INDIVIDUAL LETTUCE CHOPPED SALAD
Provided by Robert Irvine : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Remove the lettuce leaves from the head and using scissors cut each leaf into round shaped cups. Add to a bowl of iced water and refrigerate until needed. In a large bowl add all the remaining ingredients, except the chives, and mix well.
- Remove lettuce cups from the water and pat dry with paper towels. Fill the cups with the fruit and vegetable mixture and transfer to serving plates. Garnish the salads with chopped chives and serve.
- Cook's Note: Add lobster and crabmeat, if desired.
STUFFED LETTUCE SALAD
Make and share this Stuffed Lettuce Salad recipe from Food.com.
Provided by SuzieQue
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Core lettuce and hollow out the center, leaving a shell 1 1/2" thick.
- Wash and allow to drain well.
- Beat cream cheese, blue cheese, and mayo.
- Add green pepper,onion, chives, walnuts and worchestershire sauce.
- Add a few grinds of ground pepper.
- Pack into lettuce shell.
- Wrap in wet paper towels, then foil.
- Chill at least two hours.
- Cut into wedges and serve.
"FRENCH" DRESSING AND ICEBERG LETTUCE CHOPPED SALAD
Provided by Rachael Ray : Food Network
Categories appetizer
Time 7m
Yield 6 servings
Number Of Ingredients 13
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.
BUTTER LETTUCE SALAD WITH ZESTY GREEN GODDESS DRESSING
Provided by Valerie Bertinelli
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Add the parsley, yogurt, chives, lemon juice, mayonnaise, tarragon, salt, pepper, garlic and scallion to a blender. Turn the blender on low and gradually increase the speed. Blend until bright green and smooth, about 20 seconds.
- To assemble, add the torn butter lettuce to a large serving bowl. Drizzle with half the dressing. Serve with extra dressing on the side.
STUFFED TOMATO SALAD
These make a wonderful luncheon during tomato harvest season. Serve with herb or garlic toast. (chill time 1 hour)
Provided by Derf2440
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon until crisp; drain, crumble bacon and set aside.
- In a bowl combine mayonnaise, vinegar, basil, crisp bacon and a dash of cayenne pepper.
- In another bowl, stir together celery, green onion and cottage cheese.
- Add bacon mixture.
- Cover and let stand for one hour in refrigerator.
- Line four salad plates with romaine lettuce leaves.
- Cut stem ends from tomatoes.
- Place tomatoes cut sides down, on lettuce leaves.
- Cut each tomato into sixths to within 1 inch of the bottom, being careful not to cut through.
- Carefully spread out sections, forming a flower.
- Sprinkle with salt.
- Fill each with an equal amount of cheese mixture.
STUFFED HEAD LETTUCE
This is so easy and so pretty. It makes a nice summer lunch, just add some fruit. I like Homemade french or Italian dressing on it.
Provided by Dancer
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash lettuce; remove core.
- With a tablespoon, remove enough of the lettuce around core to leave a cavity 2 to 3 in diameter.
- Save removed lettuce for another use.
- Combine cheeses, carrot, green pepper, tomato, pepper, salt and onion, pack firmly into lettuce cavity.
- Wrap lettuce head in foil or plastic wrap and chill until center is solid.
- Slice lettuce into wedges.
- Serve with dressing of your choice.
- A few pieces of fresh fruit (grapes, strawberries or melon) placed on the salad plate is very nice.
Nutrition Facts : Calories 106.2, Fat 8.8, SaturatedFat 5.5, Cholesterol 26.6, Sodium 295.4, Carbohydrate 4, Fiber 1.4, Sugar 1.2, Protein 3.9
LAYERED LETTUCE SALAD
This recipe came from an old Pine to Prairie Cookbook that the recipes were donated to. The telephone Pioneers of America made the book. My mother gave me three of these cookbooks and our family has used a lot of the recipes. This book has recipes from people who live all over the state of Minnesota. This is Yummy and great for a crowd, picnic, or holiday get togethers!
Provided by Beaner in Washington
Categories Pork
Time 10h30m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- Tear the cleaned crisp lettuce into small bite sized pieces and place in the bottom of 9x12 inch cake pan.
- Layer the rest of the ingredients in the order given, do not cook peas.
- Add the sugar to the mayonnaise and spread over the top as you would frosting.
- Top with grated cheese.
- Cover and refrigerate for 8 to 10 hours.
- Bacon bits can be used for bacon.
STUFFED BLT SALAD
In this twist on a classic BLT, big, meaty, juicy heirloom tomatoes take center stage, and bread plays a supporting role. For toast infused with the flavors of traditional Spanish pan con tomate, serve the stuffed tomato on top of it. As you cut through the tomato, the juices will soak into the bread and make it all the more delicious!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Cook bacon in a large skillet over medium heat until browned and most of fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain. Discard fat; wipe skillet clean. Brush both sides of bread slices with mayonnaise. Return skillet to medium heat and toast bread, flipping once, until golden brown and crisp, about 2 minutes per side.
- Slice tomatoes 1/2 inch below stem ends to remove tops. Scoop out pulp and seeds from centers of tomatoes, leaving behind hollowed-out shells, and transfer to a strainer set over a bowl. When drained, remove pulp from strainer and chop; discard seeds in strainer. Reserve juices in bowl.
