Garlic And Romaine Salad Crowd Size Recipes

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GARLIC AND ROMAINE SALAD (CROWD SIZE)



Garlic and Romaine Salad (Crowd Size) image

Everyone will love this classic salad drizzled with lemony vinaigrette.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 20

Number Of Ingredients 9

2 large bunches romaine, torn into bite-size pieces (20 cups)
2 cups pitted jumbo ripe olives
1/2 cup lemon juice
1/4 cup olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
4 cloves garlic, finely chopped
1 cup seasoned croutons
2/3 cup freshly shredded Parmesan cheese

Steps:

  • Place romaine and olives in large glass or plastic bowl.
  • Shake lemon juice, oil, salt, pepper and garlic in tightly covered container. Pour over romaine mixture; toss.
  • Sprinkle with croutons and cheese. Serve immediately.

Nutrition Facts : Calories 80, Carbohydrate 5 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg

ROMAINE WEDGE SALAD



Romaine Wedge Salad image

Provided by Ree Drummond : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 12

4 slices thick-cut bacon
1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup shredded Cheddar
3 tablespoons buttermilk
1 tablespoon fresh Italian flat-leaf parsley, chopped
2 teaspoons minced fresh dill
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
Splash distilled white vinegar
1 heart of romaine, end trimmed, halved
1/4 cup chopped Roma tomato

Steps:

  • In a medium skillet over medium heat, fry the bacon slices until slightly crisp, 5 to 8 minutes. Drain on paper towels and set aside to cool.
  • Mix together the mayonnaise, sour cream, Cheddar, buttermilk, parsley, dill, garlic powder, pepper and vinegar in a medium bowl until smooth. Finely chop half of the bacon and throw into the bowl with the dressing. Rough chop the other half of the bacon and reserve for garnish.
  • Transfer the halved romaine hearts to plates and spoon a good portion of dressing over the top of each, then sprinkle on the chopped tomatoes and reserved bacon.

ROMAINE SALAD WITH CREAMY GARLIC DRESSING



Romaine Salad with Creamy Garlic Dressing image

I wish I had a nickel for every time I was either asked to make this salad for a gathering, or asked for the recipe for it! The dressing is irresistable! A good description for this is a Caesar Salad gone balistic. It travels well too; I prepare all the ingredients, except the avocado, and pack in separate containers and just assemble it when I get to my destination. So much of this can be done ahead of time that it makes this recipe an excellent choice for a dinner party. Plan on having copies of the recipe available because you will be asked for them! I found this recipe in the Sunset CookBook of Favorite Recipes II.

Provided by Hey Jude

Categories     Cheese

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 large romaine lettuce
2 cloves garlic, minced or pressed
1/2 teaspoon salt
1 tablespoon lime juice or 1 tablespoon lemon juice
1 very fresh egg
1/3 cup mayonnaise
2 teaspoons Worcestershire sauce
1 avocado
3 tablespoons grated fresh parmesan cheese
1 cup cherry tomatoes, halved
2 green onions, thinly sliced
2/3 cup seasoned croutons, purchased or homemade

Steps:

  • Tear lettuce into bite-size pieces, you should have about 12 cups.
  • Cover and refrigerate until well chilled.
  • Combine garlic and salt in a small bowl and mash with the back of a spoon into a paste, or (and this is what I do), mash with a mortar and pestle and transfer to a bowl.
  • Mix garlic paste with lime juice, add egg* and beat until foamy.
  • Stir in mayo and worcestershire.
  • This can be made ahead, just cover and refrigerate.
  • Just before serving, peel, pit and dice avocado.
  • In a large salad bowl, combine avocado, lettuce, cheese, tomatoes, onions and croutons.
  • Stir dressing and pour over salad then toss until well mixed.
  • *If you are pregnant or nursing, or have a compromised immune system you may want to consider using a purchased pasteurized egg product.

Nutrition Facts : Calories 177.7, Fat 12.1, SaturatedFat 2.4, Cholesterol 37.4, Sodium 425.1, Carbohydrate 14.7, Fiber 5.1, Sugar 3.6, Protein 5.2

ROMAINE SALAD WITH PARMESAN VINAIGRETTE



Romaine Salad with Parmesan Vinaigrette image

Provided by Melissa d'Arabian : Food Network

Time 5m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons grated Parmesan
2 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 clove garlic, minced
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
2 hearts romaine lettuce, chopped

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.

ROMAINE AND BROCCOLI SALAD WITH CREAMY ROASTED GARLIC DRESSING



Romaine and Broccoli Salad with Creamy Roasted Garlic Dressing image

Provided by Rick Rodgers

Categories     Salad     Milk/Cream     Garlic     Leafy Green     Mushroom     Tomato     Appetizer     Roast     Mayonnaise     Broccoli     Cucumber     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 16

Dressing
2 whole heads of garlic, unpeeled
Olive oil
1 cup mayonnaise
1/2 cup buttermilk
2 1/2 tablespoons minced fresh chives
1 tablespoon fresh lemon juice
1 1/4 teaspoons celery salt
1/4 teaspoon (scant) freshly ground black pepper
Vegetables
1 18-ounce package hearts of romaine (about 3), coarsely torn
1 1-pint container grape tomatoes
1 1/2 cups small broccoli florets
1 small English hothouse cucumber, thinly sliced
1 8-ounce package thinly sliced mushrooms
1 small red onion, sliced paper-thin

Steps:

  • For dressing:
  • Preheat oven to 325°F. Slice top 1/2 inch from each head of garlic. Place each, cut side up, on large square of foil. Sprinkle with salt and pepper; drizzle with oil. Enclose each in foil. Roast packets directly on oven rack until garlic is tender, about 1 hour 10 minutes. Carefully open foil; cool.
  • Squeeze garlic into medium bowl; mash. Whisk in remaining ingredients. (Can be made 1 day ahead. Cover; chill.)
  • For vegetables:
  • Combine vegetables in large bowl. Add dressing; toss. Season with more salt and pepper, if desired.

ROMAINE AND CUCUMBER SALAD WITH GARLIC VINAIGRETTE



Romaine and Cucumber Salad with Garlic Vinaigrette image

Categories     Salad     Garlic     Leafy Green     Side     No-Cook     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Cucumber     Vegan     Raw     Gourmet

Yield Serves 8

Number Of Ingredients 5

2 tablespoons white wine vinegar
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/3 cup olive oil
2 heads of romaine, torn into bite-size pieces, rinsed, and spun dry (about 14 cups)
2 cucumbers, peeled, halved lengthwise, seeded, and sliced crosswise

Steps:

  • In a large bowl whisk together the vinegar, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Add the romaine and the cucumbers and toss the salad well.

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