Garden Lettuce Salad Recipes

My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407

Provided by dianegrapegrower

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

• Ingredients

Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 0.6, Sodium 20.6, Carbohydrate 8.3, Fiber 3.6, Sugar 3.1, Protein 2.2

Sometimes the simple things are the best...Another one of the recipes that I grew up with way back when... If you don't grow your own, you can get leaf lettuce at a produce stand, a farmer's market or many grocery stores carry it...

Provided by Tom Collins

Categories     Greens

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

• Ingredients

Nutrition Facts : Calories 280.5, Fat 19.8, SaturatedFat 2.9, Cholesterol 15.3, Sodium 443.2, Carbohydrate 26.1, Fiber 1.2, Sugar 13.9, Protein 1.8

Potato, tomato and onion complement the fresh green beans in this colorful salad. A subtle oil-and-vinegar dressing lends fresh herb flavor to the mix.-Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 6 servings.

Number Of Ingredients 12

• Ingredients

Nutrition Facts : Calories 290 calories, Fat 27g fat (5g saturated fat), Cholesterol 120mg cholesterol, Sodium 459mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

Garden lettuce calls for a light and tangy dressing. My grandmother had the perfect dressing and now you do, too.

Provided by cooks4forty

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 5m

Yield 5

Number Of Ingredients 5

• Ingredients

Nutrition Facts : Calories 54.7 calories, Carbohydrate 6.7 g, Cholesterol 8.1 mg, Fat 2.1 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 262.8 mg, Sugar 6.6 g

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

• Ingredients

Nutrition Facts :

Make and share this Grandma's Garden Lettuce Salad recipe from Food.com.

Provided by Bread n Butter

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

• Ingredients

Nutrition Facts : Calories 219.9, Fat 9.1, SaturatedFat 3, Cholesterol 64.6, Sodium 183.5, Carbohydrate 29.3, Fiber 1.2, Sugar 25.8, Protein 5

For me, making a garden lettuce salad-washing beautiful fresh-picked lettuces and tossing them together with a scattering of herbs and a vinaigrette-is as much of a joy as eating one. I love the colorful variety of lettuces, bitter and sweet; the flavor and complexity of herbs such as chervil and chives; and the brightness of a simple vinaigrette made with red wine vinegar, olive oil, and a whisper of garlic, which highlights the lettuces and herbs without overwhelming them. For a salad to have flavor and life, you have to start with fresh, just-picked lettuces. I'm fortunate to have a small kitchen garden in my backyard where I grow various lettuces and herbs for salad, but if you don't have such a garden it can take some real dedication to find good greens. Farmers' markets are the best places to start. When my garden is not producing, or when I'm away from home, I shop for head lettuces and try to create my own combinations of lettuces, arugula, chicories, and whatever tender herbs I can find. I generally avoid the salad mixes, especially the pre-bagged ones, which usually seem to include one or two kinds of greens that don't belong with the others. If there is a lovely mixture from a local salad grower, fine, but otherwise try to buy the best head lettuces you can find and make your own mix. Wash the lettuce, gently but thoroughly, in a basin or bowl of cold water. First cull through the lettuces, pulling off and throwing into the compost bin any outer leaves that are tough, yellowed, or damaged. Then cut out the stem end, separating the rest of the leaves into the water. Gently swish the leaves in the water with your open hands and lift the lettuce out of the water and into a colander. If the lettuces are very dirty, change the water, and wash again. Dry the lettuces in a salad spinner, but don't overfill it. It's much more effective to spin-dry a few small batches than one or two large ones. Empty the water from the spinner after each batch. Any water clinging to the leaves will dilute the vinaigrette, so check the leaves and spin them again if they're still a little wet. I spread out each batch of leaves in a single layer on a dish towel as I go. Then I gently roll up the towel and put it in the refrigerator until it's time to serve the salad. You can do this a few hours ahead. When the time comes, put the lettuce in a bowl big enough to allow you to toss the salad. If you have some, add a small handful of chives or chervil, or both, either chopped quickly or snipped with scissors. Toss everything with the vinaigrette, using just enough sauce to coat the leaves lightly, so they glisten. Beware of overdressing small, tender lettuces: they will wilt and turn soggy. I usually toss salads with my hands. (I eat salads with my hands, too.) That way I can be gentle and precise and make sure that each leaf is evenly dressed. Taste, and if needed, finish the salad with a sprinkling of salt or brighten it with a splash of vinegar or a squeeze of lemon juice. Taste again and see what you think, then toss one last time and serve the salad right away.

Yield makes 4 servings

Number Of Ingredients 6

• Ingredients