Lettuce Recipes

1. Pear, Feta and Lettuce Salad

Ingredients

• 1/2 head iceberg lettuce, torn into bite-sized pieces
• 1/2 cup crumbled feta cheese
• 1 Bosc pear, cored and cut into bite-sized pieces
• 1 Asian pear, cored and cut into bite-sized pieces
• 1/2 cup balsamic vinaigrette salad dressing

Directions

1. Place the lettuce into a salad bowl, sprinkle on the feta cheese in a layer, and top with a layer of Bosc and Asian pears. Serve with balsamic vinaigrette on the side

2. Macaroni Ceasar Salad

Ingredients

• 1 (8 ounce) package uncooked macaroni
• 5 eggs
• 1 (8 ounce) bottle Caesar salad dressing
• 3 slices bacon, chopped
• 2 cups croutons
• 1 head romaine lettuce, torn into bite-size pieces

Directions

1. Bring a large pot of lightly salted water to a boil. Add the macaroni and cook until tender, about 8 minutes. Drain and rinse under cold water to cool.
2. At the same time, Place eggs in a saucepan and fill with enough cold water to cover. Cover with a lid and bring to a boil. Remove from the heat once boiling, and let stand covered for 10 minutes. Drain, cool, peel and chop.
3. Fry bacon in a skillet over medium heat or cook in the microwave on a paper towel lined plate until crisp. Drain, crumble and set aside.
4. In a large bowl, combine the lettuce and macaroni. Stir in the eggs, bacon, Caesar dressing and croutons. Refrigerate for about 30 minutes before serving.

3.  Insalata Cotta e Cruda

Ingredients

• 2 artichokes, uncooked and trimmed to the heart
• 2 bulbs fennel bulbs, trimmed and quartered
• 2 carrots
• 1 baking potato
• 1/2 head romaine lettuce
• 1 medium head Belgian endive
• 1 tomato
• 2 ounces fontina cheese
• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon-style prepared mustard
• salt and pepper to taste

Directions

1. Cook the artichoke hearts, fennel, and carrots in salted boiling water until tender but firm, about 8 minutes. Drain. When cool, cut the artichoke hearts and fennel into thin wedges. Cut the carrots on the diagonal into thin slices. Boil the potato in water to cover until tender but firm. Drain, and when cool enough to handle, peel and cut into medium dice.
2. Cut the romaine into thin strips crosswise. Cut the endive into thin strips lengthwise. Core the tomato, and cut into medium dice.
3. Trim the rind from the Fontina, and cut cheese into small matchsticks.
4. Mound the lettuces in a shallow bowl, and sprinkle with the tomato. Arrange the vegetables over the top. Sprinkle with the Fontina.
5. In a small bowl combine the olive oil, vinegar, and mustard. Salt and pepper to taste. Beat lightly with a fork. Drizzle the dressing over the salad, and toss