Red Tipped Leaf Lettuce Salad Recipes

SIMPLE RED LEAF SALAD

Steps:

• Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
• Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
• Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.

RED LEAF AND MANDARIN SALAD

Steps:

• In a salad bowl, combine the lettuce, oranges, cheese and peppers. , In a small bowl, whisk the oil, honey, vinegar, mustard and salt. Stir in onion. Pour over salad and toss to coat. Sprinkle with almonds. Serve immediately.

LEAF LETTUCE SALAD

Steps:

• Put the Mayonnaise, Vinegar and Sugar into a bowl and stir until mixed --
• Place in the refrigerator to allow the ingredients to blend and to allow time for the sugar to dissolve --
• Remove the individual leaves from the main plant -- Do not cut, pull them apart --
• Rinse each leaf under cold water and shake excess water off the leaves --
• Remove the tender portion of the leaf from the stalk and discard the stalk --
• 'Tear' leaves into whatever size you think will fit into your mouth --
• This is enough dressing for about half a large bunch of lettuce -- Remaining lettuce can be stored in the refrigerater, covered, for use tomorrow --
• Start by tossing a third or so of the lettuce with the dressing and add lettuce until the lettuce is coated well with the dressing -- (you don't want a pool of sauce in the bottom of the bowl but you want the lettuce well coated) --
• This is best if the lettuce is mixed with the dressing just prior to eating -- The flavor won't change but the lettuce tends to get soggy after about an hour after mixed with the dressing -- .

RED TIPPED LEAF LETTUCE SALAD

Steps:

• To make the dressing, mix salad oil, vinegar, salt, sugar and mustard in a small bowl and whisk together with a fork.
• Pour dressing, seeds and fruit over the lettuce and/or spinach just before serving and toss it all to combine. Do not put the dressing on the salad until just before you serve it because it will wilt!
• IMPORTANT NOTE: ALTHOUGH the original recipe here calls for both celery salt AND regular salt, it is too much. Unless you really like salt, just use the celery salt amount!

RED LEAF LETTUCE SALAD WITH GOLDEN BEETS AND GRAPES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine lemon juice, garlic, Dijon mustard, anchovy paste, salt, and pepper for dressing in a bowl. Stream in olive oil, whisking until well combined; set aside.
• Trim off the beets' leafy tops and root ends. Rub each beet with a little olive oil, and season with salt and pepper. Wrap each tightly in a piece of foil and place on a baking sheet.
• Bake beets in the preheated oven until you can easily pierce through the centers with a paring knife, 40 to 45 minutes.
• Remove beets from oven, and allow to cool still wrapped in foil until you can handle them, 10 to 15 minutes. Rub each beet with a paper towel to remove the skin. Set aside to cool, then cut to your preference, either into chunks or slices.
• Tear lettuce leaves into pieces and add to a large bowl along with grapes and red onion. Add beets and give the salad a light stir. Drizzle some of the dressing to your taste, and toss gently until all is well coated. Store any remaining dressing tightly covered in the refrigerator.

RED LEAF SALAD

Steps:

• There will be more than enough dressing and pecans if you use 2 bundles of red lettuce.
• You can adjust accordingly.
• Crumble noodles and cover noodles and pecans with 3-4 T butter.
• Toast in oven until brown.
• (They can burn easily so keep an eye on them).
• Mix all together right before serving.
• The pecans and noodles can get soft if they are left in for an extended amount of time.
• Also, the dressing doesn't need to be refrigerated.
• It will start to solidify if it is chilled.
• Option- Last time I made it I added crumbled bleu cheese and it was wonderful in it.

RED LETTUCE SALAD

Steps:

• Using a paring knife, remove peel, pith, and outer membranes from oranges. Carefully cut each segment away from membranes, collecting juice and segments in a bowl. Squeeze any remaining juice from membranes before discarding. Drain segments, and set aside, reserving juice for another use.
• In a large bowl, combine lettuces and radicchio; toss with vinaigrette. Transfer to a serving platter, top with reserved orange segments, and sprinkle with cheese. Serve immediately.