Type what you have

Ingredients

• ✓ red leaf lettuce
• romaine lettuce
• escarole
• radicchio
• cherry tomato
• red bell pepper
• green bell pepper
• green onion
• grapeseed oil
• balsamic vinegar
• lemon juice
• basil
• salt
• pepper

Instructions

1. 1 Combine romaine, escarole, radicchio, red leaf lettuce, cherry tomatoes, bell peppers, and green onions in a large bowl.
2. 2 Make dressing: Whisk together grapeseed oil, vinegar, lemon juice, basil, salt, and pepper in a small bowl.
3. 3 Pour dressing over salad and toss well.

By Robyn Webb

Ingredients

• ✓ red leaf lettuce
• tomato
• red onion
• olive oil
• white wine vinegar
• parsley
• garlic
• basil
• red pepper flakes
• oregano
• capacola sausage
• genoa salami
• prosciutto
• provolone cheese
• submarine roll
• dill pickle

Instructions

1. 1 Combine lettuce, tomatoes, and onion in a large bowl.
2. 2 Whisk together olive oil, vinegar, parsley, garlic, basil, red pepper flakes, and oregano in a medium bowl until well combined. Pour over salad and toss to coat evenly. Place in the refrigerator for flavors to meld, about 1 hour.
3. 3 Spread submarine rolls open, then layer capicola, salami, and prosciutto evenly on each roll. Top with provolone cheese. Cover with salad and pickle slices. Close rolls to serve.

By John

Ingredients

• ✓ red leaf lettuce
• pine nut
• green leaf lettuce
• goat cheese
• black pepper
• rosemary
• balsamic vinegar
• basil pesto
• kalamata olive
• red onion
• red bell pepper
• green bell pepper
• yellow teardrop tomato
• red teardrop tomato
• chickpea
• salt
• garlic flavored olive oil
• white bread

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely.
3. 3 Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour.
4. 4 To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.

By Josephine D. Piro

Ingredients

• ✓ red leaf lettuce
• raspberry walnut vinaigrette
• red grape
• goat cheese
• pecan

Instructions

1. 1 Toss lettuce with dressing in a mixing bowl; transfer to a serving dish. Scatter grapes, goat cheese, and pecans on top, and enjoy!

By milton

Ingredients

• ✓ red leaf lettuce
• jalapeno pepper
• tomato
• anaheim pepper
• red onion
• cilantro

Instructions

1. 1 In a large salad bowl, toss lettuce with jalapeno peppers, tomatoes, Anaheim pepper, red onion, and cilantro. Serve.

By JAMESPOL

Ingredients

• ✓ red leaf lettuce
• canola oil
• red wine vinegar
• white sugar
• lemon juice
• salt
• mustard
• mandarin orange
• almond

Instructions

1. 1 Combine canola oil, vinegar, sugar, lemon juice, salt, and dry mustard in a jar with a lid. Shake until ingredients combine into a dressing.
2. 2 Toss lettuce, oranges, and almonds together in a large mixing bowl. Drizzle dressing over the salad and toss to coat.

By Chef Stef

Ingredients

• ✓ red leaf lettuce
• mayonnaise
• sour cream
• red wine vinegar
• white sugar
• milk
• poppy seed
• strawberry
• red onion

Instructions

1. 1 In a small bowl, mix together the mayonnaise, sour cream, red wine vinegar, sugar, milk and poppy seeds. Set aside.
2. 2 Divide the lettuce into 6 individual salad bowls. Sprinkle strawberries over the lettuce, and garnish with onion slices. Pour dressing over salads just before serving.

By Chuck Iannuzzi

Ingredients

• ✓ red leaf lettuce
• olive oil
• strawberry preserves
• white wine vinegar
• mustard
• salt
• strawberry
• blueberry
• feta cheese
• almond

Instructions

1. 1 Combine olive oil, preserves, white wine vinegar, Dijon mustard, and sea salt in the bowl of a small food processor. Pulse several times, until dressing is combined. Pour into a serving container and set aside.
2. 2 Wash lettuce and dry in a salad spinner. Use some of the outer, larger leaves to line a medium salad bowl, with the red color of the leaves to the outside of the bowl.
3. 3 Tear remaining lettuce leaves and add to the bed of whole leaves. Arrange strawberries, blueberries, and feta cheese crumbles on top of the torn lettuce. Sprinkle with sliced almonds and drizzle with strawberry vinaigrette. Refrigerate any remaining dressing in a sealed container, up to 5 days.

