Best Creamy Lettuce Salad Recipes

CREAMY, LEMONY, PEPPER-PARMESAN DRESSING ON ROMAINE LETTUCE SALAD

Steps:

• Combine the mayonnaise, lemon zest (grated yellow part of lemon) and lemon juice. To get the juice out of a lemon, heat it up in microwave for 10 seconds on high. Cut the lemon across in half. Squeeze the lemon halves while holding them upright over the dressing bowl so that the seeds stay with the lemon halves, not in the dressing! Add pepper to the dressing bowl, too. Whisk the dressing and pour in the extra-virgin olive oil while you whisk. If you pour in a slow, steady stream, 3 tablespoons of extra-virgin olive oil will pour out in a count to the number six. Once the oil is combined with the acid (the lemon juice) and the mayonnaise, you can switch utensils and stir in the cheese and a pinch of salt with a spoon or rubber spatula.
• Chop up the lettuce into 2-inch pieces. Place the lettuce in a salad bowl and top with the dressing when you are ready to serve dinner.

BIBB LETTUCE, CHICKEN, AND CHERRY SALAD WITH CREAMY HORSERADISH DRESSING

Steps:

• Make the dressing:
• Purée mayonnaise, lime juice, horseradish, salt, and pepper in a blender until smooth. Set aside.
• Make the salad:
• Heat oil in a small skillet over medium-high. Add panko and cook, stirring frequently, until golden brown, 4-5 minutes. Season with salt and cayenne and transfer to paper towels; let cool.
• Combine chicken, lettuce, cherries, radishes, half of the panko, and half of the chives in a large bowl. Drizzle with dressing and gently toss to coat. Sprinkle with remaining breadcrumbs and chives.
• Do Ahead
• The dressing can be chilled for up to 2 days.

CREAMY BANANA LETTUCE SALAD

Steps:

• Lightly toss banana slices with lemon juice. Place 1/4 cup in a small bowl; mash. Stir in the mayonnaise and sugar. In a salad bowl, combine the greens, strawberries and remaining banana slices; toss. Top with banana dressing; sprinkle with peanuts.

CAESAR SALAD TO GO: SHRIMP OR CHICKEN LETTUCE WRAPS WITH CREAMY CAESAR DRESSING

Steps:

• Cut the bottoms off the romaine and cut the hearts in half lengthwise. Wash the lettuce and separate the leaves. Let it dry in the dish draining rack while you prepare the rest of the menu.
• Remove the tails from the shrimp and place the shrimp in a bowl or, if this is a picnic meal, pack for travel.
• To remove the chicken meat from the chicken, cut the chicken breasts off first. Cut the legs and thighs off using kitchen scissors.
• Slice the meat up on an angle. Arrange on a plate or in a plastic container.
• Place the mayo, garlic, lemon zest and juice, anchovy paste, cheese, Worcestershire, and pepper in the blender and turn it on. Stream the EVOO into the dressing through the center of the lid. When the dressing is combined, use a rubber spatula to remove the thick dressing to a bowl or a plastic container.
• Place the lettuce on a serving platter or pack in a large plastic bag or container to travel.
• To assemble, spread some dressing onto a lettuce leaf. Fill the leaf with a large shrimp or sliced cold chicken, like a lettuce taco, and eat!

CREAMY LETTUCE SALAD

Steps:

• Cut one egg into wedges for garnish; set aside. Chop remaining eggs. In a salad bowl, combine the greens, tomato, onion and eggs. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Garnish with reserved egg wedges.

BOSTON LETTUCE SALAD WITH CREAMY ORANGE SHALLOT DRESSING

Steps:

• To prepare dressing: Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper.
• To prepare salad: Divide lettuce among 4 plates and scatter carrot and tomatoes on top. Drizzle the dressing over the salads and sprinkle with tarragon (or chives), if desired. Serve immediately.

LETTUCE, RAISIN AND WALNUT SALAD WITH CREAMY RASPBERRY DRESSING

Steps:

• Mash 1/2 cup raspberries through a fine sieve set over a bowl. Press and extract as much pulp as possible.
• Add vinegar and sugar to pulp and stir to dissolve.
• Whisk in oil and cream.
• Combine lettuce, raisins and nuts in a large bowl.
• Lightly coat lettuce leaves with dressing, add salt and pepper to taste; toss.
• Divide among plates and sprinkle with remaining raspberries.

CREAMY CAULIFLOWER LETTUCE SALAD

Steps:

• 1. Mix dressings, cheese and sugar in a large bowl. Add remaining ingredients; mix lightly. Makes 8 servings.

CREAMY BANANA LETTUCE SALAD

Steps:

• Toss banana slices with lemon juice. Place 1/4 cup in small bowl mash & stir in mayonnaise and sugar. Combine greens, strawberries and remaining banana slices. Top with dressing and sprinkle with nuts Prepared with fat free may. & splenda, 1 1/2 cups = 124 cal, 3 fat, 2 chol, 214 sod, 24 carbs, 4 fiber, 3 prot Exchange = 1 1/2 fruit, 1 fat

CREAMY LETTUCE-CAULIFLOWER SALAD RECIPE

Steps:

• Mix dressings, sugar and cheese in large bowl.
• Add remaining ingredients; mix lightly.
• Serve immediately.

BIBB LETTUCE, CHICKEN, AND CHERRY SALAD WITH CREAMY HORSERADISH DRESSING

Steps:

• Make the dressing:
• Purée mayonnaise, lime juice, horseradish, salt, and pepper in a blender until smooth. Set aside.
• Make the salad:
• Heat oil in a small skillet over medium-high. Add panko and cook, stirring frequently, until golden brown, 4-5 minutes. Season with salt and cayenne and transfer to paper towels; let cool.
• Combine chicken, lettuce, cherries, radishes, half of the panko, and half of the chives in a large bowl. Drizzle with dressing and gently toss to coat. Sprinkle with remaining breadcrumbs and chives.
• Do Ahead
• The dressing can be chilled for up to 2 days.

CREAMY LETTUCE SALAD

Steps:

• Cut one egg into wedges to garnish.
• Dice remaining eggs.
• In a salad bowl, combine the greens, tomato, onion and diced eggs.
• In a jar, with a tight fitting lid, combine the dressing ingredients; shake well.
• Pour over salad and toss to coat.
• Garnish with egg wedges.
• Serve immediately.