Type what you have

Ingredients

• ✓ bibb lettuce
• chicken breast
• buffalo wing sauce
• salt
• black pepper
• olive oil
• hamburger bun
• beefsteak tomato
• blue cheese salad dressing

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Brush chicken breasts with wing sauce; season with salt and black pepper.
3. 3 Cook chicken breasts on the preheated grill, basting with wing sauce, until no longer pink in the center, the juices run clear, and fully cooked. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Drizzle each hamburger bun with 1 tablespoon olive oil; grill until golden brown.
5. 5 Arrange 1 lettuce leaf on each bottom bun; top each with 1 tomato slice, 1 chicken breast, 1 tablespoon blue cheese dressing, and top bun.

By Ball Park Buns

Ingredients

• ✓ bibb lettuce
• ground buffalo
• salt
• black pepper
• blue cheese
• whole wheat hamburger bun
• mayonnaise
• red onion
• tomato

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Season the ground buffalo with salt and pepper; form into 8 balls. Press a cavity in each ball with your thumb pressing halfway into each ball; place a tablespoon of blue cheese into the hole and seal the meat around the cheese. Press each ball into a patty shape.
3. 3 Cook the burgers on the preheated grill until cooked to your desired degree of doneness, 4 to 6 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Spread the toasted buns with mayonnaise. Place a burger patty onto each bun bottom, then place a lettuce leaf, onion rings, and tomato slice onto each sandwich. Top with the remaining buns to serve.

By Jenn T.

Ingredients

• ✓ bibb lettuce
• chicken breast
• pecan
• red wine vinegar
• white sugar
• vegetable oil
• onion
• mustard
• salt
• white pepper
• strawberry

Instructions

1. 1 Preheat the grill to high heat. Lightly oil the grill grate.
2. 2 Grill chicken until juices run clear, about 8 minutes per side. Remove from heat, cool, and slice. Set aside.
3. 3 Meanwhile, place pecans in a dry skillet over medium-high heat. Cook pecans, stirring frequently, until fragrant, about 8 minutes. Remove from heat and set aside.
4. 4 To make the dressing: Combine red wine vinegar, sugar, vegetable oil, onion, mustard, salt, and pepper in a blender. Process until smooth.
5. 5 Arrange lettuce on serving plates. Top with grilled chicken slices, strawberries, and pecans. Drizzle with dressing to serve.

By Karena

Ingredients

• ✓ bibb lettuce
• bacon
• white bread
• olive oil
• butter
• salmon fillet
• salt
• seasoned salt
• mayonnaise
• pesto
• tomato
• havarti cheese

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to 475 degrees F (245 degrees C).
2. 2 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned and extra-crispy, 10 to 12 minutes. Drain on paper towels.
3. 3 Meanwhile, place bread on a baking sheet; lightly brush tops with olive oil using a pastry brush.
4. 4 Toast in the preheated broiler until crispy (like a crouton), without flipping, about 4 minutes, watching carefully as it toasts. Remove from oven; set aside.
5. 5 Heat remaining olive oil and butter in a large skillet. Season salmon with salt; place skin-sides down into hot skillet. Cook until skin is crispy and salmon is nearly cooked through, about 6 minutes. Flip; cook until top sides salmon are just browned, 2 to 3 minutes more. Remove salmon from skillet, discard skins, and sprinkle with seasoned salt.
6. 6 Spread 1 tablespoon mayonnaise on untoasted sides each bread slice. Top each with 1 salmon fillet, 1 tablespoon pesto, 2 lettuce leaves, 2 tomato slices, 2 slices bacon, 1 slice Havarti cheese, and 1 bread slice, untoasted-sides down.

