Asparagus Boston Lettuce And Orange Salad Recipes

ASPARAGUS, BOSTON LETTUCE AND ORANGE SALAD

Asparagus, Boston Lettuce and Orange Salad image

Try something new with our Asparagus, Boston Lettuce and Orange Salad. Our Asparagus, Boston Lettuce and Orange Salad is ideal for your next dinner party.

Provided by My Food and Family

Categories Home

Time 10m

Yield 8 servings, 1 cup each

Number Of Ingredients 5

Ingredients

2 heads Boston lettuce, torn
1 large red onion, sliced, separated into rings
2 large navel oranges, peeled, sliced
1 lb. fresh asparagus spears, blanched
1/2 cup KRAFT Creamy Poppyseed Dressing

Steps:

Cover large platter with lettuce.
Top with onions, oranges and asparagus.
Drizzle with dressing.

Nutrition Facts : Calories 90, Fat 2.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

BOSTON LETTUCE WITH SHAVED PARMESAN

Boston Lettuce with Shaved Parmesan image

Sometimes the best salad is the simplest one -- this dish features buttery Boston lettuce, shaved Parmesan, and a classic vinaigrette.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 15m

Number Of Ingredients 6

Ingredients

2 tablespoons red-wine vinegar
1 tablespoon Dijon mustard
2 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds (4 heads) Boston lettuce, torn into pieces
1 cup shaved (2 ounces) Parmesan cheese

Steps:

In a small bowl or jar, whisk or shake vinegar, mustard, and oil until combined and thickened; season with salt and pepper. (Dressing can be made ahead and refrigerated, covered, until ready to serve.)
In a large bowl, combine lettuce with dressing and 3/4 cup cheese; toss gently to coat. Divide among plates, and top with remaining 1/4 cup cheese. Serve immediately.

Nutrition Facts : Calories 71 g, Fat 6 g, Fiber 1 g, Protein 4 g

GREEN SALAD WITH ORANGE, FENNEL, AND ASPARAGUS

Green Salad with Orange, Fennel, and Asparagus image

Provided by Tracey Seaman

Categories Salad Citrus Fruit Herb Mustard Vegetable Easter Picnic Vinegar Orange Asparagus Fennel Spring

Yield Makes 10 servings

Number Of Ingredients 12

Ingredients

2 tablespoons white wine vinegar
1 1/2 teaspoons whole-grain mustard
1/8 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
1 tablespoon finely grated orange zest
1 pound thick asparagus, ends trimmed
3 medium oranges
1 small bulb fennel, trimmed, quartered, cored, and very thinly sliced crosswise
3 quarts loosely packed tender salad greens such as mâche, Boston, or red leaf lettuce, torn
1/3 cup fresh chives, finely chopped

Steps:

In small bowl, whisk together vinegar, mustard, sugar, salt, and pepper. Gradually whisk in oil, then zest.
In large sauté pan, bring 1 inch water to boil. Add asparagus and simmer until bright green, about 1 minute. Drain in colander, then rinse under cold running water until cool. Thinly slice on diagonal and transfer to large bowl.
Cut peel and white pith from oranges. Working over medium bowl, cut between membranes to release segments. Add segments and any juice in medium bowl to large bowl with asparagus; squeeze juice from membranes into dressing and whisk to combine.
Add fennel and then salad greens to large bowl. Drizzle with dressing and toss gently. Sprinkle chives on top and serve immediately.

BOSTON LETTUCE SALAD WITH CELERY

Boston Lettuce Salad with Celery image

Enliven a lettuce salad with crisp celery.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 10m

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
2 tablespoons sherry vinegar or red-wine vinegar
1 small shallot, finely chopped
1 tablespoon Dijon mustard
1 teaspoon honey
Coarse salt and ground pepper
1 large head Boston lettuce (about 1 pound), torn into bite-size pieces
2 celery stalks, sliced

Steps:

In a large bowl, whisk together oil, vinegar, shallot, Dijon, and honey; season with salt and pepper. Add lettuce and celery; toss to coat.

Nutrition Facts : Calories 87 g, Fat 7 g, Fiber 1 g, Protein 1 g

CRUNCHY LETTUCE SALAD

Crunchy Lettuce Salad image

There are several variations to this Asian-style salad. But this is the one most folks prefer. Toasted almonds, chow mein noodles and sesame seeds contribute to this salad's "crunch".-Sue McLaughlin, Onawa, Iowa

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6-8 servings.

Number Of Ingredients 11

Ingredients

1/3 cup sliced almonds
1/4 cup chow mein noodles
2 teaspoons sesame seeds
1/2 cup vegetable oil
1/4 cup sugar
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups torn iceberg or romaine lettuce
4 green onions with tops, diced
5 bacon strips, cooked and crumbled

Steps:

Combine almonds, chow mein noodles and sesame seeds in a baking pan. Bake, uncovered, at 350° for 8-10 minutes or until lightly toasted; set aside. , In a jar with tight-fitting lid, combine oil, sugar, vinegar, salt and pepper; shake well. In a large bowl, toss lettuce, onions and bacon. Just before serving, add almond mixture and dressing; toss.

Nutrition Facts : Calories 211 calories, Fat 18g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 223mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 2g fiber), Protein 3g protein.

MAGIC PAN SALAD

MAGIC PAN SALAD image

Categories Salad Fruit Side No-Cook Quick & Easy

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 can mandarin oranges, drained
2 oz slivered almonds, toasted
1 head Lettuce (preferably Boston Lettuce but not Iceberg)
Dressing: 2 tsp Soy sauce, 2 t. apple cider vinegar, 1 T. oil, 1/8 t. garlic powder, 1/2 t.lemon juice, 1/4 t. powdered ginger and 1/2 t.sugar.

Steps:

Combine lettuce, almonds and mandarin orange sections. Add all salad dressing ingredients to a small jar and shake. Toss salad and serve

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