts of palm, tomatoes, avocados, s, nuts.
- Combine the dressing ingredients in a cruet or jar; shake vigorously.
- Toss together and serve!
Nutrition Facts : Calories 283.5, Fat 21.4, SaturatedFat 2.8, Sodium 524.4, Carbohydrate 21.5, Fiber 7.8, Sugar 10.4, Protein 7.2
FETA ROMAINE SALAD
My friend Cathy, who is of Greek heritage, prepared this simple romaine salad recipe for me. She served it with lamb chops and pitas-what a classic Mediterranean meal! -Michael Volpatt, San Francisco, CA
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, whisk the remaining ingredients. Drizzle over salad; toss to coat. Serve immediately.
Nutrition Facts : Calories 139 calories, Fat 11g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 375mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
GRILLED ROMAINE SALAD
Romaine hearts are slightly charred on the grill, and served with a fabulous shallot-balsamic dressing. Accompanied with oven dried tomatoes. Whoever eats this will go nuts for it!!!
Provided by JGLOTZ
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 3h10m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
- In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
- Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
- Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.
Nutrition Facts : Calories 621.7 calories, Carbohydrate 16.6 g, Fat 62.8 g, Fiber 1.9 g, Protein 1.5 g, SaturatedFat 8.7 g, Sodium 87.1 mg, Sugar 12.8 g
MARINATED HEARTS OF PALM SALAD
I found this on a Ralph's grocery store recipe card. I LOVE hearts of palm! I think mushrooms, olives and onions would be great in this also. And I'll probably try it with tuna and I bet it would be good with salami too! Oooh...and I'll be topping mine with feta. Yum!
Provided by Engrossed
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together garlic, olive oil, vinegar, mustard and salt and pepper to taste.
- In a large salad bowl, combine hearts of palm, artichokes, tomatoes and parsley.
- Pour dressing over hearts of palm mixture, tossing to coat.
- Cover and chill 30 minutes.
- Spoon marinated mixture over greens and serve.
Nutrition Facts : Calories 338.1, Fat 20.2, SaturatedFat 2.9, Sodium 1013.4, Carbohydrate 36.5, Fiber 23, Sugar 4, Protein 11.7
GRILLED HEARTS OF ROMAINE
This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures.
Provided by Chef John
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Brush each romaine lettuce half with 1/2 teaspoon olive oil.
- Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.
Nutrition Facts : Calories 88.2 calories, Carbohydrate 4.2 g, Cholesterol 1.5 mg, Fat 7.5 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 35.2 mg, Sugar 2 g
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