Combine the lettuce, tomatoes, cucumber, red onion, halved olives, half the feta and parsley to a large bowl.
Combine the dressing ingredients and whisk until thoroughly combined. Adjust seasonings accordingly.
Pour the dressing over the salad in the bowl, and toss. Just before serving, top with the rest of the feta, add some freshly ground black pepper, and sprinkle with the lemon juice. Serve.
The night before, boil the egg until hard-boiled (10-15 mins).
When they're boiled, rinse with cold water, peel, let them cool, and stick in the fridge.
The next day, cook the bacon in a skillet until crispy on both sides. (about 10 mins.) Set the bacon aside on paper towels and when cooled, crumble.
Combine all ingredients for the dressing together in a small bowl.
Combine bacon, bell pepper, green onion and romaine in a bowl. Pour dressing over salad and toss. Garnish with sliced boiled egg and avocado.
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
In a large salad bowl place lettuce (torn into bite-size pieces), cucumber, 1/2 box of croutons, 1/2 of cheese, salt and pepper.
Do not add dressing until you are ready to serve salad. Shake dressing well and pour approximately 1/2 to 3/4 of dressing on salad.
Add salt and pepper to taste.
Toss salad well.
Garnish individual servings with tomatoes and onion.
Sprinkle cheese on top, if desired.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
While bacon is cooking, combine romaine, tomato, and avocado in a bowl.
Combine mayonnaise and vinegar in a bowl; add salt and black pepper.
Pour dressing over salad and toss to combine.
For the dressing: combine minced garlic with one teaspoon of oregano and lemon juice, slowly whisk in olive oil, season with salt and taste-you want a salty taste in the dressing, add pepper.
For salad: layer romaine, bell pepper, red onion, cucumber, cherry tomatoes, chickpeas, kalamata olives, feta cheese, and pepperoncinis.
Sprinkle with remaining teaspoon of oregano.
Whisk and drizzle dressing over the top.
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.
Tear or chop lettuce.
Thinly slice onions.
Toss onions and lettuce.
Sprinkle with Parmesan.
Good with or without dressing. Serve with Italian meals.
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.
Drain chicken very well and empty into mixing bowl.
Add remaining ingredients and mix well with a fork shredding chicken as you do so.
Place in fridge to chill and let flavors disperse, think 30-60 minutes. Spread on your favorite bread with some romaine lettuce and enjoy!
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.
mix first 6 ingredients in a blender, pour into a small dish.
whisk in mayo, 2 tbsp parmesan and lemon juice.
tear lettuce and put in a large salad bowl.
add 3/4 c dressing, toss.
add 1/4 c parmesan, croutons, and pepper, toss again.
serve extra dressing on the side.
rill for high heat. Brush romaine hearts with 1 tablespoon olive
br>Make Salad: Peel eggs and finely chop.
Put Romaine and
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!
Prepare the falafel mix according to package directions. Heat the oil in a skillet over medium-high heat. Shape the prepared falafel mix into 1/2-inch rounds. Place in the skillet in batches, and fry until evenly browned. Drain on paper towels.
In a large bowl, mix the falafel, cucumber, tomatoes, onion, green bell pepper, celery, and carrots. In a separate bowl, mix the Ranch dressing, garlic powder, and cumin. Toss with the salad to coat. Serve over lettuce.