- Generously season insides of hollowed tomatoes with salt and pepper. In a large bowl, whisk together oil and 1/4 cup reserved tomato juice; season with salt and pepper. Add greens, chopped tomato pulp, and bacon, tossing to evenlycoat; season with salt and pepper. Divide mixture evenly among tomatoes. Cut toasts into triangles and serve, alongside tomatoes, or place tomatoes on top of whole toasts to serve.
FRUITED LETTUCE SALAD
This salad is a colorful and refreshing combination that wakes up the taste buds with its tangy dressing.-Ruth Taylor, Greeneville, Tennessee
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, toss the greens, oranges, grapes, onion and almonds. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 238 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 19mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 3g fiber), Protein 4g protein.
STUFFED ICEBERG WEDGES
-Rosemarie Surwillo, Lake St. Louis, Missouri
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4-6 servings.
Number Of Ingredients 9
Steps:
- Remove core from the head of lettuce. Carefully hollow out lettuce, leaving a 3/4-in. shell (save removed lettuce for another use). , In a small bowl, combine the mayonnaise and curry powder. Add the cheese, ham, celery, parsley and pimientos; mix well. Spoon into lettuce shell. Tightly wrap in plastic; refrigerate for at least 3 hours. Cut into wedges. Serve with salad dressing.
Nutrition Facts : Calories 200 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 349mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 2g fiber), Protein 7g protein.
SALAD STUFFED SHELLS
A really different way to present pasta salad OR your favorite recipe for tuna and chicken salad! A really creative finger food that will impress your guests at picnics, BBQs, and showers! I served this on a bed of lettuce garnished with green and black olives.
Provided by Micki
Categories Salad Vegetable Salad Recipes
Time 30m
Yield 9
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse with cold water until chilled.
- Combine salami, romaine lettuce, roma tomatoes, cucumber, and red onion in a large bowl; pour balsamic vinaigrette dressing over salad and toss to coat. Stuff pasta shells with lettuce mixture and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 30.7 g, Cholesterol 31.6 mg, Fat 14.7 g, Fiber 2.1 g, Protein 14.3 g, SaturatedFat 4.8 g, Sodium 819 mg, Sugar 2.7 g
AMAZING FRUIT/LETTUCE SALAD
I made this and took it to a party last weekend and is it ever knock your socks off good! To make it I chopped the lettuce up and put into one bowl and mixed the fruit and put into another bowl and refrigerated until time to serve. Just mix it all together and add the dressing and stand back! There weren't any leftovers. I'm just guessing on the servings because I didn't count. LOL! It makes a ton though!
Provided by mydesigirl
Categories Strawberry
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Mix it all together and add dressing.
- Serve!
Nutrition Facts : Calories 115.7, Fat 5.4, SaturatedFat 0.5, Sodium 10.2, Carbohydrate 17.6, Fiber 4.3, Sugar 11.6, Protein 2.5
STUFFED ICEBERG SALAD
Looking for a refreshing side salad to really dress up a summer meal? Try this iceberg lettuce stuffed with ham salad from Della Biddiscombe of Lewiston, Idaho. "It's hearty enough to serve as a light lunch on a hot day," she notes, "and it can be made ahead for added convenience."
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Remove and discard core from lettuce. Place lettuce core side down and cut in half with a plastic lettuce knife from top to bottom (save one half for another use). With knife, remove enough leaves from the center of the cut side of lettuce to create a 2-in. circle, about 1-1/4 in. deep., In a bowl, combine mayonnaise and curry powder. Stir in the cheese, ham, celery, parsley and pimientos. Spoon into center of lettuce. Wrap tightly in plastic wrap; refrigerate for 30 minutes or until serving. Cut in half, forming two wedges. Serve with salad dressing.
Nutrition Facts :
SANDY'S SIMPLE SPRING LETTUCE SALAD
Lemon juice combines with mild rice vinegar in a dressing that's both sprightly and slightly sweet to dress young, tender lettuces.
Provided by SandyG
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Combine shallot, honey, mustard, and salt in a jar with a lid; add olive oil, lemon juice, and vinegar. Cover jar with lid and shake until dressing is thickened.
- Place arugula in a bowl and drizzle dressing over greens; toss to coat.
Nutrition Facts : Calories 83.3 calories, Carbohydrate 4.1 g, Fat 7.3 g, Fiber 0.7 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 99.9 mg, Sugar 2.3 g
MISS BETTY'S 24 HOUR LETTUCE SALAD
A dear friend shared her version of 24 hour salad with me. Hope you enjoy it as much as we do!
Provided by Peach822
Categories Salad Green Salad Recipes
Time P1DT30m
Yield 12
Number Of Ingredients 12
Steps:
- Spread the lettuce out on a large serving dish or bowl. Sprinkle the onion, celery, water chestnuts and frozen peas (unthawed) over the lettuce in layers. Spread mayonnaise over the top like a frosting. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight.
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- Before serving, sprinkle crumbled bacon over the top, and garnish with tomato wedges, slices of hard-cooked egg, and parsley.
Nutrition Facts : Calories 248.7 calories, Carbohydrate 11.3 g, Cholesterol 49.6 mg, Fat 19.9 g, Fiber 2.8 g, Protein 7.5 g, SaturatedFat 4 g, Sodium 385.7 mg, Sugar 5.5 g
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