Place mesclun lettuce, baby spinach, baby arugula, endive, parsley, dill, and tarragon in a large bowl; fold gently to mix together.
Transfer mixture to a a gallon-size resealable plastic bag and seal, pressing out as much air as possible to avoid condensation. Store in the refrigerator.
nd stir.
To prepare salad, fill a basin with very
Layer first 8 ingredients in large plastic bowl/container. Combine mayonnaise, sour cream and salad dressing mix.
Spread over top of salad, sealing to edge of bowl.
Cover and refrigerate for several hours or overnight.
bsp oil. Toss with the lettuce.
Melt remaining 2 tbsp
peel and rough chop.
Salad -- In a medium size bowl
Snip spinach and lettuce leaves.
Snip olives.
Cut off a hunk of cheese, and cut into crumbles.
Add olives and cheese to lettuce in a large serving bowl.
Toss lightly then drizzle favorite dressing or let each diner add at the table.
Options: use Swiss chard instead of spinach. Try Romaine, red leaf or other specialty lettuces.
Other olives could be substituted for the Kalamata (but not recommended---this was SO good with the Kalamata).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place lettuce in a salad bowl along with the carrot and tomato. Sprinkle with bacon and eggs and toss.
Drizzle oil over salad. Add vinegar and salt and pepper to taste.
Combine tomato, avocado and cucumber on top of lettuce.
Top with salad dressing.
eaves and wash the iceberg lettuce and pat dry.
Chop
Cut bacon in small pieces, fry till crisp.
Drain and set aside.
The more bacon the better.
In large serving bowl layer as follows: plain lettuce or romaine or both, radishes, red onion and cauliflower.
Layer fried bacon on salad mixture.
Spread salad dressing on top of bacon like icing. Sprinkle a generous amount of Parmesan cheese on top of salad dressing.
Let salad sit on counter till 10 to 15 minutes before serving time.
Mix well.
Will seem dry at first but will moisten as you mix.
Chop lettuce.
Using a large bowl(preferably wooden), rub the sides of the bowl with garlic, Discard garlic.
Add lettuce, tomatoes, olives, lemon juice, and salt.
At the last minuteadd oil, mix well, let salad sit at room temperature for 10 min.The serve.
The salad should almost be like a wilted lettuce salad.
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.
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.
nto a large bowl tear lettuce to bite sized pieces; add
Tear lettuce into bite size pieces.
Combine remaining ingredients, add to lettuce and toss.
Wash romaine and spin dry, cut in bite sized pieces, not tooo small.
Slice all of the peppers into sticks.
Slice the tomato into small wedges.
Layer the lettuce and pepper sticks in a salad bowl,sprinkle with salt and pepper, mix.
Place tomato wedges around the the top.
Sprinkle to taste with salt and pepper.
I serve it as is, if you prefer dressing, choose your favourite or put several choices on the table so each person can choose their favourite.
In large bowl, mix shredded lettuce and scallions.
Add shrimp and toss.
Mix black pepper with mayo and stir into lettuce mixture, stirring gently to combine all.
Refrigerate for 1/2 hour, stir again and serve.
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.
Arrange lettuce and kale leaves.
Top with pear halves.
Place 1 tablespoon mayonnaise on top of each half.
Sprinkle
each half with 1 tablespoon of cheese.
Makes 4 servings.
issolves, put aside.
Place lettuce on bottom of container.