205 romaine salad hard Recipes

hard-cooked egg , sieved or finely chopped, romaine lettuce leaves , torn into bite size pieces, blue cheese dressing, toasted sliced almonds, crumbled blue cheese

romaine lettuce, chopped, tomato, chopped, onion, chopped, cucumber, chopped, avocado, chopped, bacon or 1 slice veggie , cooked and chopped, egg, hard boiled and chopped, cheddar cheese, shredded, plain yogurt, mayonnaise, parsley, chopped, chives, chopped, lemon juice, honey, ground pepper , to taste

romaine lettuce hearts, broken in bite size pieces, green beans, grilled with salt, pepper, olive oil and balsamic vinegar, zucchini, grilled with salt, pepper, olive oil and balsamic vinegar, hard salami, cut in thin sticks or slices, green pepper, halved, seeded and chopped, celery, diced, sliced black olives (kalamata or green olives can be substituted), your favorite italian dressing, shredded parmesan cheese

hard-boiled egg, mayonnaise, milk, chili sauce, chopped dill pickles, chopped red bell pepper (or other color ), chopped onion, chipotle chiles in adobo, very finely minced, sugar, romaine lettuce leaves , torn (about 12 cups or 1 1/2 ten-oz bags prepared lettuce), tomato, seeded and chopped, frozen corn, at room temperature, canned black beans, rinsed and drained, red bell pepper, chopped (or a mix of colors), scallions, thinly sliced (almost 1/4 cup), cheddar cheese, shredded, firm ripe avocado, doritos , crushed coarsely then measured (we used spicy sweet chili flavored )

cooked deveined shrimp, chilled, sliced celery, hard-cooked egg whites, coarsely chopped ,yolks discarded, chopped walnuts, chopped onions, fat-free thousand island salad dressing, shredded romaine lettuce

fresh spinach, washed,dried and torn into pieces, bacon, cooked and crumbled, hard-boiled eggs, diced, head romaine lettuce or 1 head iceberg lettuce, washed,dried and torn into pieces, frozen baby peas, thawed and drained, sliced sweet onion, sugar, salt and pepper, mayonnaise, sour cream, coarsely grated swiss cheese

green onions, chopped, head butterhead or romaine lettuce, shredded finely with a knife, sliced raddishes, hard-boiled eggs, chopped, salt , pepper to taste, mayo

red onion, minced, balsamic vinegar, tuna in olive oil, undrained, cooked short-grain brown rice or 3 cups cooked barley or 3 cups cooked cracked farro, red bell peppers or 1 small yellow bell pepper, seeded and diced, pitted oil-cured black olive, chopped, capers, drained and rinsed and minced, fresh lemon juice, lemon zest (optional), olive oil (optional), fresh flat-leaf parsley or 2 tbsp fresh tarragon, minced, fresh lemon thyme, chopped (optional), salt , to taste, fresh ground black pepper , to taste, romaine lettuce, loosely packed and shredded, radicchio, shredded and mixed with romaine (optional), fresh green beans, trimmed and steamed and cooled, hard-boiled eggs, peeled and halved

romaine lettuce, chopped, deli-sliced turkey , cut into thin strips, low-fat swiss cheese , cut into thin strips, tomato, diced, cooked turkey bacon , crisp and crumbled, hard-boiled eggs, diced, fat-free blue cheese dressing

head romaine lettuce, cut into bite-size pieces, eggs, hard-boiled, good quality light tuna in oil, drained, green onions, chopped, tomato, seeded and chopped, green beans, blanched, red potatoes, cubed and boiled, kosher salt and freshly ground black pepper, lemon-olive vinaigrette , recipe follows, dijon mustard, lemon, juiced, vinegar (recommended : white wine vinegar), olive oil, chopped fresh thyme, briny olives from salad bar, chopped (recommended : nicoise), kosher salt and freshly ground black pepper

romaine lettuce hearts, chopped tomatoes (about 2), chopped red onion (about 1 small), diced avocado, crumbled blue cheese, turkey bacon slices, cooked and crumbled, hard-cooked large egg whites, chopped, grilled chicken breast strips, low-fat blue cheese dressing (such as wish-bone just 2 good!)

romaine lettuce , heart torn into bite size pieces, baby spinach, bacon, chopped, vegetable oil, chicken tenders (about 1/2 lb), red wine vinegar, cider vinegar, grainy mustard, hard-boiled eggs, halved, tomato, cut into wedges, avocado, crumbled blue cheese (about 3 oz)

hard boiled eggs, mayonnaise, dijon mustard, fresh chives, finely chopped, salt and pepper, whole-wheat wrap bread (9 inches in diameter), red bell pepper , cut into strips, red onion, leaves romaine lettuce , torn into pieces (about 1/2 cup)

seafood (shrimp, crab, mixed . i buy a good can of quality crab meat for this salad and some medium or), head romaine lettuce, chopped fine (or you can use a mix of romaine and mixed greens if you want), hickory smoked turkey bacon (sauteed, baked or microwaved and chopped ), grape tomatoes, cut in quarters (you can use plums too if you have them on hand), shallots, thin sliced, hard-boiled eggs, chopped, avocados, diced, mango, diced, olive oil, lemon juice, orange juice, dijon mustard, red wine vinegar, minced garlic, fresh thyme, kosher salt (to taste), ground black pepper (to taste), capers, gorgonzola, fine chopped walnuts

mayonnaise, salad dressing (such as miracle whip ), milk, dry mustard, salt, pepper, head romaine lettuce or 1 head iceberg lettuce, coarsely chopped, shredded swiss cheese (8 oz), frozen peas, thawed, purple onion, diced, hard-boiled eggs, chopped, chopped smoked turkey or 1 1/2 cups bacon, cucumber, seeded and chopped (optional)

baby shrimp, hard-boiled egg, sliced (instructions below for ab s perfect not-boiled hard-boiled egg.*), cucumbers, peeled, grape tomatoes, halved, black olives, pitted, spears canned asparagus (yes, canned is actually better... fresh is too tough , even if cooked perfectly.), thousand island dressing (or a much better dressing in my opinion... louie dressing (for seafood salads or reuben sandwiches).), head iceberg lettuce , torn into bite-sized pieces (or romaine if you prefer)

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)