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.
lavors blend.
Spoon into lettuce cups and, if desired, garnish
lice off root of lettuce head. Pull your lettuce cups off the
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.
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.
Brown meat; drain.
Add onion; cook until tender and stir in barbecue sauce and chili powder.
Heat thoroughly.
Add cheese spread; stir until melted.
Arrange lettuce cups on platter.
Fill each cup with 1/2 cup shredded lettuce, 1/2 cup meat mixture, tomatoes and corn chips.
Makes 6 servings.
Put all dressing ingredients in a blender or food processor and mix at low speed until thoroughly blended.
Store refrigerated, but allow dressing to come to room temperature before serving.
In a large, wide bowl, mix together salad greens, mushrooms, and green peppers.
Stir dressing well before using, and spoon over salads.
Wash lettuce well and chop leaves in half.
Saute onion and garlic in oil in medium size pot until slightly brown, slowly add chicken broth stirring well.
Add one can of beans with juice and one can without, lettuce and salt and pepper.
Cover and simmer 20 minutes on med-low heat.
Serve in bowls and top with cheese.
Serve with fresh bread for dipping.
Brown and drain ground beef.
Mix in taco seasoning.
In a large bowl, combine lettuce, tomatoes and olives.
Assemble individual salads using lettuce mixture, meat and remaining condiments as desired.
Serve with tortilla chips.
Soak onion in 1 cup cold water 10 minutes; drain well in a sieve. Toss lettuce, watercress, and cucumber together in a bowl and divide among 6 plates. Spoon dressing over, then sprinkle salads with onion. Makes 6 servings.
To prepare dressing: Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.
To prepare salad: Divide lettuce among 4 plates and scatter carrot and tomatoes on top. Drizzle the dressing over the salads and sprinkle with tarragon (or chives), if desired. Serve immediately.
minutes).
Meanwhile, divide lettuce between 2 large bowls. Top
Using a blender or food processor, blend all of the dressing ingredients (yogurt, orange juice, ginger, salt, sugar, orange peel, cayenne and cinnamon) until smooth and creamy. Refrigerate until ready to use.
To assemble salads, place lettuce into large serving bowl or onto 4 serving plates. Toss together remaining ingredients except almonds on top of lettuce.
Drizzle 1/2 of dressing on salad, reserving remaining portion so that guests can adjust amount to taste.
Garnish with sliced almonds (optional).
Place 1 slice of pineapple on each lettuce leaf.
Spread each slice of pineapple with cottage cheese.
Add a thick sliced of jellied cranberry sauce.
Top with a dollop of cottage cheese in the center.
Cook pasta according to directions; drain.
Brown the ground beef; drain and add to macaroni.
Stir in salsa and taco sauce. Simmer 5 minutes.
Combine with tortilla chips, lettuce and cheese.
Top with sour cream and serve.
Line the bottom of a shallow glass dish, large enough to hold fish fillets without overlapping, with lettuce leaves.
Place lemon slices from one lemon on lettuce in a single layer.
Sprinkle fish with minced garlic and season with lemon pepper and salt-free seasoning.
Brush with melted margarine, then put paprika on fillets.
Cover with additional lettuce leaves, so fish is not showing.
Line 4 salad plates with lettuce leaves.
Cut each watermelon slice into 10 equal wedges; remove rind.
Arrange 5 melon wedges on each plate in a circle with points outward to resemble a star.
Spoon cottage cheese into centers of watermelon stars.
Sprinkle blueberries over cottage cheese.
In a small heavy skillet, combine almonds and sugar. Cook and stir over medium heat for 5-6 minutes or until nuts are coated and golden. Spread onto foil to cool.
Divide romaine among salad plates; top with eggs and cheese.
In a blender, combine the sugar, vinegar, honey, lemon juice, onion powder, celery seed, mustard, paprika and salt. While processing, gradually add oil in a steady stream. Drizzle over salads; sprinkle with almonds. Serve immediately.
Dissolve gelatin in hot water.
Pour into an 8 x 8 x 2-inch dish.
Chill until firm.
Fill each pear half with a mixture of cottage cheese, mayonnaise and chopped almonds.
Place on bed of lettuce and shredded gelatin (made by forcing firm gelatin through a ricer).
Make bunny's ears, mouth and tail with almonds.
Make eyes by dipping knife end into paprika.
Garnish with small carrot shaped from cheese and sprig of parsley.
Serve with mayonnaise. Makes 6.
Choose one from each category. Tear lettuce or spinach into pieces. Slice onions into ringlets or chop. Slice fruit if desired. Toast nuts if desired. Mix, serve with dressing on the side.