SPLENDID LETTUCE SALAD WITH THOUSAND ISLAND DRESSING
"'Oh, Anne, mayn't I help you cook the dinner?' implored Diana. 'You know I can make splendid lettuce salad.'" (from Anne of Avonlea, by L.M. Montgomery) The recipe is from the Anne of Green Gables Cookbook. I usually substitute a yellow or other colored bell pepper for the green.
Provided by Halcyon Eve
Categories Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- To make dressing, mash the hard-boiled egg with a fork in a small bowl. Measure and add the rest of the ingredients and stir.
- To prepare salad, fill a basin with very cold water. Separate the leaves of the iceberg and romaine lettuce and swish them around in the water. Tear the stems off the spinach leaves and discard them. Put the leaves into the cold water with the lettuce.
- Cut the celery, green pepper, cucumbers, and tomatoes into bite-sized pieces and set aside in large bowl. Slice the mushrooms thinly and add them to the rest of the vegetables.
- Dry the lettuce with paper towels, tear them into bite-sized pieces, and add them to the other vegetables. Toss the salad.
- Dry the spinach leaves with paper towels. Line the salad bowl with the spinach leaves so that they peek out around the edge.
- Mound the tossed salad in the middle. Serve in individual bowls with a dollop of Thousand Island dressing.
Nutrition Facts : Calories 206.8, Fat 12.3, SaturatedFat 2.3, Cholesterol 56.4, Sodium 417.4, Carbohydrate 21.8, Fiber 3.9, Sugar 10.1, Protein 5.6
LIGHT THOUSAND ISLAND DRESSING
Provided by Food Network Kitchen
Time 10m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Combine the yogurt, mayonnaise, milk, ketchup, Worcestershire sauce, 1/4 teaspoon salt and the chipotle in a blender; pulse until smooth, about 1 minute. Transfer to a bowl, then stir in the relish and bell pepper.
Nutrition Facts : Calories 50, Fat 3 grams, Cholesterol 2 milligrams, Sodium 189 milligrams, Protein 1 grams
THOUSAND ISLAND DRESSING
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 1 1/4 cups
Number Of Ingredients 9
Steps:
- Make a paste with the garlic and 1/4 teaspoon of the salt by crushing them with the side of a chef's knife. In a small mixing bowl, whisk together the garlic, mayonnaise, chili sauce, ketchup, onion, relish and egg until combined. Season with salt and pepper to taste. Use now or store covered in the refrigerator for up to 2 days.
TRISHA'S WEDGE SALAD WITH THOUSAND ISLAND DRESSING
Steps:
- Wash the lettuce and remove any damaged or wilted outer leaves. Remove the lettuce core and discard. Cut the head into quarters and set it aside.
- In a medium bowl, whisk together the mayonnaise and the ketchup. Add the hot sauce and pepper to taste. Place a lettuce wedge on each serving plate. Drizzle with the dressing. Also serve dressing with chips and pretzels!
HEARTS OF ICEBERG LETTUCE WITH RANCH DRESSING
The 'Berg's back! For a while it was almost embarrassing to even think of eating Iceberg lettuce?it was blacklisted as flavorless, colorless and watery. But Iceberg is an All-American favorite that doesn't deserve to be shelved. It's refreshing and crisp, and the 'rents are sure to love it because it's probably what they grew up on. And it's so simple! To serve, I just split a head of iceberg into wedges and top them with some homemade ranch dressing and fresh chopped chives. Nothing simpler. Nothing better.
Provided by Dave Lieberman
Categories side-dish
Time 5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Peel off any wilted or discolored leaves from the outside of the lettuce. Trim the core even with the bottom of the lettuce and cut the lettuce into quarters through the core. If the quarters look too big for a single serving, either cut them in half or trim them to whatever size you feel is a good serving.
- Combine the sour cream, yogurt, mayonnaise, garlic, vinegar, and chives in a bowl until well mixed. Season with salt and pepper. Cover and refrigerate until ready to use.
- To serve, set the wedge of iceberg in the center of a salad plate, spoon the dressing over and dash it with a good pinch of chives.
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