Tear up lettuce.
Open and drain black
Using a whisk, combine the last 7 ingredients.
Allow this dressing to sit for 1 hour.
Now stir in your cucumbers and allow flavors to combine for 3 hours.
Divide evenly and serve cucumber salad on bibb lettuce.
Preheat oven to 350 degrees F; place pine nuts on a rimmed baking sheet and toast in oven, tossing once, until golden, 6 to 7 minutes (remove and let cool).
In a serving bowl, toss together lettuce, radishes, and pine nuts.
Whisk together dressing ingredients OR place them in a lidded glass jar and shake to combine.
Drizzle salad with 6 tablespoons of the dressing and toss well; grind addition black pepper over top, if desired (looks pretty).
In a large bowl, combine lettuce, onion, blueberries, and walnuts.
Drizzle with half of the Blueberry Vinaigrette, tossing to coat.
Serve remaining vinaigrette on the side.
To prepare Blueberry Vinaigrette:.
In the work bowl of a food processor, combine all ingredients.
Pulse until smooth.
Refrigerate until serving time.
Wash and tear lettuce into salad size pieces.
Place in a bowl and set aside.
Cut onion into rings.
Drain oranges.
lace one half of a bibb lettuce leaf on the bottom end
Salad: Wash, dry, and gently tear all lettuces into pieces and divide among 4 salad plates. Evenly divide the pine nuts, cheese, bacon, and raspberries between the four plates. Top with raspberry vinaigrette to taste.
Vinaigrette: Combine all ingredients in a jar and shake well to combine.
mall slices.
Clean bibb lettuce and separate leaves.
Soak noodles in hot water 10 minutes to soften; rinse under cold running water to cool; drain.
While noodles soften, bring water to boil in a medium sauce pan.
Add shrimp to boiling water and cook for 3 minutes or until shrimp turn pink and opaque; drain.
When cool, cut each shrimp lengthwise in half.
To assemble rolls, arrange shrimp, noodles, cucumber, cilantro and mint in the center of lettuce leaves and roll up.
Serve with Spicy Sweet and Sour Sauce, Recipe #342786.
To make salad, combine all ingredients in bowl.
Toss with citrus vinaigrette before serving.
To make dressing, in measuring cup, combine all juices and balsamic vinegar.
Add enough apple cider vinegar to make 1/2 cup, which should be about 7 Tablespoons.
Pour into mixing bowl or blender, with mustard.
Slowly incorporate oils while mixing.
Add the zests, and season with salt and pepper.
Basic Recipe: Remove roots from Bibb lettuce and cut into quarters. Toss
Trim and core lettuce.
Pull leaves apart; rinse well.
Pat dry.
/2 cup of the salad dressing for 20 minutes to
Shred lettuce, watercress and romaine fine; place in a large salad bowl.
Arrange diced tomatoes, chicken, crumbled bacon, diced avocado, diced eggs and crumbled Blue cheese in strips across salad greens.
Just before serving, toss with enough vinagrette dressing to moisten salad and salt and pepper.
Makes 4 to 6 servings.
Shred lettuce, watercress and romaine freely; place in large salad bowl.
Arrange tomatoes, chicken, bacon, diced avocado, eggs and Bleu cheese in strips across salad greens.
Just before serving, toss with vinaigrette dressing.
b>Bibb lettuce leaves with 3 tablespoons of the vinaigrette.
Plate the salad
*Use 2 or 3 different types of greens, depending on the season, iceberg, curly leaf, romaine, Boston, bibb lettuce, spinach leaves, etc.
Cook beans in 2 quarts boiling, salted water until crisp-tender, about 7 minutes.
Drain and rinse well under cold water; drain again and pat dry.
Combine vinegar,mustard and salt in medium bowl.
Slowly whisk in oil in thin stream.
Combine beans, onion and 1/2 cup pine nuts in large bowl; mix in vinaigrette.
Season to taste with salt and pepper and let marinate 15 to 30 minutes.
Alternate radicchio and Bibb lettuce leaves over large platter.
Mound bean mixture in center, sprinkle with reserved pine nuts and serve.
Combine the greens together in a large wooden salad bowl. Toss with Vinaigrette Dressing (recipe follows).
Serves 4 to 6.
In a salad bowl, combine the escarole, romaine, bibb lettuce and tomatoes.
Whisk together the vinegar, olive oil, cheese, garlic lemon juice, chicken broth and salt and pepper. Pour over salad, toss and serve.