Best 8 Warm Sautéed Lettuce Salad Recipes

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Warm sautéed lettuce salad is a delicious and versatile dish that can be enjoyed for lunch or dinner. It's a great way to use up leftover lettuce, and it's also a healthy and flavorful meal. This article will provide you with a comprehensive guide to making the best warm sautéed lettuce salad, including tips on choosing the right lettuce, preparing the ingredients, and cooking the salad to perfection.

Check out the recipes below so you can choose the best recipe for yourself!

WARM SAUTéED LETTUCE SALAD



Warm Sautéed Lettuce Salad image

This serves as a nice side vegetable dish.

Provided by Catherine Cappiello Pappas

Categories     Lettuce Salads

Time 20m

Number Of Ingredients 9

1 head lettuce - sliced
4 clove garlic - chopped
1 bell pepper - sliced - (any color)
1/2 onion - sliced
1 inch stick fresh ginger - chopped
3-4 Tbsp soy sauce
1/2 tsp salt
1/4 tsp red pepper flakes
2 Tbsp olive oil

Steps:

  • 1. Heat a large frying pan with the olive oil. Add the garlic, sliced onion, sliced bell pepper and ginger and let the garlic become fragrant. Add the lettuce and sauté until slightly wilted. Add the soy sauce, salt, red pepper flakes and toss.

SUNNY'S QUICK CABBAGE SAUTEED SALAD



Sunny's Quick Cabbage Sauteed Salad image

Provided by Sunny Anderson

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
1/2 teaspoon celery seeds
1 cup shredded carrots
1/2 head green cabbage, thinly sliced
Kosher salt and freshly ground black pepper
1/2 medium red onion, sliced paper thin
2 tablespoons honey
1 tablespoon sambal
1 tablespoon apple cider vinegar
Serving suggestions: Sausages and mustard

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the celery seeds and let cook for 1 to 2 minutes to bloom. Add the carrots and cook for 2 to 3 minutes. Add the cabbage, then season with salt and pepper and continue to cook until the cabbage is wilted but still has a little bite to it, about 5 minutes.
  • Place the onion in a medium bowl. Add the honey, sambal and vinegar. Mix together to coat and let sit for 5 minutes. Add the onion mixture to the skillet and mix in. Transfer to a serving bowl.

SAUTEED ROMAINE LETTUCE



Sauteed Romaine Lettuce image

Recipe adapted from "Food From Many Greek Kitchens," by Tessa Kiros. Copyright 2011 by Tessa Kiros. Used with permission of Andrews McMeel Publishing.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 20m

Number Of Ingredients 6

3 tablespoons extra-virgin olive oil
1 garlic clove, smashed and peeled
1 small celery stalk, chopped
Pinch of red-pepper flakes
2 heads romaine lettuce, trimmed and cut into 1-inch-wide strips (about 10 cups)
Coarse salt and freshly ground pepper

Steps:

  • Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes.
  • Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.

WARM WILTED LETTUCE SALAD



Warm Wilted Lettuce Salad image

Fresh, colorful and lightly coated with a delectable dressing, this salad is perfect for a special meal or Sunday dinner. Mom made it look so tempting with the crisp radishes and crumbled bacon. -Vera Reid, Laramie, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 8 servings.

Number Of Ingredients 9

1 bunch leaf lettuce, torn
6 to 8 radishes, thinly sliced
4 to 6 green onions with tops, thinly sliced
DRESSING:
4 to 5 bacon strips
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon pepper

Steps:

  • Toss lettuce, radishes and onions in a large salad bowl; set aside. In a skillet, cook bacon until crisp. Remove to paper towels to drain. To the hot drippings, add vinegar, lemon juice, sugar and pepper; stir well. Immediately pour dressing over salad; toss gently. Crumble the bacon and sprinkle on top.

Nutrition Facts : Calories 76 calories, Fat 7g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 94mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

SAUTéED LETTUCE RECIPE



Sautéed Lettuce Recipe image

If you are wondering how to use up your leftover lettuce mix, try out this sautéed lettuce recipe! Just throw the lettuce in a frying pan with some oil and spices and it will cook up into a delicious and nutritious healthy side dish!

Provided by MelanieCooks.com

Categories     Side Dish

Time 5m

Number Of Ingredients 5

5 oz Lettuce
1/2 tbsp Olive oil
Salt
Garlic powder
Red pepper flakes

Steps:

  • With the frying pan on the stove, turn it to high heat and pour in some olive oil as desired.
  • Add in the lettuce mix.
  • Season with spices according to desired amount. I used salt, garlic powder, and red pepper flakes. Stir to combine.
  • Let oil come to a sizzle and then lower heat to medium-high.
  • Continue cooking for about 3 minutes, stirring every 30 seconds.
  • When done, the lettuce will have shrunk significantly.

Nutrition Facts : Calories 82 kcal, Carbohydrate 4 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving

WARM SHRIMP SALAD



Warm Shrimp Salad image

A salad made of butter lettuce and shrimp sauteed in butter and lemon. Use your favorite salad dressing or vinaigrette, and vary the amount to your liking.