By Sorcha Morency

Ingredients

• ✓ bibb lettuce
• lemon
• egg
• cherry tomato
• avocado
• celery
• cucumber
• dungeness crabmeat
• black pepper
• salt
• cayenne pepper
• paprika
• chili powder
• worcestershire sauce
• sweet pickle relish
• ketchup
• lemon juice
• mayonnaise
• asparagus

Instructions

1. 1 Fill a medium bowl with ice water and set it aside. Bring a large pot of lightly salted water to a boil. Add asparagus and cook in boiling water until tender, 2 to 3 minutes. Remove asparagus and immediately immerse in ice water for several minutes to cool. Drain and pat dry asparagus well; set aside.
2. 2 Whisk together mayonnaise, lemon juice, ketchup, relish, Worcestershire sauce, chili powder, paprika, cayenne pepper, salt, and black pepper in a small bowl to make dressing.
3. 3 Combine crabmeat, lettuce, cucumber, and celery in a large bowl. Pour dressing over crabmeat mixture; toss to coat well.
4. 4 Pile salad evenly onto 4 serving plates; add equal portions of asparagus, avocado, tomatoes, and hard-boiled eggs. Garnish each plate with a lemon wedge.

By sonjagroset

Ingredients

• ✓ bibb lettuce
• lemon juice
• plain greek yogurt
• black pepper
• salt
• cilantro
• parsley
• egg
• gluten-free bread crumb
• cayenne pepper
• cumin
• garlic
• celery
• orange bell pepper
• carrot
• onion
• olive oil
• olive oil cooking spray
• red lentil

Instructions

1. 1 Place lentils in a large saucepan and cover with cold water by 2 inches. Bring to a boil, then reduce the heat to medium and simmer until lentils are tender, about 10 minutes; drain.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper, and spray the paper with cooking spray.
3. 3 Heat oil in a skillet over medium-high heat. Add onion and sauté until golden, about 6 minutes. Add carrots, bell pepper, celery, and about 2/3 of the garlic; sauté until carrots begin to soften, 5 to 7 minutes. Stir in cumin and cayenne pepper, then remove from the heat.
4. 4 Add lentils to the skillet, along with bread crumbs, eggs, 3 tablespoons parsley, 3 tablespoons cilantro, salt, and pepper; mix until well combined. Form mixture into eight patties and arrange on the prepared baking sheet.
5. 5 Bake in the preheated oven until browned and crispy, flipping halfway through, 20 to 30 minutes.
6. 6 When the burgers are almost finished, whisk yogurt, lemon juice, and remaining parsley and cilantro together in a small bowl.
7. 7 Place each burger onto a lettuce leaf and top with yogurt sauce.

By ChefLaura

Ingredients

• ✓ bibb lettuce
• olive oil
• red wine vinegar
• balsamic vinegar
• garlic
• mayonnaise
• sunflower seed
• avocado

Instructions

1. 1 Whisk together the olive oil, red wine vinegar, balsamic vinegar, garlic and mayonnaise. Season with salt and pepper to taste.
2. 2 In a salad bowl, combine the lettuce and sunflower seeds. Toss with enough dressing to coat. Top with sliced avocado and serve.

By Barrett

Ingredients

• ✓ bibb lettuce
• water
• quinoa
• salt
• honey
• ginger
• white wine vinegar
• lime juice
• garlic
• black pepper
• olive oil
• cherry
• cashew
• apricot
• red onion

Instructions

1. 1 Stir water, quinoa, and 1/4 teaspoon salt together in a saucepan; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, about 10 minutes. Remove from heat. Let stand for 10 minutes.
2. 2 Meanwhile, whisk honey, ginger, vinegar, lime juice, garlic, remaining 1/4 teaspoon salt, and pepper together in a small bowl. Slowly add olive oil, whisking constantly, until fully incorporated.
3. 3 Fluff quinoa with a fork. Stir together quinoa, cherries, cashews, dried apricots, and red onion in a large bowl. Add lettuce. Drizzle with 1/2 cup honey vinaigrette; toss to coat. Serve salad with remaining vinaigrette.

