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Lettuce Recipes

Decadent Garbanzo Bean Salad
1 clove garlic, minced fine
¼ t salt
2 tablespoons red wine vinegar
¼ t Dijon mustard
9 tablespoons olive oil
Freshly ground pepper
1 head of lettuce, wash dried and torn into bite size pieces
1 can garbanzo beans, drained
25 green olives, sliced in half
1 oz. thinly sliced parmesan cheese
Cucumber chunks, cherry tomatoes and/or chopped tomatoes
Mix first six ingredients for dressing.  Mix remaining ingredients for salad.  Toss with dressing and serve.
Orange Green Salad Dressing
1/3 cup orange marmalade
½ teaspoon cayenne pepper
¼ teaspoon ground ginger
¼ teaspoon garlic powder
¼ cup white vinegar
2/3 cup vegetable oil
2 tablespoons soy sauce
3 tablespoons sesame oil
2 tablespoons honey
¼ cup mandarin orange sections, chopped
Mix all ingredients together.  Serve over greens, cucumbers, tomatoes, chicken or your other favorite salad ingredients.
Caesar Salad
¼ cup fresh lemon juice
¼ cup mayonnaise
¼ cup grated parmesan cheese
2 anchovy fillets, chopped fine (or ½ tablespoon of anchovy paste)
1 small clove of garlic, minced
Combine all ingredients in a blender or food processor.
Salad ingredients:
Romaine Lettuce, washed, dried and torn into bite size pieces
Croutons (make your own coating bread pieces with butter and toasting them in the oven)
Parmesan Cheese
Optional – Poached or Grilled Chicken


Athenian Salad
¾ cup extra virgin olive oil
¼ cup red wine vinegar
1 teaspoon dried oregano
1 minced clove of garlic
Salt and freshly ground pepper
6 – 8 cups salad greens
2 vine ripe tomatoes, cut into bite size pieces
½ cucumber, sliced
¾ cup feta cheese, crumbled
Greek olives, sliced in half and pitted
Combine dressing ingredients and mix well.  Put salad greens, tomato and cucumber in  bowl  Toss with dressing.  Sprinkle the top with the cheese and olives
Sautéed Lettuce
Lettuce, preferably a sharp flavored variety with a substantial texture
Olive Oil or clarified butter or both
Salt and pepper
For one head of lettuce, heat about ¼ cup of olive oil in a large saucepan.  Add 1-2 teaspoons chopped garlic.  Cook for 30 seconds (do not let brown) and then add the lettuce.  Stir well to coat with oil.  When the lettuce is tender and reduced, turn the heat to high to evaporate the moisture in the pan.  Season to taste with salt and pepper.
Honey Yogurt Dressing
1 ½ cups plain yogurt
¼ cup powdered sugar
1/3 cup honey
Dash of almond extract
½ teaspoon ground ginger
½ teaspoon ground allspice
Pinch of ground cinnamon
1 tablespoon chopped fresh mint
Mix all ingredients.  Serve with a salad of crisp greens and seasonal fruit.  Sliced toasted almonds would be good added. 


Lemon Herb Dressing
This is great on lettuce salads and is particularly good with pasta or bean salads.
¼ lemon juice
¼  cup balsamic vinegar
1 tablespoon chopped fresh basil
1 ½ teaspoons chopped fresh thyme
1 tablespoon honey
1 tablespoon Dijon mustard
½ teaspoon grated lemon zest (yellow part only)
½ teaspoon salt
1 small clove garlic, minced
½ teaspoon black pepper
½ cup vegetable oil
Combine all ingredients except oil.  Slowly drizzle in oil, whisking constantly.  That’s it.   Makes about 1 cup. 
An Awesome Thousand Island Dressing
This dressing lacks the tartness of most Thousand Island dressings.
1 cup mayonnaise
3 tablespoons ketchup
1 tablespoon minced bell pepper
1 tablespoon minced chives or green onion
2 tablespoon stuffed green olives, finely chopped
1 hard cooked egg, chopped
2 teaspoons minced fresh parsley
Combine all ingredients.  Makes about 1½ cups. 
No-Fat Middle Eastern Dressing
This dressing has been very popular at a Portland, Oregon restaurant for many many years.
1 ½ cups canned crushed tomatoes
¾ cup tomato juice
¼ cup red wind vinegar
¼ cup finely diced onion
3 tablespoons finely minced fresh basil
1 tablespoon ground cumin
3 tablespoons finely minced spearmint
1 teaspoon minced fresh garlic
Mix all ingredients in a food processor.   Will last covered, in the refrigerator for a month or more.