Cold Cuts And Lettuce Salad Recipes

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SIMPLE LETTUCE SALAD



Simple Lettuce Salad image

MY Mother often fixed this salad when I was a child. I grew up on a farm and most of our food came right from the garden. We especially liked this in the spring, when early leaf lettuce appeared. After a long winter of cooked vegetables, this was a real treat.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 6

2 cups torn leaf lettuce
1 hard-boiled large egg, chopped
1 green onion, sliced
2 tablespoons mayonnaise
1 teaspoon cider vinegar
1/8 teaspoon pepper

Steps:

  • In a salad bowl, combine the lettuce, egg and onion. In a small bowl, whisk the mayonnaise, vinegar and pepper. Pour over salad and toss to coat.

Nutrition Facts :

COLD CUTS AND LETTUCE SALAD



Cold Cuts and Lettuce Salad image

I made this up and it turned out great. Very easy to prepare and tastes great for a side dish or a lunch.

Provided by Pantheress

Categories     Salad Dressings

Time 10m

Yield 5-7 serving(s)

Number Of Ingredients 10

250 g cold cuts (smoked salami, smoked turkey, roast beef, choose your favourites)
250 g lettuce
4 cucumbers
1 cup yogurt
2 tablespoons tomato sauce
2 teaspoons lemon juice
2 tablespoons mustard
2 teaspoons sugar
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Prepare the thousand island sauce and leave for the flavors to mix together.
  • Cut the cold cuts into thick rectangles.
  • Cut the lettuce into rectangular pieces.
  • Chop the cucumbers into circles.
  • Mix it all and enjoy!

'WHO NEEDS LETTUCE?' SALAD



'Who Needs Lettuce?' Salad image

Great as a side dish with steak or chicken.

Provided by Bellamie

Categories     Salad     Vegetable Salad Recipes

Time 10m

Yield 3

Number Of Ingredients 4

1 large avocado - peeled, pitted, and cut into 1/2-inch cubes
2 Roma tomatoes, cut into 1/2-inch cubes
¼ red onion, cut into 1/2-inch cubes
2 tablespoons red wine vinaigrette dressing

Steps:

  • Stir together the avocado, Roma tomatoes, red onion, and red wine vinaigrette dressing in a bowl.

Nutrition Facts : Calories 174.2 calories, Carbohydrate 13.2 g, Fat 14 g, Fiber 7 g, Protein 2.4 g, SaturatedFat 2 g, Sodium 162.4 mg, Sugar 4.8 g

TENDER LETTUCE SALAD



Tender Lettuce Salad image

When feeding a crowd, a large simple salad like this one is always a good idea.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 6

2 tablespoons white-wine vinegar
3 tablespoons extra-virgin olive oil
1/2 teaspoon Dijon mustard
Coarse salt and ground pepper
2 heads Boston lettuce (1 1/2 pounds total), torn into bite-size pieces
2 cups mache or fresh parsley leaves

Steps:

  • In a small bowl, whisk together vinegar, olive oil, and mustard; season with salt and pepper. In a large bowl, toss dressing with lettuce and mache. Serve immediately.

Nutrition Facts : Calories 61 g, Fat 5 g, Fiber 1 g, Protein 1 g

BIG ITALIAN SALAD WITH COLD CUTS



Big Italian Salad with Cold Cuts image

Provided by Jet Tila

Categories     main-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 19

2 cloves garlic (10 grams), grated
3/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
4 tablespoons (60 milliliters) mayonnaise
1/4 cup plus 2 tablespoons (90 milliliters) red wine vinegar
1 teaspoon (5 milliliters) dried oregano
3 tablespoons (45 milliliters) fresh lemon juice
1/2 cup plus 2 tablespoons (150 milliliters) extra-virgin olive oil
1 1/2 romaine hearts, cored and chopped
1/2 small head radicchio--halved, cored and coarsely chopped
1/2 head iceberg lettuce, coarsely chopped
2 celery ribs, thinly sliced on a mandoline or with a sharp knife
1/4 cup flat-leaf parsley, roughly chopped
1/2 small red onion, thinly sliced on a mandoline or with a sharp knife
1 pint cherry tomatoes
1 cup pitted green olives
One 4-ounce wedge Parmigiano-Reggiano cheese
Fleur de sel, for sprinkling
6 ounces thickly sliced salami, cut into 1/4-inch strips

Steps:

  • Make the dressing: Whisk together all of the ingredients in a medium bowl and set aside.
  • Make the salad mix: Spin dry all the lettuces, celery, parsley, and onion in a salad spinner. Wrap in paper towels to dry thoroughly and refrigerate.
  • Meanwhile, halve the cherry tomatoes and olives and transfer to a very large bowl. Shave the cheese with a vegetable peeler to yield 1 cup. Reserve some of the shaved cheese for garnish and add the remaining cheese to the bowl.
  • Remove the vegetables from the paper towels and add to the bowl. Season with fleur de sel. Add the dressing and toss to coat. Taste and adjust the seasoning, if necessary. Scatter the salami and reserved cheese over the top and serve immediately. Alternatively, prepare the salad mix and refrigerate for up to 3 days. Toss each serving with some of the dressing, as needed.

COLD LETTUCE SALAD



Cold Lettuce Salad image

This recipe came down to me from my grandmother from her sister. A great, cold salad side for any spring/summer occassion. Very tasteful and colorful dish.

Provided by Aric Ross

Categories     Vegetable

Time P1DT15m

Yield 4-6 serving(s)

Number Of Ingredients 7

5 cups fresh lettuce or 5 cups spinach
1 cup chopped green bell pepper
1 cup chopped celery
1 cup chopped onion
1 cup peas (not cooked)
1 cup mayonnaise
2 tablespoons sugar

Steps:

  • Tear lettuce (or spinach) into bite sized pieces and place into oblong dish.
  • Layer all ingredients (in order) into dish.
  • Chill, covered overnight.
  • Serve topped with cheddar cheese.

Nutrition Facts : Calories 321.6, Fat 19.9, SaturatedFat 3, Cholesterol 15.3, Sodium 454, Carbohydrate 34.4, Fiber 4.4, Sugar 15.8, Protein 4.2

WARM WILTED LETTUCE SALAD



Warm Wilted Lettuce Salad image

Fresh, colorful and lightly coated with a delectable dressing, this salad is perfect for a special meal or Sunday dinner. Mom made it look so tempting with the crisp radishes and crumbled bacon. -Vera Reid, Laramie, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 9

1 bunch leaf lettuce, torn
6 to 8 radishes, thinly sliced
4 to 6 green onions with tops, thinly sliced
DRESSING:
4 to 5 bacon strips
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon pepper

Steps:

  • Toss lettuce, radishes and onions in a large salad bowl; set aside. In a skillet, cook bacon until crisp. Remove to paper towels to drain. To the hot drippings, add vinegar, lemon juice, sugar and pepper; stir well. Immediately pour dressing over salad; toss gently. Crumble the bacon and sprinkle on top.

Nutrition Facts : Calories 76 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 94mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

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