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.
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.
arinated chopped vegetables and chilled lettuce.
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.
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.
>Step 3. Make the salad dressing (using ingredients.
In a small skillet over medium-low heat, cook sugar, without stirring, for 12-14 minutes or until melted.
Add almonds; stir quickly to coat.
Remove from the heat; pour onto waxed paper to cool.
In a large serving bowl, combine the iceberg lettuce, romaine, oranges, avocado, celery, onions and almonds.
In a jar with a tight fitting lid, combine the dressing ingredients; shake well.
Drizzle over salad; toss gently to coat. Yield: 8 servings.
Taste of Home.
Chop lettuce.
Using a large bowl(preferably wooden), rub the sides of the bowl with garlic, Discard garlic.
Add lettuce, tomatoes, olives, lemon juice, and salt.
At the last minuteadd oil, mix well, let salad sit at room temperature for 10 min.The serve.
The salad should almost be like a wilted lettuce salad.
ogether the egg whites, iceberg lettuce, romaine lettuce, and leaf lettuce. Arrange the cucumber
make two sandwiches with the iceberg lettuce, smoked turkey breast slices, the
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.
uter leaves and wash the iceberg lettuce and pat dry.
Chop
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.
b>lettuce, tomatoes, onion, Swiss cheese, ham and olives in a large salad
nd stir.
To prepare salad, fill a basin with very
uts cool.
Tear the iceberg lettuce and the radicchio into bite
Cut iceberg lettuce head in 1/2 then in 1/2 again.
Slice into 1/2-inch wide pieces and put in salad bowl.
Cut off bottom (core) of romaine and slice the romaine widthwise in 1/2-inch strips.
Place in salad bowl.
Toss with remaining vegetables.
Add croutons and cheese, toss again.
When salad is well mixed, pour dressing over and toss again.
Serve with toasted garlic French bread.
Wash and cut grapes in half.
Mix fruit and nuts together in a bowl.
Refrigerate.
Serve in crisp iceberg lettuce cups.
Top with Cream Cheese Dressing (recipe follows).
Serves 9.
Combine sour cream, chutney, curry and lime juice. Mix well.
In mixing bowl, mix 3/4 cup dressing with chicken and raisins.
Cover and chill chicken mixture and remaining dressing.
To serve, line salad bowls or serving platter with leaf lettuce and pile torn iceberg lettuce in center.
Stir coconut and almonds into chicken mixture.
Spoon mixture into center of bowl or platter.
Arrange melon slices around chicken mixture.
Serve remaining dressing on the side.