Fry bacon and remove from skillet.
To bacon drippings, add remaining ingredients, except lettuce and eggs.
Bring sauce to a boil, stirring constantly.
Pour over lettuce immediately and cover for at least 1 minute, until lettuce wilts.
Sprinkle with minced eggs and crumbled bacon.
Serve at once.
Set beans and chives in separate shallow bowls.
Combine rice, salad dressng and cheese in small bowl.
Set leaves on plate and allow guests to create own lettuce wraps or assemble and serve.
Wheat crackers may be substituted for lettuce wraps. Spoon bean mixture onto crackers just before serving.
In two 5 quart bowls, layer spinach, eggs, bacon, mushrooms, Romaine, and onion.
In seperate bowl, combine sour cream, mayonnaise, lemon juice, salt, and pepper, and spread the mixture evenly over both salads.
Sprinkle both salads with cheddar cheese and refrigerate for 12 to 24 hours.
Just before serving, add peas to salad and toss to combine.
b>lettuce, avocado, cucumber, carrots and edamame between your bowls (2 bowls for
b>for several hours to let the flavors blend.
Spoon into lettuce
In medium sized bowl, tear lettuce into bite size pieces.
auce. Let simmer for a few minutes for flavors to blend. Add
In large skillet, cook ground beef and garlic until meat is no longer pink.
Drain fat.
Stir in chiles, tomatoes, kidney beans, salt and pepper (and chili powder or taco seasoning if using).
Simmer uncovered for 30 minutes.
Arrange tomatoes, lettuce, cheese, onion and sour cream in separate serving bowls.
Place tortilla chips, lettuce and meat mixture in serving dishes alongside toppings and allow guests to assemble their own salads.
large heads of romaine for 3 people - or use a
ombos are!
Thanks Cookgirl for suggesting the queso fresco- we
Place the lettuce and spinach (or radicchio) in a large salad bowl. Holding the grapefruit over a separate bowl to catch the juice (save for the vinaigrette), remove the membrane from each section. Add the grapefruit, avocado, and nuts to the greens. Combine vinaigrette ingredients in a jar with a tight lid, and shake vigorously until mixed. Drizzle a little vinaigrette over the salad, toss to coat lightly, and serve immediately.
Makes 2 large or 4 small salads.
For the herring salad, place the
Add ingredients in the order given, toss gently and serve with your favorite crackers.
I like to serve it with Wheatsworth stone ground wheat crackers.
Recipe yields 6 large salads or 10 small salads.
Enjoy!
*For the perfect hard-boiled egg,
In a large frying pan, cook bacon until crispy. Drain on paper towels. Toss with chicken, tomato, eggs, avocado and scallion. Distribute between lettuce cups and sprinkle with cheese. Serve with dressing.
Mix together.
So good over lettuce salads.
Soak and cook black-eyed peas.
Drain.
Cool peas quickly, uncovered.
Drizzle artichoke marinade over peas.
Cut hearts to bite-size and add to mixture along with radishes, celery and onions.
Add just enough French dressing to cover and salt and pepper to taste.
Refrigerate before serving.
Spoon onto lettuce to serve.
Makes enough for 8 salads.
nd oyster sauce and saute for 30 seconds. Remove from the
Combine chicken, celery, onion and seasonings with mayonnaise.
For individual salads, arrange a couple of outer romaine lettuce leaves on a plate.
Place a mound of chicken salad in center and sprinkle with raisins and pecans.
Arrange with various fruits and enjoy!
ave oil for another use, like frying crouton for future salads, if desired