Combine radish and salt in a bowl and allow to sit for 15 minutes. Add oil, vinegar, lemon juice, apple juice, and sugar; mix well. Fold in iceberg lettuce until combined.
Mash yogurt with blue cheese, lemon juice, a pinch of salt and a grinding or two of pepper. Taste and adjust the seasoning, adding more lemon juice if necessary.
Place each wedge of iceberg lettuce on a plate, drizzle with dressing and sprinkle with nuts if using.
In a skillet over medium heat, cook and stir the almonds and 1/2 cup sugar 5 minutes, or until almonds are well-coated and lightly browned.
In a bowl, mix the olive oil, vinegar, 2 tablespoons sugar, salt, and pepper. Set aside.
In a large bowl, gently mix the almonds, iceberg lettuce, leaf lettuce, celery, chives, cranberries, mandarin orange, peaches, mango, and strawberries. Serve with desired amount of the oil and vinegar dressing.
For the dressing, process egg in a food processor with vinegar. With motor still running, add oil in a slow stream until thickened. Transfer to a bowl and stir in gherkin. Season to taste.
Cut lettuce in half, then cut each half into six wedges. Arrange on a platter and spoon a little dressing over the lettuce. Sprinkle with sliced radish, green onion and parsley. Serve with remaining dressing on the side.
Arrange lettuce wedges around the edge of a large serving platter. Toss ham and cheese together then pile in the center of the platter. Top with radishes, peas and chopped eggs.
For the mustard dressing, whisk together all ingredients until smooth. Drizzle over lettuce wedges. Serve immediately.
To make the dressing, combine mayonnaise, sour cream and buttermilk, mixing well.
Add remaining ingredients mixing thoroughly.
Must refrigerate for 24 hours before serving for best flavor.
For the salad assembly, divide iceberg lettuce head into four equal sections, cutting down towards the stem.
Place on plates, topping liberally with the blue cheese dressing, crumbled bacon, chopped tomato and crumbled blue cheese.
Serve nice and cold, adding salt and pepper to taste.
Combine eggs, mayonnaise, catsup, pickled relishes and salt ingredients in medium bowl and into the refrigerator for an hour.
Place the iceberg wedge onto each salad plate and tomatoes slice and onion on each side and top with Thousand Island dressing.
arinated chopped vegetables and chilled lettuce.
uts cool.
Tear the iceberg lettuce and the radicchio into bite
he chicken onto each bib lettuce cup. If you are unable
ook wash a head of iceberg lettuce & carefully peel off the leaves
he quartered wedges of crisp iceberg lettuce along side.
Add wedged
Heat a saucepan over medium-high heat.
When the pan is hot, add the olive and heat.
When the oil is hot, add pancetta and saute, and caramelize for about 10 to 15 minutes.
Stir onion into mixture, toss and saute for another 10 minutes, until the onion begins to brown.
Add garlic, thyme, and cider vinegar, and remove from heat.
Allow mixture to cool for about a 1/2 an hour.
Place cooled mixture into bowl, add mayonnaise and sour cream.
Season with black pepper, to taste.
Serve over iceberg wedges.
Remove any tough outer leaves from lettuce heads and cut each into quarters. Remove tough stem end and core. Put quarters on chilled plates.
Combine sour cream, mayonnaise, vinegar and garlic in a food processor or blender. Add 2 tablespoons cold water and process until blended and smooth. Add parsley, salt and pepper; pulse briefly to mix. Cover and chill until ready to serve (can be made up to 2 days in advance).
To serve, spoon some dressing on each wedge and sprinkle with scallions, if desired. Serve remaining dressing on the side.
Gently toss lettuce, tomatoes, salami and cucuber in a bowl.
Put into 4 salad bowls and add dressing, to taste and sprinkle with oregano, to taste. Add hard boiled egg slices if you like.
N THE BOX TACO SAUCE\" RECIPE (RECIPE #423994) BEFORE ASSEMBLING DEEP-FRIED
b>lettuce leaf from the head of iceberg and set aside. Slice the iceberg lettuce
Unwrap lettuce into \"cups\" and wash thoroughly.<
runch of some finely sliced iceberg lettuce.
Chuck's Tartar Sauce
br>Add shredded romaine and iceberg lettuce, julienne carrots, fresh cilantro, toasted