ROMAINE, HAM, AND EGG SALAD
This is a salad perfect for a light meal on summer evenings when turning on your oven is not a consideration....you can even buy the croutons if you don't want to turn it on at all.
Provided by TishT
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Brush both sides of bread with oil.
- Toast in 350F oven about 5 minutes a side.
- Cut garlic in half and rub over both sides.
- cut toast into 1/2" croutons.
- Cut ham into matchsticks.
- Tear lettuce into pieces and put in salad bowl.
- Top salad with quartered eggs, ham, tomatoes and croutons.
- Shake lemon juice, anchovy paste, salt and pepper to taste in a small jar.
- Add 6 Tbs oil and shake again.
- Pour dressing over salad, toss gently and sprinkle with parmesan Serve.
DEVILED EGG SALAD WITH ROMAINE
It's a salad that tastes like deviled eggs. My family loves it. This is a recipe for a large family, as I have 5 kids. Another experiment that really turned out great.
Provided by Seahorsie
Categories Salad Egg Salad Recipes
Time 45m
Yield 10
Number Of Ingredients 7
Steps:
- Whisk sugar, mayonnaise, and mustard together in a bowl until smooth. Add water, 1 teaspoon at a time, if dressing is too thick. Refrigerate dressing until chilled, at least 30 minutes.
- Place romaine lettuce in a bowl; add dressing and toss to coat. Arrange eggs around the lettuce and season with paprika.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 24.5 g, Cholesterol 93.2 mg, Fat 20.1 g, Fiber 2.3 g, Protein 4.2 g, SaturatedFat 3.3 g, Sodium 210.4 mg, Sugar 21.7 g
ROMAINE CAESAR SALAD
After tasting this terrific salad my daughter made, I was eager to get the recipe and try it myself. The dressing, which includes hard-cooked egg yolks, is easy to mix up in the blender. -Marie Hattrup Sparks, Nevada
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Slice eggs in half; remove yolks. Refrigerate whites for another use. In a blender or food processor, combine the lemon juice, vinegar, anchovy, mustard, garlic, Worcestershire sauce, pepper, salt and egg yolks; cover and process until blended. While processing, gradually add oil in a steady stream. Cover and refrigerate for 1 hour., In a salad bowl, combine the romaine, Parmesan cheese and croutons. Drizzle with dressing; toss to coat. Serve immediately.
Nutrition Facts : Calories 238 calories, Fat 20g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 617mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
RED ROMAINE SALAD WITH WALNUTS AND EGGS
This crunchy walnut-and-red-lettuce salad combines classic flavors, and is just right for a light lunch or served on the side with a larger meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- Put eggs in a medium saucepan of water; bring to a boil. After 2 minutes, cover; turn off heat. Let stand 6 minutes. Let cool in an ice-water bath.
- Drizzle lettuce and walnuts in a bowl with 5 tablespoons vinaigrette (or to taste); toss. Peel eggs; halve. Serve on top of salad. Season with salt and pepper.
ROMAINE SALAD WITH BACON AND HARD-BOILED EGGS
Categories Salad Egg Leafy Green Pork Quick & Easy Bacon Winter Boil Gourmet
Yield Makes 4 first-course servings
Number Of Ingredients 7
Steps:
- Hard-boil eggs:
- Cover eggs with cold water by 1 inch in a small heavy saucepan and bring to a boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 10 minutes. Transfer eggs with a slotted spoon to a bowl of cold water to stop cooking and let stand until cool enough to handle, about 2 minutes.
- Make salad:
- While eggs are simmering, cook bacon in a 10-inch heavy skillet over moderate heat, stirring, until crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towels to drain, leaving rendered fat in skillet.
- Peel eggs and finely chop.
- Put romaine and egg in a serving bowl.
- Add oil and shallot to fat in skillet and cook over moderate heat, stirring, until shallot is softened, about 2 minutes. Add vinegar and salt and boil, swirling skillet, 10 seconds. Pour hot dressing over romaine and egg and toss to combine. Add bacon and toss salad, then season with salt and pepper.
ROMAINE SALAD WITH ANCHOVY AND LEMON
Though this is a very simple salad, it is exquisite when attention is paid to every little detail. Packaged organic romaine hearts are available at most supermarkets, but using the hearts of whole romaine heads or whole baby romaine will make for a fresher version. Save the plucked outer leaves for a chopped salad or other cooking.
Provided by David Tanis
Categories salads and dressings, vegetables, appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Prepare the romaine hearts: Cut off the bottoms, and remove a few of the outer leaves from each head. Gently separate the pale inner leaves and refresh in a deep basin of cold water. Drain leaves well, then spin dry, wrap in kitchen towels and refrigerate.
- Make the dressing: In a small bowl, stir together the lemon zest, lemon juice, mustard, garlic and anchovy. Whisk in the olive oil, and season well with salt and pepper. Taste and adjust seasoning; dressing should be rather tart.
- Put the leaves in a large salad bowl. Sprinkle lightly with salt, pour the dressing over the lettuce and gently coat the leaves, tossing with your hands. Using a peeler, shave large curls of Parmesan over the salad.
ROMAINE SALAD WITH BACON AND HARD-BOILED EGGS
We use to get a hot salad at a Mexican Resturant in the bay area, It was soooo good. I hope you like this one.
Provided by Barb G.
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Hard-Boil EGGS: Cover eggs with cold water by 1 inchin a small heavy saucepan and bring to boil, partially cover with lid.
- Reduce heat to low and cook eggs, cover completely, 10 minutes.
- Transfer eggs with a slotted spoon to a bowl of cold water to stoping the cooking.
- Let stand until cool enough to handle.
- Cook Bacon: While eggs are simmering, Cook bacon in a heavy 10-inch skillet over moderate heat, stirring,until crisp,about 8 minutes.
- Transfer bacon to paper towels to drain.
- Leaving rendered fat in skillet.
- Make Salad: Peel eggs and finely chop.
- Put Romaine and Eggs in a serving bowl.
- Add oil and shallots to fat in skillet and cook over moderate heat,stirring,until shallots is softened,about 2 minutes.
- Add vinegar and salt and boil, swirling skillet,10 seconds.
- Pour hot dressing over romaine and egg and toss to combine.
- Add bacon and toss salad, then season with salt and pepper.
- Serve HOT.
Nutrition Facts : Calories 260.5, Fat 22.4, SaturatedFat 6, Cholesterol 112.3, Sodium 431.4, Carbohydrate 7.2, Fiber 3.3, Sugar 1.9, Protein 8.6
CRUNCHY ROMAINE SALAD WITH EGGS AND CROUTONS
Crunchy, crispy and delightful! A nice salad to have with dinner or as a small lunch. Use your choice of flavored croutons. Simple and easy!
Provided by Seasoned Cook
Categories Greens
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Mix romaine lettuce with eggs, croutons and mozzarella cheese.
- Drizzle with ranch dressing.
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