Type what you have

Ingredients

• ✓ iceberg lettuce
• bacon
• grape tomato
• bamboo toothpick
• blue cheese salad dressing
• blue cheese

Instructions

1. 1 Thread each lettuce wedge, bacon piece, and grape tomato onto each toothpick, respectively. Arrange toothpicks on a serving platter. Drizzle 1 teaspoon blue cheese dressing over each and sprinkle with blue cheese.

By Lindsey

Ingredients

• ✓ iceberg lettuce
• rye bread
• bacon
• grape tomato
• bamboo toothpick

Instructions

1. 1 Thread 1 rye bread square, lettuce wedge, bacon slice, tomato half, and 1 rye bread square onto each toothpick, respectively.

By Lindsey

Ingredients

• ✓ iceberg lettuce
• ranch-style bean
• refried bean
• taco seasoning mix
• sour cream
• onion soup mix
• salsa
• tortilla chip
• cheddar cheese

Instructions

1. 1 Mix ranch-style beans and refried beans together in the bottom of a shallow casserole dish; season with taco seasoning mix and stir. Spread the bean mixture into an even layer.
2. 2 Mix sour cream and onion soup mix together in a small bowl; spread over the bean mixture. Top the sour cream layer with salsa.
3. 3 Refrigerate dish until the bean layer firms, about 30 minutes.
4. 4 Layer lettuce atop the salsa. Sprinkle tortilla chips in a layer over the lettuce. Finish with a layer of Cheddar cheese.

By Tanaquil

Ingredients

• ✓ iceberg lettuce
• taco seasoning mix
• refried bean
• sour cream
• neufchatel cheese
• salsa
• tomato
• green bell pepper
• red bell pepper
• green onion
• cheddar cheese
• black olive

Instructions

1. 1 Blend taco seasoning mix and refried beans in a bowl. Spread mixture onto a large serving platter. Mix sour cream and Neufchatel cheese in a bowl. Spread over refried beans. Top layers with salsa. Place a layer of tomato, green bell peppers, red bell peppers, green onions, and lettuce over salsa. Sprinkle with Cheddar cheese. Garnish with black olives.

By MakeItHealthy

Ingredients

• ✓ iceberg lettuce
• ground beef
• onion
• taco seasoning mix
• refried bean
• cheddar cheese
• salsa
• tortilla chip
• green onion
• tomato
• cheddar cheese
• avocado
• sour cream
• taco sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan; set aside.
2. 2 Heat a large skillet over medium-high heat and stir in the ground beef and onions. Cook and stir until the beef is crumbly and evenly browned. Drain fat. Mix in the taco seasoning, and set aside.
3. 3 Spread the refried beans to cover the bottom of the prepared 9x13 inch pan. Layer the cooked ground beef and onions evenly over the refried beans. Pour the jar of salsa over the ground beef and spread 2 cups shredded Cheddar cheese over the salsa layer.
4. 4 Bake in the preheated oven until the cheese is bubbly and the layers are heated through. Serve with tortilla chips and your choice of fresh toppings.

By Holly J Chadwick

Ingredients

• ✓ iceberg lettuce
• sour cream
• cream cheese
• taco seasoning mix
• cheddar cheese
• tomato
• green bell pepper
• black olive

Instructions

1. 1 Mix sour cream, cream cheese, and taco seasoning together in a medium bowl until smooth. Spread mixture in a 9- or 10-inch round serving dish.
2. 2 Top with shredded lettuce, then sprinkle Cheddar cheese, tomatoes, bell pepper, and black olives on top.

By Rose Starkowicz

Ingredients

• ✓ iceberg lettuce
• vegetarian refried bean
• sour cream
• taco seasoning mix
• salsa
• tomato
• onion
• black olive
• cheddar cheese

Instructions

1. 1 Spread refried beans over the bottom of a 9x13-inch glass baking dish.
2. 2 Mix sour cream and taco seasoning together until combined; spread mixture over beans. Top with a layer of salsa, followed by lettuce, tomatoes, onions, and olives. Sprinkle Cheddar over top.

