Romaine Salad With Orange, Feta,& Beans

INGREDIENTS

ORANGE-OREGANO DRESSING

• 1/2 teaspoon orange zest
• 1/2 cup orange juice, preferably freshly squeezed
• 1/4 cup cider vinegar
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons chopped fresh oregano or 3/4 teaspoon dried
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

SALAD

• 1 orange
• 6 cups chopped romaine lettuce
• 1 cup sliced radishes
• 1 cup canned kidney beans, rinsed
• 1 scallion, sliced
• 1/4 cup crumbled reduced-fat feta cheese
• 1/4 cup Orange-Oregano Dressing

PREPARATION

1. To prepare dressing: Place orange zest, orange juice, vinegar, oil, oregano, mustard, salt and pepper in a jar. Cover and shake to combine.
2. To prepare salad: Slice both ends off orange. With a sharp knife, remove the peel and white pith; discard. Working over a large bowl, cut the segments from their surrounding membrane. Squeeze the juice into the bowl before discarding the membrane, if desired. Add lettuce, radishes, beans, scallion, feta and dressing; toss to coat. (Refrigerate the extra dressing for up to 1 week.) 

Recipe found at: http://www.eatingwell.com/recipes/romaine_salad_with_orange_feta_beans.html

Chicken Lettuce Wraps

INGREDIENTS

• 2 tablespoons peanut oil
• 1 pound ground dark meat chicken or Tofu
• 8 scallions, white and green parts, minced
• 2 teaspoons cornstarch
• 2/3 cup water chestnuts, chopped
• 3 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 1 tablespoon oyster sauce
• 1 large head butter lettuce, leaves separated
  
  

DIRECTIONS

• 1. Warm the oil in a skillet or wok over medium-high heat.
• 2. Add the chicken (or Tofu), scallions and cornstarch and cook, stirring constantly the chicken is cooked and broken into pieces, 3 to 4 minutes.
• 3. Add the water chestnuts, soy sauce, ginger, and oyster sauce and cook for 1 minute. Remove from the heat.
• 4. To serve, take 1 lettuce leaf at a time and spoon a heaping tablespoon of the chicken mixture into the center. Wrap the lettuce around the filling. Serve. 

Recipe found at: http://leitesculinaria.com/1728/recipes-chicken-lettuce-wraps.html

Butter Lettuce Salad with Peaches and Feta

Ingredients

•  For Salad:
• 2 medium heads butter lettuce, roughly torn
• 1 cup feta, crumbled
• 2 medium peaches, cut into 1/4 inch wedges
•  
•  For Vinaigrette:
• 3 tablespoons balsamic vinegar
• 1/2 cup extra virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly cracked black pepper

Procedures

1. 1
   In a large bowl, combine lettuce, peaches, and feta.
2. 2
   In a small bowl, whisk together balsamic vinegar, olive oil, salt, and pepper until emulsified.
3. 3
   Pour vinaigrette over salad and gently toss to coat. 

Recipe found at: http://www.yummly.com/recipe/external/Butter-Lettuce-Salad-with-Peaches-and-Feta-Serious-Eats-41771

Lettuce Wraps w/ Ginger, Carrot & Shredded Tofu

Preparation time: 10minutes
Serves 2 (light meal) 4 (snack/starter)

• 2 carrots, coarsely grated (or try 1 one carrot and 1 small beetroot)
• 1 zucchini, coarsely grated
• 1 chilli, seeded and diced (optional)
• 1 cos lettuce, leaves separated and washed
• ¼ cup raw peanuts, dry roasted & coarsely chopped or smashed
• 1-2 tsp fresh grated ginger (to taste)
• 1-2 tsp sesame oil
• 1 tbs light soy sauce
• 1 lime, juice
• 2 tsp palm sugar, grated
• 100g spicy marinated tofu, shredded
• Small handful Thai basil leaves
• oil for deep-frying 

Directions:

Combine the grated vegetables, diced chilli if using and peanuts in a large bowl.

Whisk or shake together in a jar the grated ginger, sesame oil, soy sauce, lime juice and palm sugar until combined. Toss the dressing through the grated vegetables and peanuts until well combined.

Heat about 2cm of oil in a small frying pan over a medium/high heat until the surface begins to shimmer. Drop in the basil leaves and fry quickly for a few seconds, remove and lay on absorbent paper.

To serve arrange the lettuce leaves on a platter top with dressed grated vegetables, shredded tofu and a few deep fried basil leaves.

