107 romaine recipes

Pâté de poulet en gelée layers poached chicken, broiled chicken livers, poached vegetables, and apple in individual aspic molds. Elegant French cold starter set in savory gelatin.

This is a perfect combination, there is a lot of omega-3 fatty acids. Very good for heart!

Browned chicken thighs simmered in a Cuban-inspired sauce of dark rum, orange juice concentrate, cumin, and oregano, served over lettuce with black beans, pimentos, and citrus garnish.

Oriental Salad with Sesame Vinaigrette Dressing recipe

Waldorf style salad with crisp red apples, celery, raisins, sunflower seeds, and a light mayonnaise dressing. The classic American salad served on romaine.

Meaty portobello caps marinate in lemon-herb oil with mozzarella slices, then hit the grill for smoky vegetarian burgers piled high with fresh tomatoes and romaine on toasted kaiser rolls.

Refreshing and packed with goodness. This easy sandwich is a great breakfast to start up a new day or a quick-fixing lunch.

Italian salad pizza on a prebaked crust with melted mozzarella, fresh tomatoes, and a cool romaine-watercress-olive topping tossed in Italian dressing. Vegetarian dinner ready in about 20 minutes.

Tangy and tasty salad that combines fall/winter fruit and beets with a creamy dressing. Feel free to use canned or pickled beets in place of the fresh beets to save time.

Columella salad: an ancient Roman-inspired herb salad with feta, fresh mint, cilantro, parsley, and scallions, dressed with vinegar, olive oil, and chopped walnuts. Based on a Roman moretum.

Barbecue leftover turkey sandwich, shredded turkey tossed with tangy BBQ sauce and crunchy carrot, piled on a ranch-slicked whole wheat bun. A fast, smart way to turn leftover turkey into lunch in minutes.

Mixed red greens and pear salad with a toasted hazelnut vinaigrette made with lemon juice and lemon zest. A light, elegant fall salad with radicchio, endive, and butter lettuce.

Cantonese-style chicken salad with hand-shredded roast chicken, crispy fried rice noodles, roasted cashews, cilantro, and a hot mustard-sesame dressing. Crunchy, savory, and full of Cantonese flavor.

Rustic Italian vegetable soup with cabbage, potatoes, tomatoes and peas simmered in beef broth, finished with garlic-parsley and served over toasted bread.

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Homemade English muffins cooked on a griddle, dusted with cornmeal for that signature crackly bottom and full of nooks and crannies for melted butter to pool in.