Time 5m Number Of Ingredients 12 Steps:
Place all the dressing ingredients in a blender and pulse until smooth and creamy. In a large bowl, combine the romaine lettuce, carrots, and olives, and toss with roughly 1/2 cup* of the dressing. Top with the pepperoncini and serve immediately.
Time 12m Number Of Ingredients 8 Steps:
In a large serving bowl, toss together lettuce, half of the croutons, about two-thirds of the cheese, tomatoes, cucumber and red onion. Add the dressing of your choice and toss to coat. Top with remaining croutons, cheese, and bacon and serve right away. Serves 4
Time 15m Yield 6 Number Of Ingredients 10 Steps:
In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together. Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.
Time 20m Yield about 20 servings Number Of Ingredients 8 Steps:
Place the lettuce, tomatoes, and onion in a large mixing bowl. In a separate container, combine the salad oil and olive oil. Pour the oil mixture and lemon juice over the lettuce mixture. Add the garlic and salt. Toss until the lettuce is covered evenly with the oils, tomatoes, onions, garlic and salt. Do not over toss. Serve immediately or within 15 minutes to ensure lettuce remains crisp.
Time 15m Yield 4 servings Number Of Ingredients 14 Steps:
Make the dressing: Combine the olive oil, vinegar, Miracle Whip, lemon juice, parmesan, garlic salt, Italian seasoning and 1 to 2 tablespoons water in a blender or food processor. Puree until smooth. Make the salad: Place the salad blend in a large bowl and top with the red onion, pepperoncini, tomato, olives, croutons and cheese. Drizzle with the dressing and gently toss.
Time 23m Yield 6 serving(s) Number Of Ingredients 19 Steps:
To Make the Dressing: Put the lime juice, olive oil, mayonnaise, sour cream, cilantro, jalapeno, garlic, cumin, chili powder, and Parmesan in the container of a blender or food processor; process until smooth. Refrigerate until ready to use. To toast the pumpkin seeds: heat the olive oil in a small skillet and add the pumpkin seeds. Toss continuously until the seeds are lightly toasted, about 3 minutes. Season to taste with salt and let cool. To Assemble the Salad: Combine the lettuce, onion, avocado, tortilla chips, and dressing in a large salad bowl. Season to taste with salt and pepper. Sprinkle the queso fresco and toasted pumpkin seeds over the salad.
More about “restaurant style house salad recipes”
Time 15m Yield 6-8 serving(s) Number Of Ingredients 8 Steps:
Combine first four ingredients for the dressing in a container and shake well. Put the lettuce in a bowl, sprinkle with bacon, blue cheese (if using) and red onion rings. Drizzle enough of the dressing to coat or to taste along with freshly ground pepper (optional) and enjoy.
