HEARTS OF ROMAINE FINGER SALAD
Made with red peppers cut into heart shapes, this elegant salad for two will be a welcome addition for your Valentine's Day menu.
Provided by My Food and Family
Categories Home
Time 10m
Yield Makes 2 servings.
Number Of Ingredients 5
Steps:
- Separate lettuce leaves; arrange on 2 large plates. Sprinkle evenly with the pecans.
- Cut peppers into heart shapes, using a small cookie cutter. Add cutouts to each salad; sprinkle with cheese. (Reserve pepper trimmings for another use.)
- Pour dressing evenly into 2 small bowls. Serve 1 with each salad. Dip lettuce into dressing to serve.
Nutrition Facts : Calories 220, Fat 19 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
HEARTS OF ROMAINE SALAD
Very easy to make and very delicious! Use quality ingredients. Substitute another variety of imported olives of your choice-nicoise, gaeta, etc. From Weekend Magazine, July/August 2006.
Provided by COOKGIRl
Categories Fruit
Time 10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a small non-reactive bowl whisk together the vinaigrette ingredients except for the oil.
- Slowly pour in the olive oil while whisking. Set dressing aside.
- Remove the root ends from each head of lettuce and cut the heads in half crosswise. Then cut the heads in three parts lengthwise.
- Arrange the slices neatly on a serving platter. Garnish with the Kalamata olives and spoon the vinaigrette over the salad.
- Sprinkle the myzithra cheese (if using) on top and serve. Add a sprinkle of cracked black pepper.
- Or cover and chill until ready to serve.
Nutrition Facts : Calories 171.5, Fat 15.2, SaturatedFat 2.1, Cholesterol 0.8, Sodium 129.8, Carbohydrate 8.3, Fiber 5.2, Sugar 2.8, Protein 3.3
HEARTS OF ROMAINE & TOMATO SALAD
Make and share this Hearts of Romaine & Tomato Salad recipe from Food.com.
Provided by CountryLady
Categories Greens
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Arrange romaine heart quarters on a platter.
- Layer sliced tomatoes over the centre& sprinkle with scallions.
- Combine dijon, garlic, lemon juice& vinegar in a small bowl.
- SLOWLY drizzle in olive oil, whisking CONSTANTLY.
- Season to taste.
- Drizzle dressing over the salad& sprinkle with parmesan.
Nutrition Facts : Calories 151.9, Fat 12.7, SaturatedFat 1.8, Sodium 29.2, Carbohydrate 9.1, Fiber 5, Sugar 3.7, Protein 3.1
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- MAKE IT SWEET, CITRUSY AND MOROCCAN. Green romaine hearts serve as crisp contrast to blood orange slices. The mix of naturally sweet and citrus flavors reach heavenly heights with splashes of orange flower water and lemon juice.
- TOP WITH ITALIAN TASTES. Rachel Ray’s Italian Chef Salad serves up as a hearty entree topped with sliced eggs, prosciutto, ricotta salata and cantaloupe.
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- FINISH WITH FLAVORFUL MEXICAN ACCENTS. This salad proves that fresh romaine can deliver authentic Mexican flavors without setting plates on fire. It serves up jicama, avocado, radish and black beans well-dressed in a time-honored combo of honey and lime.
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- GO ALL AMERICAN WITH A CLASSIC. While its heritage might have be Italian, Spanish or Mexican, most foodies who love their edible history believe the Caesar salad originated right here in California.
HEARTS OF ROMAINE SALAD RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 45 minsServings 8
- Whisk together first 7 ingredients until blended. Cover and chill 30 minutes. (Dressing may be stored in refrigerator up to 3 days.)
- Cut romaine hearts in half lengthwise, keeping leaves intact. Arrange halves on individual serving plates. Sprinkle with radishes. Drizzle with vinaigrette. Season with salt and pepper to taste. Garnish, if desired.
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