Tear lettuce into bite-sized pieces. Place in bowl and sprinkle with apricots.
Process olive oil, vinegar, honey and onion or shallot.
Pour dressing over lettuce and toss. Season with salt and pepper.
Arrange over Boston lettuce on individual plates. Spoon lettuce/apricot mixture over.
Wash lettuce.
Combine eggs, onion and carrots with lettuce. Mix with Blue cheese dressing.
o eat, pile spoonfuls into Boston lettuce leaves and squeeze an orange
Wash lettuce, break up and chill.
Add chopped green onions, bacon pieces, cheese and sesame seed.
Add just enough Mozzarella cheese and sesame seed to sprinkle on top.
erve over individual leaves of boston lettuce. Garnish with green onions, cilantro
Wash lettuce and tear into bite size pieces.
Refrigerate. Make dressing by mixing the next 9 ingredients in a pint glass jar. Chill several hours, then shake well.
Before serving, mix lettuce and dressing, then toss in oranges, avocado and walnuts.
Season to taste.
Makes 4 servings.
To prepare dressing: Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.
To prepare salad: Divide lettuce among 4 plates and scatter carrot and tomatoes on top. Drizzle the dressing over the salads and sprinkle with tarragon (or chives), if desired. Serve immediately.
In large bowl, toss spinach with lettuce. Top with onion and mushrooms. (Salad may be covered and refrigerated for up to 4 hours).
Mix together dressing ingredients.
Pour dressing over greens. Add cheese and nuts if using. Toss to coat.
o 2 days.
Toss lettuce & oranges with dressing so that
he ginger.
spread the lettuce leaves in a basket and
emaining steps.
Place a Boston lettuce leaf onto 6 serving plates
dd all the vegetables and lettuce, not the parsley and stir
'clock:
12 Boston lettuce or Bibb lettuce leaves; 3 oz cooked
Toss Boston lettuce, chicory, dandelion leaves, apple, and violet petals together in a large bowl.
Combine olive oil, raspberry jelly, vinegar, honey, pepper, and salt in a lidded container or jar. Seal and shake until well blended. Drizzle over the lettuce mixture in the bowl. Toss gently until all leaves are coated.
In a large salad bowl blend together chicken, celery, onions, salt, lemon juice, and grapes. Refrigerate 4 hours or overnight.
Just prior to serving add mayonnaise, oranges, and almonds, tossing gently to avoid breaking the oranges.
Serve on leaves of Romaine or Boston lettuce or scoop generously into a avocado half.
Serves 4 large portions or 8 smaller ones.
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spoon filling into lettuce leaves, add desired dipping sauce
Whisk together oyster sauce, 2 tbsp water, hoisin sauce, soy sauce, sesame oil, sugar and cornstarch. Set aside.
Heat 2 tbsp oil in a large frying pan over medium-high heat. Cook mushrooms, red pepper and scallions for 2 mins. Add garlic and ginger. Cook for 30 seconds. Remove from heat.
Add remaining oil to pan. Cook chicken for 5 mins, until beginning to brown. Return vegetables to pan, add water chestnuts, cilantro and sauce mixture. Distribute between lettuce cups and top with fried noodles and carrot nests.
Preheat oven to 350\u00b0. Arrange pecans in a single layer on a baking sheet, and bake at 350\u00b0 for 5 to 7 minutes or until lightly toasted and fragrant. Cool on a wire rack 15 minutes or until completely cool.
Drain well the watermelon then combine watermelon and lettuce in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter and sprinkle evenly with pecans and cheese.
Place evenly in centers of lettuce leaves; top with vegetables and
f the turkey mixture into lettuce leaves, top with herbs and