- 1 cluster Romaine lettuce rinsed, drained and cut into pieces
- 1/2 cup croutons (your favorite flavor)
- 1 Tablespoon grated Parmesan cheese
- Your favorite dressing (Caesar dressing is good with this)
Toss all ingredients just before serving.
Preparing Romaine lettuce -
A Romaine lettuce "head," although it is not a head, consists of long leaves bound at the root end. To prepare the leaves to be bite-sized pieces for a salad, do this.
- Clean a sink and fill it with water or fill a very large bowl with water.
- Lay the bundle of leaves on a large cutting board. Trim off the tops of the leaves in one cut. This removes the tough leaf tips.
- Cut off the root end.
- Cut the leaves lengthwise into thirds or halves, depending on the width of the leaves
- Cut across the length into 1 inch pieces or to the size that you need.
- Place the cut leaves in the water to wash the leaves
- Place the leaves in a salad spinner to remove the water - drain the lettuce in a large colander.
- Refrigerate the lettuce until it is time to use it.
Pictured on this page is a green salad spinner. This spinner is the one that I have. It's made by OXO. I like the color of it, but what I like most is how functional it is. Not only does it work well at removing water from vegetables, it can be used to store lettuce. After I dry lettuce with it, I dump out the water, lock down the top knob, and put the whole thing in the refrigerator.
Recipe Links - or see All Links
- Chili Con Carne
- Chicken Basil Fettuccine
- Chicken Salad
- Beef and Potatoes Skillet Dish
- Porcupine Balls[ground beef]
- Skillet Spaghetti
- Pork Chops in Mushroom Gravy
- Spaghetti- Pie 2 with Photos canned sauce
- Spaghetti Pie- homemade sauce
- Sliced London Broil
- Tuna Plate
- French Bread Sandwiches
- Quick Bean Burritos
- Main Dish Dinner Salad
- Leek Soup with Bacon and Potatoes
- Creamy Chicken Noodle Soup
- Tomato Soup - from juice
- Cabbage Celery Soup
- Plain Potato Soup
- Donna's Potato Salad
- Green Salad
- Taco Salad
- Green Beans and Potatoes
- Potatoes, Boiled II and Steamed