Tear lettuce leaves into bite-size pieces
Gently wash and dry lettuce. Place in a salad bowl or on individual plates, then top with onions and eggs.
Combine the remaining ingredients with a whisk, adjusting sugar to tartness of vinegar.
Whip until quite foamy then pour over salad. Sprinkle with chives.
hem apart --
Rinse each leaf under cold water and shake
To make the dressing, mix salad oil, vinegar, salt, sugar and mustard in a small bowl and whisk together with a fork.
Pour dressing, seeds and fruit over the lettuce and/or spinach just before serving and toss it all to combine. Do not put the dressing on the salad until just before you serve it because it will wilt!
IMPORTANT NOTE: ALTHOUGH the original recipe here calls for both celery salt AND regular salt, it is too much. Unless you really like salt, just use the celery salt amount!
Combine all ingredients except lettuce, bacon and cottage cheese.
Chill 2 hours or overnight.
Tear lettuce.
Pour on dressing and spread cottage cheese and bacon throughout.
Cut up desired amount of romaine or leaf lettuce.
Mix in some crumbled fried bacon.
Mix equal amounts of oil, sugar and vinegar.
Pour over lettuce at last minute and serve.
Combine lettuce and spinach and place on chilled salad plates.
Drizzle lightly with ribbon of vinaigrette.
Divide cashews, onion and pear among the plates.
Pass remaining vinaigrette dressing at table.
Serves 4 to 6.
Cook bacon until crisp; drain and crumble, reserving drippings.
Add onion to drippings; cook until tender.
Add vinegar, 1/4 cup water, sugar, 1/2 teaspoon salt and bacon; cook and stir until boiling.
Place lettuce in bowl; pour hot dressing over.
Toss to coat.
Garnish with radishes and egg.
Tear leaf lettuce into large pieces; arrange on a large serving platter or individual salad plates. Arrange tomato and cheese slices on lettuce, overlapping and alternating slices. Tear basil leaves and scatter over tomatoes and cheese. Season with ground pepper and pass Lime-Cilantro Dressing.
For the Lime-Cilantro Dressing:.
Whisk all ingredients together in a small bowl. Spoon over salad.
In a large salad bowl, combine spinach, leaf lettuce, sliced red onion, and pepper
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.
Prepare dressing and set aside.
Preheat oven to 400 degrees. Individually wrap the beets in aluminum foil and roast for about 1 hour, or until tender when pricked with fork. Allow cooked beets to cool then cut into 1/4\" slices.
Gently toss the beets in a large salad bowl with the mache, red leaf lettuce, pears and feta. Garnish top with the toasted almonds.
Serve dressing on side.
NOTE: I guessed the yield.
b>lettuce, romaine lettuce, and leaf lettuce. Arrange the cucumber slices on top of the salad
Wash and tear leaf lettuce into bite sized pieces and arrange in salad plates.
Place beets,carrots and apples in three separate mounds on each plate.
Whisk the oil, vinegar, honey, salt, cinnamon and pepper together until well combined.
Drizzle some dressing over the grated vegetables and garnish with toasted walnuts.
Place the romaine, red and green leaf lettuce, arugula, endive, frisee lettuce, dandelion leaves, escarole, Batavia lettuce, basil, tarragon, and dill into a large salad bowl, and toss lightly to combine.
tream in EV olive or salad oil and blend till smooth
Preheat the grill for high heat.
Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.
Chill lettuce leaves and salad plates for 15 minutes.
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.
he iceberg lettuce, red leaf lettuce, and baby greens into a large salad bowl