Type what you have

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
• 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
• 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
• 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
• 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
• 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
• stir-fry sauce
• sherry
• cornstarch
• ground pork
• onion
• garlic
• cilantro leaves
• sesame oil

Instructions

1. 1 Combine stir-fry sauce, sherry, and cornstarch; set aside.
2. 2 Stir-fry pork, onion, and garlic in a wok or large skillet over high heat until pork is no longer pink; drain excess fat. Add stir-fry sauce mixture; cook and stir until pork is evenly coated with sauce. Off heat, stir in cilantro and sesame oil.
3. 3 Serve desired amount of pork mixture in a lettuce leaf; wrap to enclose.

By Kikkoman

Ingredients

• ✓ iceberg lettuce
• vegetable oil
• white sugar
• white vinegar
• salt
• herb and spice blend
• black pepper
• chicken breast
• chow mein noodle
• almond
• sesame seed
• green onion
• poppy seed

Instructions

1. 1 In small bowl, whisk together the oil, sugar, vinegar, salt, seasoning blend, and pepper. Set aside.
2. 2 In a large bowl, combine the lettuce, chicken, chow mein noodles, almonds, sesame seeds, green onions, and poppy seeds. Toss to blend. Pour salad dressing over the salad just before serving.

By FlagGirl07

Ingredients

• ✓ iceberg lettuce
• water
• white rice
• vegetable oil
• ground pork
• green onion
• garlic
• firm tofu
• carrot
• hoisin sauce
• soy sauce
• sesame oil
• hot chile paste

Instructions

1. 1 In a saucepan combine the water and rice. Bring to a boil, cover, and reduce heat to a simmer. Simmer for 20 minutes, until water is absorbed. Set aside and keep warm.
2. 2 Heat oil in a wok over medium-high heat. Cook the pork, green onions, and garlic for 5 to 7 minutes, or until lightly brown. Add the tofu, carrot, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat, and stir in the sesame oil and chile paste.
3. 3 To serve: spoon a small amount of rice into each lettuce leaf, top with the stir-fry mixture, and drizzle with additional soy sauce or hoisin, if desired. Wrap the lettuce leaf to enclose the filling.

By SMACPRODUCTIONS

Ingredients

• ✓ iceberg lettuce
• chicken breast
• teriyaki marinade
• green onion
• salt
• pepper
• sugar
• rice vinegar
• olive oil
• wonton wrapper
• oil
• water chestnut
• sesame seed
• almond
• mandarin orange segment

Instructions

1. 1 Place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. Cover, and refrigerate for 1 hour.
2. 2 Preheat an outdoor grill for direct heat.
3. 3 For the dressing, place green onions, salt, pepper, and sugar in a blender. Pour in olive oil and rice vinegar. Blend until smooth. Remove to a bowl, cover, and refrigerate until ready to serve.
4. 4 Grill chicken, turning, until done. Remove to a cutting board, and cut into strips.
5. 5 In a large skillet or wok, warm oil over medium-high heat. Cut wonton wrappers into strips. Fry wonton strips until crisp. Remove to paper towels.
6. 6 In a large bowl, toss together lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. Pour dressing over salad, and toss gently. Top with fried wontons and grilled chicken strips.

By Penny Allen

Ingredients

• ✓ iceberg lettuce
• ground chicken
• red bell pepper
• soy sauce
• rice wine vinegar
• ginger
• hot pepper sauce
• sesame oil
• peanut butter
• water
• soy sauce
• hot pepper sauce
• carrot
• green onion
• cilantro

Instructions

1. 1 Cook and stir ground chicken in a large skillet until the meat is crumbly and no longer pink, about 10 minutes. Drain excess grease. Stir red bell pepper into chicken; cook and stir until pepper is slightly softened, about 5 more minutes.
2. 2 Whisk 1/2 cup soy sauce, rice wine vinegar, ginger, 5 dashes hot pepper sauce, and sesame oil in a bowl; pour over chicken mixture. Cook and stir chicken mixture with sauce over low heat until flavors have blended, 5 to 10 minutes.
3. 3 Mash peanut butter with hot water in a small bowl until smooth; stir 3 tablespoons soy sauce and 5 dashes hot pepper sauce into the mixture. Set dipping sauce aside.
4. 4 Form lettuce leaves into cup shapes and fill with chicken mixture. Top lettuce wraps with shredded carrots, sprinkle with green onion and cilantro, and a spoonful of peanut dipping sauce.

