Mushroom Romaine Salad Recipes

ROMAINE SALAD WITH BLUE CHEESE VINAIGRETTE

Provided by Rachael Ray : Food Network

Categories appetizer

Time 5m

Yield 2 BIG GUY servings

Number Of Ingredients 8

Romaine Salad with Blue Cheese Vinaigrette image

Steps:

Place lettuce in a big bowl. Combine garlic, oregano, sugar and vinegar in a small bowl. Add oil to dressing in a slow stream and mix with a whisk or fork. Stir in blue cheese. Pour dressing over salad and toss. Season with salt and pepper, to taste.

Ingredients

2 hearts romaine, chopped
1 clove garlic, chopped
1/2 teaspoon dried oregano leaves
2 teaspoons sugar
2 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil
1/4 pound blue cheese crumbles, in specialty cheese section of your market
Salt and pepper

MANDARIN ROMAINE SALAD

This extra-special green salad boasts luscious flavor, a touch of heat, plenty of crunch and color, and a citrus sparkle. It takes just minutes to toss together and never disappoints. -Barbara Carlucci, Orange Park, Florida

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 13

Mandarin Romaine Salad image

Steps:

In a large bowl, combine the first five ingredients. In a jar with a tight-fitting lid, combine the oil, sugar, vinegar, parsley, salt, pepper and pepper sauce; shake well. , Just before serving, sprinkle salad with pecans. Shake dressing and pour over salad; toss to coat.

Nutrition Facts : Calories 139 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 1g protein.

Ingredients

9 cups torn romaine
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup finely chopped celery
2 green onions, thinly sliced
6 tablespoons vegetable oil
3 tablespoons sugar
3 tablespoons raspberry vinegar
1-1/2 teaspoons dried parsley flakes
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 to 1/2 teaspoon hot pepper sauce
1/2 cup chopped pecans

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

Grilled Romaine Salad image

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

Ingredients

½ cup olive oil
3 tablespoons white sugar
1 teaspoon dried rosemary
1 teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon ground black pepper
8 Roma (plum) tomatoes, halved lengthwise
2 shallots, halved lengthwise and peeled
½ cup balsamic vinegar
2 tablespoons brown sugar
1 ¾ cups olive oil
4 romaine hearts
1 tablespoon olive oil
salt and pepper to taste

WARM MUSHROOM AND ROMAINE SALAD

I love to make this salad with steak. If you love shrooms as much as my husband and I do, you will make this salad over and over again. This salad will serve four, but we usually eat the entire bowl ourselves because you can't stop eating it! Very easy to make.

Provided by dragonpawz

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

Warm Mushroom and Romaine Salad image

Steps:

Heat one tablespoon of olive oil in a pan.
Add garlic and cook until translucent.
Add mushrooms, remaining olive oil, vinegar, salt and pepper to pan and stir well.
Cook till the mushrooms are cooked through.
Pour over shredded romaine lettuce and serve.

Nutrition Facts : Calories 146.7, Fat 12.4, SaturatedFat 1.7, Sodium 16.5, Carbohydrate 8, Fiber 3.6, Sugar 3.9, Protein 2.8

Ingredients

3 1/2 tablespoons olive oil
1 1/2 cups sliced white mushrooms
1 garlic clove, minced
2 1/2 tablespoons balsamic vinegar
salt and pepper
1 head romaine lettuce

ROMAINE AND MUSHROOMS SALAD WITH GARLIC CAPER VINAIGRETTE

Categories Salad Leafy Green Mushroom Side Quick & Easy Gourmet

Yield Serves 2

Number Of Ingredients 7

Romaine and Mushrooms Salad with Garlic Caper Vinaigrette image

Steps:

Mince the garlic and the capers and with the flat side of a knife mash the mixture with the salt to form a paste. In a bowl whisk together the garlic paste, the vinegar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the romaine and the mushrooms and toss the salad well.

Ingredients

1 garlic clove
1 teaspoon drained bottled capers
1/4 teaspoon salt
1 tablespoon red-wine vinegar
1/4 cup olive oil
14 romaine leaves, washed well, spun dry, the ribs discarded, and the leaves sliced thin (about 3 cups)
4 mushrooms, sliced thin

WILD ABOUT YOU SALAD: WILD MUSHROOM SALAD WITH THYME AND HEART OF ROMAINE

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 11

Wild About You Salad: Wild Mushroom Salad with Thyme and Heart of Romaine image

Steps:

Combine mushrooms, shallots, parsley, lemon juice, vinegar and thyme leaves and season them with salt and pepper. Let stand 15 minutes. Combine with shredded romaine and dress with evoo. Adjust seasonings and divide among 2 plates.

