BUTTER LETTUCE SALAD WITH GORGONZOLA AND PEAR DRESSING
Provided by Giada De Laurentiis
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
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.
PEAR, FETA, AND LETTUCE SALAD
The fresh taste of pears, balsamic vinaigrette, and feta cheese blend wonderfully in this light salad.
Provided by Steph
Categories Salad Green Salad Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Place the lettuce into a salad bowl, sprinkle on the feta cheese in a layer, and top with a layer of Bosc and Asian pears. Serve with balsamic vinaigrette on the side.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 16 g, Cholesterol 28 mg, Fat 15.9 g, Fiber 3.1 g, Protein 5.4 g, SaturatedFat 5.7 g, Sodium 708.7 mg, Sugar 9.7 g
BUTTER LETTUCE SALAD WITH CRISPY PROSCIUTTO, OYSTER MUSHROOM CHIPS, CABRALES AND PEARS
Steps:
- Preheat the oven to 375 degrees F.
- Remove the oyster mushrooms from the stem and pull them into bite-size pieces (the smaller ones can be left whole). Add them to a bowl along with some olive oil. Season with salt and crushed red pepper, to taste, and toss to coat. Spread the seasoned mushrooms out on 2 baking sheets in a single layer. Roast the mushrooms in the preheated oven until the mushrooms are sort of "cooked on" to the bottom of the baking sheet, about 10 to 12 minutes. Remove the baking sheet from the oven and let it cool for 3 to 5 minutes. Scrape the mushroom chips off the bottom of the baking sheet with a bench scraper and reserve in a small bowl.
- MMMMM...mushroom chips!
- Cut the prosciutto crosswise into 1/2-inch strips. Try to keep them separated. Coat a large saute pan with olive oil and put over low heat. Lay the prosciutto strips in the pan, and when they start to shrivel and shrink add more strips to the pan. When the strips get crispy and crinkly give them a douse of red wine vinegar. Stir quickly and turn off the heat. Remove the strips to paper towels until ready to use. These are best when they are cooked the day of use.
- Separate the leaves of the lettuce, removing any thick ribs. Wash and spin dry, if needed; usually this lettuce is pretty clean and healthy looking. Add the lettuce to a large bowl and toss in the mushrooms chips, sliced pears and blue cheese. Dress with red wine vinegar, olive oil and salt, to taste. Check the seasoning to make sure the salad is dressed appropriately. Arrange the salad on serving plates and sprinkle with the prosciutto strips.
- Let everyone tell you that you are a super star!!!
BUTTER LETTUCE SALAD WITH POACHED SALMON AND HERBS
Fresh butter lettuce and grape tomatoes get a healthy poached salmon topper for a delicious, light meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 20m
Number Of Ingredients 9
Steps:
- Place salmon in a medium skillet; cover with cold water. Add lemon zest; season with salt and pepper. Bring to a boil over high. Cover, remove skillet from heat, and let stand until salmon is opaque throughout, about 15 minutes.
- Meanwhile, in a blender, combine mayonnaise, lemon juice, garlic, 1/4 cup tarragon, 1/4 cup parsley, and 2 tablespoons water. Season with salt and pepper. Blend until smooth; set dressing aside.
- In a large bowl, toss lettuce with tomatoes and remaining herbs. Divide salad among 4 plates; top with poached salmon, and drizzle with dressing.
Nutrition Facts : Calories 386 g, Fat 21 g, Fiber 2 g, Protein 37 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love