By tierncooks

Ingredients

• ✓ iceberg lettuce
• red chile paste
• garlic
• green onion
• mushroom
• water chestnut
• ground pork
• peanut oil
• rice vinegar
• brown sugar
• soy sauce
• water
• mustard
• sesame oil
• lemon juice
• ketchup
• rice vinegar
• soy sauce
• white sugar
• water

Instructions

1. 1 Combine 1/2 cup water and white sugar together in a small microwave-safe bowl. Warm in the microwave to dissolve sugar, about 30 seconds. Add 2 tablespoons soy sauce, 2 tablespoons rice vinegar, ketchup, lemon juice, and sesame oil; mix until dipping sauce is well-blended. Cover with plastic wrap and chill, about 30 minutes.
2. 2 Combine dry mustard with a few drops of water. Mix in remaining water until mixture is the consistency of hot mustard.
3. 3 Whisk 2 tablespoons soy sauce, brown sugar, and ½ teaspoon rice vinegar in a small bowl to make stir-fry sauce.
4. 4 Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Add pork; cook and stir until browned, about 5 minutes. Add remaining 1 tablespoon oil, water chestnuts, mushrooms, green onions, and garlic; saute until flavors combine, about 2 minutes. Pour in stir-fry sauce; stir to coat pork mixture evenly, 3 to 4 minutes.
5. 5 Cut out lettuce stem and wash thoroughly. Discard outer leaf. Carefully peel off whole leaves and slice in half lengthwise. Arrange on a plate lined with paper towels.
6. 6 Scoop dipping sauce into small bowls or ramekins. Mix in hot mustard and red chile paste to desired level of spiciness. Spoon pork filling into lettuce halves and roll up; top or dip wraps with dipping sauce.

By Amy Lawler

Ingredients

• ✓ iceberg lettuce
• feta cheese
• pear
• asian pear
• balsamic vinaigrette salad dressing

Instructions

1. 1 Place the lettuce into a salad bowl, sprinkle on the feta cheese in a layer, and top with a layer of Bosc and Asian pears. Serve with balsamic vinaigrette on the side.

By Steph

Ingredients

• ✓ iceberg lettuce
• red apple
• red grape
• galia melon
• pomegranate seed
• greek yogurt
• orange juice concentrate

Instructions

1. 1 Core, rinse, and thoroughly dry lettuce. Using a stainless steel knife, cut into bite-sized chunks.
2. 2 Arrange apple slices, grapes, and melon pieces on the lettuce or toss together. Sprinkle pomegranate seeds on top.
3. 3 Stir together Greek yogurt and orange juice concentrate and pour over the fruit salad.

By Leah Ellias

Ingredients

• ✓ iceberg lettuce
• tuna
• chickpea
• egg
• cucumber
• french dressing

Instructions

1. 1 In a large mixing bowl, combine tuna, chickpeas (garbanzo beans), chopped hard-boiled eggs, diced cucumber, and iceberg lettuce.
2. 2 Toss well and add French dressing to taste.

By Bill Pfeiler

Ingredients

• ✓ iceberg lettuce
• bacon
• cauliflower
• red onion
• mayonnaise
• sugar
• parmesan cheese
• black pepper

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. Chop into small pieces.
2. 2 Layer lettuce, cauliflower, onion, chopped bacon, mayonnaise, sugar, and Parmesan cheese in a large bowl, in that order. Cover the bowl tightly with plastic wrap. Place a heavy pan on top to press down salad.
3. 3 Refrigerate for 24 to 36 hours, checking occasionally that salad remains pressed.
4. 4 Toss salad to serve; season with black pepper.

