Red Lettuce Asian Pear And Mint Salad Recipes

PEAR, FETA, AND LETTUCE SALAD

Pear, Feta, and Lettuce Salad image

The fresh taste of pears, balsamic vinaigrette, and feta cheese blend wonderfully in this light salad.

Provided by Steph

Categories Salad Green Salad Recipes

Time 15m

Yield 4

Number Of Ingredients 5

Ingredients

½ head iceberg lettuce, torn into bite-sized pieces
½ cup crumbled feta cheese
1 Bosc pear, cored and cut into bite-sized pieces
1 Asian pear, cored and cut into bite-sized pieces
½ cup balsamic vinaigrette salad dressing

Steps:

Place the lettuce into a salad bowl, sprinkle on the feta cheese in a layer, and top with a layer of Bosc and Asian pears. Serve with balsamic vinaigrette on the side.

Nutrition Facts : Calories 219.5 calories, Carbohydrate 16 g, Cholesterol 28 mg, Fat 15.9 g, Fiber 3.1 g, Protein 5.4 g, SaturatedFat 5.7 g, Sodium 708.7 mg, Sugar 9.7 g

RED LEAF AND MANDARIN SALAD

Red Leaf and Mandarin Salad image

A delicious mix of sweet, salty and tangy makes this effortless salad outstanding. It looks beautiful with the colorful lettuce, peppers, mandarin oranges and almonds glistening with dressing. -Heather Villasenor, Amarillo, TX

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

8 cups torn red leaf lettuce
1 can (15 ounces) mandarin oranges, drained
1/2 cup crumbled feta cheese
1/4 cup chopped sweet yellow pepper
1/4 cup chopped sweet red pepper
5 tablespoons olive oil
2 tablespoons honey
4-1/2 teaspoons cider vinegar
2 teaspoons Dijon mustard
1/8 teaspoon salt
2 tablespoons finely chopped red onion
1/3 cup sliced almonds, toasted

Steps:

In a salad bowl, combine the lettuce, oranges, cheese and peppers. , In a small bowl, whisk the oil, honey, vinegar, mustard and salt. Stir in onion. Pour over salad and toss to coat. Sprinkle with almonds. Serve immediately.

Nutrition Facts : Calories 164 calories, Fat 12g fat (2g saturated fat), Cholesterol 4mg cholesterol, Sodium 154mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 2g fiber), Protein 3g protein.

SIMPLE RED LEAF SALAD

Simple Red Leaf Salad image

My daughter loves everything sour (vinegar and lemon in particular) so I made her this tart salad dressing with 2 types of vinegar and lemon juice. It goes great with red leaf lettuce or other mild salads. She will eat the whole bowl by herself.

Provided by barbara

Categories Salad Green Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 10

Ingredients

1 head red leaf lettuce
1 red bell pepper, chopped
1 stalk green onion, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
½ teaspoon salt, or to taste
¼ teaspoon Dijon mustard, or more to taste
freshly ground black pepper to taste

Steps:

Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.

Nutrition Facts : Calories 111.3 calories, Carbohydrate 4 g, Fat 10.2 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 312.9 mg, Sugar 2.3 g

RED LETTUCE SALAD

Red Lettuce Salad image

Late of "Saturday Night Live," Ana Gasteyer joined Martha to make a red lettuce salad with roasted shallot vinaigrette.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 5

Ingredients

2 blood or navel oranges
1 pound mixed lettuces, such as red leaf, red butter, lola rosa, red oak, or treviso, washed, dried, and torn into bite-size pieces
1/2 head radicchio, thinly sliced crosswise
Roasted Shallot Vinaigrette
1/2 cup ricotta salata cheese, crumbled

Steps:

Using a paring knife, remove peel, pith, and outer membranes from oranges. Carefully cut each segment away from membranes, collecting juice and segments in a bowl. Squeeze any remaining juice from membranes before discarding. Drain segments, and set aside, reserving juice for another use.
In a large bowl, combine lettuces and radicchio; toss with vinaigrette. Transfer to a serving platter, top with reserved orange segments, and sprinkle with cheese. Serve immediately.

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