By Cindy Carnes

Ingredients

• ✓ iceberg lettuce
• refried bean
• taco seasoning mix
• sour cream
• cream cheese
• salsa
• tomato
• green bell pepper
• green onion
• cheddar cheese
• black olive

Instructions

1. 1 Gather all ingredients.
2. 2 Blend refried beans and taco seasoning in a medium bowl; spread mixture onto a large serving platter.
3. 3 Mix sour cream and cream cheese in a medium bowl; spread over refried beans.
4. 4 Top with salsa. Layer tomato, bell pepper, green onions, and lettuce over top.
5. 5 Sprinkle over Cheddar cheese and garnish with black olives.

By SUE CASE

Ingredients

• ✓ iceberg lettuce
• vegetable oil
• onion
• garlic
• ginger root
• ground pork
• celery
• carrot
• green onion
• soy sauce
• pine nut
• hoisin sauce
• watermelon

Instructions

1. 1 Heat oil in a large, nonstick skillet over high heat. Add onion, garlic, and ginger; cook and stir until fragrant, about 1 minute. Add pork; cook until brown, 7 to 10 minutes. Drain excess liquid from the skillet. Reduce the heat to medium.
2. 2 Add celery and carrot to the skillet; cook and stir until soft, 2 to 3 minutes. Stir in green onions and soy sauce. Off heat, stir in pine nuts and hoisin sauce; fold in watermelon.
3. 3 Spoon pork mixture into lettuce leaves; wrap to cover filling. Serve.

By TLF

Ingredients

• ✓ iceberg lettuce
• cream cheese
• sour cream
• taco seasoning mix
• cherry tomato
• avocado
• red onion
• lime juice
• salt
• black pepper
• refried black bean
• salsa
• mexican blend cheese
• jalapeno pepper

Instructions

1. 1 With a handheld or standing mixer, beat together cream cheese, sour cream, and taco seasoning in bowl until light and fluffy; set aside.
2. 2 In a separate bowl, stir together the cherry tomatoes, avocados, red onion, lime juice, salt, and black pepper; set aside.
3. 3 Spread the refried black beans out into the bottom of a 9x13-inch glass baking dish in an even layer. Spread the cream cheese mixture over the black beans; top with layers of salsa, Mexican cheese blend, lettuce, cherry tomato mixture, and jalapeno slices.
4. 4 Cover the dish tightly with plastic wrap and refrigerate until serving time. Serve cold or at room temperature.

By Manda

Ingredients

• ✓ iceberg lettuce
• green onion
• basil
• cilantro
• vegetable oil
• mustard
• red pepper flakes
• brown sugar
• sesame oil
• soy sauce
• ketchup
• garlic
• rice wine vinegar
• chicken stock
• brown sugar
• ginger
• soy sauce
• green onion
• onion
• shiitake mushroom
• water chestnut
• chicken thigh

Instructions

1. 1 Combine chicken, water chestnuts, mushrooms, yellow onion, 1/3 cup green onion, 1 tablespoon soy sauce, ginger, and 2 teaspoons brown sugar together in a bowl. Pat mixture down, cover bowl with plastic wrap, and refrigerate until ready to use.
2. 2 Whisk chicken stock, vinegar, garlic, ketchup, 1 tablespoon soy sauce, sesame oil, 2 teaspoons brown sugar, pepper flakes, and dry mustard together in a bowl until glaze well-mixed.
3. 3 Heat vegetable oil in a heavy nonstick skillet over high heat. Add chicken mixture; cook and stir until chicken no longer looks raw, about 2 minutes. Add 1/2 the glaze mixture; cook and stir until chicken begins to caramelize and brown, 10 to 15 minutes.
4. 4 Reduce heat to medium-low. Pour remaining glaze into chicken mixture; cook until heated through and slightly reduced, about 3 minutes. Stir in cilantro, basil, and 1 1/2 tablespoons green onion. Transfer chicken mixture to a bowl; serve with lettuce leaves as wrappers.

