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romaine hearts
Friday, November 5th, 2010
Ingredients:
12 Dandy® romaine hearts leaves (two per serving)
1 cup diced cooked turkey or chicken
1 cup diced avocado
1 cup diced tomato
1 cup chopped hard boiled eggs
1 cup crumbled blue cheese
1 cup crumbled cooked bacon
12 blanched ¼ inch wide strands of leek ends, green onions or 6 society garlic leaves
6 ounces of favorite dressing, Ranch, Caesar or Italian
Directions:
- In a large bowl combine diced cooked turkey or chicken, avocado, tomato, hard boiled eggs, crumbled blue cheese, crumbled bacon and dressing tossing gently.
- Fill one of the romaine leaves with 1 cup of filling and place the other leave on top.
- Tie together in the middle with blanched leek or green onion. (For leeks and green onions you will need to tie two together to make the tie long enough to wrap around the middle. Society garlic leaves are usually long enough so you just need one per wrap.)
Tags: avocado, Bacon, blue cheese, eggs, green onion, holiday, leek, onion, romaine hearts, Romaine Lettuce, salad, tomato, wrap
Posted in
Appetizers, Main Dishes, Salads, Side Dishes, Snacks |
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Monday, August 9th, 2010
 Ingredients:
4 Each Dandy Romaine Hearts
10 Slices Prosciutto, thick
2 Dandy Radishes
2 Ears of Dandy Corn
1 Red bell pepper
1 Can Chipotle peppers
1 Bottle Favorite Ranch dressing
1 Dandy Lemon
Salt and Pepper to taste
Directions:
- Begin by dicing the prosciutto and pan-frying it until crispy. Pat dry and keep crispy.
- Next wash all of your vegetables thoroughly. Cut the romaine hearts into large wedges or into quarters, at this point you could arrange them onto the plate.
- Remove corn from the cob, cut the radish into matchsticks, and julienne the red bell pepper.
- For the dressing simply blend together 1 small can chipotle pepper juice and one bottle of your favorite ranch dressing. Add salt and lemon juice to taste.
- Dress the salad by pouring the chipotle ranch all over the romaine wedges. Garnish with all the beautiful vegetables and crunchy prosciutto.
Serves: 8
Tags: corn, lemon, radish, romaine hearts, Romaine Lettuce
Posted in
Salads |
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Monday, December 7th, 2009
Ingredients:
1 Head of Dandy® Romaine Hearts
1 Cup sliced strawberries
½ Cup Gorgonzola or Blue cheese (crumbled)
1 Cup pecan halves-candied
Dressing
Candied Pecans:
1 Cup pecan halves
½ Cup sugar
¼ Cup water
Directions:
- Pre heat oven to 350 degrees.
- Mix sugar and water and microwave or bring to a boil on top of the stove until sugar has completely dissolved. Remove from heat, add pecans and toss well.
- Remove pecans from liquid and spread on a cookie sheet, oiled or sprayed with vegetable spray.
- Bake for 15 minutes, remove from oven and cool completely. Can be made ahead of time and stored in a tight lid container.
Dressing:
¼ Cup vegetable oil
2 TBSP Raspberry Balsamic Vinegar
1 TBSP Worcestershire Sauce
2 TBSP sour cream
2 tsp sugar
Directions:
- Whisk all ingredients until thick and refrigerate.
- Wash and separate lettuce leaves. Cut into bite size pieces.
- Place lettuce into a salad bowl, add strawberry slices, pecan halves and crumbled cheese.
- Toss with dressing and serve. Serves 2 as a luncheon meal, or 4 as a side salad.
Serves: 2
Tags: blue cheese, gorgonzola, pecans, romaine hearts, Romaine Lettuce, Strawberries
Posted in
Salads |
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