Best Red Romaine Salad With Walnuts And Eggs Recipes

ROMAINE SALAD WITH RED ONIONS, WALNUTS AND ORANGE VINAIGRETTE

Steps:

• Toast nuts over low heat in a small skillet until crisp and fragrant.
• Place romaine in salad bowl and scatter the red onions down over the greens.
• In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined.
• Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning.

RED ROMAINE SALAD WITH WALNUTS AND EGGS

Steps:

• Put eggs in a medium saucepan of water; bring to a boil. After 2 minutes, cover; turn off heat. Let stand 6 minutes. Let cool in an ice-water bath.
• Drizzle lettuce and walnuts in a bowl with 5 tablespoons vinaigrette (or to taste); toss. Peel eggs; halve. Serve on top of salad. Season with salt and pepper.

CRUNCHY ROMAINE SALAD

Steps:

• Combine sugar, oil, vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. Break ramen noodles into small pieces, discarding flavor packet.
• Melt butter in a skillet over medium heat; cook and stir noodles and pecans until browned, about 5 minutes. Drain on paper towels and allow to cool.
• Combine noodles, pecans, broccoli, romaine lettuce, and green onions in a bowl; toss gently. Dress with 1 cup, or more, of dressing; toss to coat.

RED ROMAINE SALAD WITH WALNUTS AND EGGS

Steps:

• Put the eggs in a medium saucepan of water; bring to a boil. After 2 minutes, cover; turn off heat. Let stand 6 minutes. Let cool in an ice-water bath.
• Drizzle the lettuce and walnuts in a bowl with 5 tablespoons vinaigrette (or to taste); toss. Peel the eggs; halve. Serve on top of the salad. Season with salt and pepper.

ROMAINE AND RED ONION SALAD WITH PARMESAN BALSAMIC VINAIGRETTE

Steps:

• Preheat the oven to 350°F. In a small bowl toss the bread cubes with 1 tablespoon of the olive oil and salt to taste and on a baking sheet toast them in the middle of the oven for 10 minutes, or until they are golden. Transfer the croutons to a salad bowl and let them cool. In a blender or small food processor blend together the garlic, the vinegar, the water, 3 tablespoons of the Parmesan, the orégano, the remaining 2 tablespoons olive oil, and salt and pepper to taste until the dressing is combined well. To the croutons add the romaine, the onion, and the dressing, toss the salad well, and sprinkle it with the additional Parmesan.

GORGONZOLA CHEESE, WALNUT, AND ROMAINE SALAD

Steps:

• Heat oven to 350 and toast the walnut pieces (on baking sheet) for a few minutes.
• Pour lettuce into bowl.
• Salt and pepper to taste.
• Whisk together olive oil, vinegar, and mustard in small bowl.
• Add cheese and toasted walnut pieces to lettuce.
• Pour salad dressing over salad and toss well.

ROMAINE SALAD WITH RED ONIONS, WALNUTS AND ORANGE VINAIGRETTE

Steps:

• Toast nuts over low heat in a small skillet until crisp and fragrant. Place romaine in salad bowl and scatter the red onions down over the greens. In a small bowl, combine the marmalade, red pepper flakes, balsamic vinegar and fresh or dried rosemary using a fork or small whisk. Drizzle extra-virgin olive oil into the dressing until combined. Season the dressing with salt, to taste. Dress and toss salad and adjust seasoning.

APPLE AND WALNUT SALAD

Steps:

• In a salad bowl, combine the first eight ingredients., In a small bowl, whisk the cider, vinegar, honey, salt and pepper; gradually whisk in oil. Drizzle over salad; toss to coat. Serve immediately.