f vinaigrette.
Salad: Arrange the romaine on individual salad plates.
To
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.
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.
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.
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.
rill for high heat. Brush romaine hearts with 1 tablespoon olive
br>Make Salad: Peel eggs and finely chop.
Put Romaine and
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.
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!
Place the shredded romaine in a salad bowl.
In a separate small bowl, combine the garlic, mustard, salt, pepper, and vinegar.
Whisk in the oil until completely incorporated.
Stir in the Parmesan.
Pour the dressing over the romaine; toss to mix.
Garnish with toasted pine nuts (or other toppings of your choice - chopped tomatoes, croutons, diced cucumbers, etc.).
Serve at once.
(Leftovers will wilt - only toss as much as you will eat at any meal).
Wash romaine and cut into bite size
Rub large wooden salad bowl with cut cloves of garlic.
Stir in oil, cheese, lime juice, Worcestershire sauce, salt and pepper. Add romaine and croutons.
Toss until leaves glisten.
Makes 6 servings.
In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion.
In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.
Break romaine into salad bowl.
Add sliced mushrooms and scallions.
Blend oil, vinegar, parsley, salt and pepper.
Add to salad and toss just before serving.
Peel kiwi; cut into half lengthwise and cut each half into quarters.
Toss with romaine and strawberries.
Combine vinegar, jam and oil in a bowl.
Stir well with a wire whisk.
Pour over salad, tossing gently to coat.
Yields about 8 servings.
In a large salad bowl, toss the romaine, cucumber, tomatoes and onion.
In a jar with a tight-fitting lid, combine the dressing ingredients; cover and shake well. Serve with salad. Refrigerate any leftover dressing.
Blend all dressing ingredients in blender adding oil a little at a time at the end.
Make sure you blend this dressing well so the sunflower seeds are ground.
Stop your blender and test for smoothness. When the seeds are ground well they will make your dressing nice and creamy.
Chop, rinse, and dry romaine and dandelion greens.
If you have a salad spinner it is best.
If not, pat rinsed greens with paper towels so dressing doesn't get diluted.
Toss greens with tomato and desired amount of dressing.
Toast nuts over low heat in a small skillet until crisp and fragrant.
Place romaine in salad bowl and scatter the red onions down over the greens.
In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined.
Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning.