ROMAINE SALAD WITH CAESAR DRESSING
This salad with homemade dressing is a good fit with meat, poultry, or fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together mayonnaise, lemon juice, Parmesan cheese, Worcestershire sauce, and salt and pepper. (If mixture is too thick, add 1 to 2 tablespoons water.)
- Add lettuce; toss to coat with dressing. Top with shaved Parmesan, if desired.
Nutrition Facts : Calories 107 g, Fat 8 g, Fiber 3 g, Protein 4 g
ROMAINE AND SPINACH WITH BUTTERMILK DRESSING AND CROUTONS
Put a spin on the classic Caesar salad with this salad that pairs tender baby spinach with crunchy romaine.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Tear bread into bite-size pieces. On a rimmed baking sheet, toss bread with olive oil and cayenne pepper. Season with salt and pepper. Bake until golden brown, about 8 minutes, stirring halfway through. Let croutons cool.
- Meanwhile, in a blender, combine buttermilk, mayonnaise, anchovy, garlic, and Worcestershire sauce; season with salt and pepper. Puree until dressing is smooth, about 20 seconds.
- In a large bowl, toss romaine lettuce and baby spinach with dressing. Top with croutons and serve immediately.
Nutrition Facts : Calories 85 g, Fat 5 g, Fiber 1 g, Protein 3 g
SPINACH, ROMAINE AND STRAWBERRIES WITH BALSAMIC VINAIGRETTE
Make and share this Spinach, Romaine and Strawberries with Balsamic Vinaigrette recipe from Food.com.
Provided by Charlotte J
Categories Strawberry
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Separate romaine leaves and wash thoroughly.
- Spin or pat dry off paper towels.
- Wash and dry the spinach unless the package indicates that they have been cleaned.
- Wrap the greens in damp towels, cover loosely in plastic and refrigerate until serving time.
- Just before serving, wash and hull strawberries and cut into quarters.
- Tear romaine and spinach leaves into small-to-medium pieces.
- Combine greens and berries in a salad or arrange on six individual plates.
- Sprinkle parsley on top.
- Pour vinegar and oil into a small container that has a tight-fitting lid.
- Cover and shake until dressing is well mixed.
- Pour over salad.
- Season with salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 85.7, Fat 5.1, SaturatedFat 0.7, Sodium 36.2, Carbohydrate 9.3, Fiber 3.9, Sugar 4.5, Protein 2.6
SPINACH/ROMAINE SALAD WITH POPPY SEED DRESSING & MANDARIN OR
I have been experimenting with different types of salads and dressings and have developed this very tasty combination of greens and dressing.
Provided by William Uncle Bill
Categories Spinach
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- SALAD - Drain oranges, place into a bowl and set aside.
- Cube apples and place in a bowl.
- Pour lemon juice over; mix well to coat to prevent from turning brown and let marinate for about 1 hour or longer.
- Before using apples, drain any excess lemon juice.
- Prepare spinach and Romaine lettuce; dry on paper towels, and add to a large bowl.
- Add ice cubes and let chill for at least 1/2 hour to crisp.
- DRESSING - In a glass jar with lid, add orange juice, balsamic vinegar, olive oil, honey, poppy seeds, Dijon mustard, salt, and pepper; shake well to blend.
- TO SERVE - Remove ice from the greens and discard; drain any water.
- Add apples and pine nuts and toss to mix well.
- Add dressing mixture and toss to coat well.
- Arrange spinach on individual salad plates and top with 3 or 4 Mandarin orange segments.
- This dressing is also very good with young, mixed greens.
BUTTERMILK CREAMED SPINACH
Make and share this Buttermilk Creamed Spinach recipe from Food.com.
Provided by Suzy_Q
Categories Spinach
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Trim stems off of the spinach, chop it and rinse well. In a large skillet, add spinach and onions over low-medium heat. Steam covered for about 10 minutes stirring occasionally. Remove spinach mixture from the skillet and set aside. While spinach is cooling, heat olive oil or butter over medium heat. Once heated through add flour, (1 T. at a time) mixing thoroughly with the oil or butter making sure there are no lumps. Reduce heat to low and once more finely chop the spinach-onion mixture with the garlic clove and add it to the oil-flour mixture. Mix very well then add the buttermilk, salt and nutmeg. Mix well and allow to remain on the heat for another 5-10 minutes.
Nutrition Facts : Calories 186.4, Fat 14.4, SaturatedFat 2.2, Cholesterol 1.6, Sodium 513.8, Carbohydrate 11.5, Fiber 2.8, Sugar 3.2, Protein 5.1
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