Lettuce Salad With Special French Dressing Recipes

WILTED LETTUCE SALAD

Wilted Lettuce Salad image

This wilted salad is lightly coated with a delectable warm dressing.

Provided by Mary Jones

Categories Salad Green Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 7

Ingredients

5 slices bacon
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon white sugar
½ teaspoon ground black pepper
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
6 green onions with tops, thinly sliced

Steps:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.
In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 4.1 g, Cholesterol 15.9 mg, Fat 10.6 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 3.5 g, Sodium 210.3 mg, Sugar 1.5 g

PEA AND BACON SALAD WITH FRENCH DRESSING

Pea and Bacon Salad with French Dressing image

Provided by Molly Yeh

Categories side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1/2 cup ketchup
1/2 cup full-fat Greek yogurt
1/3 cup white wine vinegar
2 teaspoons Dijon mustard
1 tablespoon sugar
1 teaspoon paprika
1/2 small onion, coarsely chopped
Kosher salt
4 slices bacon
6 ounces sugar snap peas, stringed and cut on the bias (about 3 cups)
Kosher salt and freshly ground black pepper
1 head butter lettuce, torn into leaves
1/4 cup fresh Italian parsley leaves, chopped
Wedge of Parmesan, for grating

Steps:

For the French dressing: Plop the ketchup, yogurt, vinegar, mustard, sugar, paprika, onion and salt to taste into a high-speed blender. Puree until smooth. Use immediately or transfer to an airtight container and store in the refrigerator for up to 2 weeks.
For the pea and bacon salad: Put the bacon in a large cold skillet and cook over medium heat until crisp, 4 to 5 minutes. Drain on a paper towel-lined plate, and set aside.
Add the peas to the bacon fat, then sprinkle lightly with salt and pepper and cook over medium heat until they get a slight color, 2 to 3 minutes. Remove from the heat and set aside.
Build the salad. Onto a bed of butter lettuce leaves, scatter the peas and herbs. Crumble and add the bacon. Finish with a grating of Parmesan and a drizzle of dressing. Serve with more dressing on the side.

LETTUCE SALAD WITH SPECIAL FRENCH DRESSING

Lettuce Salad With Special French Dressing image

Inexpensive and delicious. Oil & vinegar base with citrus and spices. Makes about 2 cups dressing.

Provided by littleturtle

Categories Salad Dressings

Time 10m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

3/4 lb romaine lettuce, chopped (6 cups)
3/4 lb iceberg lettuce, chopped (6 cups)
1 cup mushroom, sliced
1/3 cup green pepper, chopped
1 cup vegetable oil
1/4 cup red wine vinegar
1/4 cup powdered sugar (or to taste)
1 1/4 teaspoons paprika
1 1/4 teaspoons salt
3/4 teaspoon dry mustard
3/4 teaspoon Worcestershire sauce
2 tablespoons lemon juice (preferably fresh)
1/4 cup orange juice
3 garlic cloves, pressed

Steps:

Put all dressing ingredients in a blender or food processor and mix at low speed until thoroughly blended.
Store refrigerated, but allow dressing to come to room temperature before serving.
In a large, wide bowl, mix together salad greens, mushrooms, and green peppers.
Stir dressing well before using, and spoon over salads.

Nutrition Facts : Calories 281.6, Fat 27.6, SaturatedFat 3.6, Sodium 378.1, Carbohydrate 8.8, Fiber 1.8, Sugar 6.2, Protein 1.5

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