64607 lettuce salad that are Recipes

torn bibb lettuce or salad greens of your choice, green onions, sliced, mandarin oranges, drained, canola oil, white vinegar, sugar, minced fresh parsley, salt , optional, pepper, drops hot pepper sauce, almonds, toasted , optional

red onion, sliced in rings, heads plain lettuce or 2 heads romaine lettuce, radishes, sliced, cauliflower, sliced, bacon, salad dressing, parmesan cheese

head iceberg lettuce , torn into bite-sized pieces, crumbled feta cheese, bosc pear, cored and cut into bite-sized pieces, asian pear, cored and cut into bite-sized pieces, balsamic vinaigrette salad dressing

sour cream, mayonnaise, white wine vinegar, frozen peas, thawed, sliced romaine lettuce leaves or 2 cups mixed salad greens, salt and pepper

romaine lettuce , salad, refrigerated mango, chopped, sliced red onion, fat free balsamic vinaigrette

butter, simply potatoes shredded hash browns, kosher salt (to taste), taco seasoning (or to taste), eggs, green onion, finely chopped, red bell pepper, finely chopped, bacon, cooked and crumbled, baby spinach, milk, romaine lettuce , chopped into bite sized pieces, caesar salad dressing, bottled, olive oil, white wine vinegar, smoked paprika, chili powder

lettuce, blue berries, strawberries, pineapple, pecans, feta cheese, asian dressing

salad greens , torn, green onion, sliced, cider vinegar, granulated sugar, bacon , crisp, crumbled

lettuce , salad greens, etc, fresh mushrooms, sliced, frozen baby peas , defrosted, red onion chopped, sliced water chestnuts, drained, red bell pepper, chopped, stalks of celery, sliced, bacon, fried and crumbled, hard boiled eggs, chopped, shredded cheddar cheese, dressing, mayo, sour cream, dried basil, garlic powder, vinegar, sugar, salt and pepper, to taste, combine , set aside

extra firm tofu, oil , evoo is best, chili powder, dried onion, cumin, garlic powder, sweet paprika, salsa, corn tortillas, shredded cheese, shredded lettuce, sliced tomato, mild red taco sauce

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

diced red beets, chilled, mayonnaise or 1/2 cup salad dressing, prepared horseradish, salt, cinnamon, iceberg lettuce, cold or 1 (8 oz) bag prepared lettuce, salad cold

mixed salad greens (arugula, lollo rosso, baby spinach, radicchio, red oak leaf lettuce, field salad, iceberg...), mozzarella cheese (or feta, goat cheese, 50g parmesan shaves, smoked ricotta, ...), zucchini, garlic clove (minced or chopped ), brown button mushrooms (raw and thinly sliced ), cocktail tomatoes (in halves), carrot (julienned), thick ciabatta (toasted ), corn kernels, white balsamic vinegar, pumpkin seed oil, vegetarian broth, powder, salt and pepper, olive oil

butter or 2 cups bibb lettuce, red leaf lettuce, iceberg lettuce, green onion, chopped, olive oil, white wine vinegar, balsamic vinegar, dijon mustard, sour cream, honey, fresh basil, finely chopped, salt, black pepper, freshly ground, blue cheese, crumbled, candied pecans, halves chopped

head romaine lettuce or 1 head iceberg lettuce (cut up), turkey breast (sliced ), pastrami (sliced ), grape tomatoes or 12 cherry tomatoes, yellow pepper (cubed ), onion and garlic croutons, mayonnaise, oil, dry mustard, teriyaki sauce, garlic, crushed, lemon juice

fresh spinach , torn into bite-size pieces, head iceberg lettuce , torn into bite-size pieces, chopped celery, english peas, drained (or equivalent amount frozen peas, thawed), green onions, chopped, hard-cooked eggs, sliced, bacon, cooked and crumbled, sliced water chestnuts, mayonnaise, sour cream, buttermilk salad dressing mix

head iceberg lettuce , torn into small pieces, head cauliflower , cut into pieces, green onions, frozen peas, thawed, mayonnaise, good seasonings italian salad dressing mix, parmesan cheese, bacon , crisply fried and crumbled