LETTUCE MANGO SALAD RECIPES

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CLASSIC WILTED LETTUCE SALAD RECIPE: HOW TO MAKE IT



Classic Wilted Lettuce Salad Recipe: How to Make It 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

Total Time 15 minutes

Prep Time 15 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 9

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, FatContent 10g fat (4g saturated fat), CholesterolContent 45mg cholesterol, SodiumContent 227mg sodium, CarbohydrateContent 5g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 3g protein.

ASIAN CHICKEN LETTUCE WRAP CHOPPED SALAD



Asian Chicken Lettuce Wrap Chopped Salad image

Rather than serving these Asian Chicken Lettuce Wraps as an appetizer, everything is served over a great big chopped salad! Light, quick and easy to make!

Provided by Gina

Categories     Dinner    Salad

Total Time 15 minutes

Yield 4

Number Of Ingredients 20

3 tablespoons rice vinegar
1 1/2 tablespoons grapeseed or canola oil
1 teaspoon sesame oil
1 teaspoon honey
1 teaspoon grated fresh ginger
1 clove garlic (minced)
1/8 tsp kosher ?salt and pepper
1/4 cup hoisin sauce*
1 tablespoon rice vinegar
2 teaspoons Sriracha sauce
2 tablespoons less sodium soy sauce*
1 teaspoon grated fresh ginger
cooking spray
1 pound ground chicken
8 ounce can water chestnuts (drained and diced)
2 tbsp chopped unsalted cashews
2 scallions (thinly sliced)
1 head Boston or Bibb lettuce (chopped)
1 romaine lettuce heart (chopped)
2 carrots (grated)

Steps:

  • For the dressing: In a small bowl, whisk together the vinegar, oils, honey, ginger, garlic, and salt and pepper to taste. Set the dressing aside.
  • For the chicken: In a medium bowl, whisk together the hoisin, vinegar, Sriracha, soy sauce, and ginger. Set aside.
  • Heat a medium skillet over medium-high heat. Spray with cooking spray then add the chicken and cook until browned and cooked through, 8 to 10 minutes.
  • Add the water chestnuts and cashews to the pan. Pour the reserved hoisin mixture on top and cook for 1 to 2 minutes to heat through. Stir in the scallions. Remove from the heat and set aside.
  • For the salad: In a large salad bowl, combine both of the lettuces and the carrots. Toss the salad with the dressing and divide in 4 bowls. Top each with 3/4 cup chicken mixture.
  • Serve immediately.

Nutrition Facts : ServingSize 1 1/2 cups lettuce, 3/4 cup chicken, Calories 332 kcal, CarbohydrateContent 23 g, ProteinContent 24 g, FatContent 18 g, SaturatedFatContent 3 g, CholesterolContent 96 mg, SodiumContent 585 mg, FiberContent 4 g, SugarContent 7 g

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