By Iwnbb

Ingredients

• ✓ iceberg lettuce
• spinach
• tomato
• red onion
• mushroom
• egg
• cucumber
• dressing
• melba toast

Instructions

1. 1 Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
2. 2 In a large salad bowl, combine the lettuce, spinach, tomatoes, red onion, mushrooms, eggs and cucumbers.
3. 3 Pour enough salad dressing to coat; toss and serve with fat-free croutons or melba toast.

By mplauche

Ingredients

• ✓ iceberg lettuce
• seashell pasta
• green onion
• tuna
• pea
• cheddar cheese
• salad dressing

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a boil. Stir in seashell pasta, and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes; drain.
2. 2 Place green onions and lettuce in a large bowl. Add pasta, tuna, peas, and grated Cheddar cheese; mix well. Stir in dressing; toss to coat.

By Dianne VanHuss

Ingredients

• ✓ iceberg lettuce
• bread
• mayonnaise
• tomato
• honey grilled chicken
• cheddar cheese
• pickle

Instructions

1. 1 Lightly toast bread.
2. 2 Spread a small amount of Dietz & Watson Sweet Red Pepper Mayo on one slice of bread.
3. 3 Layer your sandwich as follows: bread, lettuce, tomato, Dietz & Watson Honey Grilled Chicken, Dietz & Watson Yellow Cheddar, bread.
4. 4 Top sandwich with two pickle spears.

By Dietz Watson

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
• romaine lettuce
• artichoke heart
• red onion
• pimento pepper
• olive oil
• red wine vinegar
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
2. 2 Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.

By Louise

Ingredients

• ✓ iceberg lettuce
• radish
• salt
• rapeseed oil
• cider vinegar
• lemon juice
• apple juice
• white sugar

Instructions

1. 1 Combine radish and salt in a bowl and allow to sit for 15 minutes. Add oil, vinegar, lemon juice, apple juice, and sugar; mix well. Fold in iceberg lettuce until combined.

By Lena

Ingredients

• ✓ iceberg lettuce
• lemon
• lime
• chicken breast
• lemon pepper seasoning
• carrot
• tomato
• cucumber
• green onion

Instructions

1. 1 Roll lemons and limes on a cutting board to release the juices; cut in half and squeeze 1/2 of the juice onto chicken breasts. Sprinkle with 1/2 of the lemon-pepper seasoning, and let marinate for about 5 minutes.
2. 2 Meanwhile, preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Toss lettuce, carrots, tomatoes, cucumbers, and green onions together in a large salad bowl.
4. 4 Turn marinated chicken over and sprinkle other side with remaining lemon-pepper seasoning.
5. 5 Cook chicken on the preheated grill until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
6. 6 Cut chicken into long strips and place on salad. Squeeze remaining lemon and lime juice on salad at the last minute before serving.

By REDNECKGRL

Ingredients

• ✓ iceberg lettuce
• cucumber
• green onion
• green bell pepper
• cauliflower
• baby carrot
• broccoli
• radish
• ranch-style bean
• ranch salad dressing
• tortilla chip

Instructions

1. 1 Place the shredded lettuce in a large, flat dish. Layer with cucumbers, green onions, green bell pepper, cauliflower, baby carrots, broccoli, and radishes. Pour drained beans over the vegetables. Cover with Ranch-style dressing, and top with nacho-flavor tortilla chips. Cover, and chill until serving.

By Leslie Spargo

Ingredients

• ✓ iceberg lettuce
• buttery spread
• fajita seasoning
• onion
• garlic
• red bell pepper
• steak
• cremini mushroom

Instructions

1. 1 Melt buttery spread in a large skillet. Add fajita seasoning and stir until thoroughly mixed. Add onion and garlic; cook and stir for 2 minutes. Add red pepper and cook for 2 minutes more. Stir in steak and mushrooms. Cook until steak is no longer red but still juicy, about 2 minutes. Remove from heat and let stand for 5 minutes.
2. 2 Serve warm in lettuce cups.

By SerenaBloom