By John Mitzewich

Ingredients

• ✓ iceberg lettuce
• bacon
• flour tortilla
• cheddar cheese
• tomato

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
2. 2 Place 1 tortilla on a microwave-safe plate. Sprinkle tortilla with 1/4 cup cheese. Cook in microwave 1 to 2 minutes, or until cheese is melted. Immediately top with 1/4 of the bacon, lettuce, and tomato. Fold sides of tortilla over, then roll up. Repeat with remaining ingredients. Cut each wrap in half before serving.

By Karen

Ingredients

• ✓ iceberg lettuce
• salad dressing
• white sugar
• baby pea
• green pepper
• cheddar cheese
• bacon bit

Instructions

1. 1 Gather all ingredients.
2. 2 Stir salad dressing and sugar in a large salad bowl or 9x13-inch glass baking dish until sugar is dissolved.
3. 3 Add peas and chopped green pepper and mix lightly to combine. Spread pea mixture evenly across the bottom of the dish.
4. 4 Spread lettuce in an even layer over pea mixture and top lettuce with a layer of cheese. Sprinkle bacon bits over cheese.

By Kimberly Turnage Slater

Ingredients

• ✓ iceberg lettuce
• walnut
• strawberry
• baby spinach
• feta cheese
• red onion
• black pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts on a baking sheet.
2. 2 Toast in preheated oven until walnuts start to turn golden brown and become fragrant, 5 to 7 minutes. Let cool, about 5 minutes.
3. 3 Toss toasted walnuts, strawberries, iceberg lettuce, baby spinach, feta cheese, red onion, and black pepper together in a large bowl.

By Janna

Ingredients

• ✓ iceberg lettuce
• tomato
• green onion
• bacon
• brown sugar
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Arrange lettuce wedges on serving plates and top each wedge with tomato and green onion pieces.
2. 2 Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; chop when cool enough to handle. Transfer bacon to a bowl.
3. 3 Dissolve brown sugar with red wine vinegar, salt, and black pepper in the hot skillet over medium heat, whisking until brown sugar has dissolved. Stir bacon into dressing; adjust seasoning. Pour hot bacon dressing over lettuce wedges.

By kikosmom

Ingredients

• ✓ iceberg lettuce
• cheddar cheese
• mayonnaise
• roma tomato
• black olive
• pea
• water chestnut
• bacon

Instructions

1. 1 Mix Cheddar cheese and mayonnaise together in a small bowl.
2. 2 Pat lettuce into an even layer in the bottom of a large glass serving bowl. Layer tomatoes, black olives, peas, and water chestnuts, respectively, into the bowl. Spread Cheddar cheese mixture over the water chestnuts layer; top with bacon.
3. 3 Cover bowl with plastic wrap and refrigerate until salad is chilled, at least 30 minutes.

By KellyBecker

Ingredients

• ✓ iceberg lettuce
• celery
• green bell pepper
• onion
• green pea
• mayonnaise
• white sugar
• cheddar cheese
• bacon bits

Instructions

1. 1 In a large transparent bowl, layer lettuce, celery, bell peppers, onions, peas, mayonnaise, sugar and cheese. Sprinkle bacon bits evenly over the top of the salad.
2. 2 Cover bowl, and refrigerate for 24 hours before serving.

By Jane

Ingredients

• ✓ iceberg lettuce
• mayonnaise
• white sugar
• white vinegar
• poppy seed
• spinach
• red onion
• strawberry

Instructions

1. 1 Whisk mayonnaise, sugar, and vinegar together in a small bowl until well combined; stir in poppy seeds until incorporated.
2. 2 Toss lettuce, spinach, and onion together in a large bowl; drizzle dressing over top and toss to coat. Add strawberries; lightly toss.

By The Dahl House

Ingredients

• ✓ iceberg lettuce
• bacon
• red onion
• green pea
• cheddar cheese
• cauliflower
• mayonnaise
• parmesan cheese
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble and set aside.
3. 3 To make the salad: Place chopped lettuce in a large glass dish or bowl; top with a layer of red onion, peas, shredded cheese, cauliflower, and bacon.
4. 4 To make the dressing: Whisk mayonnaise, Parmesan cheese, and sugar together in a bowl until smooth.
5. 5 Drizzle dressing over salad and refrigerate until chilled.
6. 6 Serve and enjoy!

