|The New York Times 60 Minute Gourmet|
|by Pierre Franey|
Compiled from the pages of his popular NEW YORK TIMES culinary column, Pierre Franey has created a book of complete, delectable meals that can be ...
1 - 10 of 51 for egg lettuce salad
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Blend 1/3 cup salad dressing and sugar ... mixture is smooth. Pour over torn lettuce and sliced eggs. Toss until lettuce is covered. Garnish with sliced eggs.
Cut up lettuce and eggs and mix with diced onion. Add salt and pepper. Mix with enough mayonnaise to cover salad well. Chill before serving.
Tear lettuce into bite size ... dry lettuce. Cut eggs into small pieces. ... time. You may not use all of the dressing, depends on size of head of lettuce.
Cook bacon. Add ... another pan sauté lettuce until cooked to ... aside. Fry one egg and place it on top of the lettuce mixture. Salt to taste and enjoy.
Halve eggs lengthwise. Place yolks ... dill. To assemble salads, arrange 3 lettuce leaves on each ... peppers. Drizzle each salad with 2 tablespoons dressing.
Combine eggs, celery, salad dressing, green pepper ... dressing, cover with lettuce, bologna, egg mixture and other slice of bread. Makes about 4 sandwiches.
Break lettuce in bite-size pieces. Place lettuce in salad bowl; arrange eggs and onion in ... ingredients; pour over top. Toss lightly. Yield 6 servings.
Make egg salad in medium bowl. ... slightly. Place a lettuce leaf in each ... at an angle. Garnish each with gherkins. Refrigerate until needed. Serves 6.
In a small bowl, stir together the salad dressing or mayonnaise, ... in chopped hard-cooked eggs, shredded Cheddar ... slices and 1 lettuce leaf, if desired. ... bread. Makes 4 sandwiches.
Break lettuce in bite size pieces into salad bowl. Alternate layers of egg, onion. Make ... ingredients. Pour over lettuce, toss lightly. Makes 6 servings.
Result Page: 1
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