By Allrecipes Magazine

Ingredients

• ✓ bibb lettuce
• shrimp
• chive
• mayonnaise
• worcestershire sauce
• chili sauce
• salt
• avocado
• lemon juice
• paprika
• pimento pepper

Instructions

1. 1 In a bowl, mix the shrimp, chives, mayonnaise, Worcestershire sauce, and chili sauce. Season with salt.
2. 2 Mound the shrimp mixture into avocado halves, and sprinkle with lemon juice. Place avocado halves on Bibb lettuce leaves that have been dusted with paprika. Garnish with strips of pimento to serve.

By Inga

Ingredients

• ✓ bibb lettuce
• ginger dressing
• spicy peanut sauce
• brown rice
• head lettuce
• honey
• olive oil
• teriyaki sauce
• teriyaki marinade
• peanut
• ginger
• red onion
• red bell pepper
• green bell pepper
• water chestnut
• mushroom
• chicken breast

Instructions

1. 1 Combine chicken, mushrooms, water chestnuts, green bell pepper, red bell pepper, onion, ginger, peanuts, teriyaki marinade, teriyaki sauce, olive oil, and honey in a slow cooker. Cook on High until heated through and chicken is no pink, 3 to 4 hours.
2. 2 Serve chicken mixture on lettuce leaves with a couple of spoonfuls brown rice and drizzled with peanut sauce and ginger dressing.

By Kaila M

Ingredients

• ✓ bibb lettuce
• beef sirloin
• soy sauce
• rice wine
• white sugar
• garlic
• sesame oil
• black pepper
• hot chile paste
• green onion

Instructions

1. 1 Slice beef with the grain into long strips, about 1 1/2 inches wide, and place into a bowl. Stir together the soy sauce, rice wine, sugar, garlic, sesame oil, pepper, and chile paste in a small bowl. Pour one third of this mixture over the beef, and toss to coat. Marinate at least one hour at room temperature, or longer in the refrigerator. Simmer the remaining sauce, and the green onions in a small saucepan for one minute before pouring into a serving dish to cool.
2. 2 Wash and dry the lettuce, and trim off any large stems. Gently flatten the leaves with the side of a cleaver or large knife. Arrange on a serving dish.
3. 3 Preheat a grill for medium-high heat and lightly oil grate.
4. 4 Place grate three inches over the coals. Cook the meat to desired doneness, about three minutes per side for medium rare. Slice against the grain into thin strips.
5. 5 To serve, each diner places some beef and sauce into a lettuce leaf, folds it into a bundle, and eats it with their fingers.

By HannahKate

Ingredients

• ✓ bibb lettuce
• potato
• sweet potato
• red onion
• lime juice
• celery
• cilantro leaves
• cumin
• garlic
• habanero pepper
• salt
• pepper
• tilapia
• shrimp
• boston lettuce

Instructions

1. 1 Place the potatoes and sweet potatoes in a saucepan and cover with water. Simmer until the potatoes are easily pierced with a fork, then drain, and set aside to cool to room temperature. Place the sliced onion in a bowl of warm water, let stand 10 minutes, then drain and set aside.
2. 2 Meanwhile, place the lime juice, celery, cilantro, and cumin into the bowl of a blender, and puree until smooth. Pour this mixture into a large glass bowl, and stir in the garlic and habanero pepper. Season with salt and pepper, then stir in the diced tilapia and shrimp.
3. 3 Set aside to marinate for an hour, stirring occasionally. The seafood is done once it turns firm and opaque.
4. 4 To serve, peel the potatoes and cut into slices. Stir the onions into the fish mixture. Line serving bowls with lettuce leaves. Spoon the ceviche with its juice into the bowls and garnish with slices of potato.

By Ana O

Ingredients

• ✓ bibb lettuce
• peanut butter
• sriracha sauce
• soy sauce
• sesame oil
• sesame oil
• button mushroom
• green onion
• red bell pepper
• cauliflower
• carrot
• soy sauce
• lime juice
• cilantro

Instructions

1. 1 Whisk peanut butter, hot water, Sriracha, soy sauce, and sesame oil for sauce together in a bowl. Set aside.
2. 2 Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Add mushrooms, green onions, and bell pepper. Cook for 4 minutes. Add cauliflower rice, carrot, soy sauce, and lime juice. Cook until liquid has absorbed, about 6 minutes.
3. 3 Serve cauliflower mixture in lettuce leaves. Spoon sauce over the tops, and garnish with cilantro.

