Lettuce Salad With Special French Dressing 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:

• Combine the first six ingredients in a jar with a tight-fitting lid; shake well. serve over lettuce. Refrigerate any leftover dressing.

Steps:

• For the salad: Layer the salad ingredients in a large salad bowl, beginning with the lettuce, then adding the tomatoes, bell pepper and onion.
• For the French dressing: Put the vinegar, sugar, mustard, onion, paprika, salt and 1/2 cup water in a blender and process until well blended. While the blender is running, slowly stream in the oil. Chill in the refrigerator for 3 hours.
• When ready to serve, pour some of the dressing over the salad and toss.

Steps:

• Put all dressing ingredients in a blender or food processor and mix at low speed until thoroughly blended.
• Store refrigerated, but allow dressing to come to room temperature before serving.
• In a large, wide bowl, mix together salad greens, mushrooms, and green peppers.
• Stir dressing well before using, and spoon over salads.

Steps:

• For the green salad: Mix the celery, cucumber, goat cheese, lettuces and tomatoes in a large bowl.
• For the French dressing: Combine the ketchup, vinegar, sour cream, mustard, Worcestershire, paprika, cayenne and lemon juice in a small bowl. Add the oil slowly while whisking constantly. Season with salt and pepper.
• Toss the salad with the French dressing and serve.

Steps:

• For the French dressing: Plop the ketchup, yogurt, vinegar, mustard, sugar, paprika, onion and salt to taste into a high-speed blender. Puree until smooth. Use immediately or transfer to an airtight container and store in the refrigerator for up to 2 weeks.
• For the pea and bacon salad: Put the bacon in a large cold skillet and cook over medium heat until crisp, 4 to 5 minutes. Drain on a paper towel-lined plate, and set aside.
• Add the peas to the bacon fat, then sprinkle lightly with salt and pepper and cook over medium heat until they get a slight color, 2 to 3 minutes. Remove from the heat and set aside.
• Build the salad. Onto a bed of butter lettuce leaves, scatter the peas and herbs. Crumble and add the bacon. Finish with a grating of Parmesan and a drizzle of dressing. Serve with more dressing on the side.

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 taste.