Best Simple Butter Lettuce Salad Recipes

BUTTER LETTUCE SALAD RECIPE

Butter Lettuce Salad Recipe image

This Butter Lettuce Salad is packed with vegetables and drizzled with lemon salad dressing. It comes together in 20 minutes. Serve it with any of your meat dishes or by itself for a light lunch or dinner.

Provided by Aysegul Sanford

Categories Salad

Time 20m

Number Of Ingredients 16

Ingredients

½ cup olive oil
4 tablespoons lemon juice
2 small cloves of garlic minced
1 teaspoon dijon mustard
1 teaspoon kosher salt
½ teaspoon black pepper
Water
1 tablespoon of Kosher salt
1 bunch of asparagus (- rinsed and cut into 2-inch small pieces approximately 1 lb.)
1 ½ cups of peas (fresh or frozen)
2 heads of Butter Lettuce (leaves gently removed, rinsed and dried)
1 medium size English cucumber (sliced thinly approximately 1 cup)
4-5 radishes (sliced thinly)
1 cup sliced almonds (lightly toasted)
1 ripe avocado (cut into cubes)
1 cup shredded parmesan cheese (optional)

Steps:

Make the dressing: Place all the ingredients in a jar and give it a vigorous shake. Alternatively, you can place everything in a small bowl and whisk until emulsified.
To Blanch asparagus: Fill a large pot with water and a tablespoon of salt and bring it to a boil. Meanwhile, fill a large bowl with water and ice and set it aside. Place asparagus in the hot boiling water and let cook for 3-4 minutes.
While it is cooking, fill a bowl with cold water and add some ice in it.
Using a slotted spoon transfer the asparagus into the bowl with ice water. Do not discard the boiling water.
To blanch peas: Add the peas into the now empty pot with the boiling water. Cook for 2-3 minutes or until the peas are softened to your liking. Remove with a slotted spoon and place in the ice water (where the cooked asparagus is)
Drain both vegetables and set them aside.
To assemble the salad: Place the butter lettuce leaves in a large salad bowl. Add in blanched asparagus and peas, cucumber slices, radish slices, sliced almonds, avocado cubes, and parmesan cheese, if using.
Drizzle with the lemon salad dressing and give it a gentle toss. Serve.

Nutrition Facts : Calories 334 kcal, Carbohydrate 13 g, Protein 10 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 15 mg, Sodium 1824 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving

BUTTER LETTUCE SALAD WITH MUSTARD VINAIGRETTE

Butter Lettuce Salad with Mustard Vinaigrette image

Provided by Food Network

Categories side-dish

Time 15m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons walnut oil
1 tablespoon olive oil
2 tablespoons white wine vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 heads butter lettuce, leaves torn into bite-size pieces
1/2 cup roughly chopped fresh tarragon
1/2 cup hazelnuts, toasted and roughly chopped

Steps:

For the vinaigrette: In a bowl, whisk together the walnut oil, olive oil, vinegar, honey, mustard, salt and pepper. Refrigerate until ready to serve.
For the salad: When ready to serve, place the lettuce and tarragon in a large bowl and toss together. Pour the vinaigrette around the edge of the bowl and toss the greens with the dressing. Garnish with the toasted hazelnuts and serve.

BUTTER LETTUCE SALAD WITH GORGONZOLA AND PEAR DRESSING

Butter Lettuce Salad with Gorgonzola and Pear Dressing image

Provided by Giada De Laurentiis

Categories side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/3 cup extra-virgin olive oil
3 tablespoons pear nectar
1 1/2 tablespoons white balsamic vinegar
1/2 tablespoon fresh lemon juice
1/4 teaspoon Dijon mustard
Half a 6-ounce ripe red Bartlett pear, peeled, cored and diced
1/2 cup coarsely crumbled gorgonzola cheese
1/4 teaspoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1 head butter lettuce, cut into 4 wedges
1 avocado, halved, pitted, peeled and diced
1/2 a large ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced
1/3 cup hazelnuts (preferably skinned), toasted and roughly chopped
1/3 cup sweetened dried cranberries

Steps:

For the dressing: In a blender, blend together the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.
For the salad: Place the lettuce wedges on 4 salad plates. Arrange the avocado, pear slices, hazelnuts and cranberries around the lettuce. Drizzle with the dressing and serve.

SIMPLE BUTTER LETTUCE SALAD

Simple Butter Lettuce Salad image

Make and share this Simple Butter Lettuce Salad recipe from Food.com.

Provided by GinnyP

Categories Greens

Time 5m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

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:

Tear lettuce into bite size pieces.
Combine remaining ingredients, add to lettuce and toss.

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

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