Onion Bibb Salad Recipes

TOMATO AND BIBB LETTUCE SALAD

Tomato and Bibb Lettuce Salad image

Provided by Valerie Bertinelli

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/3 cup mayonnaise
2 1/2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 teaspoons finely chopped fresh parsley
1 head bibb lettuce, separated into leaves
2 ripe beefsteak tomatoes, cut into wedges
1/2 small red onion, cut into rings
2 tablespoons pitted Kalamata olives, halved

Steps:

Combine the mayonnaise and vinegar in a medium bowl with 1/2 teaspoon salt and a few grinds of pepper. Whisk in the olive oil and parsley.
Arrange the lettuce leaves on a large platter and top with the tomatoes, onions and olives. Drizzle with some of the vinaigrette and serve.

BIBB SALAD WITH PICKLED ONION, FENNEL, AND PLUMS

Bibb Salad with Pickled Onion, Fennel, and Plums image

Sweet fruit, tart pickled onions, and a rich, savory dressing pair well for this easy early fall salad. Serve it at a dinner party, or for a weeknight starter.

Categories American dinner party salad vegetarian weeknight meals

Time 1h

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/2 c. Champagne vinegar
1 tbsp. sugar
1/2 tsp. black peppercorns
1 c. thinly sliced red onion
2 small heads Bibb lettuce or 1 (5-ounce) package butter lettuce hearts
1 small head fennel, thinly sliced, plus 1/4 cup fronds
2 plums, pitted and sliced
Green Goddess Dressing

Steps:

Combine vinegar, sugar, and peppercorns in a small saucepan. Cook over medium heat just until sugar dissolves, about 1 minute. Stir in onion and cook 1 minute. Remove from heat; cool completely.
Arrange lettuce, fennel and fronds, plums, and pickled onion on a platter. Serve with dressing alongside.

FENNEL AND RED ONION SALAD WITH CRAN-BALSAMIC DRESSING

Fennel and Red Onion Salad with Cran-Balsamic Dressing image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/4 cup whole berry cranberry sauce
2 tablespoons aged balsamic vinegar
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
1 bulb fennel, thinly sliced by hand or with mandoline
1 small red onion, thinly sliced by hand or with mandoline
1 large or 2 small hearts of romaine, chopped

Steps:

In a medium bowl, combine cranberry sauce and vinegar, whisk in olive oil and season with salt and pepper. Add the fennel, onion and romaine, and toss to coat.

BIBB LETTUCE SALAD WITH BLUEBERRY VINAIGRETTE

Bibb Lettuce Salad With Blueberry Vinaigrette image

Make and share this Bibb Lettuce Salad With Blueberry Vinaigrette recipe from Food.com.

Provided by carolinafan

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 heads bibb lettuce, washed and chopped
3/4 cup red onion
1/2 cup fresh blueberries, washed and dried
1 (7 ounce) package walnuts
crumbled blue cheese, for garnish, if desired
1 cup fresh blueberries, washed and dried
2/3 cup vegetable oil
1/3 cup balsamic vinegar
2 tablespoons water
2 tablespoons honey
1/2 teaspoon salt

Steps:

In a large bowl, combine lettuce, onion, blueberries, and walnuts.
Drizzle with half of the Blueberry Vinaigrette, tossing to coat.
Serve remaining vinaigrette on the side.
To prepare Blueberry Vinaigrette:.
In the work bowl of a food processor, combine all ingredients.
Pulse until smooth.
Refrigerate until serving time.

Nutrition Facts : Calories 731.9, Fat 69.1, SaturatedFat 7.8, Sodium 297.8, Carbohydrate 28.2, Fiber 6, Sugar 17.4, Protein 9.4

ORANGE-ONION LETTUCE SALAD

Orange-Onion Lettuce Salad image

Attractive and a little different, this pretty salad is a standard for special occasions at our house. A pleasant poppy seed dressing, sweet citrus sections, tangy red onion slices and mild lettuce blend deliciously.

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 heads Bibb lettuce, torn
3 medium navel oranges, peeled and sectioned
1 small red onion, sliced and separated into rings
1/4 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons sugar
2 teaspoons poppy seeds
1/8 teaspoon salt
Dash pepper

Steps:

Arrange lettuce on six salad plates. Top with oranges and onion rings. In a small bowl, combine the remaining ingredients. Drizzle over salads; serve immediately.

