Lettuce Salads

Lettuce Salad

  • 1 head iceberg lettuce
  • 1 small onion, diced
  • 2 ½ Tbsp sugar
  • 2 Tbsp vinegar
  • ½ cup mayonnaise
  • 1 teas mustard
  • 1 hard boiled egg, sliced, optional
  • salt & pepper to taste

Core the lettuce, wash and pat dry and then tear the lettuce into pieces. Add the diced onion to the lettuce and mix. In a small bowl mix together the sugar, mustard, salt & pepper, vinegar and mayonnaise and stir until smooth. Just before serving pour this mixture over the lettuce. Top with the sliced hard-boiled egg, if desired.

Lettuce Cauliflower Salad

  • 1 head of iceberg lettuce
  • 1 small head of cauliflower
  • ¼ cup Parmesan cheese
  • ¼ lb. bacon
  • ¼ cup onion, diced
  • 1 cup mayonnaise

Core the lettuce, wash and pat dry then tear into pieces. Clean cauliflower and break into florets. Cook the bacon in skillet over medium heat until brown and crispy. Remove bacon from pan, dry on paper towels and crumble the bacon. In a large bowl place the lettuce on the bottom, place the cauliflower on top of the lettuce then layer the onion and the Parmesan cheese. Spread the mayonnaise over the top of the salad, but do not toss the salad and mayonnaise. Cover the dish and chill for at least 2 hours. It can be chilled overnight. Just before serving toss the salad.

Wedge Salad

  • L head iceberg lettuce
  • 1lb. crumbled blue cheese
  • 1/3 cup buttermilk
  • ¼ cup sour cream
  • ½ cup mayonnaise
  • 1 clove garlic, minced
  • ¼ cup balsamic vinegar
  • 1 Tbsp olive oil
  • Salt & pepper to taste
  • 1 cup cherry or grape tomatoes

Cut the head of lettuce into 6 or 8 wedges. To make the dressing combine ½ pound of the crumbled blue cheese , sour cream, buttermilk, balsamic vinegar, garlic, olive oil, mayonnaise and salt and pepper in a small bowl, Blend ingredients until smooth and chill. When dressing has chilled place a lettuce wedge on each salad plate and drizzle dressing over each lettuce wedge. Sprinkle the other ½ of the crumbled blue cheese over the lettuce wedges. Cut the tomatoes in halves and scatter over the lettuce wedges, dressing and blue cheese crumbles.

Lettuce and Apple Salad

  • 1 head iceberg lettuce
  • 2 large apples
  • ¼ cup sugar
  • 1 cup mayonnaise
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp evaporated milk

Core the lettuce, wash and dry on paper towels and tear into pieces. Peel and core the apples and dice them. In a bowl combine the sugar, vinegar, mayonnaise and milk and mix well. Add he apples to this mixture. Cover and refrigerate for at least 1 hour. When ready to serve the salad toss this apple mixture with the lettuce.

Hot Garden Lettuce Salad

  • 8 cups garden lettuce
  • 6 slices bacon
  • ¼ cup vinegar
  • ¼ cup water
  • 1 hard boiled egg, sliced, optional
  • 4 teas sugar
  • Salt & pepper to taste

Wash garden lettuce and pat dry. Tear lettuce into bite size pieces. Place bacon in a large skillet and cook over medium heat until brown and crisp. Drain bacon on paper towels and crumble. Leave the bacon drippings in the skillet and add the onions to these drippings. Cook onions until they are tender. Return the bacon to the skillet with the onion and add the vinegar, water, sugar and salt and pepper. Stir and bring this to a boil. Place the lettuce in a large bowl and pour the dressing over the lettuce and toss to coat. Garnish with the sliced egg, if desired. Serve immediately.