SIMPLE LETTUCE SALAD
MY Mother often fixed this salad when I was a child. I grew up on a farm and most of our food came right from the garden. We especially liked this in the spring, when early leaf lettuce appeared. After a long winter of cooked vegetables, this was a real treat.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a salad bowl, combine the lettuce, egg and onion. In a small bowl, whisk the mayonnaise, vinegar and pepper. Pour over salad and toss to coat.
Nutrition Facts :
MOM'S "THE BEST" LETTUCE/PEA SALAD
My mom has made this as long as I can remember. It is a crunchy, very tasty salad. It is a "must have" dish at our family gatherings and holidays. It makes a large quanity, but almost never has much leftover. What there is left is fought over to take home! I tried using another brand mayo and making this salad the day of serving, but did not taste as well. For the best salad, use Hellmans real mayo and make this the nite before. If you are a salad fan, I guarantee you will be addicted to this salad. I've also eaten variations with green peppers, canned peas and eggs, but I love this combination the best. Mom never has any complaints, but then, she's the best cook I know! The prep time doesn't include the "drying" time for the lettuce/peas and the overnite time in the fridge.
Provided by peppermintkitty
Categories Greens
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- prepare this salad the DAY BEFORE you want to serve it.
- It just isn't as good made the morning of.
- after lettuce is throughly dried, tear into pieces in put in large bowl (one that doesn't have a large size rim).
- on top of lettuce place the chopped green onion, celery, drained water chestnuts, and well drained, uncooked frozen peas.
- Do not mix over the top of this, spread the hellman's mayo to edges of bowl sealing the salad in cover tightly and place in fridge until the next day.
- dice 2 cups cheddar cheese and place in a plastic bag and put in fridge to toss with salad the next day.
- Just before serving, add the cubed cheese to the salad and mix all well.
- Pour into nice serving bowl and enjoy!
- note: do not add salt as it will draw moisture and salad will have liquid in it by the serve time.
- guest may add pepper and salt when salad is served.
Nutrition Facts : Calories 389.7, Fat 29.3, SaturatedFat 8.9, Cholesterol 44.9, Sodium 664, Carbohydrate 23.3, Fiber 3.3, Sugar 7.1, Protein 10.7
ROASTED CHEDDAR HERB ALMONDS
I prepared these one Christmas for my son, who was on a low-carb diet. I was afraid he'd be disappointed because he couldn't eat holiday cookies, but these made up for it-he loved them! Save a handful to chop and sprinkle over a green salad or pasta. -Mary Bilyeu, Ann Arbor, Michigan
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 2 cups.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a large bowl, whisk egg yolk; stir in almonds. In a small bowl, toss cheese with seasonings. Add to almond mixture; toss to combine. Transfer to a greased 15x10x1-in. baking pan., Bake 20-25 minutes or until cheese is golden brown, stirring occasionally. Cool completely.
Nutrition Facts : Calories 264 calories, Fat 23g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 298mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 4g fiber), Protein 11g protein.
ALMOND CHEDDAR APPETIZERS
I always try to have a supply of these appetizers on hand in the freezer. If guests drop in, I just pull some out and reheat to serve. They work great as a snack, for brunch or along with a lighter lunch. -Linda Thompson, Southampton, Ontario
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- In a bowl, combine the mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon. , Cut bread into 1/2-in. slices; spread with cheese mixture. Cut slices in half; place on a greased baking sheet. Bake at 400° for 8-10 minutes or until bubbly. Freeze option: Place unbaked appetizers in a single layer on a baking sheet; freeze for 1 hour. Remove from pan and store in an airtight container for up to 2 months. When ready to use, place thawed appetizers on a greased baking sheet. Bake at 400° for 10 minutes or until bubbly.
Nutrition Facts : Calories 81 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 116mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
LITTLE GEM SALAD WITH GARLICKY ALMOND DRESSING
This tart, garlicky dressing is made with toasted almonds and sherry vinegar for a simple but delicious green salad. Little Gem lettuce, a cross between romaine and butter lettuce, has become justly popular for a crunchy salad. Crisp and bright green with small crinkly leaves, it won't immediately wilt when dressed. If unavailable, look for similar small sturdy heads of lettuce or choose hearts of romaine.
Provided by David Tanis
Categories salads and dressings, vegetables, side dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Remove wilted exterior leaves from each head of lettuce. Cut stems from the lettuce heads, separate leaves and swish in a large basin of cold water, letting any sand or dirt sink to the bottom. Lift the leaves from the water and transfer to a colander. Shake away excess water. Wrap in kitchen towels to dry or use a salad spinner.
- Make the dressing: Put almonds, vinegar and garlic in a small bowl. Whisk in the olive oil. Season with salt and pepper.
- Put leaves in a wide salad bowl. Sprinkle with a pinch of salt. Dress lightly just before serving, using 2 or 3 tablespoons of dressing and coating leaves well. Taste and add more dressing as necessary. Store any remaining dressing in refrigerator for up to 3 days.
MANDARIN ALMOND SALAD
A wonderful medley of flavors and textures!
Provided by BDEGER
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- In a large bowl, combine the romaine lettuce, oranges and green onions.
- Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
- Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
- Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 20.2 g, Fat 16.7 g, Fiber 2.4 g, Protein 2 g, SaturatedFat 2.1 g, Sodium 11.6 mg, Sugar 16.6 g
CRANBERRY ALMOND LETTUCE SALAD
Make and share this Cranberry Almond Lettuce Salad recipe from Food.com.
Provided by Chris from Kansas
Categories Greens
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine dresssing ingredients in a jar with a lid and shake well.
- Combine salad ingredients in a large bowl.
- In a sauce pan or skillet combine sugar and almonds.
- Stir constantly until nuts are glazed.
- Be very careful not to burn.
- Pour nuts on waxed paper separating them to cool.
- Mix dressing with lettuce and top with almonds to serve.
LEMON CHEDDAR SALAD
Make and share this Lemon Cheddar Salad recipe from Food.com.
Provided by DotM7037
Categories Jellies
Time 15m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine jello and boiling water in bowl.
- Stir to dissolve.
- Stir in crushed pineapple and juice.
- Chill until of egg white consistency.
- Whip cream until stiff.
- Fold into thickened jello.
- Fold in grated cheese.
- Pour into your prettiest bowl and chill.
- Garnish with orange slices if desired.
Nutrition Facts : Calories 183.8, Fat 12.6, SaturatedFat 7.9, Cholesterol 44.5, Sodium 119.7, Carbohydrate 14.7, Fiber 0.3, Sugar 13.1, Protein 4.1
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