Best Butter Lettuce Salad With Bacon Dried Cherries And Roquefort Vinaigrette Recipes

Butter Lettuce Salad With Bacon, Dried Cherries and Roquefort Vi image

Provided by MarieRynr

Categories < 15 Mins

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

8 slices bacon, diced (about 3/4 cup)
3 tablespoons mayonnaise
2 tablespoons white wine vinegar
1/2 cup vegetable oil
1 cup crumbled Roquefort cheese (about 4 ounces)
2 heads butter lettuce, outer leaves removed, remaining leaves torn into large pieces
1/2 cup dried cherries (preferably tart ones)

Steps:

Sauté bacon in heavy medium skillet until brown and crisp.
Using a slotted spoon, transfer to paper towel to drain.
Whisk together mayonnaise and vinegar.
Gradually whisk in oil, then cheese.
Season with salt and pepper to taste.
Toss lettuce leaves, half of the cherries and half of the bacon with enough dressing to coat.
Divide salad among 6 plates.
Top with remaining cherries and bacon and serve.

Butter Lettuce Salad with Hazelnuts and Bacon Bits image

Provided by Valerie Bertinelli

Categories side-dish

Time 15m

Yield 2 servings for lunch or 4 servings as a side

Number Of Ingredients 9

1 tablespoon white balsamic vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh chives
Kosher salt and freshly ground black pepper
1 head butter lettuce, separated into leaves
2 thin slices bacon or pancetta, cooked until crisp and broken into bite-size pieces
2 hard-boiled eggs, halved and lightly salted and peppered
1/4 cup toasted hazelnuts, roughly chopped
1 1/2 ounces Roquefort or other blue cheese, crumbled

Steps:

Whisk to combine the vinegar, oil, chives and salt and pepper to taste in a bowl.
Toss the lettuce with the dressing in a large salad bowl. Divide the lettuce between 2 large bowls or plates. Divide the bacon, eggs, nuts and cheese between the 2 plates, layering them in that order.

Simple Butter Lettuce Salad image

Provided by GinnyP

Categories Greens

Time 5m

Yield 6 serving(s)

Number Of Ingredients 5

1 head butter lettuce
1/2 cup sour cream
3 tablespoons vinegar (I use rice vinegar)
1 tablespoon sugar
1/4 teaspoon kosher salt

Steps:

Nutrition Facts : Calories 50, Fat 3.8, SaturatedFat 2.2, Cholesterol 10, Sodium 89.5, Carbohydrate 3.3, Fiber 0.3, Sugar 3, Protein 0.8

Butter Lettuce Salad With Candied Walnuts image

Provided by Pianolady

Time 22m

Yield 4 serving(s)

Number Of Ingredients 9

3 tablespoons sugar
1 1/2 tablespoons sugar
1 1/2 tablespoons orange juice or 1 1/2 tablespoons tangerine juice
1 cup walnut halves
1/4 teaspoon ground cinnamon
1 head butter lettuce, washed and dried
6 ounces canned mandarin orange segments
1/4 medium red onion, very thinly sliced
1/2 cup salad dressing (A Raspberry Walnut Vinaigrette or similar dressing is recommended)

Steps:

Preheat oven to 375°.
Line a sheet pan with Silpat (or with aluminum foil, sprayed with non-stick spray).
In a 10" skillet over medium heat, add 3 tablespoons of sugar and 1 1/2 tablespoons of orange juice (or tangerine juice-- or a combination).
Bring to a simmer, then add the walnuts.
Cook until sugar is absorbed and mixture starts to caramelize around walnuts, stirring constantly-- about 2 minutes.
In a small bowl, mix the cinnamon and remaining 1 1/2 tablespoons of sugar.
Toss the walnuts in the cinnamon-sugar mixture.
Place walnuts in a single layer on the prepared sheet pan.
Bake until walnuts appear crystallized and toasted (approximately 8 or more minutes).
Set aside.
Place 4 to 6 dry butter lettuce leaves on each plate.
Randomly place orange segments, onion slices and walnuts on top of each lettuce bed.
Drizzle about 2 tablespoons of dressing on top of each salad and serve.
(We prefer a Raspberry Walnut Vinaigrette).
Enjoy!