Romaine Cucumber And Grape Tomato Salad With Ranch Dressing Recipes

Steps:

• Combine the romaine, cucumber, tomatoes, and croutons in a large mixing bowl. Dress with the vinaigrette, making sure to lightly toss the greens but thoroughly incorporate the dressing.
• Preheat the oven to 375°F.
• Tear the bread into bite-size pieces and place in a large bowl. Add the garlic and oregano and drizzle with the olive oil. Toss gently to combine and season with salt.
• Place the croutons on a large rimmed baking sheet and bake for 20 minutes. Stir and continue to bake until the croutons are golden brown and crunchy, checking and stirring every 5 minutes.
• Combine the yogurt, onions, vinegar, olive oil, and salt in a large mixing bowl. Whisk until smooth and thoroughly combined.

Steps:

• To make the salad dressing, whisk together, ketchup, mayonnaise, rice vinegar, lemon zest, lemon juice, chives, and parsley. Season, to taste, with salt and pepper and set aside.
• To assemble the carpaccio, place a large tomato slice on each serving plate to be used as the base. Top with 4 thin slices cucumber, distributing evenly atop the tomato. Put a 1/4 teaspoon of salad dressing in the center of cucumbers to anchor a romaine leaf placed curved side up. Top romaine with a small amount of shaved red onion.
• Place 1/2 cup of greens alongside carpaccio. Drizzle dressing on and around and serve additional dressing on the side.

Steps:

• To make the dressing: In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper.
• In a large bowl, combine the lettuce, bell pepper, and tomatoes. Add the dressing and toss to combine.