29 lettuce escarole salad Recipes

reduced-fat caesar salad dressing, sour cream (can use low-fat ), parmesan cheese, shredded, romaine lettuce , and escarole blend, baby roma tomatoes, cut into wedges

curly endive lettuce or 1/4 large escarole, torn into bite size pieces, tomato, cut into wedges, walnut pieces, green onion, minced, red wine vinegar, dijon mustard, olive oil, salt & pepper

champagne vinegar or white wine vinegar, fresh orange juice, fresh lemon juice, fresh lime juice, grated lemon peel, grated lime peel, grated orange peel, grapeseed oil or olive oil, head of escarole , coarsely torn, head of butter lettuce , coarsely torn, granny smith apple, quartered, cored, thinly sliced, fresh pomegranate seeds, hazelnuts, toasted , husked

tarragon vinegar, anisette or other anise-flavored liqueur (optional), dijon mustard, chopped fresh parsley, chopped fresh tarragon, chopped fresh chervil, salt, black pepper, vegetable or olive oil, head romaine (1 lb), ribs removed, head escarole (1/2 lb), head iceberg lettuce (1/4 lb), head boston lettuce (2 oz), ribs removed, belgian endive, leaves separated and torn in half crosswise, heel from a day-old baguette, garlic clove, halved crosswise

apple cider (preferably unfiltered), fennel bulb (sometimes labeled anise ), stalks discarded and bulb quartered lengthwise, cider vinegar, chopped shallot, salt, black pepper, extra-virgin olive oil, loosely packed small or torn tender pale escarole leaves (from hearts of 2 heads), oak-leaf lettuce leaves or other tender lettuce such as boston (12 cups loosely packed)

head romaine lettuce - rinsed, dried and chopped, head red leaf lettuce - rinsed, dried and chopped, leaf green leaf lettuce - rinsed, dried, and chopped, baby arugula leaves, washed and dried, head endive - rinsed, dried and chopped, frisee lettuce leaves - rinsed, dried, and chopped, dandelion leaves - rinsed, dried and chopped (optional), escarole - rinsed, dried and chopped (optional), batavia lettuce - rinsed, dried and chopped (optional), leaves fresh basil, chopped, leaves fresh tarragon, chopped, fresh dill, chopped

romaine lettuce hearts (chopped ), head escarole (lettuce), grape tomatoes, prosciutto di parma (sliced thin), locatelli cheese (grated ), pecorino romano cheese (grated ), extra virgin olive oil, caesar salad dressing (creamy ), seasoned croutons

lightly packed chopped mixed escarole, green leaf lettuce (use iceberg for crispness too) or iceberg lettuce (use iceberg for crispness too), julienned smoked ham, julienned cooked turkey breast, sliced boiled cooked chicken breast, swiss cheese or 1/4 cup american cheese or 1/4 cup cheddar cheese, cut into cubes, hard-cooked egg, sliced, cucumber, sliced (in 1/4 inch chunks ), onion, sliced, tomato, quartered, ketchup, red wine vinegar, sugar, dry mustard, paprika, white pepper, garlic powder, egg substitute (optional), extra virgin olive oil, salt

head curly endive lettuce, chopped, head escarole, chopped, head romaine lettuce, chopped, apples, coarsely chopped and sprinkled with lemon juice, celery heart, thinly sliced, walnuts (optional) or 1 cup pecans, coarsely broken (optional), dried sweetened cranberries (optional)

head romaine lettuce, head escarole, head loose leaf lettuce, tomatoes, mozzarella cheese, egg, dijon mustard, balsamic vinegar, champagne or 1/4 cup wine vinegar, salt, white pepper, olive oil

head iceberg lettuce , torn, escarole or endive, torn, romaine , torn, tomato, cut into chunks, cucumber, sliced, olive oil, red wine vinegar, salt, pepper

tomatoes, each cut in 6 wedges, olive oil, kosher salt and ground black pepper, to taste, dried tarragon or 1/2 tsp chopped , fresh tarragon, cannellini beans, drained and rinsed, garlic, halved, white wine vinegar, extra-virgin olive oil, kosher salt , to taste, hot pepper sauce, water, escarole lettuce mix , including radicchio, escarole, frisee, chicory and mache or, same lettuce in heads , cleaned of damaged leaves, cored, washed and, scallions, trimmed and sliced, pitted black olives, quartered

apple cider, fennel bulb, stalks discarded and bulb quartered lengthwise, cider vinegar, chopped shallot, salt, black pepper, extra virgin olive oil, escarole, leaves (from hearts of 2 heads), oak-leaf lettuce leaves (12 cups loosely packed)

dijon mustard, red wine vinegar , plus, red wine vinegar, virgin olive oil, kosher salt, shredded cabbage, thick slab bacon, cut into 1/2 inch cubes, mixed radicchio or 3 cups endive or 3 cups escarole, mixed leafy lettuce

head escarole, head curly endive lettuce, head romaine lettuce or 1 head lettuce, radishes, turnip, your favorite salad dressing (i suggest the balsamic vinaigrette, bacon dressing, or mustard dressing from basic vinaigrette dressing with 8 variations )

firm-ripe bosc pears, peeled, cored , and each cut lengthwise into 8 wedges (4 lb), extra virgin olive oil, head chicory lettuce, head escarole, head radicchio, watercress , coarse stems discarded, mizuna , coarse stems discarded, head romaine lettuce, chopped shallot, cider vinegar, honey, salt, black pepper, extra virgin olive oil , plus, extra virgin olive oil

head iceberg lettuce , torn, leaves chicory , torn, leaves escarole , torn, leaves romaine , torn, leaves endive , torn, tomatoes, peeled and cut into wedges, green pepper, sliced into rings, bermuda or red onion, thinly sliced and separated into rings, radishes, sliced, pitted ripe olives, drained, crumbled feta cheese, salonika greek peppers, dried whole oregano, salt, pepper, olive oil, garlic, minced, red wine vinegar