Recipes with lettuce
328 recipes
Turkey Salad Arizona
Hot seasoned ground turkey and corn tossed with salsa, piled over crisp shredded lettuce with tomato, red onion, lime wedges, and sour cream. A Southwestern taco salad without the shell, ready in 20 minutes.
Stir-Fried Pork on Lettuce
Stir-fried pork tenderloin with mushrooms and snow peas in a soy-sherry sauce, served over shredded lettuce. A light, low-carb Asian-style dinner.
Varicose Veins on a Leaf
Varicose Veins on a Leaf is a creepy Halloween appetizer with French-style green beans dyed red to look like veins, arranged on lettuce leaves with sliced almond bones. Spooky, edible, fun.
Ritz Relish
Fresh vegetable relish with celery, tomatoes, green pepper, and lettuce in a sweet vinegar-ketchup dressing. A no-cook condiment ready in 10 minutes.
Chalupas
Corn tortillas fried crispy flat, spread with refried beans, loaded with sharp cheddar, and broiled until bubbly. Topped with cool shredded lettuce and fresh tomato for the real-deal Tex-Mex chalupa experience.
Glass-Noodle Salad with Chicken
Thai-style glass noodle salad (yum woon sen) with chicken and shrimp, dressed in lime, fish sauce, and serrano chiles. Bright, spicy, and cool, served over shredded lettuce.
Pasta Noodle Salad
Cold sesame peanut noodle salad with chicken, bean sprouts, scallions, and red pepper, tossed in a garlicky peanut butter-soy dressing. Asian-inspired pasta salad served chilled over crisp lettuce.
Cheesy Beefy Chilanda Casserole
Cheesy beefy chilanda casserole layers ground beef, pinto beans, and corn tortillas with picante sauce and melted cheese. A Tex-Mex weeknight bake topped with cool lettuce, tomato, and sour cream.
Classic Salad with Chicken
A loaded chicken salad with homemade croutons, crispy Canadian bacon bits, and a tangy yogurt-mayo dressing. Light, crunchy, and satisfying enough for a full meal in 30 minutes.
Oriental Green Salad
Asian-style green salad with napa cabbage, bean sprouts, bamboo shoots, and broccoli in a soy-ginger-rice vinegar dressing. A crunchy, low-fat vegetarian side that comes together in 20 minutes with no cooking.
Dandelion & Lettuce Salad
Old-fashioned Pennsylvania dandelion and lettuce salad with Swiss cheese, hard-boiled eggs, and a sharp olive oil vinegar dressing. A springtime forager's lunch in 10 minutes flat.
Hawaiian Turkey Salad
Hawaiian turkey salad with brown rice, pineapple chunks, water chestnuts, macadamia nuts, apple, and a yogurt-pineapple juice dressing. A tropical main dish salad topped with toasted coconut.
Salsa Wheel
Salsa wheel layers a creamy avocado-cream cheese base with salsa, shredded lettuce, tomato, olives, scallions, and cheddar on a round platter. A no-cook Mexican party dip.
Tuna Danish
Open-faced tuna Danish stacked on toast with crunchy cabbage, grated carrot, cool cucumber slices, and a tangy yogurt-ketchup dressing. No-cook, 15 minutes, and diabetic friendly.
Chipotle Grilled Chicken with Avocado Sandwich
Sandwich is always popular, try this one, good for all!
Fried Chicken with Honey Mustard Vinaigrette
Fried chicken strips marinated in honey Dijon, dipped in buttermilk, breadcrumb-crusted, and served over mixed greens with crispy pancetta and honey mustard vinaigrette.
Hot seasoned ground turkey and corn tossed with salsa, piled over crisp shredded lettuce with tomato, red onion, lime wedges, and sour cream. A Southwestern taco salad without the shell, ready in 20 minutes.
Stir-fried pork tenderloin with mushrooms and snow peas in a soy-sherry sauce, served over shredded lettuce. A light, low-carb Asian-style dinner.
Varicose Veins on a Leaf is a creepy Halloween appetizer with French-style green beans dyed red to look like veins, arranged on lettuce leaves with sliced almond bones. Spooky, edible, fun.
Fresh vegetable relish with celery, tomatoes, green pepper, and lettuce in a sweet vinegar-ketchup dressing. A no-cook condiment ready in 10 minutes.
Corn tortillas fried crispy flat, spread with refried beans, loaded with sharp cheddar, and broiled until bubbly. Topped with cool shredded lettuce and fresh tomato for the real-deal Tex-Mex chalupa experience.
Thai-style glass noodle salad (yum woon sen) with chicken and shrimp, dressed in lime, fish sauce, and serrano chiles. Bright, spicy, and cool, served over shredded lettuce.
Cold sesame peanut noodle salad with chicken, bean sprouts, scallions, and red pepper, tossed in a garlicky peanut butter-soy dressing. Asian-inspired pasta salad served chilled over crisp lettuce.
Cheesy beefy chilanda casserole layers ground beef, pinto beans, and corn tortillas with picante sauce and melted cheese. A Tex-Mex weeknight bake topped with cool lettuce, tomato, and sour cream.
A loaded chicken salad with homemade croutons, crispy Canadian bacon bits, and a tangy yogurt-mayo dressing. Light, crunchy, and satisfying enough for a full meal in 30 minutes.
Asian-style green salad with napa cabbage, bean sprouts, bamboo shoots, and broccoli in a soy-ginger-rice vinegar dressing. A crunchy, low-fat vegetarian side that comes together in 20 minutes with no cooking.
Old-fashioned Pennsylvania dandelion and lettuce salad with Swiss cheese, hard-boiled eggs, and a sharp olive oil vinegar dressing. A springtime forager's lunch in 10 minutes flat.
Hawaiian turkey salad with brown rice, pineapple chunks, water chestnuts, macadamia nuts, apple, and a yogurt-pineapple juice dressing. A tropical main dish salad topped with toasted coconut.
Salsa wheel layers a creamy avocado-cream cheese base with salsa, shredded lettuce, tomato, olives, scallions, and cheddar on a round platter. A no-cook Mexican party dip.
Open-faced tuna Danish stacked on toast with crunchy cabbage, grated carrot, cool cucumber slices, and a tangy yogurt-ketchup dressing. No-cook, 15 minutes, and diabetic friendly.
Sandwich is always popular, try this one, good for all!
Fried chicken strips marinated in honey Dijon, dipped in buttermilk, breadcrumb-crusted, and served over mixed greens with crispy pancetta and honey mustard vinaigrette.
