n refrigerator.
Line four salad plates with romaine lettuce leaves.
Cut stem
Mix together tuna, egg, celery and mayonnaise.
Make salad base with romaine lettuce, topped with a variety of sliced vegetables.
Place 1/2 cup tuna on top.
ust to blend. Season dressing with salt and pepper.
Prepare
Have ready a large bowl of ice water.
Rinse the lettuce under cold running water, tear into bite-sized pieces, and let stand in the ice water to crisp for 10-15 minutes. Drain well and dry very thoroughly in a salad spinner.
In a salad bowl, combine the lettuce, cucumber, and celery.
In a blender, combine the cilantro and olive oil; process to a puree.
Add the remaining ingredients and blend until smooth.
Toss with the salad and serve.
Whisk together all ingredients. Put Romaine chiffonade in a large bowl, add the dressing and toss lightly, add salt and pepper to taste and toss again.
Place a ring on the plate, such as a clean tuna can with both ends removed.
Fill the ring approximately half full with romaine, add shrimp or crab and chives lightly packing it down in the ring with a spoon.
Add more Romaine, filling the ring to the top, packing it down again lightly.
Carefully remove the ring, top with Parmesan and croutons and serve.
Cook macaroni according to package directions; drain.
Rinse with cold water and drain.
Combine macaroni, navy beans, carrots, celery, and parsley; mix well.
Combine next 5 ingredients; mix well.
Pour mayonnaise mixture over macaroni mixture, stirring well.
Chill at least 1 hour.
Line a salad bowl with romaine.
Spoon macaroni salad into bowl; arrange tomato slices around edge of salad.
Boil eggs 11 minutes, run under cool water and peel.
While eggs are boiling mix mayonnaise, mustard, salt and pepper, olives, dill, onions and celery.
Once the eggs are peeled add them to the mixture and chill.
Serve chilled with romaine lettuce on larger sized bread.
; grease 6 muffin tins with butter (if you prefer to
r shallow dish, beat eggs with 4 tablespoons milk. In another
In a microwave-safe bowl, mix together vinegar, sugar, and oil. Microwave on high until sugar dissolves, about 1 minute. Mix well, and set aside to cool.
Crush ramen noodles in the packages. Pour into salad dressing.
In a salad bowl, toss romaine lettuce with oranges, almonds, and salad dressing.
Combine soy sauce, lime juice, honey, sesame oil, and rice vinegar in a bowl to make the dressing; stir until well combined.
Cut off top of the pomelo; score peel using a sharp knife, going about 1/2-inch deep into the peel. Pry peel and pith off the pomelo. Pull apart into 2 halves. Separate segments, peel off membrane, and remove seeds. Break the segments into bite-size pieces.
Toss pomelo with romaine lettuce in a bowl. Top with shrimp; garnish with peanuts and green onion. Drizzle dressing over salad; toss before serving.
Tear romaine into bite-size pieces.
Place in salad bowl; cover and chill until ready to serve.
Combine remaining ingredients except tomatoes.
Let stand at room temperature about an hour to blend flavors.
Remove garlic before serving.
Toss romaine with just dressing to lightly coat.
Garnish with tomato slices.
Makes 4 servings.
ill not get minced properly with the other ingredients).
Add
n a large salad bowl, mix romaine, corn and tomatoes with dressing.
eat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green
arsley and season to taste with salt and pepper.
Meanwhile
Combine first 3 ingredients in a bowl.
Toss with vinaigrette.
of a lime, season with salt and pepper and allow
Preheat the oven broiler.
Arrange lamb meat on a medium baking sheet, and broil 8 to 12 minutes, turning once, to an internal temperature of 160 degrees F (63 degrees C). Remove from heat, and cool.
In a large bowl, toss cooked lamb with romaine lettuce, garbanzo beans, red onion, and Caesar salad dressing. Top with feta cheese.
Cook tortellini as per package directions until al dente.
Blanch peapods in boiling water for 2 minutes. Drain and rinse with cold water.
Combine tortellini, shrimp, snowpea pods, cheese, green onions, salt, pepper and mayonnaise. Toss well.
Chill at least 1 hour.
Line bowl with Romaine lettuce leaves, pour in salad and garnish heavily with chopped fresh basil.