Artisan Lettuce Salad Recipes
|
| Asian Shrimp Salad (serves 4) |
Thai Sweet Chili Vinaigrette (1/2 cup) |
| 2 |
Heads Tanimura & Antle Petite Tango Lettuce |
3 Tbsp. |
Fresh lime juice |
| 1 |
Red bell pepper, cut into thin strips |
2 Tbsp. |
Thai sweet chili sauce |
| 1/2 cup |
Carrot matchsticks |
2 Tbsp. |
Vegetable oil |
| 2 Tbsp. |
Chopped cilantro |
1 1/4 tsp. |
Soy sauce |
| 12 oz. |
Cooked, shelled and de-veined medium shrimp (about 20) |
1 tsp. |
Rice wine vinegar |
| |
Thai Sweet Chili Vinaigrette (see recipe) |
1/4 tsp. |
Sugar |
| 1/4 cup |
Chopped peanuts, optional |
Combine all ingredients in bowl. Whisk until blended. Cover and store in refrigerator up to 1 week. |
| Cut core end of lettuce to release leaves; cut leaves crosswise in half. Rinse; drain well. Combine lettuce, bell pepper, carrot and cilantro in large bowl. Top with shrimp. Add vinaigrette, as desired, before serving; toss well. Garnish with peanuts and wonton strips. |
|
|
|
|
|
|
| Blushing Petite Oak Artisan Lettuce Salad (serves 6-8) |
Citrus Dressing (1 cup) |
| 2 |
Heads Tanimura & Antle Petite Oak Artisan Lettuce |
1/3 cup |
Fresh grapefruit juice |
| 2 |
Medium red grapefruits, sectioned |
2 Tbsp. |
Honey |
| 1 |
Avocado, thinly sliced |
1 tsp. |
Dijon mustard |
| 4 oz. |
Soft goat cheese, crumbled |
3/4 tsp. |
Salt |
| 1/3 cup |
Fresh pomegranate seeds or dried cranberries |
1/4 tsp. |
Freshly ground black pepper |
| 1/4 cup |
Chopped fresh chives |
2/3 cup |
Extra virgin olive oil |
| 1/4 cup |
Chopped toasted pecans |
Combine all ingredients in bowl. Whisk until blended. Cover and store in refrigerator up to 1 week. |
| Cut core end of lettuce to release leaves; cut leaves crosswise in half. Rinse; drain well. Combine lettuce, grapefruit, avocado, goat cheese, pomegranate seeds, chives and pecans in large bowl. Add dressing, as desired, before serving; toss well. |
|
|
| Artisan Lettuces vary in size, Petite Oak may yield anywhere from 6 to 8 cups of salad greens. Prepare the amount needed (approx. 2 cups per serving) and store the unwashed, unused lettuce in an airtight container in the produce or crisper drawer of your refrigerator. |
|
|
|
|
|
|
|
| Greek Salad (serves 4) |
Greek Vinaigrette (3/4 cup) |
| 2 |
Heads Tanimura & Antle Artisan Lettuce |
1/4 cup |
Red wine vinegar |
| 1 1/3 cups |
Red or yellow teardrop tomatoes, halved |
1 1/2 tsp. |
Minced garlic |
| 1 cup |
Sliced cucumber |
1 1/2 tsp. |
Fresh lemon juice |
| 1/2 cup |
Pitted Kalamata olives, halved |
1 tsp. |
Dried oregano leaves |
| 2 |
Tanimura & Antle Italian Red Sweet Onion, thinly sliced |
1/4 tsp. |
Salt |
| 1/4 cup |
Crumbled feta cheese |
1/2 cup |
Olive oil |
| Cut core end of lettuce to release leaves; cut leaves crosswise in half. Rinse; drain well. Combine lettuce, tomatoes, cucumber, olives and onion in large bowl. Add vinaigrette, as desired, before serving; toss well. Top with cheese. Serve with pita bread. |
Combine vinegar, garlic, lemon juice, oregano and salt in bowl. Gradually whisk in oil until blended. Season with pepper. |
|
|
|
|
|
| Artisan Grilled Vegetable Salad (serves 4) |
Lemon-Herb Vinaigrette (1/2 cup) |
| 3 |
Red, yellow or orange bell peppers, quartered |
2 Tbsp. |
Cider vinegar |
| 1 |
Small sweet yellow onion, quartered |
4 tsp. |
Chopped fresh basil |
| |
Lemon-Herb Vinaigrette (see recipe) |
4 tsp. |
Fresh lemon juice |
| 2 |
Heads Tanimura & Antle Petite Tango Artisan lettuces |
2 tsp. |
Minced garlic |
| 12 |
Cherry-size fresh mozzarella cheese balls or 1-inch mozzarella cheese cubes |
1 1/2 tsp. |
Minced fresh thyme |
| Toss peppers and onion with 2 Tbsp. vinaigrette in large bowl. Grill over medium heat until tender, about 10 minutes, turning occasionally. Cut core end of lettuce to release leaves; cut leaves crosswise in half. Rinse; drain well. |
1/2 tsp. |
Dijon mustard |
| 1/4 tsp. |
Salt |
| 1/3 cup |
Olive oil |
| Artisan Lettuces vary in size, Petite Tango may yield anywhere from 8 to 12 cups of salad greens. Prepare the amount needed (approx. 2 cups per serving) and store the unwashed, unused lettuce in an airtight container in the produce or crisper drawer of your refrigerator. |
Combine vinegar, basil, lemon juice, garlic, thyme, mustard and salt in bowl. Gradually whisk in oil until blended. Cover and store in refrigerator up to 1 week. |
|
|
|
|
|
| Mexicana Salad (serves 6-8) |
Creamy Chipotle Dressing (1 1/4 cups) |
| 1 pkg. |
Tanimura & Antle Petite Gem Artisan Lettuces |
3/4 cup |
Mayonnaise |
| 1 can (15 oz.) |
Black beans, rinsed, drained |
1/3 cup |
Lowfat sour cream |
| 1 1/2 cups |
Frozen corn, defrosted |
2 |
Canned chipotle peppers, minced |
| 1 1/2 cups |
Crumbled queso fresco or shredded Monterey Jack cheese |
1 1/2 tsp. |
Worcestershire sauce |
| 1 pint |
Cherry tomatoes, halved |
1 |
Clove garlic, minced |
| 1/2 cup |
Chopped cilantro |
Combine vinegar, basil, lemon juice, garlic, thyme, mustard and salt in bowl. Gradually whisk in oil until blended. Cover and store in refrigerator up to 1 week. |
| 1/2 cup |
Thinly sliced green onions |
Crispy Tortilla Strips |
|
Cut core end of lettuce to release leaves; cut leaves crosswise in half or thirds. Rinse; drain well. Combine lettuce, beans, corn, cheese, tomatoes, cilantro and green onions in large bowl. Add dressing, as desired, before serving; toss well. Top with tortilla strips.
