Hearts Of Romaine With Roquefort Toasted Pecans Recipes

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GRILLED HEARTS OF ROMAINE

Provided by Ellie Krieger

Categories     side-dish

Time 11m

Yield 4 servings

Number Of Ingredients 3



Grilled Hearts of Romaine image

Steps:

  • Preheat the grill or a grill pan.
  • Cut each heart of romaine in half lengthwise, leaving the end intact so each half holds together. Cut the tops of the lettuce, if necessary. Brush with olive oil and grill over medium heat until the lettuce chars and wilts slightly, about 6 minutes, turning a few times. Season with salt and pepper, to taste, and serve.

2 hearts romaine lettuce
2 tablespoons olive oil
Salt and freshly ground black pepper

ROMAINE WITH ORANGES AND PECANS

I was very suprized not to fine this recipe on Zaar. This makes such a great salad that everyone will love. So easy to put together, and tastes amazing. Enjoy

Provided by Purdy Good Cook

Categories     Lunch/Snacks

Time 10m

Yield 8 8, 6-8 serving(s)

Number Of Ingredients 10



Romaine With Oranges and Pecans image

Steps:

  • Place lettuce, pecans and oranges in salad bowl.
  • Combine dressing ingredients in a blender and blend until well mixed.
  • Make ahead and refrigerate until ready to toss with salad.
  • Use extra dressing for dip with fresh fruit!

2 heads romaine lettuce (washed and tear into bit size pieces)
1 cup pecan halves (toasted)
1 (8 ounce) can mandarin oranges
1/4 cup vinegar
1/2 cup vegetable oil
1/4 cup sugar
1 teaspoon salt
1/2 small red onion, chopped
1 teaspoon dry mustard
2 tablespoons water

BLUE CHEESE AND DRIED CRANBERRY TOSSED SALAD

This is a very tasty salad; a swanky version of a regular everyday salad. The addition of blue cheese and dried cranberries give it something special. Wherever it is brought people always ask for the recipe!

Provided by Michelle

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 7



Blue Cheese and Dried Cranberry Tossed Salad image

Steps:

  • Layer the romaine lettuce with the cucumber, grape tomatoes, pecans, cranberries, and blue cheese in a large salad bowl. Dress the salad with the balsamic vinaigrette before serving.

Nutrition Facts : Calories 258.3 calories, Carbohydrate 19 g, Cholesterol 8.4 mg, Fat 19.9 g, Fiber 4.6 g, Protein 5.3 g, SaturatedFat 3.8 g, Sodium 519.7 mg, Sugar 9.9 g

4 hearts of romaine lettuce, chopped
½ English cucumber, sliced
¾ cup grape tomatoes, halved
½ cup chopped toasted pecans
½ cup dried cranberries
½ cup crumbled blue cheese
¾ cup balsamic vinaigrette

HEARTS OF ROMAINE WITH ROQUEFORT & TOASTED PECANS

A simple and tasty salad from Bon Appetit. An impressive presentation if you quarter the leaves lengthwise.

Provided by Vicki Butts (lazyme)

Categories     Lettuce Salads

Time 15m

Number Of Ingredients 7



Hearts of Romaine With Roquefort & Toasted Pecans image

Steps:

  • 1. Blend 6 ounces cheese, mayonnaise, and yogurt in processor. Add 1/4 cup water and hot pepper sauce; blend until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Whisk before using.)
  • 2. Arrange lettuce on large platter. Drizzle dressing over lettuce. Sprinkle with pecans and remaining cheese and serve.

12 oz roquefort cheese, crumbled (about 3 cups)
1/2 c mayonnaise
1/2 c plain yogurt
1/4 c water
1/4 tsp hot pepper sauce
4 hearts of romaine lettuce, quartered lengthwise
4 oz pecan halves, toasted, coarsely chopped

ROMAINE WITH APPLE, PECANS AND BLUE CHEESE

Eating the skin of apples provides about twice the anti-cancer activity as eating only the pulp, Cornell University studies show. That's why this recipe says not to peel the apple. You may wonder about the hefty amount of fat in each serving. Don't: 90% of it is good monounsaturated fat from avocado and pecans.