By Leah Mae

Ingredients

• ✓ iceberg lettuce
• bacon
• egg
• chicken
• tomato
• blue cheese
• green onion
• avocado
• ranch salad dressing

Instructions

1. 1 Place eggs in a saucepan and cover completely with cold water; bring to a boil, then cover and remove from heat. Let eggs sit for 10 to 12 minutes, then cool, peel and chop.
2. 2 While the eggs are cooking, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, 7 to 10 minutes. Drain, crumble, and set aside.
3. 3 Divide shredded lettuce among individual plates. Arrange rows of bacon, eggs, chicken, tomatoes, blue cheese, green onions, and avocado on top.
4. 4 Drizzle with dressing and enjoy!

By Barrett

Ingredients

• ✓ iceberg lettuce
• ground turkey
• yogurt
• ranch salad dressing and seasoning mix
• bread
• sweet potato fries
• olive oil
• ranch salad dressing and seasoning mix
• ranch salad dressing

Instructions

1. 1 Burgers: Preheat a grill or pan over medium-high heat. Mix together the turkey meat, yogurt, Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and pepper.
2. 2 Form into 4 to 6 patties, depending on how large you want them. Create a 1/4-inch indentation into the top of each patty. Grill for 6 to 8 minutes per side, or until cooked through.
3. 3 Top each slice of bread with lettuce and burger patties.
4. 4 Sweet Potato Fries: Preheat the oven to 425 degrees F. Spread the sweet potato fries in one layer on a sheet pan. Drizzle with the olive oil and add Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix. Toss well to coat evenly.
5. 5 Cook according to package directions, shaking the pan once halfway through cooking, 20 to 25 minutes.
6. 6 Serve burgers and fries together with bottled Hidden Valley® Original Ranch® Dressing, for dipping.

By Hidden Valley Ranch

Ingredients

• ✓ iceberg lettuce
• chicken breast
• taco seasoning mix
• corn
• black bean
• tomato
• green onion
• cheddar cheese
• ranch dressing
• flour tortilla

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with taco seasoning.
2. 2 Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, about 10 minutes; slice into bite-size pieces.
3. 3 Combine corn, beans, lettuce, tomato, green onions, Cheddar cheese, and ranch dressing in a bowl; stir in chicken. Assemble wraps as desired in tortillas.

By Shara Bailey

Ingredients

• ✓ iceberg lettuce
• ahi tuna
• onion
• green onion
• wakame seaweed
• macadamia nut
• sesame oil
• red pepper flakes
• ginger
• cilantro

Instructions

1. 1 Mix together ahi tuna, onion, green onion, seaweed, macadamia nuts, sesame oil, red pepper flakes, and ginger in a mixing bowl.
2. 2 Cover and refrigerate for the flavors to come together, at least 1 hour.
3. 3 Arrange lettuce leaves on a serving platter, spoon ahi poke on top, and garnish with cilantro.

By SKYELIGHT

Ingredients

• ✓ iceberg lettuce
• cream cheese
• chive
• dijon mustard
• whole wheat tortilla
• turkey
• swiss cheese
• bacon
• tomato
• avocado

Instructions

1. 1 Gather all ingredients.
2. 2 Mix cream cheese and Dijon mustard together until smooth; spread about 2 tablespoons of cream cheese mixture on each tortilla, spreading to within 1/4 inch of the edge.
3. 3 Arrange about 1/4 cup of shredded lettuce on each tortilla; press lettuce down into cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese.
4. 4 Top each tortilla evenly with crumbled bacon, tomato, and avocado slices.
5. 5 Roll each tortilla up tightly; cut in half across the middle with a slightly diagonal cut.

