Tossed Lettuce Hungarian Style Recipes

WILTED LEAF LETTUCE SALAD

Wilted Leaf Lettuce Salad image

When I think of my favorite meals from childhood, this salad comes to mind. Nothing beats garden lettuce wilted with bacon drippings, and no other recipe better captures the taste of long ago.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 9

Ingredients

4 cups torn leaf lettuce
1 small onion, sliced
3 radishes, sliced
6 bacon strips, diced
2 tablespoons vinegar
1 teaspoon brown sugar
1/4 teaspoon ground mustard
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large salad bowl, toss lettuce, onion and radishes; set aside. In a skillet, cook bacon until crisp; remove with a slotted spoon to drain on paper towel. To the drippings, add vinegar, brown sugar, mustard, salt and pepper; bring to a boil. Pour over lettuce and toss; sprinkle with bacon. Serve immediately.

Nutrition Facts :

FRUITY TOSSED SALAD

Fruity Tossed Salad image

This salad is fresh and tasty... and so pretty! Perfect for a ladies luncheon or a shower.

Provided by Cindi M Bauer

Categories Other Salads

Number Of Ingredients 7

Ingredients

fresh leafy salad greens
a few fresh strawberries, sliced
a few canned pineapple chunks, or tidbits, well drained
a few canned mandarin oranges, well drained
a few fresh blueberries
a few chopped pecans, or pecan halves (optional)
bottled kraft creamy poppy seed salad dressing

Steps:

1. Arrange leafy salad greens among salad plates.
2. Top greens with fruit and nuts.
3. Lightly drizzle the poppy seed dressing over the salads.
4. Note: Be sure to go easy on the salad dressing though, as a little bit surely goes a long way.

CLASSIC WILTED LETTUCE SALAD

Classic Wilted Lettuce Salad image

When we were kids, my sister and I would prepare the freshly picked lettuce for this wilted lettuce salad recipe, rinsing it several times and carefully drying it. As we did so, we quibbled about the portions we'd each have. Somehow, it seems she always managed to get more! We still can't get enough of this salad. -Doris Natvig, Jesup, Iowa

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

4 bacon strips, cut up
1/4 cup white vinegar
2 tablespoons water
2 green onions with tops, sliced
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon pepper
8 to 10 cups torn leaf lettuce
1 hard-boiled large egg, chopped

Steps:

In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , To the hot drippings, add the vinegar, water, onions, sugar, salt and pepper, stirring until sugar is dissolved. , Place lettuce in a salad bowl; immediately pour dressing over and toss lightly. Top with egg. Serve immediately.

Nutrition Facts : Calories 118 calories, Fat 10g fat (4g saturated fat), Cholesterol 45mg cholesterol, Sodium 227mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein.

CUCUMBER ICEBERG SALAD

Cucumber Iceberg Salad image

Make and share this Cucumber Iceberg Salad recipe from Food.com.

Provided by cuisinebymae

Categories Lunch/Snacks

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons red wine vinegar
2 tablespoons salad oil
2 tablespoons sugar
1/8-1/4 teaspoon black pepper
1/4 teaspoon dried dill
salt, to taste
1 large cucumber, peeled and cut into 1/2 ",cubes
3 cups shredded iceberg lettuce

Steps:

Whisk together the vinegar, oil, pepper, dillweed, sugar, and a sprinkle of salt.
Add cucumber and lettuce.
Toss lightly and serve immediately.

Nutrition Facts : Calories 104.7, Fat 6.9, SaturatedFat 1, Sodium 7.8, Carbohydrate 10.7, Fiber 1.1, Sugar 8.6, Protein 1

WILTED LETTUCE

Wilted Lettuce image

"Here's an easy, old-fashioned salad that makes for a different-tasting side dish," writes Jennie Wilburn of Long Creek, Oregon. "You can use less bacon drippings to cut down on the fat."

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

8 cups torn leaf lettuce or spinach
1/2 medium onion, sliced into rings
3 bacon strips, diced
1/4 cup vinegar
2 tablespoons water
1/2 teaspoon salt
1/2 teaspoon pepper
1 hard-boiled large egg, chopped

Steps:

Place lettuce and onion in a large salad bowl; set aside. In a skillet, cook bacon until crisp (do not drain). Stir in vinegar, water, salt and pepper. Pour over lettuce and toss gently until well coated. Top with egg. Serve immediately.

Nutrition Facts :

TOSSED LETTUCE, HUNGARIAN STYLE

Tossed lettuce, Hungarian style image

I make salads all the time, but sometimes I get carried away with making such huge concoctions with so many ingredients that it almost distracts from the meal rather than adds to it! This is the most simple salad that is so refreshing and light. It really is a great starter for absolutely any meal. And, all you need is...

Provided by Michelle Koletar/Mertz

Categories Lettuce Salads

Time 10m

Number Of Ingredients 6

Ingredients

1/2 cup white vinegar (i like rice wine)
1/2 cup water
1 & 1/2 Tbsp sugar
salt, pepper, hungarian paprika
1 head lettuce, torn in pieces
1 large cucumber (i like the english cucumbers unpeeled and cut in quarters)

Steps:

1. Mix the vinegar, water and sugar in bowl.
2. In large bowl, add lettuce, cucumbers, and sprinkle with salt, lots of ground black pepper. Pour dressing over and let sit at room temp for about 30 minutes.
3. Drain liquid and serve with paprika sprinkled on top. I like fresh parsley in this, too. Enjoy!

FRENCH-HUNGARIAN SALAD

French-Hungarian Salad image

Provided by Barbara Price

Categories Salad Blender Leafy Green No-Cook Quick & Easy Feta Chill Cabbage Bon Appétit Minnesota

Yield Serves 6

Number Of Ingredients 12

Ingredients

1/2 cup olive oil
1/2 cup vegetable oil
1/2 cup red wine vinegar
2 tablespoons water
1 1/2 tablespoons Dijon mustard
1 tablespoon paprika
2 teaspoons salt
1 small garlic clove
1 teaspoon pepper
1 head romaine lettuce, torn into bite-size pieces
2 cups shredded red cabbage
1 cup (about 4 ounces) crumbled feta cheese

Steps:

Combine first 9 ingredients in blender. Blend until smooth. (Can be prepared 1 week ahead. Refrigerate.)
Combine romaine, cabbage and feta in large bowl. Add enough dressing to season to taste. Toss well.

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