By Soup Loving Nicole

Ingredients

• ✓ bibb lettuce
• hoisin sauce
• soy sauce
• ginger root
• rice vinegar
• sriracha sauce
• sesame oil
• garlic
• extra-firm tofu
• grapeseed oil
• onion
• baby bella mushroom
• water chestnut
• boston lettuce
• spring onion
• carrot

Instructions

1. 1 Combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and garlic in a bowl; mix to combine and set aside.
2. 2 Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
3. 3 Heat oil in a skillet or wok over medium-high heat. Crumble tofu into the skillet and cook for 5 minutes. Add onion and cook and stir for 3 minutes. Stir in mushrooms and water chestnuts and cook for 2 to 3 minutes.
4. 4 Stir in hoisin mixture and mix well. Cook enough for the liquid to reduce some.
5. 5 Serve with lettuce and garnish with green onions and carrots.

By CookingWithShelia

Ingredients

• ✓ bibb lettuce
• sesame seed
• green onion
• cucumber
• butter
• hot sauce
• sesame oil
• lemon
• hoisin sauce
• green onion
• garlic
• green onion
• black pepper
• five-spice powder
• salt
• vegetable oil
• duck leg

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 To prepare the duck: Place duck legs in a large bowl; drizzle with oil and sprinkle with salt, five-spice powder, and black pepper. Toss until evenly coated.
3. 3 Sprinkle large green onion pieces into a baking dish large enough to hold duck legs in a single layer. Place duck legs, skin-side up, on top of green onions. Scatter garlic over duck. Place a piece of parchment paper directly on top of duck to help retain moisture. Cover the baking dish tightly with aluminum foil.
4. 4 Bake in the preheated oven for 3 hours. Turn off the oven, crack open the oven door, and let duck rest in the oven for 1 hour; do not uncover the dish during this time.
5. 5 Remove the dish from the oven and let cool to room temperature. Baste duck with rendered fat in the dish. Place the parchment paper back over duck and re-wrap the dish in aluminum foil. Refrigerate for 8 hours to overnight.
6. 6 Make sauce: Mix together hoisin sauce, lemon juice, sesame oil, and hot sauce in a small bowl. Set aside.
7. 7 Remove duck meat from bones; leave skin on. Cut meat into 1/2-inch cubes.
8. 8 Remove 1 tablespoon rendered fat from the dish to a skillet over medium-high heat. Cook and stir 1/2 of the cubed meat in hot fat until pieces are brown and crispy, 4 to 5 minutes. Add remaining meat; cook and stir until duck is just heated through, about 1 minute more. Stir in 1 tablespoon chopped green onion.
9. 9 Spoon duck mixture into lettuce leaves. Drizzle with sauce; garnish with cucumber, green onions, and sesame seeds.

By John Mitzewich

Ingredients

• ✓ bibb lettuce
• cucumber
• salt
• red onion
• greek yogurt
• kalamata olive
• dill
• red wine vinegar
• lemon juice
• garlic
• lemon zest
• oregano
• black pepper
• chicken
• feta cheese
• tomato

Instructions

1. 1 Place cucumbers in a colander; set onto a plate. Toss cucumbers with 1 teaspoon salt. Let rest to draw about liquid, about 30 minutes. Pat dry with paper towels.
2. 2 Place red onion and 1 cup cold water in a bowl. Let soak until the strong onion flavor is weakened, 5 to 10 minutes. Drain and rinse.
3. 3 Combine cucumbers, red onions, Greek yogurt, Kalamata olives, dill, vinegar, lemon juice, garlic, lemon zest, oregano, and black pepper in a bowl. Fold in chicken, feta cheese, and tomatoes. Cover with plastic wrap; refrigerate salad for at least 1 hour.
4. 4 Stir salad and serve on lettuce leaves.

