Time 15m Yield 8 servings. Number Of Ingredients 14 Steps:
In a small bowl, whisk the first eight ingredients. Gradually whisk in oil. In a large bowl, combine salad ingredients. To serve, pour dressing over salad; toss to coat.
Time 20m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Wash and dry romaine and tear into bite-sized pieces. Use a mini food processor/blender to puree feta, vinegar, olive oil, honey & shallot (if using). Toss romaine with dressing and add your washed and dried blueberries and toss again – gently. Apparently you can make the dressing up to two days in advance, but we made it and ate it right way. We had some leftovers for a small snack in the evening. This would also be good with some toasted almonds sprinkled in, but more calories then!
Time 15m Yield 4 servings Number Of Ingredients 6 Steps:
Preheat a grill pan over high heat. Brush the romaine spears with some lemon oil and season with salt and pepper, to taste. Put the spears on the grill pan and cook, turning once, until grill marks appear and the lettuce begins to wilt, about 2 minutes total. Immediately remove from the grill to a serving platter and sprinkle each half with about 2 tablespoons of the crumbled blue cheese. With a sharp knife, cut the peel and pith from the orange. Carefully remove the orange segments by cutting them lengthwise away from the membrane, into a bowl. Squeeze the juice from the membrane over the segments and slowly whisk in 2 tablespoons lemon oil until combined. Season with salt and pepper, to taste, then add the shallots and stir to combine. Drizzle the citrus vinaigrette and orange sections over the grilled romaine spears and garnish with the remaining blue cheese.
Time 5m Yield 2 BIG GUY servings Number Of Ingredients 8 Steps:
Place lettuce in a big bowl. Combine garlic, oregano, sugar and vinegar in a small bowl. Add oil to dressing in a slow stream and mix with a whisk or fork. Stir in blue cheese. Pour dressing over salad and toss. Season with salt and pepper, to taste.
Time 15m Yield 6 Number Of Ingredients 9 Steps:
In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion. In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.
Time 25m Yield 6 servings. Number Of Ingredients 12 Steps:
Combine pine nuts and butter; spread on a baking sheet. Bake at 350° for 4-6 minutes until golden brown, stirring once. Cool on a wire rack. In a large bowl, combine romaine and blue cheese. Add apples and pine nuts., In a food processor or blender, combine the lemon juice, brown sugar, garlic, salt and pepper; cover and process until smooth. While processing, gradually add oil in a steady stream. Drizzle over salad and toss to coat. Serve immediately.
Time 10m Yield 6 Number Of Ingredients 8 Steps:
Combine vinegar, oil, mustard, and sugar in a jar with a tight-fitting lid; shake well. Toss spinach, blueberries, blue cheese, and candied pecans in a large salad bowl. Drizzle with dressing and toss gently; serve immediately.
Time 15m Yield 8 Number Of Ingredients 7 Steps:
In small bowl, mix yogurt, honey and salt; set aside. Cut jicama slices into star shapes using a small (1-inch) star-shaped canapé cutter. In large bowl, toss remaining ingredients. Pour dressing over salad mixture; toss until well coated. Sprinkle jicama stars over top. Serve immediately.
Yield Makes 6 servings Number Of Ingredients 7 Steps:
Place lettuce in large bowl. Whisk oil, lemon juice, shallot, and mustard in small bowl to blend. Season dressing to taste with salt and pepper. Mix in chives. Drizzle dressing over lettuce and toss to coat. Sprinkle cheese over and serve.
Time 15m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Tear romaine lettuce into bite size pieces. Peel and slice cucumber. Slice onions and strawberries into small pieces. Gently toss all ingredients together. Pour dressing ingredients into a sealable container and shake to mix. Put dressing over salad just before serving. Enjoy!