Nutrition Facts :

FRISéE AND BIBB LETTUCE WITH RADISHES AND SPRING ONIONS

Frisée and Bibb Lettuce with Radishes and Spring Onions image

Provided by Tracey Seaman

Categories Citrus Dairy Leafy Green Herb Onion Vegetable Side No-Cook Easter Yogurt Spring Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 10 servings

Number Of Ingredients 13

Ingredients

Dressing:
1/4 cup plain whole-milk yogurt
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons fresh chives, minced
1/8 teaspoon sugar
Salt and freshly ground black pepper
Salad:
1 large head frisée, trimmed and torn into bite-size pieces
3 heads bibb or 1 head Boston lettuce, torn
1 pound radishes, trimmed; sliced if bigger than bite-sized
2 spring onions or 4 scallions, trimmed and thinly sliced
2 medium carrots, peeled and coarsely grated

Steps:

In small bowl, whisk together yogurt, mayonnaise, lemon juice, chives, and sugar. Season to taste with salt and pepper. Cover and chill until ready to use.
In large bowl, toss together frisée, bibb lettuce, radishes, spring onions, and carrots. Add dressing and toss to coat. Serve immediately.

SHRIMP AND CORN SALAD IN BIBB LETTUCE CUPS

Shrimp and Corn Salad in Bibb Lettuce Cups image

Small shrimp are best for this recipe, but medium or chopped large shrimp can also be used.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 14

Ingredients

1 pound (about 36) small to medium shrimp, peeled and deveined, shells reserved
2 1/3 cups corn kernels (from 4 ears corn), cobs reserved
1 medium onion, quartered
10 strips orange zest, each 3 inches long (from 1 orange), orange reserved and halved
1 bay leaf
10 whole black peppercorns
6 cups water
1 cup white wine
2 tablespoons extra-virgin olive oil
2 teaspoons rice vinegar (not seasoned)
Coarse salt and freshly ground pepper
1 head Bibb lettuce, leaves separated
2 firm, ripe Hass avocados, halved, pitted, peeled, sliced lengthwise, and cut into small pieces
1 cup fresh mint, leaves torn if large

Steps:

Bring shrimp shells, corncobs, onion, orange zest, bay leaf, peppercorns, water, and wine to a simmer in a large pot. Cook for 15 minutes. Strain through a fine sieve; discard solids. Return liquid to pot, and bring to a boil. Add shrimp and corn kernels, and cook until shrimp are opaque, 2 to 3 minutes. Strain, reserving 1 tablespoon cooking liquid. Refrigerate until chilled, up to 2 hours.
Whisk together reserved poaching liquid, oil, and vinegar in a large bowl. Season with salt and pepper. Juice 1 orange half into bowl. Add shrimp and corn, and toss to coat. Refrigerate until chilled, 10 to 15 minutes.
Arrange lettuce leaves on each of 4 plates. Top with a scoop of shrimp-corn mixture. Top with avocado and mint, and drizzle with juices from bowl. Juice remaining orange half over tops, and season with salt.

WARM BEET, BIBB, AND BACON SALAD

Warm Beet, Bibb, and Bacon Salad image

Provided by Bon Appétit Test Kitchen

Categories Salad Appetizer Side Quick & Easy Low Cal High Fiber Bacon Beet Lettuce Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 8

Ingredients

4 beets, peeled, cut into thick wedges
6 thick-cut bacon slices, chopped
1/2 large red onion, thinly sliced
1/2 cup dark beer
1/4 cup balsamic vinegar
1 tablespoon (packed) dark brown sugar
1 teaspoon aniseed
1 large head of Bibb lettuce, coarsely

Steps:

Cook beets in boiling salted water until tender, about 12 minutes; drain.
Meanwhile, sauté bacon in large skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels to drain. Pour off all but 3 1/2 tablespoons drippings from skillet. Add onion to skillet; sauté 3 minutes. Mix in next 4 ingredients, then beets. Simmer until dressing coats beets, about 5 minutes. Season with salt and pepper.
Arrange lettuce on platter. Top with beets; sprinkle with bacon.

BOSTON LETTUCE WITH ROASTED RED ONIONS

Boston Lettuce with Roasted Red Onions image

Forget boring tossed salads! This Boston lettuce salad will have your guests asking for the recipe. Top with bacon, or substitute feta for the Gorgonzola for a change of taste. -Josh Carter, Birmingham, Alabama

Provided by Taste of Home

Categories Lunch

Time 45m

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 medium red onions, cut into 1/4-inch wedges
1 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1-1/3 cups balsamic vinegar
6 tablespoons orange juice
4 heads Boston or Bibb lettuce, halved lengthwise
1/2 cup crumbled Gorgonzola cheese
Toasted chopped walnuts, optional

Steps:

Preheat oven to 400°. Place onions on a foil lined baking sheet. Drizzle with oil. Sprinkle with salt and pepper; toss to coat. Roast until tender, 20-25 minutes, stirring occasionally. , In a small saucepan, combine vinegar and juice. Bring to a boil; cook until reduced by half, 8-10 minutes. , Top lettuce halves with roasted onions. Drizzle with sauce and top with cheese. Sprinkle with additional black pepper and if desired, chopped walnuts.

Nutrition Facts : Calories 101 calories, Fat 4g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 135mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

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