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Cooking with lettuce - 58 recipes

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This salad should be refrigerated several hours or overnight before eating

  • 1/2 Head Iceberg or Romaine Lettuce torn into small pieces
  • 3 Ribs Celery, sliced (1 Cup)
  • 1/2 - 3/4 Cup Chopped Onion
  • 1/2 - 3/4 Cup Peas (Cooked or Canned)
  • 3/4 Cup Mayonnaise - or enough to spread in a thin layer
  • 1 Tbsp Sugar
  • 1/2 Cup Grated Cheese (Parmesan, Cheddar,
  • or Swiss)
  • 1 Cup Bread Cubes sauteed in 2 - 3 Tbsp butter or croutons.
  • Tomato Wedges (For garnish)
4/5 (1 Votes)

By

To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir int...

  • 1 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1 pound ground chicken (I’ve also used ground turkey with good results)
  • 1 medium/large sweet Vidalia or yellow onion, diced small
  • 1/3 cup hoisin sauce
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon Asian chili garlic sauce, or to taste (sriracha may be substituted)
  • 3 cloves garlic, finely minced or pressed
  • 1 teaspoon ground ginger or 2 teaspoons freshly grated ginger, or to taste
  • one 8-ounce can water chestnut, drained and diced small
  • 2 to 3 green onions, sliced into thin rounds
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • butter lettuce leaves, for serving
0/5 (0 Votes)

By

Place onions in bowl and top with lettuce

  • 1 Head Lettuce, torn small
  • 3 Green onion, chopped,
  • 1 c. Chow Mein noodles
  • 3 T. Sesame seeds
  • 6 oz. Cashews, chopped
  • 4 Strips bacon, crisp & crumbled
  • 4 T. Sugar
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
  • 1/2 c. Oil
  • 6 tsp. Vinegar
0/5 (0 Votes)

By

Read more: http://www.thegraciouspantry

  • SLOW COOKER MEXICAN CHICKEN INGREDIENTS:
  • 15 oz can tomato sauce
  • 4 oz can diced green chiles OR seeded & deveined fresh jalapeños, chopped
  • 1 tbsp cumin
  • 1 tbsp onion powder
  • 1 tsp salt
  • 1 tsp black pepper, ground
  • 2 lbs chicken breasts, boneless & skinless
  • 1 tbsp cornstarch (optional)
  • 1 head of butter or iceberg lettuce, separated into leaves
  • SALSA INGREDIENTS:
  • 1 cup grape tomatoes, quartered
  • 1 cup mango, diced
  • 1/4 cup onion, diced
  • 1/4 cup cilantro, chopped
  • 1 large garlic clove, minced
  • 1 tbsp jalapeño peppers, minced (leaves seeds in for hot)
  • 2 tsp lime juice
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • Tabasco sauce to taste
5/5 (1 Votes)

By

Put the lettuce in a small bowl and cut up hard boiled egg into small pieces

  • Leaf or Romaine lettuce, torn in small pieces
  • 1 hard boiled egg
  • 4 strips bacon
  • 2 Tbs. vinegar
  • 2 Tbs. sugar
0/5 (0 Votes)

By

Toast the walnuts in a 325 oven for 5-7 minutes

  • Gorgonzola Vinaigrette Dressing:
  • 2 heads Red Oak Leaf Lettuce
  • 2 Granny Smith Apples
  • 1 cup walnut halves
  • 2 cups crumbles Gorgonzola cheese
  • Juice of one lemon
  • Salt and pepper to taste
  • 1 T Dijon mustard
  • ¼ cup apple cider vinegar
  • ½ tsp chopped fresh thyme
  • ¼ cup mayonnaise
  • ¾ cup olive oil
  • 1 cup crumbled Gorgonzola cheese
0/5 (0 Votes)

