Freckles Lettuce Salad with Sweet Lime Honey Vinaigrette


Freckles Lettuce Salad with Sweet Lime Honey Vinaigrette
Serves 4
One head freckles lettuce, washed, spun dry and chopped
1 avocado, peeled, pitted and thinly sliced
1/4 cup sweet lime juice
1 tablespoon honey
1/3 cup vegetable oil
1 tablespoon poppy seeds
Salt and pepper
Chopped Macadamia nuts, for garnish
1. Arrange the lettuce and avocado on salad plates. In a small bowl, whisk together the lime juice honey, and vegetable oil.
2. Add the poppy seeds and season the vinaigrette with salt and pepper.
3. Drizzle over the salad and top with macadamia nuts for garnish.
4. Cook’s Note: Adding tangerine segments to this salad is also delicious
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Fire Lettuce Salad with Dilly Dressing


Fire Lettuce Salad with Dilly Dressing
Serves 4
The dressing is also delicious as a dip for vegetables. If it is too thick for your taste, thin with a bit of milk or more lemon juice.
One head fire lettuce, washed, spun dry, and chopped
1/2 cup mayonnaise
1/4 cup Greek style yogurt or sour cream
2 tablespoons fresh lemon juice
Grated zest of 1 lemon
1/4 cup finely chopped dill
2 teaspoons finely chopped green garlic
2 tablespoons finely chopped onion
1/2 teaspoon freshly ground black pepper
Salt
1. Put the lettuce into a bowl, and set aside.
2. In a small bowl, whisk together the remaining ingredients, seasoning with salt after blending.
3. Pour some of the dressing over the salad and toss.
Learn more about Red Fire Lettuce Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Fennel, Grapefruit and Romaine Slaw


Fennel, Grapefruit and Romaine Slaw
Serves 6
1/4 cup extra virgin olive oil
2 tablespoons Oro Blanco juice
1 tablespoon red wine vinegar
1 teaspoon honey
One head romaine, sliced into 1/2-inch ribbons
One bulb fennel, wispy fronds, trimmed, thinly sliced
1/4 cup finely chopped parsley
2 Oro Blanco grapefruit, peel and pith removed, and cut into segments
Salt and pepper
1/2 cup toasted pine nuts
1. In a small bowl, whisk together the oil, juice, vinegar and honey.
2. In a large salad bowl, combine the romaine, fennel, parsley, and grapefruit.
3. Toss the romaine mixture with the dressing, and season with salt and pepper. Serve garnished with pine nuts.
Learn more about Romaine Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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