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BLT Salad
Appetizer American

BLT Salad

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 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
  2. 2 Combine mayonnaise, milk, garlic powder, and black pepper together in a blender or food processor; blend until smooth. Season with salt.
  3. 3 Combine lettuce, crumbled bacon, tomatoes, and croutons in a large salad bowl. Toss with dressing, and serve immediately.

By D. L. Mooney

Chicken Caesar Spring Rolls
Appetizer Asian

Chicken Caesar Spring Rolls

3.6

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Fill a large bowl with room-temperature water. Soak 1 rice wrapper in the water until it bends easily, about 15 seconds.
  2. 2 Lay wrapper flat. In a row across the center, place a small handful of lettuce leaves, a few strips of chicken, and a few slices of red bell pepper, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  3. 3 Cut in half and serve with Caesar dressing for dipping.

By John Mitzewich

BLT Cheese Cups
Appetizer

BLT Cheese Cups

Prep
20 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Arrange 3 tablespoons Cheddar cheese in a 4-inch circle on the prepared baking sheet. Repeat to make 1 more circle.
  3. 3 Bake in the preheated oven for 6 minutes. Remove from the oven and let stand for 1 to 2 minutes.
  4. 4 Turn a muffin tip upside-down. Invert the parchment paper over the muffin tin and line one cheese circle up with one muffin cup. Slowly peel the parchment back from the cheese circle, using an offset spatula or small knife to release the cheese from the paper. Form the cheese around the muffin cup and hold it for 5 seconds to help mold into a cup shape. Repeat the process with the remaining cheese circle.
  5. 5 Make 2 more cheese cups with remaining cheese by following the same process.
  6. 6 Toss lettuce, tomato, and bacon together in a small bowl to combine; divide mixture evenly among cheese cups.
  7. 7 Stir mayonnaise and chives together in a small bowl and divide evenly between cheese cups. Season with salt and pepper.

By NicoleMcmom

Easy and Simple Vegetarian Lettuce Wraps
Appetizer Asian

Easy and Simple Vegetarian Lettuce Wraps

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a large saucepan over medium heat. Cook and stir rice in hot oil until golden brown, 3 to 5 minutes; add onions and garlic and cook until the onion is softened, 5 to 7 minutes more.
  2. 2 Pour vegetable broth and water into the saucepan; bring to a boil, reduce heat to low, place a cover on the saucepan, and cook rice at a simmer until tender and the liquid is absorbed, 10 to 15 minutes. Fluff rice and cook 1 to 2 minutes more.
  3. 3 Scoop rice mixture into lettuce leaves. Season with soy sauce or lime juice, as desired.

By Sylvia

Awesome Irish Nachos
Appetizer European

Awesome Irish Nachos

5.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Arrange waffle fries in a single layer on a rimmed baking sheet.
  3. 3 Bake in the preheated oven until light golden in color, 12 to 20 minutes.
  4. 4 Meanwhile, cook and stir ground beef in a large skillet until browned and crumbly, 5 to 7 minutes. Drain excess grease. Stir in taco seasoning and cook for 1 to 2 minutes more.
  5. 5 Transfer baked fries to a 9x13-inch baking pan. Spread seasoned ground beef evenly over fries. Cover beef with cheese.
  6. 6 Return to the oven until cheese has melted, about 5 minutes.
  7. 7 Garnish with tomatoes, olives, jalapeños, and lettuce to serve. Dollop sour cream and guacamole on top.

By GailC

Sheet Pan Greek Salad Nachos
Appetizer Greek

Sheet Pan Greek Salad Nachos

5.0

Prep
Cook
Total

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
  3. 3 Bake in the preheated oven for 15 minutes.
  4. 4 While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, 1 tablespoon plus 1 teaspoon olive oil, ¼ teaspoon salt, 1 teaspoon vinegar, oregano, and 1/4 teaspoon pepper in a medium bowl; set aside.
  5. 5 Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
  6. 6 Remove chickpeas from oven and set aside. Increase oven temperature to 450 degrees F (230 degrees C). Arrange pita chips on a large rimmed baking sheet. Top evenly with shredded chicken and feta cheese.
  7. 7 Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
  8. 8 Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.