By

I serve variations of this lettuce salad with fruit and nuts throughout the year

  • • SALAD
  • • lettuce and baby lettuce
  • • bell pepper, thinly sliced
  • • fruit (pomegranate seeds, kiwis, nectarines, Clementines, or raisins depending on the season)
  • • pine nuts, toasted (optional)
  • • DRESSING
  • 1/3 • 1/3 cup virgin olive oil
  • 1/3 • 1/3 cup salad vinegar
  • 1/8-1/4 • 1/8-1/4 cup lemon juice
  • 1/2 • 1/2 teaspoon salt
  • • sprinkle black pepper
  • • sprinkle garlic powder
0/5 (0 Votes)

By

Put ingredients in layers as listed above putting lettuce on bottom

  • 1 head lettuce (torn in pieces)
  • 1 head califlower (cut in pieces)
  • 2 small packs frozen peas
  • 1/2 lb fried bacon - crumbled
  • 1 jar salad supreme (reserve some)
  • 1-2 cups real mayo
  • parmesan cheese
0/5 (0 Votes)

By

Mix garlic and seasonings; rub over pork

  • Ingredients
  • 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice (or Allspice)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 2 pork tenderloins (1 pound each)
  • 1 large onion, chopped
  • 1 small Granny Smith apple, peeled and chopped
  • 1 small sweet red pepper, chopped
  • 1 can (10 ounces) diced tomatoes and green chilies, undrained
  • 1/2 cup golden raisins
  • 1/2 cup chopped pimiento-stuffed olives
  • 24 Bibb or Boston lettuce leaves
  • 1/4 cup slivered almonds, toasted
  • Capers
0/5 (0 Votes)

By

combine chickpea liquid, lemon juice and ¼ teaspoon salt in a blender

  • ¼ cup liquid from 1 (15-oz.) can organic chickpeas
  • 1 tsp. fresh lemon juice (from 1 lemon)
  • 1½ tsp. kosher salt, divided
  • ¾ cup canola or grape-seed oil
  • 3 boneless, skinless chicken breasts
  • 1 medium white onion, quartered
  • ½ tsp. whole black peppercorns
  • 1½ cups store-bought kimchi, chopped
  • 6 scallions, thinly sliced
  • 2 heads butter lettuce, leaves separated
  • Fresh cilantro leaves, for garnish
0/5 (0 Votes)

By

In a medium bowl, combine salsa ingredients and set aside In a separate bowl, mash avocado and add other guacamole...

  • Salsa
  • 1 cup finely chopped pineapple
  • 1 jalapeno pepper, seeded and chopped
  • 1/4 cup chopped cilantro
  • 1 Tbsp fresh lime juice
  • 1 tbsp finely chopped red onion
  • 1/8 tsp each salt and pepper
  • Guacamole
  • 2 avocados, pitted and peeled
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 1/8 tsp salt
  • Fish
  • 1 cup almond flour (or coconut flour)
  • 1 large egg
  • 1/2 up arrowroot
  • 12 oz haddock or cod cut into strips
  • 1/2 tsp sea salt
  • 1 Tbsp shee
  • 9 large romaine leaves (use 3 per serving)
0/5 (0 Votes)

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Preheat the oven to 400. For meatballs Cover a large high rimmed cookie sheet or roasting pan with foil

  • For Meatballs
  • 2 pounds ground pork
  • 12 ounces sweet Italian sausage, casings removed (I use 3 Johnsonville links)
  • 2 tablespoons freshly grated ginger (divided in half)
  • 2 small shallots, minced
  • 3/4 cup finely chopped water chestnuts
  • 8 teaspoons soy sauce (divided in half)
  • 2 tablespoons roughly chopped fresh cilantro
  • Kosher salt
  • 2 heads bibb or butter lettuce, leaves separated
  • For Sauce
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 3 garlic cloves, minced
  • 1 1/2 cups.chicken stock
  • 2 tablespoons packed brown sugar
  • 1 teaspoon chili paste
0/5 (0 Votes)

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Asian Meatballs with Lettuce Cups Layered Lettuce Salad