Best Hearts Of Romaine Finger Salad Recipes
HEART-Y SALAD: HEARTS OF ROMAINE, PALM, AND ARTICHOKE
Provided by Rachael Ray : Food Network
Time 10m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place romaine on a platter and toss with parsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.
HEARTS OF ROMAINE SALAD
A quick and easy salad that is a little more exotic than a regular lettuce salad but not as heavy as a Caesar or Greek Salad. Is a great by inself for a brown bag lunch (romaine lettuce tolerates heat or lack of refridgeration better than regular lettuce) or when serving with pasta dishes for dinner.
Provided by kylestreetracer
Categories Low Cholesterol
Time 5m
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Rinse the lettuce in cold water and tear into bite sized pieces into large salad bowl.
- In another bowl, mix the Sunflower Seeds, Shredded Cheddar Cheese and Grated Romano together. Pour this mixture on top of the lettuce and toss until mixed.
- If you want you can add the Lite Ranch Dressing, toss in and serve or leave it off and put it into a serving bowl an d any dressing you like could be poured after the salad is served by the individual diners.
Nutrition Facts : Calories 375.4, Fat 23.2, SaturatedFat 8.9, Cholesterol 44.4, Sodium 480.2, Carbohydrate 25.3, Fiber 14.7, Sugar 8.2, Protein 23.9
GRILLED HEARTS OF ROMAINE
This is truly and ridiculously easy. The trick is to get the grill grates very hot. And the result? A lightly caramelized surface and a slightly smoky flavor. The insides stay cool and crisp. It's quite a contrast of tastes and textures.
Provided by Chef John
Categories Side Dish Vegetables Greens
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Brush each romaine lettuce half with 1/2 teaspoon olive oil.
- Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.
Nutrition Facts : Calories 88.2 calories, Carbohydrate 4.2 g, Cholesterol 1.5 mg, Fat 7.5 g, Fiber 2.1 g, Protein 1.9 g, SaturatedFat 1.3 g, Sodium 35.2 mg, Sugar 2 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 SALAD WITH APPLE, RED ONION, AND CIDER VINAIGRETTE
Steps:
- Whisk first 8 ingredients in small bowl for dressing. (Can be made 1 day ahead. Refrigerate. Rewhisk before using.)
- Place sliced onion in medium bowl. Cover with cold water; let stand 30 minutes. Drain well. Place 1/3 cup dressing in another medium bowl. Add apples; toss to coat.
- Trim off tips of romaine halves, leaving 5-inch lengths. Cut each romaine half lengthwise into 3 wedges. Fan wedges on large platter. Top with red onion slices. Drizzle salad with dressing, then sprinkle with apples and pecans.
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