Individual Lettuce Chopped Salad Recipes

Steps:

• Combine lettuce and chopped veggies in salad bowl.
• Add all of the dressing ingredients into a blender. Put the top in place and blend on high until dressing is combined. Pour dressing over salad and toss. Adjust salt and pepper, to your taste.

Steps:

• Remove the lettuce leaves from the head and using scissors cut each leaf into round shaped cups. Add to a bowl of iced water and refrigerate until needed. In a large bowl add all the remaining ingredients, except the chives, and mix well.
• Remove lettuce cups from the water and pat dry with paper towels. Fill the cups with the fruit and vegetable mixture and transfer to serving plates. Garnish the salads with chopped chives and serve.
• Cook's Note: Add lobster and crabmeat, if desired.

Steps:

• Cut carrots, potatoes, mushrooms, squashes, jicama, radishes and tomatoes into 1/2-inch dice. In large saucepan bring water to a boil. Blanch carrots and potatoes for 3 minutes. Drain and immediately plunge into iced water to stop the cooking. When cool, pat dry with paper towels and reserve. In large skillet heat olive oil. Add mushrooms and squashes and saute with 1/2 teaspoon of the salt and 1/4 teaspoon of pepper for 2 - 3 minutes. Remove from pan and spread on a cookie sheet to cool. In large bowl combine mushrooms, squashes, potatoes, carrots, radishes and tomatoes. In a blender combine 2/3 of the oregano, the remaining olive oil, red wine vinegar, remaining salt and 1/2 teaspoon pepper, the chopped peppers and puree. Arrange lettuce leaves on individual plates, top with salad, surround with avocado and sprinkle with cheese. Pour dressing over vegetables. Serve with cracked black pepper garnish.
• In small bowl combine all ingredients. Serve over vegetables.

Steps:

• Dressing -- Add all the ingredients and mix well. Just set to the side.
• Salad -- In a large bowl add all the ingredients and toss well. Now remember -- you can add anything, these are just my favorites. Make IT YOUR salad. I just like to chop well so it is easy to fit into the lettuce leaves.
• Toss and Fill -- I just like to toss the chopped salad with a little of the dressing, not too heavy and then fill into the lettuce leaves. My favorite is radicchio or bibb, but you can use any type of leaf you want. You can also secure the leaf with a tooth pic too which is fun and then serve small cups of extra dressing on the side.
• Now if you are a buttermilk type dressing by all means, or a balsamic dressing. You can really use your favorites here. It is more the method and the technique which just makes it really fun to serve at parties. Just have fun with them.

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.

Steps:

• Make the dressing: Zest the lemon into a small bowl, then halve the naked lemon and squeeze the juice into the bowl. Whisk in oil and season to taste with salt and pepper; set aside.
• Put the romaine into a large bowl, then top with tomatoes, bacon, cucumber, blue cheese and scallions. Drizzle in about two thirds of the dressing, then toss until well coated.
• Place sliced avocado and eggs on top of salad, and season lightly with salt and pepper (especially the avocado, which can take a lot of salt). Drizzle salad with remaining dressing, and serve.