Best Red Tipped Leaf Lettuce Salad Recipes

RED LEAF AND MANDARIN SALAD

Steps:

• In a salad bowl, combine the lettuce, oranges, cheese and peppers. , In a small bowl, whisk the oil, honey, vinegar, mustard and salt. Stir in onion. Pour over salad and toss to coat. Sprinkle with almonds. Serve immediately.

RED LETTUCE SALAD

Steps:

• Pat the lettuce dry with clean paper towels or spin the rinsed pieces in the salad spinner until dry.
• Put the clean, dry,torn lettuce in a large glass salad bowl.
• Sprinkle the chopped cucumber, sliced black olives, sliced cherry tomatoes and shredded Parmesan cheese over the lettuce pieces.
• Do not toss yet.
• Cover and chill until ready to serve.
• Just before serving toss the salad with the dressing and serve chilled.
• As an added touch chill your salad bowls in the freezer so they will be well chilled for a more special presentation.
• Enjoy !

SIMPLE RED LEAF SALAD

Steps:

• Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
• Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
• Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.

SHREDDED RED LEAF SALAD WITH CREAMY RED WINE VINAIGRETTE

Steps:

• Whisk together shallot, mayonnaise, vinegar, and pepper in a large bowl. Slowly whisk in olive oil until homogenous. Season with salt, to taste. Add lettuce to bowl and toss to coat with dressing.

RED LETTUCE WITH BALSAMIC ONIONS

Steps:

• Preheat the oven to 375 degrees F.
• Cut the onions in 1/2 and slice 1/4-inch thick, place on a baking sheet and toss with:
• 1/4 cup balsamic vinegar, 1/4 cup olive oil, 1 teaspoon salt and 1/2 teaspoon pepper.
• Bake for 12 to 15 minutes, until the onions are tender.
• Remove from oven and toss with 2 more tablespoons balsamic vinegar and cool to room temperature.
• Whisk together the shallots, mustard, red wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. While whisking, add 3/4 cup olive oil until emulsified.
• To assemble, toss enough lettuce for 6 people with dressing, to taste. Place the lettuce on 6 plates and arrange the onions on top. Sprinkle with salt and pepper and serve.

LEAF LETTUCE SALAD

Steps:

• Put the Mayonnaise, Vinegar and Sugar into a bowl and stir until mixed --
• Place in the refrigerator to allow the ingredients to blend and to allow time for the sugar to dissolve --
• Remove the individual leaves from the main plant -- Do not cut, pull them apart --
• Rinse each leaf under cold water and shake excess water off the leaves --
• Remove the tender portion of the leaf from the stalk and discard the stalk --
• 'Tear' leaves into whatever size you think will fit into your mouth --
• This is enough dressing for about half a large bunch of lettuce -- Remaining lettuce can be stored in the refrigerater, covered, for use tomorrow --
• Start by tossing a third or so of the lettuce with the dressing and add lettuce until the lettuce is coated well with the dressing -- (you don't want a pool of sauce in the bottom of the bowl but you want the lettuce well coated) --
• This is best if the lettuce is mixed with the dressing just prior to eating -- The flavor won't change but the lettuce tends to get soggy after about an hour after mixed with the dressing -- .

RED LEAF SALAD

Steps:

• There will be more than enough dressing and pecans if you use 2 bundles of red lettuce.
• You can adjust accordingly.
• Crumble noodles and cover noodles and pecans with 3-4 T butter.
• Toast in oven until brown.
• (They can burn easily so keep an eye on them).
• Mix all together right before serving.
• The pecans and noodles can get soft if they are left in for an extended amount of time.
• Also, the dressing doesn't need to be refrigerated.
• It will start to solidify if it is chilled.
• Option- Last time I made it I added crumbled bleu cheese and it was wonderful in it.

RED LEAF LETTUCE SALAD WITH GOLDEN BEETS AND GRAPES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine lemon juice, garlic, Dijon mustard, anchovy paste, salt, and pepper for dressing in a bowl. Stream in olive oil, whisking until well combined; set aside.
• Trim off the beets' leafy tops and root ends. Rub each beet with a little olive oil, and season with salt and pepper. Wrap each tightly in a piece of foil and place on a baking sheet.
• Bake beets in the preheated oven until you can easily pierce through the centers with a paring knife, 40 to 45 minutes.
• Remove beets from oven, and allow to cool still wrapped in foil until you can handle them, 10 to 15 minutes. Rub each beet with a paper towel to remove the skin. Set aside to cool, then cut to your preference, either into chunks or slices.
• Tear lettuce leaves into pieces and add to a large bowl along with grapes and red onion. Add beets and give the salad a light stir. Drizzle some of the dressing to your taste, and toss gently until all is well coated. Store any remaining dressing tightly covered in the refrigerator.

LEAF LETTUCE SALAD

Steps:

• Gently wash and dry lettuce. Place in a salad bowl or on individual plates, then top with onions and eggs.
• Combine the remaining ingredients with a whisk, adjusting sugar to tartness of vinegar.
• Whip until quite foamy then pour over salad. Sprinkle with chives.