HOUSE SALAD WITH CANDIED PECANS
Steps:
- Preheat oven to 375° F. Line a baking sheet with parchment paper.
- In a small saucepan on the stovetop, combine sugar and water. Bring to a boil, whisking to dissolve the sugar. Remove from the heat, stir in the pecans; toss to coat. Spread the nuts on a single layer on the prepared baking sheet. Toast in the oven for about 8-10 minutes, or until toasty. Keep a close eye on them so that they don't burn. While still warm, sprinkle the nuts with a little bit of kosher salt to taste. Set aside to cool completely. Once cool, you can store the candied nuts in an airtight container at room temperature for up to a month.
- In a small bowl, whisk together the mayonnaise, sugar, lemon juice, kosher salt, black pepper, onion powder and garlic powder. Add the vinegar and mustard, whisk to combine.
- Whisk in the oil, one tablespoon at a time, blending well after each addition. The mixture should be thick, but pourable. If it's too thick, gradually whisk in some water until it reaches the desired consistency. Store in an airtight jar in the refrigerator for up to 1 week.
- Arrange the lettuce greens on individual salad plates or on a large serving platter. Top with candied pecans, blue cheese, cranberries and oranges. Just before serving, drizzle the dressing over the salad, to taste.
Nutrition Facts : ServingSize 1 salad with about 2 tablespoons dressing, Calories 303 kcal, Carbohydrate 20 g, Protein 4 g, Fat 24 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 21 mg, Sodium 397 mg, Fiber 2 g, Sugar 15 g
55 HOUSE SALAD
There was a chain of Italian restaurants in the Columbus, Ohio area that had this awesome salad as their house salad. I don't like blue cheese, so asked for it to be omitted, but loved the combination of bacon, lettuce and dressing. When the salad was brought to the table, they then offered fresh ground black pepper. I think this recipe was posted in the Columbus Dispatch Newspaper. NOTE: Due to this being a restaurant recipe, it makes a alot of dressing, about two cups, so you might want to cut the amount of dressing to 1/4 or 1/2 of this recipe.
Provided by diner524
Categories Salad Dressings
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine first four ingredients for the dressing in a container and shake well.
- Put the lettuce in a bowl, sprinkle with bacon, blue cheese (if using) and red onion rings.
- Drizzle enough of the dressing to coat or to taste along with freshly ground pepper (optional) and enjoy.
CLASSIC HOUSE SALAD
A classic house salad featuring crisp lettuce, tomatoes, croutons, cheese, and cucumbers.
Provided by Kelly Anthony
Categories Appetizer
Time 12m
Number Of Ingredients 8
Steps:
- In a large serving bowl, toss together lettuce, half of the croutons, about two-thirds of the cheese, tomatoes, cucumber and red onion. Add the dressing of your choice and toss to coat. Top with remaining croutons, cheese, and bacon and serve right away.
- Serves 4
Nutrition Facts : Calories 314 kcal, Carbohydrate 21 g, Protein 8 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 29 mg, Sodium 513 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
55 SALAD DRESSING
Make and share this 55 Salad Dressing recipe from Food.com.
Provided by mollypie
Categories Salad Dressings
Time 15m
Yield 1 Quart, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- In a blender, mix garlic, mustard, vinegar and water until smooth. .
- Add remaining ingredients except oil.
- Process on low speed. Slowly add oil. Blend 10 minutes.
Nutrition Facts : Calories 536.4, Fat 54.8, SaturatedFat 7.1, Sodium 364.1, Carbohydrate 13.2, Fiber 0.2, Sugar 12.6, Protein 0.3
RESTAURANT-STYLE HOUSE SALAD
This is a recipe from a St. Louis based pasta restaurant chain and I have served this many time to rave reviews. I always the double the recipe.
Provided by BEBBEE
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
- Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 17.4 g, Cholesterol 9.8 mg, Fat 28.5 g, Fiber 5.7 g, Protein 8.9 g, SaturatedFat 5.5 g, Sodium 975.9 mg, Sugar 4.5 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #salads #vegetables #easy #beginner-cook #dinner-party #salad-dressings #brunch #3-steps-or-less
You'll also love