Alternatively lay out the ingredients and allow everyone to assemble their own.

Great healthy and simple finger food best enjoyed outside in the sunshine! 

Recipe found at: http://www.veggienumnum.com/2012/07/lettuce-wraps-w-ginger-carrot-shredded-tofu/

Simply Vinaigrette and Salad (Raw Vegan & Paleo Recipe)

Salad Dressing ingredients

• 3 tablespoons raw organic (high quality) olive oil or raw macadamia nut oil
• 1 heaping tablespoon fresh lemon juice
• 2 (3-finger) pinches sea salt

Salad ingredients

• 1/2 head romaine, chopped
• 1/3 bunch cilantro, chopped
• 1 bell pepper, seeded and chopped
• 1 avocado, pitted, peeled, and chopped
• 5 to 7 (oil soaked) sun-dried tomatoes, sliced 

Directions:

1. Whisk the salad dressing ingredients together.
2. Put the salad ingredients into a large bowl. Add the salad dressing and toss to mix. 

Recipe found at: http://kristensraw.com/blog/2013/10/02/simply-vinaigrette-and-salad-raw-vegan-paleo-recipe/

Lettuce & Goats' cheese Omlet

Ingredients: 

• 3 eggs
• 1 tablespoon milk
• 1 teaspoon chopped mixed herbs, you can choose which one you like
• 1 teaspoon of butter
• 30g  diced soft goats’s cheese
• few leaves of baby lettuce
• salt and black pepper   

Directions: 

Beat the eggs, milk, herbs, salt and pepper together. Melt butter in a pan, swirl in egg mixture and cook over a medium heat. When it formed a layer from the bottom side and is still a little runny in the center, scatter cheese and leaves over the half of the omelet. 

Recipe found at: http://whatshouldieatforbreakfasttoday.com/post/6521725798/lettuce-goats-cheese-omlet

Strawberry-Asparagus Salad with Strawberry-Balsamic Vinaigrette

Ingredients:
1 bunch spring lettuce 
1 bunch baby spinach
2 strips crisp bacon
3/4 lb fresh asparagus
1 pint strawberries, sliced
1/3 cup bee pollen dusted hazelnuts 
2 oz chèvre

for the vinaigrette
2 oz avocado oil
2 oz pomegranate infused balsamic vinegar*
1 tablespoon Dijon mustard
1 strawberry, mashed**

Directions:
Place the vinaigrette ingredients in a jar or salad dressing mixer. Shake until a smooth, emulsified dressing forms. 

Place the lettuce in a large bowl. Top with the spinach. Cut the bacon into bite sized pieces. Bring a small saucepan of water to a boil. Add the asparagus and cook for about 2 minutes. Drain and cut into manageable sized pieces. Arrange on the salad. Add the sliced strawberries. Dot with goat cheese. Toss in the hazelnuts and bacon. Drizzle with vinaigrette.


Read more: http://www.coconutandlime.com/2009/05/strawberry-asparagus-salad-with.html#ixzz2fpScDZmS

Quinoa Taco Salad

Quinoa Taco Salad

serves 1

2 cups chopped romaine lettuce

1/4 cup cooked quinoa

1/4 cup black beans

1/4 cup chopped mango

1 plum tomato, diced

10 blue corn chips, crushed

1/2 small California avocado, diced

2 tablespoons fresh salsa

Directions:

In serving bowl, layer romaine lettuce and top with quinoa, beans, mango, tomato, chips, avocado, and salsa. Enjoy! 

Recipe found at: http://www.feastie.com/recipe/love-and-zest/quinoa-taco-salad

Greek Salad with Lemon and Oregano

Ingredients:

Serves 2 generously, 4 as starter or side

1/2 a large, seedless English cucumber (about 6 to 7 ounces), chopped
1/2 a green bell pepper, chopped
1 cup (about 6 ounces) cherry or grape tomatoes, halved
1/4 cup kalamata olives (you can also serve these alongside)
1/4 small red onion, thinly sliced
1 lemon, halved
2 to 3 ounces feta (Bulgarian or French, if you can find them, are my favorites), in thick slices
2 tablespoons olive oil, or more to taste
Salt and freshly ground black pepper
1 sprig oregano, leaves minced

Toss cucumbers, pepper, tomatoes, olives (if using) and onion in a shallow bowl or deep plate. Squeeze half a lemon over it. Arrange feta slices on top. Drizzle with olive oil, sprinkle with salt, pepper and oregano. Serve with a slice of feta on top of each serving, and the second half of the lemon for those that like their salads punchier.

