Crunchy Lettuce Salad Recipes

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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

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.

CRUNCHY ROMAINE SALAD



Crunchy Romaine Salad image

A wonderful combination of flavors in this very easy to prepare salad. A ton of crunch comes from ramen noodles, pecans, and romaine lettuce.

Provided by Georgia Julie

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 11

1 cup white sugar
¾ cup canola oil
½ cup red wine vinegar
1 tablespoon soy sauce
salt and ground black pepper, to taste
1 (3 ounce) package ramen noodles
¼ cup unsalted butter
1 cup chopped pecans
1 bunch broccoli, coarsely chopped
1 head romaine lettuce, torn into bite-size pieces
4 green onions, chopped

Steps:

  • Combine sugar, oil, vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. Break ramen noodles into small pieces, discarding flavor packet.
  • Melt butter in a skillet over medium heat; cook and stir noodles and pecans until browned, about 5 minutes. Drain on paper towels and allow to cool.
  • Combine noodles, pecans, broccoli, romaine lettuce, and green onions in a bowl; toss gently. Dress with 1 cup, or more, of dressing; toss to coat.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 31.6 g, Cholesterol 12.2 mg, Fat 29.6 g, Fiber 2.9 g, Protein 3.8 g, SaturatedFat 4.9 g, Sodium 195.2 mg, Sugar 21.8 g

CRUNCHY ASIAN LETTUCE AND NOODLE CHICKEN SALAD



Crunchy Asian Lettuce and Noodle Chicken Salad image

You can make this vegetarian by omitting the chicken and all salad ingredient amounts may be adjusted to taste --- this salad is delicious!

Provided by Kittencalrecipezazz

Categories     Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

1 head iceberg lettuce, chopped
4 -5 cooked boneless chicken breasts, chopped
2 green onions, chopped
1 1/2 cups dry chow mein noodles (or use as much as desired)
1 (11 ounce) can mandarin orange segments, well drained
1 1/2 tablespoons toasted sesame seeds
1/4 cup brown sugar
1 tablespoon soy sauce
1 -2 teaspoon sesame oil
6 tablespoons rice wine vinegar
1/2 cup vegetable oil
1 pinch garlic powder

Steps:

  • For the dressing whisk all ingredients vigorously until well combined and until no sugar granules remain; chill at least 1 hour or more.
  • In a large serving bowl combine the lettuce with chopped chicken and green onions.
  • Chill until ready to serve.
  • Just before serving mix in the chow mein noodles, orange segments and sesame seeds.
  • Mix/whisk the dressing once again then add in about half; toss to combine (serve the remaining dressing on the side).
  • Serve immediately.

CRUNCHY TOSSED SALAD



Crunchy Tossed Salad image

Count on compliments, not leftovers, when you share this fun, tossed salad at your next gathering. It's so easy to throw together, and someone always asks for the recipe. -Deborah Weisberger, Mullett Lake, Michigan

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 12 servings.

Number Of Ingredients 11

1/2 cup canola oil
1/4 cup sugar
2 tablespoons vinegar
1 teaspoon salt
1/4 teaspoon pepper
1 large head iceberg lettuce, sliced
6 bacon strips, cooked and crumbled
1/3 cup sliced almonds, toasted
1/4 cup sesame seeds, toasted
4 green onions, sliced
3/4 cup chow mein noodles

Steps:

  • In a small bowl, whisk the oil, sugar, vinegar, salt and pepper; shake well. Chill for 1 hour. , Just before serving, in a salad bowl, combine the lettuce, bacon, almonds, sesame seeds and onions in a large bowl. Whisk dressing and pour over salad; toss to coat. Top with chow mein noodles.

Nutrition Facts : Calories 167 calories, Fat 14g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 280mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.

CRUNCHY LETTUCE



Crunchy Lettuce image

This is a crispy and crunchy salad with bacon and toasted almonds.

Provided by Teri

Categories     Salad     Green Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 11

6 slices bacon
1 head iceberg lettuce - rinsed, dried, and shredded
⅓ cup toasted and sliced almonds
¼ cup sesame seeds, toasted
4 green onions, chopped
¾ cup chow mein noodles
½ cup vegetable oil
¼ cup white sugar
2 tablespoons white wine vinegar
1 teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • In a salad bowl, combine the bacon, lettuce, almonds, sesame seeds, green onions and chow mien noodles; toss and refrigerate.
  • In a glass jar with a tight fitting lid, combine the oil, sugar, vinegar, salt and pepper. Shake well and chill for 1 hour.
  • Before serving, shake dressing and pour over salad; toss and serve.

Nutrition Facts : Calories 555.2 calories, Carbohydrate 27.1 g, Cholesterol 15.2 mg, Fat 46.7 g, Fiber 4.7 g, Protein 11.5 g, SaturatedFat 7 g, Sodium 956.4 mg, Sugar 15.9 g

MEXICAN CAESAR SALAD WITH SHRIMP



Mexican Caesar Salad with Shrimp image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

1/3 cup salted pepitas (green pumpkin seeds)
3 tablespoons vegetable oil, plus more for frying
2 8-inch flour tortillas, cut into 1/4-inch strips
Kosher salt and freshly ground pepper
1/2 cup Mexican crema or sour cream
1/2 cup grated Cotija cheese (about 2 ounces), plus more for topping
1/2 cup fresh cilantro
Juice of 1 lime
1 clove garlic
2 romaine lettuce hearts, roughly chopped (about 10 cups)
1/2 cup pickled jalapenos with vegetables, drained and chopped
20 cooked medium shrimp (about 12 ounces)

Steps:

  • Toast the pepitas in a medium dry skillet over medium-high heat, stirring occasionally, 3 minutes. Transfer to a small bowl; set aside.
  • Heat 1/4 inch of vegetable oil in the skillet over medium-high heat. Working in batches, add the tortilla strips and fry, turning as needed, until golden, about 2 minutes. Transfer to a paper towel¿lined plate; season with salt and pepper. Let cool, then break each strip in half.
  • Make the dressing: Combine the crema, Cotija cheese, 1/4 cup cilantro, 3 tablespoons vegetable oil, the lime juice and garlic in a food processor; pulse until smooth, adding 1 to 2 tablespoons water if needed to loosen. Season with salt and pepper.
  • Transfer the dressing to a large bowl; add the romaine, pickled jalapenos, pepitas, shrimp, the remaining 1/4 cup cilantro and half of the tortilla strips. Season with salt and pepper and toss to coat. Top each serving of salad with the remaining tortilla strips and more cheese.

Nutrition Facts : Calories 470, Fat 34 grams, SaturatedFat 11 grams, Cholesterol 122 milligrams, Sodium 905 milligrams, Carbohydrate 23 grams, Fiber 3 grams, Protein 19 grams, Sugar 4 grams

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