By NicoleMcmom

Grilled Romaine
Side Dish American

Grilled Romaine

4.8

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Gather all ingredients. Preheat grill for medium heat and lightly oil the grate.
  2. 2 Drizzle olive oil over romaine lettuce; sprinkle seasoning on top.
  3. 3 Place romaine cut side-down on preheated grill; cook until slightly wilted and charred, about 5 minutes.
  4. 4 Drizzle with lemon juice to serve.
  5. 5 Enjoy!

By Cambry

Grilled Hearts of Romaine
Dinner American

Grilled Hearts of Romaine

4.7

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
  2. 2 Brush each romaine lettuce half with 1/2 teaspoon olive oil.
  3. 3 Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.

By John Mitzewich

Simple Romaine Salad
Dinner American

Simple Romaine Salad

5.0

Prep
10 min
Cook
Total
20 min

Instructions

  1. 1 Trim and discard root end romaine; slice leaves into thin ribbons, about 1/8-inch-thick, discarding any pieces of core. Transfer to a large bowl; toss gently to separate romaine ribbons.
  2. 2 Drizzle olive oil, lemon juice, vinegar, and pepper over romaine; toss to coat. Set aside to rest for 10 minutes.
  3. 3 Sprinkle with sea salt and toss gently right before serving.

By FrackFamily5 CACT

Chicken Bacon Ranch Salad
Lunch American

Chicken Bacon Ranch Salad

5.0

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Line a salad plate with small Romaine lettuce leaves.
  2. 2 Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
  3. 3 Serve salad on the prepared plate and top with crumbled bacon.

By Bibi

Apple Blue Cheese Salad
Lunch American

Apple Blue Cheese Salad

4.6

Prep
20 min
Cook
5 min
Total
85 min

Instructions

  1. 1 Place apple into a bowl with balsamic vinaigrette. Refrigerate for at least 1 hour to marinate.
  2. 2 Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain and crumble.
  3. 3 In a salad bowl, combine romaine, blue cheese, pecans, and bacon; toss to blend.
  4. 4 When ready to serve, pour apples and dressing over romaine mixture.

By ALRIESTER

Salad Stuffed Shells
Lunch American

Salad Stuffed Shells

4.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add shells and cook, stirring occasionally, until tender but firm to the bite, about 8 minutes. Drain; rinse with cold water until cold.
  2. 2 Combine lettuce, tomatoes, salami, cucumber, and red onion in a large bowl. Add vinaigrette; toss salad to coat. Stuff shells with salad; sprinkle with Parmesan cheese.

By Micki

BLT Macaroni Salad
Dinner American

BLT Macaroni Salad

4.7

Prep
10 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain; cool, 10 to 15 minutes.
  2. 2 Meanwhile, cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; crumble. Set aside.
  3. 3 Combine mayonnaise and coleslaw dressing in a large bowl until creamy; stir in macaroni, bacon, tomatoes, lettuce, and green onions until well combined.

By Carl Schrammel

Easy and Fast Cajun Chicken Caesar Salad
Dinner American

Easy and Fast Cajun Chicken Caesar Salad

4.7

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown; crumble and set aside.
  2. 2 In a preheated skillet, add chicken, seasoning mix, and oil. Cook until chicken is golden brown and cooked through. Remove from heat and set aside.
  3. 3 In a salad bowl, combine Romaine, enough salad dressing to coat, Parmesan cheese, and crumbled bacon; toss and place on individual salad plates. Top with chicken and serve.

By Melissa Bellemare

Strawberry Romaine Summer Salad
Lunch American

Strawberry Romaine Summer Salad

4.7

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine romaine lettuce, red onion, strawberries, and mandarin oranges in a large bowl.
  2. 2 Whisk mayonnaise, cherry juice, honey, poppy seeds, and lemon juice together in a bowl until well combined; pour over salad and toss to coat.

By Dort

Strawberry Romaine Salad
Dinner American

Strawberry Romaine Salad

4.8

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine romaine, spinach, strawberries, and sliced onion in a large salad bowl.
  2. 2 Combine mayonnaise, vinegar, sugar, milk and poppy seeds in a jar with a tight fitting lid; shake well. Pour dressing over salad and toss until evenly coated.