Ingredients

4 crimini mushroom caps, very thinly sliced
6 shiitake mushrooms, very thinly sliced
1/2 cup oyster mushrooms, very thinly sliced
1 shallot, very thinly sliced
2 to 3 tablespoons chopped flat-leaf parsley, chopped -- a handful
1/2 lemon, juiced
2 teaspoons red wine vinegar -- a sprinkle
2 tablespoons chopped fresh thyme leaves, 5 or 6 sprigs
Salt and pepper
1/2 heart romaine lettuce, shredded
2 tablespoons extra-virgin olive oil, eyeball it

AVOCADO ROMAINE SALAD

This salad truly represents my state, since avocados and almonds are grown in such abundance here. Plus, I love it because I can toss it together in minutes. -Jeanne Ellermeyer, Walnut Creek, California

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 13

Avocado Romaine Salad image

Steps:

For dressing, whisk together first seven ingredients. Place salad ingredients in a large bowl. Drizzle with dressing just before serving.

Nutrition Facts : Calories 257 calories, Fat 26g fat (4g saturated fat), Cholesterol 4mg cholesterol, Sodium 329mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 4g fiber), Protein 4g protein.

Ingredients

1/2 cup olive oil
2 tablespoons white vinegar
2 tablespoons lemon juice
1/4 to 1/2 teaspoon salt
1/4 teaspoon ground mustard
1/4 teaspoon paprika
Dash seasoned salt
SALAD:
1 bunch romaine, torn (about 5 cups)
1 medium ripe avocado, quartered and sliced
4 green onions, sliced
1/4 cup slivered almonds, toasted
1/4 cup crumbled blue cheese

ROMAINE SALAD WITH MISO DRESSING

I have been making this recipe since it came out in Bon Appetit in 1999. I have modified it somewhat to suit my family's likes. Rather unusual, very tasty and a crowd pleaser EVERY time

Provided by Abby Girl

Categories Salad Dressings

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Romaine Salad With Miso Dressing image

Steps:

Purée vinegar, miso, garlic, sugar and ginger in blender. With machine running, gradually pour in 1/2 cup olive oil; blend until mixture is creamy. Season dressing to taste with salt and pepper.
Toss with enough dressing to coat the lettuce leaves. Place on plates. Add chopped tomatoes and mushrooms.

Nutrition Facts : Calories 178.7, Fat 14.5, SaturatedFat 2, Sodium 333.6, Carbohydrate 11.3, Fiber 3.8, Sugar 5.6, Protein 3.1

Ingredients

1/3 cup rice vinegar
2 tablespoons white miso (or yellow miso)
2 large garlic cloves, peeled
1 tablespoon sugar
2 teaspoons fresh ginger, chopped
1/4-1/2 cup olive oil (or a combination of peanut and sesame oil)
1 head romaine lettuce, torn into bite-size pieces
cherry tomatoes, cut in half (optional)
white mushroom, sliced (optional)
sesame seeds, toasted (optional)

MUSHROOM CAESAR SALAD

Provided by Lorraine Vassalo

Categories Salad Food Processor Fish Leafy Green Mushroom No-Cook Lunch Parmesan Bon Appétit Canada Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 4

Number Of Ingredients 13

Mushroom Caesar Salad image

Steps:

Blend first 8 ingredients in processor until almost smooth. Gradually add oil and process until thick dressing forms. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Toss mushrooms with 1/3 cup dressing in medium bowl. Let marinate 15 minutes. Place lettuce in large bowl. Add mushrooms, croutons and cheese. Toss with enough dressing to coat generously. Season salad with salt and pepper.

Ingredients

1/4 cup fresh lemon juice
4 anchovy fillets
2 large garlic cloves
2 teaspoons drained capers
2 teaspoons Dijon mustard
2 teaspoons prepared white horseradish
1 teaspoon Worcestershire sauce
2 dashes of hot pepper sauce (such as Tabasco)
3/4 cup olive oil
1/2 pound mushrooms, thinly sliced
1 large head romaine lettuce, torn into bite-size pieces
2 cups purchased garlic-flavored croutons
1/2 cup grated Parmesan cheese

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