Quick Tip: 1 cup bottled ranch dressing, mixed with 2 minced chipotle peppers, can be substituted for Creamy Chipotle Dressing.
|
12 |
Corn tortillas (6") |
| |
Olive oil spray |
| 1 tsp. |
Salt |
| 1 tsp. |
Chili powder |
| 1/2 tsp. |
Ground cumin |
|
Artisan Lettuces vary in size, Petite Gem may yield anywhere from 6 to 8 cups of salad greens. Prepare the amount needed (approx. 2 cups per serving) and store the unwashed, unused lettuce in an airtight container in the produce or crisper drawer of your refrigerator.
|
Heat oven to 425°F. Spray both sides of tortillas lightly with olive oil spray. Stack tortillas; cut into -inch strips. Place on baking sheet. Mix salt, chili powder and cumin in small bowl; sprinkle over tortilla strips. Toss to coat evenly. Spread strips in single layer. Bake in 425°F oven until strips are crisp, 15 to 20 minutes, stirring once. Spread on paper towels to cool. |
|
|
|
|
|
| Artisan Lettuce Nicoise Salad (serves 4) |
Whole Grain Mustard Vinaigrette (3/4 cup) |
| 2 Tbsp. |
Vegetable oil |
2 Tbsp. |
Vegetable oil |
| 4 |
Tuna steaks, cut 1" thick (6 oz. each) |
4 |
Tuna steaks, cut 1" thick (6 oz. each) |
| 4 oz. |
French green beans, cooked, cooled |
4 oz. |
French green beans, cooked, cooled |
| 2 |
Heads Tanimura & Antle Petite Oak Artisan Lettuce |
2 |
Heads Tanimura & Antle Petite Oak Artisan Lettuce |
| 8 oz. |
Fingerling potatoes, cooked, cooled, sliced |
8 oz. |
Fingerling potatoes, cooked, cooled, sliced |
| 2 |
Hard-cooked eggs, chopped |
2 |
Hard-cooked eggs, chopped |
|
Heat oil in large skillet over medium-high heat. Sprinkle tuna with salt and pepper; place in skillet. Cook to desired doneness, about 4 to 6 minutes, turning once. Remove from pan; let cool slightly. Cut core end of lettuce to release leaves; cut leaves crosswise in half. Rinse; drain well. Combine lettuce, potatoes, eggs and beans in large bowl. Add 1/4 cup vinaigrette to salad before serving; toss well. Place tuna on top. Drizzle with additional vinaigrette, as desired.
Note: Salad can be prepared ahead of time, through step 3. Refrigerate tuna and salad separately. Add dressing and assemble just before serving.
|
Combine vinegar, mustard, honey, shallot, lemon juice and salt in bowl, gradually. |
|
|
|
|
|
| Italian Chopped Salad (serves 6-8) |
Garlic Balsamic Vinaigrette (3/4 cup) |
| 2 |
Heads Tanimura & Antle Petite Gem Artisan lettuces |
1/4 cup |
Balsamic vinegar |
| 3 cups |
Cooked small pasta, such as ditalini or small shells |
2 |
Cloves garlic, minced |
| 1 cups |
Small Tanimura & Antle Broccoflower florets |
3/4 tsp. |
Coarse salt |
| 6 oz. |
Fresh mozzarella cheese, diced (1/2") 1 red bell pepper, chopped |
1/4 tsp. |
Freshly ground black pepper |
| 1 cup |
Chopped celery |
1/2 cup |
Extra virgin olive oil |
| 1 cup |
Diced pepperoni or salami |
Combine vinegar, sugar, garlic, salt and pepper in bowl. Gradually whisk in oil until blended. Cover and store in refrigerator up to 1 week. |
| 1/2 cup |
Finely chopped sweet Italian red onion |
|
|
| Cut core end of lettuce to release leaves; cut leaves crosswise in half or thirds. Rinse; drain well. Combine lettuce, pasta, Broccoflower, mozzarella cheese, bell pepper, celery, pepperoni and onion in large bowl. Sprinkle with Parmesan cheese. Add vinaigrette, as desired, before serving; toss well. |
|
|
| Artisan Lettuces vary in size, Petite Gem may yield anywhere from 6-8 cups of salad greens. Prepare the amount needed (approx. 2 cups per serving) and store the unwashed, unused lettuce in an airtight container in the produce or crisper drawer of your refrigerator. |
|
|