Provided by Lizzard

Categories     Salad     Seafood Salad Recipes     Shrimp Salad Recipes

Time 25m

Yield 3

Number Of Ingredients 10

1 pound medium shrimp - peeled and deveined
2 tablespoons butter
2 lemons, juiced
2 heads butter lettuce
2 tomatoes, chopped
1 avocado - peeled, pitted and diced
2 stalks celery, chopped
1 cucumber, cleaned and chopped
½ cup shredded carrots
⅓ cup vinaigrette salad dressing

Steps:

  • In a large saute pan melt butter over medium heat. Add the shrimp and lemon juice, cook until shrimp just turn pink. Remove from heat and drain.
  • In a large bowl tear lettuce into bite-size pieces, add the tomatoes, avocado, celery, cucumber carrots and cooked shrimp, toss to combine. Top with your favorite dressing or vinaigrette.

Nutrition Facts : Calories 460.3 calories, Carbohydrate 29.4 g, Cholesterol 250.4 mg, Fat 25.6 g, Fiber 12.1 g, Protein 36.7 g, SaturatedFat 7.4 g, Sodium 565.8 mg, Sugar 9.2 g

STIR-FRIED GARLIC LETTUCE



Stir-Fried Garlic Lettuce image

One of the most beautiful and inspired cookbooks of the year was The Breath of a Wok. Grace Young's stories and recipes make us want to set off in pursuit of wok hay, the special taste of wok-cooked.

Provided by Fran McCullough

Categories     Wok     Garlic     Leafy Green     Vegetable     Side     Stir-Fry     Vegetarian     Lettuce     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 tablespoon Shaoxing rice wine or dry sherry
1 tablespoon soy sauce
3/4 teaspoon sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
5 medium garlic cloves, smashed and peeled
1 pound hearts of romaine lettuce, cut crosswise into 1-inch-wide pieces
1 teaspoon sesame oil (see note)

Steps:

  • Combine the rice wine or sherry, soy sauce, sugar, and salt in a small bowl.
  • Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the garlic, and stir-fry for 5 seconds. Add the lettuce and stir-fry for 1 to 2 minutes, or until it is just limp. Stir the sauce, swirl it into the wok, and stir-fry for 30 seconds to 1 minute more, or until the lettuce is just tender and still bright green. Remove from the heat, drizzle on the sesame oil, and serve.

LETTUCE SALAD WITH WARM DRESSING



Lettuce Salad with Warm Dressing image

It's fun to share a different kind of tossed salad. The warm, tangy dressing wilts the greens in the most delicious way. Almonds provide a bit of crunch to round out this colorful side dish.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 18 servings.

Number Of Ingredients 15

1 large bunch green leaf lettuce, torn (about 12 cups)
1 large bunch red leaf lettuce, torn (about 12 cups)
1/2 pound fresh mushrooms, sliced
3 green onions, sliced
4 bacon strips, cooked and crumbled, optional
DRESSING:
1/2 cup cider or red wine vinegar
1/2 cup olive oil
1/4 cup water
1 tablespoon sugar
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon garlic salt or 1/8 teaspoon garlic powder
1/4 teaspoon pepper

Steps:

  • In a large salad bowl, toss lettuce, mushrooms, onions and bacon if desired. In a small saucepan, combine the dressing ingredients. Cook and stir over medium heat until heated through. Just before serving, drizzle warm dressing over the salad; toss to coat.

Nutrition Facts : Calories 68 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 14mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

Tips:

  • Choose the right lettuce: Use a sturdy lettuce that can withstand the heat of the pan, such as romaine, kale, or escarole. Avoid delicate lettuces like butterhead or Boston lettuce, which will wilt too easily.
  • Wash the lettuce thoroughly: This will help to remove any dirt or debris that may be on the leaves.
  • Dry the lettuce well: This will help to prevent the lettuce from steaming in the pan.
  • Use a large skillet: This will give the lettuce plenty of room to cook without overcrowding.
  • Heat the skillet over medium-high heat: This will help to quickly sear the lettuce and prevent it from becoming soggy.
  • Add the lettuce to the skillet and cook, stirring frequently: Cook the lettuce until it is wilted and slightly browned, about 2-3 minutes.
  • Season the lettuce with salt and pepper: Season the lettuce to taste with salt and pepper.
  • Add other ingredients: You can add other ingredients to the salad, such as cooked bacon, crumbled cheese, or toasted nuts.
  • Serve the salad immediately: Sautéed lettuce is best served immediately, while it is still warm and crispy.

Conclusion:

Warm sautéed lettuce salad is a quick and easy side dish that can be made with just a few simple ingredients. It is a great way to use up leftover lettuce, and it is also a healthy and delicious way to get your daily dose of vegetables. With its simple preparation and delicious flavor, this salad is sure to become a favorite in your household.

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