By janet

Ingredients

• ✓ bibb lettuce
• green onion
• water chestnut
• hoisin sauce
• soy sauce
• sriracha
• rice vinegar
• ginger
• red pepper flakes
• olive oil
• onion
• ground chicken
• garlic
• sesame oil
• salt
• black pepper

Instructions

1. 1 Set 2 to 3 tablespoons green onions aside for garnish. Combine remaining green onions, water chestnuts, hoisin sauce, soy sauce, Sriracha, rice vinegar, ginger, and red pepper flakes in a small bowl. Set aside.
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir yellow onion in hot oil until softened, about 5 minutes. Add ground chicken, garlic, and sesame oil. Cook and stir until chicken is crumbly and no longer pink, 5 to 10 minutes.
3. 3 Add hoisin mixture to chicken mixture in the skillet and cook until heated through, about 5 minutes. Season with salt and pepper.
4. 4 Fill lettuce leaves with chicken mixture and top with reserved green onions.

By Ashley Graeff

Ingredients

• ✓ bibb lettuce
• poblano pepper
• red onion
• corn
• pepper
• salt
• cotija cheese
• heirloom tomato
• flank steak
• olive oil
• sugar
• lime
• cilantro
• cumin
• jalapeno pepper
• garlic
• flour tortilla

Instructions

1. 1 Combine garlic, jalapeno, cumin, cilantro, lime juice, sugar and oil in a mixing bowl. Whisk until well combined and transfer to a plastic gallon-size zip top bag, add flank steak and marinate under refrigeration for 1 to 4 hours.
2. 2 Assemble tomatoes, cheese and lettuce leaves on a platter.
3. 3 Preheat grill to medium-high heat and place 8-inch cast iron pan directly on the grill or over side burner set to medium-high heat.
4. 4 Remove steak from marinade, pat dry and season with salt and pepper as desired. Grill steak for 6 to 8 minutes per side or to desired doneness. Remove and allow steak to rest 5 minutes before slicing into 1/2-inch thick slices.
5. 5 Meanwhile, coat preheated cast iron pan with non-stick spray. Add corn, red onion and poblano peppers; saute for 6 to 8 minutes or until corn has nice char marks and peppers are tender crisp. At the same time, coat Mission® Soft Taco Flour Tortillas with non-stick spray and grill on each side no more than 30 seconds.
6. 6 Immediately place sliced steak on top of corn mixture in cast iron pan and serve sizzling hot.

By Mission Foods

Ingredients

• ✓ bibb lettuce
• egg
• salmon
• salt
• olive oil
• cherry tomato
• kalamata olive
• green bell pepper
• tender young green bean
• haricot vert
• red potato
• black pepper
• salt
• olive oil
• garlic
• dijon mustard
• lemon juice
• sherry vinegar

Instructions

1. 1 To make the vinaigrette: Combine sherry vinegar, lemon juice, Dijon mustard, and minced garlic in a small bowl; stir briskly. Whisk in olive oil, 1 tablespoon at a time, until well combined. Season with salt and pepper; set aside.
2. 2 Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Add green beans and boil until beans are bright-green and tender crisp, 5 to 8 minutes.
3. 3 Sieve out green beans and place in an ice bath to stop the cooking process. Drain and place in a large bowl.
4. 4 Drain potatoes, cool slightly, slice in half, and add to the bowl with the green beans. Add bell pepper and drizzle vinaigrette on top; toss until vegetables are well coated.
5. 5 Line a serving plate with lettuce leaves and arrange prepared potatoes, green beans, and pepper strips on top. Evenly place olive halves around the salad.
6. 6 Lightly toss sliced cherry tomatoes with olive oil and salt; arrange around the plate. Place salmon on top of salad. Slice egg in half, and place one half of the egg on each side of the plate. Serve.

By Bibi