9 lettuce and salad with spring herbs Recipes

baby carrots, peeled and trimmed , leaving a small amount of green stems, spring onions, trimmed and split in half lengthwise, white and green parts, extra-virgin olive oil, sea salt, freshly ground pepper, head bibb lettuce, washed and drained, green pea vinaigrette, fresh herb leaves (such as parsley, chervil, mint, and tarragon)

fresh asparagus, sugar snap peas, skinless salmon fillets, cut into 2-inch chunks, table salt, black pepper, chopped romaine lettuce hearts, uncooked shelled fresh or frozen edamame, thawed, sliced radishes, creamy herb dressing

noodles , soaked in warm water for 20 minutes, drained and cut into 1-inch pieces, ground pork, chopped onion, tree ear or cloud ear mushrooms, soaked in warm water for 30 minutes, thoroughly rinsed, drained and finely chopped, chopped garlic, chopped shallots, crabmeat, cleaned, black pepper, sheets round banh trangs (dried rice wrappers available at vietnamese or specialty markets), eggs, beaten, peanut oil, carrot salad , recipe follows, fresh herb , lettuce, and cucumber salad, recipe follows, grated carrots, water, white vinegar, salt, sugar, nouc cham , recipe follows, garlic, finely chopped, fresh hot chile pepper (about 1 1/2-inch long), finely chopped, lime, fish sauce, sugar, water, bibb lettuce leaves, picked mint leaves, picked cilantro leaves, cucumber slices, cut into semicircles

a 1.8- to 2-oz p ck ge be n-thre d (celloph ne) noodles, rice vinegar, boston lettuce leaves, washed well and spun dry, eight 8-inch rounds rice paper plus additional in case some tear, roasted peanuts, crushed, scallion , cut into 2-inch julienne strips, shredded carrot, sliced cabbage, fresh basil leaves (preferably thai basil), washed well andspun dry, fresh mint leaves, washed well and spun dry, fresh coriander leaves, washed well and spun dry

baguette slices (each about 1/4 in. thick), cut diagonally, roasted hazelnut oil or extra-virgin olive oil, sliced almonds, tender lettuce leaves, rinsed and patted dry between two dish towels, edible flower petals such as rose or calendula, or pansy blossoms (optional), rinsed and drained, coarsely chopped fresh tarragon leaves, champagne vinegar or white wine vinegar, salt and freshly ground pepper

oil free french dressing, mixed dried fruit, chopped into small pieces (craisins, apricots & figs), raisins, fruit chutney, coarse grain mustard, spring onions, chopped, low-fat cheddar cheese or 125 g mozzarella cheese, cubed, feta or 65 g creamy blue cheese, crumbled, pecan nuts, coarsely chopped, butter lettuce, shredded, red oak lettuce, leaves left whole, leafy fresh herbs (oregano, basil etc)

romaine lettuce , torn into bite size pieces, mixed baby lettuces and spring greens, torn into bite size pieces, cooked chicken breasts, finely diced, toasted walnuts, chopped, sun-dried tomato packed in oil, chopped, crumbled gorgonzola, balsamic vinegar, extra-virgin olive oil, salt and pepper, to taste, herbed croutons, to serve