By Bibi

Ingredients

• ✓ red leaf lettuce
• eye of round
• lime juice
• honey
• vegetable oil
• sesame seed
• soy sauce
• sesame oil
• ginger root
• flour tortilla

Instructions

1. 1 Place sliced beef in a shallow bowl. In a jar, combine lime juice, honey, oil, sesame seeds, soy sauce, sesame oil and grated ginger. Seal lid tightly, and shake until well combined. Pour over beef, and marinate 30 minutes.
2. 2 Heat a nonstick skillet until very hot. Pour beef and marinade into pan, and saute on high heat until steak is evenly brown. Remove beef with a slotted spoon. Continue boiling marinade until reduced by half, stirring frequently to prevent burning, about 5 minutes. Put steak slices back into marinade, mix well, and set aside to cool slightly.
3. 3 Place lettuce leaves on tortillas, and evenly distribute steak slices between all tortillas. Fold bottom of tortilla up by 1/3, then tightly roll from the side until wrapped.

By LINDA W

Ingredients

• ✓ red leaf lettuce
• hoagie bun
• mustard
• salami
• colby jack cheese
• tomato
• olive
• green olive
• pimiento
• salad dressing

Instructions

1. 1 Place bottom bun on a plate and spread mustard over the bun. Top with salami, cheese, tomato, and lettuce leaf.
2. 2 Combine black olives, green olives, and salad dressing in a bowl. Place mixture on top of the lettuce. Top with remaining half of bun. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ red leaf lettuce
• vegetable oil
• cider vinegar
• white sugar
• parsley
• salt
• black pepper
• almond
• white sugar
• red onion
• celery
• mandarin orange segment

Instructions

1. 1 In a jar with a tight fitting lid, combine the oil, vinegar, sugar, parsley, salt and pepper. Cover and shake well. Refrigerate until use.
2. 2 In a medium saucepan over medium low heat, cook and stir the almonds and sugar until the sugar is melted and the almonds are coated. Remove from heat, cool, and break apart. Store at room temperature until ready to serve salad.
3. 3 In a large bowl, toss together the lettuce, celery, oranges, almonds and dressing until evenly coated.

By Doreen

Ingredients

• ✓ red leaf lettuce
• green onion
• soy sauce
• water
• sugar
• white vinegar
• sesame oil
• red pepper flake

Instructions

1. 1 Cut lettuce into bite-sized pieces and place into a salad bowl. Thinly slice green onion whites lengthwise into long strips; if they curl as you slice them, they are perfectly thin. Add green onions to the salad bowl.
2. 2 In a small mixing bowl, whisk soy sauce, water, sugar, vinegar, sesame oil, and red pepper flakes.
3. 3 Just before serving, pour dressing over lettuce and green onions; toss until well coated.

By funinthesun

Ingredients

• ✓ red leaf lettuce
• spam luncheon meat
• button mushroom
• spinach
• egg
• feta cheese
• parmesan cheese
• peanut
• dill
• anchovy
• ranch dressing
• crouton

Instructions

1. 1 Heat a large skillet over medium-high heat. Fry the meat in the preheated skillet until it is golden brown and crispy. Remove from skillet and drain on paper towels. Cook the mushrooms in the same skillet until softened. Remove from skillet and set aside. Crack the eggs into the skillet and cook while stirring until they are cooked through and scrambled. Turn off the heat.
2. 2 Divide the red leaf lettuce and baby spinach leaves between two large salad bowls. Top the salad greens with the fried luncheon meat, mushrooms and scrambled eggs. Sprinkle both salads with crumbled feta cheese, Parmesan cheese, chopped peanuts, and dill. Arrange the anchovy fillets across the top of the salads and drizzle two tablespoons of Ranch dressing on each serving. Garnish with croutons.

