Time 5m Yield 4 servings Number Of Ingredients 6 Steps:
Combine chopped lettuce with torn leaves of mixed fresh herbs. Add some halved grape tomatoes to your salad for color and toss with vinegar and oil, salt and pepper, to your taste.
Time 5m Yield 4 servings Number Of Ingredients 7 Steps:
Whisk the Parmesan, mustard, vinegar and garlic in a small bowl. Whisk in the oil. Sprinkle the vinaigrette with salt and pepper. Toss the lettuce with the vinaigrette. Serve immediately.
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!
Time 5m Yield 4 servings. Number Of Ingredients 7 Steps:
In a small bowl, whisk together the oil, vinegars, sugar, salt and pepper. Pour over salad mix; toss to coat.
Time 15m Yield 4 servings Number Of Ingredients 6 Steps:
Take up a handful of the parsley and bunch it together, then slice into thin strips (chiffonade) by cutting across the bunch with a chef’s knife. Repeat until all of the parsley is cut into chiffonade. Transfer to a salad bowl. Stack the romaine leaves and cut crosswise into chiffonade. Add to the salad bowl. Add the pine nuts, baguette croutons and chives. Just before serving, toss with the dressing.
Time 20m Yield 8 Number Of Ingredients 6 Steps:
Chop off the root end of the lettuce and slice leaves into thin ribbons, about 1/8 inch thick, discarding any pieces of the core. Place in a large bowl. Toss gently to separate lettuce ribbons. Drizzle with olive oil, lemon juice, vinegar, and pepper; toss to coat. Set aside to rest for 10 minutes. Sprinkle with sea salt and toss gently right before serving.
Number Of Ingredients 5 Steps:
In a large bowl, whisk vinegar, oil, and Italian seasoning until combined; season with salt and pepper. Add romaine; toss to coat.
Time 20m Yield 8 Number Of Ingredients 11 Steps:
Roll each lemon on the countertop with the palm of your hand, using gentle pressure (this will help release the juices). Cut 1 lemon in half; squeeze juice from each half. Use enough lemons until you have 1/4 cup lemon juice. Peel and finely chop the garlic. In a tightly covered jar or container, shake lemon juice, garlic, oil, salt and pepper. Remove any limp outer leaves from the romaine and discard. Break remaining leaves off the core; rinse with cool water. Shake off excess water and blot to dry, or roll up the leaves in a clean kitchen towel or paper towel to dry. Tear the leaves into bite-size pieces. You will need about 10 cups of romaine pieces. Peel the onion; slice onion and separate into rings. In a large glass or plastic bowl, place the romaine, onion, olives and artichoke hearts (with liquid). Shake the vinaigrette again to mix ingredients. Pour vinaigrette over the salad ingredients, and toss with 2 large spoons or salad tongs until evenly coated. Sprinkle the croutons and cheese over the salad. Serve immediately.
Number Of Ingredients 8 Steps:
Put lettuce, carrots, radishes, and onion in a salad bowl. Just before serving, lightly drizzle with oil. Add vinegar, salt, and pepper, and toss to combine.
Time 30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
In a large bowl, combine the shrimp, celery, egg whites, walnuts and onions. Add the dressing and stir until the shrimp-mixture is coated. Cover and chill in the refrigerator about 30 minutes to blend the flavors. To serve, divide the lettuce among four plates. Then top with shrimp mixture.
