Romaine Salad With Feta Oranges Bacon Recipes

ORANGE ROMAINE SALAD

Steps:

• In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
• Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

ROMAINE AND MANDARIN ORANGE SALAD WITH POPPY SEED DRESSING

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Place vinegar, sugar, red onion, mustard powder, and salt into the bowl of a blender. Cover, and puree on high until smooth. Reduce blender speed to medium-low; slowly pour in the vegetable oil and blend until incorporated and the dressing is creamy. Stir in the poppy seeds and set aside.
• To serve, toss the romaine in a large bowl with the crumbled bacon, Mandarin oranges, and enough dressing to moisten. Place onto salad plates and sprinkle with toasted almonds.

SUNDAY'S FETA, DILL, LEMON, AND ROMAINE GREEK SALAD

Steps:

• Wash Romaine and cut across the width until chop off the end. Put aside.
• Juice both lemons and set aside.
• Chop dill (preferably stemmed) until somewhat minced, make sure to at least have 2 large handfulls.
• Crumble Feta into a Ziploc bag with hands and set aside.
• Pour olive oil, lemon juice, and dill into Ziploc bag that contains the Feta.
• Close the Ziploc and shake until the dressings looks creamy to an extent.
• Throw some of the chopped Romain into the Ziploc and continue to shake.
• Pour out Ziploc into bowl with remaining Romaine and mix!
• Enjoy the wonderful meld of flavors!

ROMAINE & ORANGE SALAD WITH LIME DRESSING

Steps:

• In a small bowl, whisk the first six ingredients. In a large bowl, combine romaine and onion. Drizzle with dressing; toss to coat. Top with mandarin oranges. Serve immediately.

ROMAINE SALAD WITH BACON FAT DRESSING

Steps:

• Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer the bacon to a paper towel-lined plate and let cool, then chop. Add the vinegar to the same skillet with the bacon fat, followed by the Dijon, maple syrup and a few turns of pepper. Whisk together, heating over medium heat until emulsified, then turn off the heat.
• To serve, place the romaine on a platter and sprinkle with the bacon, crumbled blue cheese and dried cherries. Drizzle with the warm bacon fat dressing and season with salt and pepper.

ROMAINE SALAD WITH FETA, ORANGES, BACON

Steps:

• Rip romaine heads apart and put in large bowl. Top with oranges, onion rings, crumbled bacon, chopped walnuts, and crumbled feta.
• Combine sugar, oil, red wine vinegar, and paprika for dressing. Pour desired amount of salad and toss to distribute everything evenly. Serve immediately or refrigerate.