* If you’re concerned about the pungency of the raw onion, you can squeeze the lemon juice on top of it and let it sit for a while in a dish before adding both to the salad. It will mellow and soften it. 

Recipe found at: http://smittenkitchen.com/blog/2013/05/greek-salad-with-lemon-and-oregano/

Vietnamese Tofu-Noodle Lettuce Wraps

Ingredients

• 2 ounces thin rice noodles or rice sticks (see Note)
• 1/4 cup water
• 5 teaspoons fish sauce (see Note)
• 2 tablespoons lime juice
• 1 tablespoon sugar
• 1/2 1 teaspoon crushed red pepper
• 8 ounces firm or extra-firm seasoned tofu, thinly sliced
• 1 medium carrot, cut into matchsticks
• 1 cup snow peas, trimmed and very thinly sliced
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh mint
• 8 large leaves green-leaf lettuce

Directions

• 1. Bring a large saucepan of water to a boil. Add rice noodles (or rice sticks) and cook until just tender, about 3 minutes. Drain and rinse under cold water. Gently squeeze noodles to remove most of the water.
• 2. Meanwhile, combine 1/4 cup water, fish sauce, lime juice, sugar and crushed red pepper to taste in a small bowl.
• 3. Coarsely chop the noodles and combine in a large bowl with tofu, carrot, snow peas, basil and mint. Pour the sauce over the salad and toss to combine. To serve, spoon about 1/2 cup salad onto each lettuce leaf and roll up.
• Ingredient notes: Dried thin rice noodles (or rice sticks) are also called "bun" or "vermicelli-style" rice noodles. Look for them in the Asian section of well-stocked super markets or an Asian-foods market.
• Fish sauce is a pungent Southeast Asian condiment made from salted, fermented fish. Find it in the Asian section of large supermarkets and in Asian specialty markets.

Recipe found at: http://www.huffingtonpost.com/2011/10/27/vietnamese-tofu-noodle-le_n_1061924.html

Tempeh, Lettuce, and Tomato Sandwiches

Ingredients

• 1 8-ounce package tempeh (any variety will do)
• 1 cup warm vegetable broth
• 2-3 tablespoons soy sauce (I used 2 but use more if you like your tempeh saltier)
• 1 teaspoon Liquid Smoke
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chipotle chili powder or smoked Spanish paprika

Instructions

1. Slice the tempeh about 1/4-inch thick. In a flat, microwavable baking dish (or a large skillet) arrange the tempeh slices in a single layer. Mix the remaining ingredients and pour over the tempeh.
2. For microwave cooking, cook on high power for 3 minutes. Turn or rearrange any pieces that were not covered by broth and microwave on high for 2 minutes. Then cook at 50% power for 3 more minutes. Allow the tempeh to stay in the broth until you’re ready to pan fry.
3. For stovetop cooking, bring the broth to a boil and reduce heat to a simmer. Simmer for 10 minutes, turning the tempeh halfway through to make sure each piece gets equal time in the broth. Remove from the heat and allow it to sit in the broth until you’re ready to pan fry it.
4. Spray a large non-stick skillet with canola oil or cooking spray. Put it on medium-high heat until hot, and then remove the tempeh slices from the broth and put them in the pan in a single layer. (I did this in two batches.) Cook until brown, and then turn. When they are almost brown on the second side, add a few tablespoons of the simmering broth to the skillet and allow it to evaporate. (This adds more flavor.) Remove from skillet and serve immediately.

Recipe found at:  http://blog.fatfreevegan.com/2007/08/tlt-sandwiches.html

Sangchu Geotjeori (Korean Lettuce Salad)

Sangchu Geotjeori (Korean Lettuce Salad) Recipe
Ingredients*
1 bunch romaine, green leaf, or red leaf lettuce
2 green onions or 1/2 bunch buchu (chives)
2 small cloves garlic, minced or grated
2 TB tamari (gluten-free soy sauce)
1 1/2 – 2 TB rice vinegar
1 TB sesame oil
1 TB agave nectar, sugar, or honey
1/2 – 1 tsp gochugaru (Korean red chili pepper flakes)
1 TB crushed toasted sesame seeds

Directions

1. Combine minced garlic and rice vinegar in a small bowl. Let it stand for a few minutes to rid the raw garlic of its bite. Add rest of the ingredients for the dressing: soy sauce, sesame oil, agave nectar (or honey), gochugaru, and sesame seeds. Stir to combine. Set aside.
2. Cut the green onions thinly lengthwise into long shredded pieces. If you are using chives, simply cut them into 2-3 inch pieces. Cut the lettuce into bite-sized pieces or ribbons. Add them together in a large bowl. Pour the dressing from step 1 to the greens. Toss lightly until the dressing is distributed evenly. Garnish with toasted whole sesame seeds and gochugaru (Korean red chili pepper flakes). Serve immediately.

