mix all the chopped items together in a large bowl.
serve with dressings on the side so that leftover (yeah, right!) salad doesn't get soggy.
i love this salad served in a tortilla wrap with just a touch of dressing.
You can also serve without the tortilla wrap as main meal salad with some grilled chicken on top.
Blend all dressing ingredients in blender adding oil a little at a time at the end.
Make sure you blend this dressing well so the sunflower seeds are ground.
Stop your blender and test for smoothness. When the seeds are ground well they will make your dressing nice and creamy.
Chop, rinse, and dry romaine and dandelion greens.
If you have a salad spinner it is best.
If not, pat rinsed greens with paper towels so dressing doesn't get diluted.
Toss greens with tomato and desired amount of dressing.
Whisk together first eight ingredients and refrigerate.
To glaze pecans, melt 1/3 cup of sugar over medium high heat. When sugar is melted, add 2/3 cup of pecans and coat. Spread on buttered waxed paper to cool. Break apart.
Mix together rest of ingredients except for nuts.and refrigerate until time to serve. When read to serve, add nuts and salad dressing.
( Salad dressing will need to be shaken to mix as it tends to settle.).
Salad ~ Combine lettuce, onion, feta cheese, pecans, and bacon. Serve with Raspberry Salad Dressing.
Dressing ~ Microwave raspberry spread in a microwave-safe bowl at LOW (30%) power 1 minute or until melted. Whisk in vinegar and olive oil until blended; let cool. Serve at room temperature.
f vinaigrette.
Salad: Arrange the romaine on individual salad plates.
To
large salad bowl, mix Fresh Express(R) Hearts of Romaine, pasta
In a small bowl, whisk together the oil, vinegars, sugar, salt and pepper. Pour over the salad mix; toss to coat.
Make dressing (best the day before).
Just before serving toss together the first 4 ingredients.
Pour the Poppy Seed dressing over and toss well to coat all the leaves.
Sprinkle cashews over top.
Toss together the cucumber, tomato, onion, pepper, radish, jicama, and lettuce in a large salad bowl. Whisk together the garlic, lemon juice, olive oil, pomegranate juice, salt, pepper, dill, basil, and water in a small bowl. Drizzle dressing over the salad just before serving.
Combine romaine, onion and strawberries in a large bowl.
In a separate small bowl, whisk together the mayonnaise, milk, Truvia(R) natural sweetener, vinegar and poppy seeds.
Drizzle dressing over salad and toss. Sprinkle with almonds.
Whisk dressing ingredients together until blended.
Season to taste.
Drain onion from ice water and pat dry with paper towels.
Combine all salad ingredients, except cheese, in large bowl.
Toss with dressing.
Sprinkle cheese over and serve.
In a large skillet, melt butter and 1 tblspn sugar over medium heat. Add the noodles, sesame seeds and almonds. (Discard seasoning pack from noodles or save for some other use.) Cook and stir for 6-8 minutes or until browned; set aside.
In a large salad bowl, toss the romaine and onions.
In a jar with a tight fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over romaine mixture; top with noodle mixture.Toss to coat.
Whisk balsamic vinegar, Dijon mustard, brown sugar, garlic, salt, and pepper together in a bowl until mixed. Stream olive oil into the vinegar mixture, whisking until smoothly incorporated.
Pile romaine in a mound on a large platter. Arrange strawberries, mango, and jicama atop the lettuce. Combine barley, celery, and pecans in a bowl; sprinkle over the salad. Serve with the vinaigrette.
rill for high heat. Brush romaine hearts with 1 tablespoon olive
br>Make Salad: Peel eggs and finely chop.
Put Romaine and
Srinkle mixture over salad and toss.
Add bacon and croutons and toss. Absolutely Awesome!
Remove core from the romaine lettuce and cut the lettuce into thirds lengthwise then chop.
Add the lettuce and remaining salad ingredients to a large salad bowl.
Add the cashews to the salad just before serving. Toss.
Serve with creamy curry dressing on the side.
Ingredient amounts are estimated.
Tear romaine lettuce into bite size pieces. Peel and slice cucumber. Slice onions and strawberries into small pieces. Gently toss all ingredients together.
Pour dressing ingredients into a sealable container and shake to mix. Put dressing over salad just before serving. Enjoy!
Combine olive oil, red wine vinegar, lemon juice, egg yolk, Worcestershire sauce, garlic, salt, pepper and 1/4 cup Parmesan cheese.
Mix together well.
Set aside.
Tear lettuce into bite size pieces in salad bowl.
Add croutons and 1/8 cup parmesan cheese.
Pour dressing over the lettuce.
Toss and serve.
In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion.
In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.