By Rochelle Brooks Thompson

Ingredients

• ✓ iceberg lettuce
• bacon
• pizza crust dough
• olive oil
• mozzarella cheese
• tomato
• mayonnaise
• salt
• pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C), or according to package directions for pizza dough.
2. 2 Place bacon in a heavy skillet over medium-high heat; fry until browned, but not crisp. Drain on paper towels.
3. 3 Stretch pizza dough out over a pizza stone, pan, or cookie sheet. Brush dough with olive oil. Spread mozzarella cheese over crust and arrange tomatoes on top. Chop bacon and sprinkle evenly over pizza.
4. 4 Bake pizza for 10 to 15 minutes in the preheated oven, until crust is golden and cheese is melted in the center. Meanwhile, toss shredded lettuce with mayonnaise; season lightly with salt and pepper. Top finished pizza with dressed lettuce and serve immediately.

By AMYAME

Ingredients

• ✓ iceberg lettuce
• white rice
• water
• cucumber
• avocado
• imitation crabmeat
• wasabi powder
• mayonnaise
• soy sauce
• rice wine vinegar
• sugar
• sesame oil

Instructions

1. 1 Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.
2. 2 In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.

By TARA LYON

Ingredients

• ✓ iceberg lettuce
• white wine vinegar
• sunflower oil
• sugar
• mustard
• black pepper
• avocado
• mango
• lemon
• walnut
• bacon

Instructions

1. 1 Combine vinegar, oil, sugar, mustard, and pepper in a bowl. Refrigerate dressing until ready to serve.
2. 2 Place avocados, mangoes, and lemon juice in a bowl. Mix gently until just combined.
3. 3 Place lettuce in a large bowl or platter. Add avocado-mango mixture, walnuts, bacon, and the dressing. Toss and serve.

By inspirepassion

Ingredients

• ✓ iceberg lettuce
• vegetable oil
• chicken breast
• cumin
• chili powder
• enchilada sauce
• corn tortilla
• colby cheese
• onion
• sour cream
• egg

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add chicken pieces; cook until browned. Season with cumin and chili powder. Add enchilada sauce; simmer about 15 minutes, stirring occasionally.
2. 2 Warm tortillas in a separate skillet over medium heat until flexible. Don't fry them, just warm them.
3. 3 Dip 1 tortilla in enchilada sauce mixture; place on a serving plate. Spoon some chicken and sauce onto dipped tortilla; add shredded lettuce, cheese, onion, and sour cream. Top with another dipped tortilla. Repeat layering onto stack as many times as desired. Repeat stacks for each serving. Top stacks with 1 fried egg.

By PIPERCAT99

Ingredients

• ✓ iceberg lettuce
• pinto bean
• picante sauce
• ground beef
• taco seasoning mix
• all-purpose flour
• baking powder
• salt
• milk
• oil
• cheddar cheese

Instructions

1. 1 Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through, about 5 minutes.
2. 2 Combine ground beef and taco seasoning mix in a large skillet over medium-high heat; cook until browned, 5 to 8 minutes. Cover, and keep warm while you prepare the fry bread.
3. 3 To make the fry bread: Stir flour, baking powder, and salt together in a medium bowl. Stir in milk and mix until the dough comes together. Add more flour if necessary to be able to handle the dough.
4. 4 Knead dough on a floured surface until smooth, at least 5 minutes. Let dough rest for 5 minutes. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center.
5. 5 Heat 1 ½ inches oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Fry dough in the hot oil until golden on both sides, about 3 minutes per side. Drain on paper towels.
6. 6 Top fry bread with beans, ground beef, lettuce, and Cheddar cheese. Spoon picante sauce on top.

By Robyn Bloomquist

Ingredients

• ✓ iceberg lettuce
• chicken breast
• soy sauce
• bacon
• hamburger bun
• butter
• teriyaki sauce
• swiss cheese
• mayonnaise
• pineapple
• tomato

Instructions

1. 1 Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place bacon in a large, deep skillet, and cook over medium-high heat, occasionally turning until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove chicken from soy sauce, and discard excess soy sauce. Place chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and juices run clear, 4 to 5 minutes per side. When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help cheese melt onto chicken.
4. 4 While chicken is grilling, spread buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set buns aside.
5. 5 To assemble, spread grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and top bun.

By Chris McDaniel