Recipe found at: http://chowdivine.com/sangchu-geotjeori-korean-lettuce-salad

Romaine Hearts with Lemon Vinaigrette & Shaved Parmesan

Ingredients

1 medium shallot, minced

3 Tbs. fresh lemon juice

1/4 tsp. granulated sugar

Sea salt and freshly ground black pepper

3 small hearts of romaine or 3 heads of baby romaine
1/4 cup extra-virgin olive oil
1/2 cup shaved Parmigiano Reggiano

Directions

In a medium bowl, combine the shallot, lemon juice, sugar, and 1/2 tsp. salt. Stir to dissolve the sugar and salt and then let the mixture sit for 15 min.
Meanwhile, cut off the root end of the romaine so that the leaves fall loose. Wash the leaves, spin them dry, and put them in a large bowl.
Slowly whisk the olive oil into the lemon juice mixture (you should have about 1/2 cup vinaigrette). Season with salt, if necessary, and a few grinds of pepper. (This vinaigrette can be made ahead; just whisk to recombine it before using. If you make it more than 2 hours ahead, cover, refrigerate, and bring it to room temperature before using.)
Toss the romaine with enough vinaigrette to lightly coat. Season the salad with salt and pepper to taste. Arrange the leaves on a large platter and sprinkle with the shaved Parmigiano.

Recipe found at: http://www.finecooking.com/recipes/romaine-hearts-lemon-vinaigrette-shaved-parmesan.aspx

Green Lettuce Salad With Grated Carrots

Ingredients

• 1 head of lettuce (green leaf, red leaf, romaine or a simple iceberg) washed, drained & cut
• 3 carrots – peeled & grated
• 1 small red or yellow onion or shallots
• 1 tomato – optional

Dressing

• 1/4 cup of olive oil
• 1/2 a lemons juice
• salt

Preparation

1. Wash, dry and cut the lettuce, peel and grate the carrots.
2. Cut the small red onion to long slivers and dice the tomato.
3. Prepare the dressing – simply mix all the ingredients in a small bowl.
4. Place the lettuce, grated carrots, diced tomatoes and cut onion in a serving bowl.
5. Pour the dressing over the top. Mix well and serve!

Recipe found at: http://www.nysdelight.com/2010/08/green-lettuce-salad-with-grated-carrots/

Red Leaf Lettuce With Peach and Fresh Chevre

Ingredients

6 cups red leaf lettuce, torn into bite-sized pieces

1 peach

3 tablespoons walnuts, toasted, roughly chopped

2 ounces chevre cheese, very young

1 tablespoon fresh basil, chopped

For the dressing

1/2 tablespoon raspberry vinegar

1 pinch salt

1/2 teaspoon Dijon mustard

3 tablespoons walnut oil

1 pinch black pepper

1 pinch sugar (optional)

Recipe found at: http://www.food.com/recipe/red-leaf-lettuce-with-peach-and-fresh-chevre-127393

Cider-Glazed Carrot and Quinoa Salad

Ingredients

• 1cupquinoa, rinsed well in a fine-mesh sieve
• Kosher salt
• 1/2small onion, chopped
• 1/4cupolive oil plus more for baking sheet
• 2tablespoonsapple cider
• 2tablespoonshoney
• Freshly ground black pepper
• 3medium carrots (about 1/2 pounds) peeled, thinly sliced on a diagonal
• 1tablespoonapple cider vinegar
• 2teaspoonsfinely grated lemon zest
• 1tablespoonfresh lemon juice
• 1/2cuppickled beets, cut into matchsticks
• 2tablespoonscoarsely chopped fresh dill
• 1head Bibb or butter lettuce, leaves torn

