RED LEAF AND MANDARIN SALAD
A delicious mix of sweet, salty and tangy makes this effortless salad outstanding. It looks beautiful with the colorful lettuce, peppers, mandarin oranges and almonds glistening with dressing. -Heather Villasenor, Amarillo, TX
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a salad bowl, combine the lettuce, oranges, cheese and peppers. , In a small bowl, whisk the oil, honey, vinegar, mustard and salt. Stir in onion. Pour over salad and toss to coat. Sprinkle with almonds. Serve immediately.
Nutrition Facts : Calories 164 calories, Fat 12g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 154mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein.
RED-LEAF LETTUCE WITH SHALLOT VINAIGRETTE
Categories Salad Leafy Green Vegetable No-Cook Vegetarian Quick & Easy Fall Summer Healthy Raw Shallot Lettuce Gourmet
Yield Serves 6
Number Of Ingredients 6
Steps:
- Stir together shallot and vinegar and let stand 10 minutes. Whisk in mustard, oil, kosher salt, and pepper to taste until blended. Tear lettuce into bite-size pieces and toss with shallot vinaigrette.
ROASTED CARROTS AND RED LEAF LETTUCE SALAD WITH BUTTERMILK HERB DRESSING
Provided by Katie Lee Biegel
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the carrots: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
- Cut the green leaves from the carrot tops, then rinse, drain and set them aside to use for the dressing. Use a vegetable brush to clean the carrots (leave the peel on to give the carrots texture). Cut them on the diagonal into 1-inch pieces.
- In a small bowl, toss the carrots with the olive oil, honey, salt and pepper. Transfer to a baking sheet and roast until tender and caramelized (I like mine to be on the borderline of starting to burn), about 20 minutes. Keep an eye on them; they burn easily! Let cool completely.
- For the dressing: While the carrots cool, make the dressing. Whisk the buttermilk, yogurt, olive oil, vinegar, honey, salt and pepper in a bowl until emulsified. Stir in the chives, tarragon, dill, carrot leaves and oregano.
- For the salad: In a large salad bowl, toss the lettuce, pistachios, cherries, cheese and carrots with the dressing. Serve immediately.
MIXED-LEAF SALAD
This simple salad combines mellow and bitter lettuces with sweet-tart vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 8
Steps:
- Quarter, core, and tear radicchio and Boston lettuce into bite-size pieces; trim tough stems from spinach. Rinse leaves and dry well. Toss together in a large bowl.
- In a small bowl, whisk together balsamic vinegar, olive oil, and honey; season with coarse salt and ground pepper. Just before serving, drizzle over lettuce; toss gently.
Nutrition Facts : Calories 48 g, Fat 3 g, Fiber 1 g, Protein 1 g
RED-LEAF SALAD WITH ROASTED SWEET POTATOES
Caramelized sweet potatoes and red onion pair well with green beans and walnuts. Heads of lettuce cost less than bagged pre-prepped varieties -- they have better flavor, too.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.
- Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
- Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper. Top lettuce with roasted vegetable mixture; drizzle with dressing.
Nutrition Facts : Calories 257 g, Fat 13 g, Fiber 5 g, Protein 8 g
RED LEAF SALAD
This is a recipe my mom gave me. They had a pot luck lunch and this was the rave of the day. It was pretty awsome when I tried it. I have to add though if a recipe has pecans in it I am automatically going to like it.
Provided by Sally Lyn
Categories < 30 Mins
Time 25m
Yield 1 bowl
Number Of Ingredients 10
Steps:
- There will be more than enough dressing and pecans if you use 2 bundles of red lettuce.
- You can adjust accordingly.
- Crumble noodles and cover noodles and pecans with 3-4 T butter.
- Toast in oven until brown.
- (They can burn easily so keep an eye on them).
- Mix all together right before serving.
- The pecans and noodles can get soft if they are left in for an extended amount of time.
- Also, the dressing doesn't need to be refrigerated.
- It will start to solidify if it is chilled.
- Option- Last time I made it I added crumbled bleu cheese and it was wonderful in it.