Provided by USA WEEKEND columnist Jean Carper

Categories     Salad     Vegetable Salad Recipes

Yield 4

Number Of Ingredients 10



Romaine With Apple, Pecans and Blue Cheese image

Steps:

  • In a small bowl, mash cheese with a fork. Add vinegar, mustard, juice and yogurt; stir to combine thoroughly.
  • In a large bowl, combine salad ingredients. Toss with 1/2 cup Creamy Blue Cheese Dressing.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 23.3 g, Cholesterol 11.8 mg, Fat 17.2 g, Fiber 7.1 g, Protein 8.3 g, SaturatedFat 4.2 g, Sodium 237.5 mg, Sugar 13.5 g

⅓ cup blue cheese
2 tablespoons white vinegar
1 teaspoon Dijon mustard
⅓ cup orange juice
8 ounces plain non-fat yogurt
4 ½ cups hearts of romaine lettuce, torn into pieces
1 large unpeeled apple, chopped
1 Hass avocado, cubed
½ cup chopped red onions
¼ cup toasted pecan pieces

HEARTS OF ROMAINE WITH ROQUEFORT AND TOASTED PECANS

A simple and tasty salad from Bon Appetit. An impressive presentation if you quarter the leaves lengthwise.

Provided by lazyme

Categories     Salad Dressings

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7



Hearts of Romaine With Roquefort and Toasted Pecans image

Steps:

  • Blend 6 ounces cheese, mayonnaise, and yogurt in processor.
  • Add 1/4 cup water and hot pepper sauce; blend until smooth.
  • Season with salt and pepper. (Can be made 1 day ahead.
  • Cover; chill. Whisk before using.).
  • Arrange lettuce on large platter.
  • Drizzle dressing over lettuce.
  • Sprinkle with pecans and remaining cheese and serve.

Nutrition Facts : Calories 374.7, Fat 29.6, SaturatedFat 10.2, Cholesterol 44.1, Sodium 909.8, Carbohydrate 17.3, Fiber 7.9, Sugar 5.9, Protein 15

12 ounces Roquefort cheese, crumbled (about 3 cups)
1/2 cup mayonnaise
1/2 cup plain yogurt
1/4 cup water
1/4 teaspoon hot pepper sauce
4 romaine lettuce hearts, quartered lengthwise
4 ounces pecan halves, toasted, coarsely chopped

ROMAINE AND ROASTED-BEET SALAD WITH CREAMY ROQUEFORT DRESSING

Categories     Salad     Leafy Green     Vegetarian     Blue Cheese     Beet     Fall     Bon Appétit

Yield Makes 6 first-course servings

Number Of Ingredients 14



Romaine and Roasted-Beet Salad with Creamy Roquefort Dressing image

Steps:

  • Make dressing:
  • Whisk first 5 ingredients in small bowl to blend. Fold in Roquefort cheese and cream. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Make salad:
  • Preheat oven to 400°F. Wrap beets tightly in foil. Bake until tender, about 1 hour 15 minutes. Cool beets; peel and cut each into wedges.
  • Arrange 2 lettuce quarters crosswise on each of 6 large plates. Surround lettuce on each plate with beet wedges. Top with some onion slices and watercress sprigs. Drizzle with dressing, sprinkle with walnuts and serve.

For dressing
1/2 cup mayonnaise
1 large shallot, minced
1 tablespoon Sherry wine vinegar
1 large garlic clove, minced
2 teaspoons Dijon mustard
1/3 cup crumbled Roquefort cheese
3 tablespoons whipping cream
For salad
6 medium beets, tops trimmed
3 hearts of romaine lettuce, quartered lengthwise, ends left intact
1 small red onion, thinly sliced
1 watercress bunch, thick stems trimmed
3/4 cup walnut halves, toasted

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