Preparation

• Preheat oven to 450°. Bring quinoa and 4 cups lightly salted water to a boil in a medium saucepan. Cover, reduce heat, and simmer until quinoa is tender, 10-15 minutes. Add onion; cook for 1 minute longer. Drain; return quinoa mixture to saucepan, cover, and let sit for 15 minutes. Fluff with a fork and transfer to a large bowl; let cool.
• Meanwhile, lightly coat a large rimmed baking sheet with oil. Whisk cider and honey in a large bowl to blend; season with salt and pepper. Add carrots and toss to coat. Transfer to prepared baking sheet and roast until tender, 15-20 minutes. Let cool.
• Whisk vinegar, lemon zest, and lemon juice in a small bowl. Gradually add 1/4 cup oil, whisking until dressing is blended. Season vinaigrette with salt and pepper. DO AHEAD: Quinoa, carrots, and vinaigrette can be made 6 hours ahead. Cover and chill separately.
• Add beets, dill, carrots, and half of vinaigrette to quinoa mixture and toss to coat. Add lettuce and remaining vinaigrette and toss to combine

Read More http://www.bonappetit.com/recipes/2013/03/cider-glazed-carrot-and-quinoa-salad#ixzz2LwPtetPH

red butter lettuce, asparagus and pistachio salad

Ingredients:
1 cup of sliced asparagus
1 head of butter lettuce (red or green)
2 tbsp of olive oil
1 small garlic clove, diced
1/2 tsp finely shredded lemon zest
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 tsp dry mustard
1/4 cup pistachios, de-shelled
6 oz perlini mozzarella balls


Preparation:
1. Break off the white ends of the asparagus and throw away.  Cut spears at a diagonal into thin slices.
2. Clean butter lettuce and tear into bite size pieces
3. In a bowl whisk together oil, garlic, lemon zest, salt, pepper, and dry mustard.
4.  Combine asparagus, lettuce and dressing into one bowl.  Mix thoroughly.

http://cookwithhart.com/2012/09/25/best-red-butter-lettuce-asparagus-and-pistacio-salad/

Red-Leaf Salad with Roasted Sweet Potatoes

Ingredients

• 2 sweet potatoes, peeled and cut into 1-inch chunks
• 1 medium red onion, quartered
• 2 tablespoons olive oil
• Coarse salt and ground pepper
• 1 package (10 ounces) frozen cut green beans, thawed
• 1/3 cup walnuts
• 1 cup plain low-fat yogurt
• 2 tablespoons white-wine vinegar
• 1 garlic clove, crushed through a garlic press
• 1 head (10 ounces) red-leaf lettuce, torn into bite-size pieces

Directions

1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss together sweet potatoes, onion, and oil; season with salt and pepper. Roast until sweet potatoes are tender, about 20 minutes.
2. Add green beans and walnuts to sheet; toss. Roast until green beans are tender, about 5 minutes.
3. Meanwhile, in a small bowl, whisk together yogurt, vinegar, and garlic; season dressing with salt and pepper. Top lettuce with roasted vegetable mixture; drizzle with dressing. 

Recipe found at: http://www.marthastewart.com/312946/red-leaf-salad-with-roasted-sweet-potato

Butter Lettuce Salad with Oranges and Red Onion Dressing

Ingredients

• 3/4 cup olive oil
• 1/4 cup white wine vinegar
• 2 teaspoons grated orange peel
• 1 1/2 teaspoons frozen orange juice concentrate, thawed
• 1/2 red onion, very thinly sliced
• 1 head of butter lettuce, leaves coarsely torn (about 8 cups)
• 2 large oranges, peel and white pith removed, thinly sliced into rounds

Directions

• Whisk oil, vinegar, orange peel, and juice concentrate in medium bowl. Season with salt and pepper. Add onion; marinate 30 minutes, stirring often. Divide lettuce among 4 plates. Top with orange slices. Ladle dressing with onion over.

Read More http://www.epicurious.com/recipes/food/views/Butter-Lettuce-Salad-with-Oranges-and-Red-Onion-Dressing-107066#ixzz2EmU7FBDl

 

 

Butter Lettuce and Herb Salad

Ingredients

• 1 large fennel bulb, halved, cored, and very thinly sliced
• 3 heads butter or Boston lettuce, torn into pieces
• 1/4 cup fresh tarragon leaves, torn into pieces
• 4 scallions, white and green parts, chopped
• 3 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 7 tablespoons extra-virgin olive oil
• shaved Pecorino Romano (optional)

Directions

1. Place the fennel, lettuce, tarragon, and scallions in a large bowl.
2. Whisk together the lemon juice, mustard, salt, and pepper in a small bowl. Whisking constantly, slowly add the oil.
3. Pour the vinaigrette over the salad and toss. Top with the Pecorino (if using).

Recipe found at: http://www.realsimple.com/food-recipes/browse-all-recipes/butter-lettuce-herb-salad-10000001167079/index.html