Nutrition Facts : Calories 3909.4, Fat 311.8, SaturatedFat 41.5, Sodium 2074.2, Carbohydrate 281, Fiber 14.2, Sugar 206.6, Protein 24.5
ESCAROLE AND RED LEAF SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cut away and discard the core from each head of lettuce. Rinse and pat or spin dry the leaves. Cut the leaves into bite-size pieces. Put the pieces into a salad bowl.
- Put the mustard, vinegar, garlic, salt and pepper in a mixing bowl and gradually add the oil, stirring rapidly with a wire whisk.
- Pour the sauce over the greens. Toss to blend well and serve
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 11 grams, Carbohydrate 2 grams, Fat 14 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 191 milligrams, Sugar 0 grams, TransFat 0 grams
RED LETTUCE SALAD
Late of "Saturday Night Live," Ana Gasteyer joined Martha to make a red lettuce salad with roasted shallot vinaigrette.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- Using a paring knife, remove peel, pith, and outer membranes from oranges. Carefully cut each segment away from membranes, collecting juice and segments in a bowl. Squeeze any remaining juice from membranes before discarding. Drain segments, and set aside, reserving juice for another use.
- In a large bowl, combine lettuces and radicchio; toss with vinaigrette. Transfer to a serving platter, top with reserved orange segments, and sprinkle with cheese. Serve immediately.
RED LEAF CAESAR SALAD WITH GRILLED PARMESAN CROUTONS
Provided by Melissa Clark
Categories Salad Cheese Fish Side Quick & Easy Summer Grill/Barbecue Lettuce Bon Appétit Sugar Conscious Kidney Friendly Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- For the croutons, prepare grill (medium-high heat). Rub with garlic clove and brush with olive oil:
- 6 3/4-inch-thick slices country bread
- Grill bread 1 minute, turn over, then sprinkle with:
- 3 tablespoons freshly grated Parmesan cheese
- Cover and grill until cheese melts, about 1 minute longer.
- In large bowl, toss:
- 12 ounces red leaf lettuce
- Dressing
- Salt and pepper
- Divide salad and croutons among plates. Before serving, top salad with:
- 1 1/2 ounces shaved Parmesan cheese
RED LEAF SALAD WITH ROASTED BEETS, ORANGES, AND WALNUTS
Provided by Teresa Parker
Categories Salad Appetizer Side Roast Vegetarian Orange Walnut Beet Winter Healthy Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- 1. Heat the oven to 350°F. Lay the beets on one half of a large piece of aluminum foil. Sprinkle with olive oil and season with salt. Fold the foil in half to make a packet and roll the edges to seal. Lay on a baking sheet and roast until tender, 45 to 60 minutes. Let cool. Peel the beets and slice into 1/2-inch-thick wedges.
- 2. Keep the oven at 350°F; toast the walnuts on a baking sheet for a few minutes, 5 to 7, until they smell good. Remove the nuts and let them cool while you wash and dry the lettuce and tear it into a salad bowl.
- 3. Zest one orange-you need 1 teaspoon grated zest. Using a very sharp knife, cut the ends from the oranges, slicing just deep enough to expose the flesh. Cut off the remaining peel and pith. Then, working over a bowl, remove the segments, cutting between the membrane. Place the segments in a strainer to drain off excess juice.
- 4. Whisk together the dressing ingredients-the shallot, fennel seeds, and lemon juice-in a small bowl, adding the oil last, whisking as you pour it in so the dressing emulsifies a bit. Taste and adjust the seasoning.
- 5. Toss the nuts, beets, oranges, and the dressing with the salad, adjust the seasoning, and serve immediately.
- Tips and Techniques
- Teresa: "The oranges and beets are best tossed in at the last minute, when you dress the salad to serve it, lest the o‐juice and beety color run amok."
- About the Cook
- Teresa Parker is an expert on Catalonia and its cuisine, and runs culinary tours in Spain. She's a good friend of Merrill's and splits her time between New York City and Wellfleet, Massachusetts.
ARUGULA AND RED-LEAF LETTUCE SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Pick over the arugula and lettuce and wash in cold water. Rinse and pat dry.
- In a salad bowl, put the mustard, vinegar, garlic, salt, pepper and cumin. Beat gradually with a whisk while adding the oil. Add the lettuce and arugula, and toss well to blend.
Nutrition Facts : @context http, Calories 102, UnsaturatedFat 9 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 217 milligrams, Sugar 1 gram, TransFat 0 grams
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