By Mary J Wright

Roasted Butternut Squash Salad
Salad American

Roasted Butternut Squash Salad

4.6

Prep
25 min
Cook
35 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil.
  3. 3 Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use.
  4. 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Remove bacon and drain on paper towels. Add onions to the skillet and cook in the bacon grease for 2 to 3 minutes. Add 8 cups squash and cook, tossing occasionally, until onions are soft and beginning to caramelize, and squash cubes are tender, 10 to 15 minutes.
  5. 5 Place romaine lettuce in a large serving bowl; crumble bacon on top and add pecans and raisins. Add butternut squash-onion mixture; toss to combine. Drizzle with maple syrup and serve warm.

By Marcia

EZ Fried Chicken Sandwich
Dinner American

EZ Fried Chicken Sandwich

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Whisk flour, paprika, and garlic powder together in a shallow bowl. Dredge and thoroughly coat chicken in flour mixture.
  2. 2 Heat oil in a heavy skillet over medium heat. Add and cook chicken, in batches, until golden brown and no longer pink in the center, about 5 minutes per side. Drain on paper towels.
  3. 3 Layer chicken, lettuce, and tomato on buns.

By Robert F Gill

Greek Mason Jar Steak Salad
Lunch American

Greek Mason Jar Steak Salad

5.0

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Divide Greek dressing evenly among the 5 jars, forming the first layer. Divide tomato halves evenly among the jars, forming the next layer. Top the tomatoes with Kalamata olives and red onions.
  2. 2 Place 3 ounces of steak over the onions in each jar. Top steak with 2 cups romaine. Place 1/4 cup feta cheese over the romaine. Seal and refrigerate jars until ready to serve.
  3. 3 Divide croutons among 5 small resealable plastic bags.

By B Tario

Mandarin Almond Salad
Lunch American

Mandarin Almond Salad

4.6

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 In a large bowl, combine the romaine lettuce, oranges and green onions.
  2. 2 Heat 2 tablespoons sugar with the almonds in saucepan over medium heat. Cook and stir while sugar starts to melt and coat almonds. Stir constantly until almonds are light brown. Turn onto a plate, and cool for 10 minutes.
  3. 3 Combine red wine vinegar, olive oil, one tablespoon sugar, red pepper flakes and black pepper in a jar with a tight fitting lid. Shake vigorously until sugar is dissolved.
  4. 4 Before serving, toss lettuce with salad dressing until coated. Transfer to a decorative serving bowl, and sprinkle with sugared almonds.

By BDEGER

Grilled Fish Sandwiches for Two
Lunch American

Grilled Fish Sandwiches for Two

5.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Clean the grates of an outdoor grill, and preheat to 375 degrees F (190 degrees C).
  2. 2 Melt butter and stir in Creole seasoning and smoked paprika.
  3. 3 Pat fillets dry with a paper towel, and brush each side with the seasoned butter mixture.
  4. 4 Carefully oil grill grates and place fillets on the grill for 1 minute. Gently rotate the fish on the grate 60 to 90 degrees, to make grill marks, and continue grilling for 1 more minute. With a fish turner, turn fillets over and grill for 1 minute. Rotate and grill for 1 more minute. Fish is done when it flakes easily with a fork and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
  5. 5 Open sandwich rolls and place Romaine leaves and grilled fish inside. Top with tomato slices. Add remoulade sauce and serve.

By Bibi

Fish Taco Salad
Dinner American

Fish Taco Salad

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place fish fillets in a single layer on a shallow metal baking pan.
  2. 2 Bake in the preheated oven, flipping halfway, until crispy and browned, 22 to 24 minutes. Transfer to a plate lined with paper towels to soak up excess oil. Let cool for 5 minutes.
  3. 3 Tear apart lettuce leaves and divide between 2 salad bowls. Place tomatoes over the lettuce. Arrange avocado, cucumber, jicama, and onion around tomatoes. Cut fish fillets into quarters and arrange over the salads. Drizzle some salad dressing around the vegetables and over the fish.
  4. 4 Sprinkle each salad with 1/2 of the cotija cheese. Garnish with cilantro leaves.

By Carol West Kennedy