By Jemma

Ingredients

• ✓ red leaf lettuce
• lime juice
• sugar
• lime zest
• rice vinegar
• dijon mustard
• chicken breast
• limeade concentrate
• black pepper
• vegetable oil
• mandarin orange
• raisin
• walnut

Instructions

1. 1 In a jar, combine lime juice, sugar, lime zest, rice vinegar, and mustard. Shake well, and set aside. In a small bowl, mix chicken with limeade concentrate and pepper.
2. 2 Heat oil in a skillet over medium high heat. Cook and stir chicken 4 to 6 minutes, or until no longer pink, and juices run clear.
3. 3 Divide lettuce onto 4 salad plates. Top with mandarin orange segments, golden raisins, and walnuts. Place cooked chicken on top, and drizzle lightly with dressing.

By Allrecipes Member

Ingredients

• ✓ red leaf lettuce
• soy sauce
• sukiyaki sauce
• water
• ginger root
• garlic
• beef sirloin steak
• onion
• radish
• cucumber
• tomato
• jicama
• egg
• peanut oil

Instructions

1. 1 Whisk together the soy sauce, sukiyaki sauce, water, ginger, and garlic in a small bowl.
2. 2 Arrange the sliced steak in the bottom of a shallow baking dish. Pour about 1/2 of the soy sauce mixture over the steak. Allow to marinate 30 minutes.
3. 3 Build the salad by layering onto a platter the lettuce, onion, radish, cucumber, tomato, jicama, and eggs in that order.
4. 4 Heat the oil in a skillet over medium-high heat. Cook the marinated steak strips in the hot oil to desired doneness, 3 minutes each side for medium-well.

By tj_clark

Ingredients

• ✓ red leaf lettuce
• red bell pepper
• green onion
• olive oil
• red wine vinegar
• balsamic vinegar
• lemon juice
• salt
• dijon mustard
• black pepper

Instructions

1. 1 Wash red leaf lettuce, separate the leaves, and spin dry in a salad spinner. Tear leaves into bite-sized pieces and transfer to a salad bowl with bell pepper and scallion.
2. 2 Combine olive oil, red wine vinegar, balsamic vinegar, lemon juice, salt, mustard, and pepper in a resealable jar. Close and shake until well combined.
3. 3 Drizzle as much dressing as desired over the salad and toss to combine. Store leftover dressing in the refrigerator.

By Barbara Sauermann

Ingredients

• ✓ red leaf lettuce
• chicken breast
• green leaf lettuce
• tomato
• cilantro
• corn
• black bean
• french fried onion
• ranch dressing
• barbecue sauce

Instructions

1. 1 Preheat the grill for high heat and lightly oil the grate.
2. 2 Cook chicken on the preheated grill until the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat, cool, and slice.
3. 3 In a large bowl, mix lettuces, tomato, cilantro, corn, and black beans. Top with grilled chicken slices and French fried onions.
4. 4 In a small bowl, mix ranch dressing and barbecue sauce together. Serve on the side as a dipping sauce or toss with the salad to coat.

By AMYEH

Ingredients

• ✓ red leaf lettuce
• almond
• sesame seed
• romaine lettuce
• feta cheese
• black olive
• cherry tomato
• red onion
• mushroom
• romano cheese
• salad dressing

Instructions

1. 1 Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
2. 2 In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.

By Toni Bankson

Ingredients

• ✓ red leaf lettuce
• mayonnaise
• black pepper
• garlic powder
• celery salt
• chicken
• celery
• cashew
• cranberry
• mayonnaise
• bread
• tomato

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk 1 cup mayonnaise, pepper, garlic powder, and celery salt together in a small bowl until combined.
3. 3 Combine chicken, celery, cashews, and cranberries in a large bowl; pour mayonnaise mixture over chicken mixture and stir until evenly combined.
4. 4 Spread 1/2 tablespoon mayonnaise on each slice of toasted bread. Divide chicken salad between 4 toast slices; top each with a lettuce leaf and a tomato slice. Complete each sandwich with remaining 4 toast slices.
5. 5 Enjoy!

By Erin Noel

Ingredients

• ✓ red leaf lettuce
• almond
• sugar
• green onion
• apple
• avocado
• cranberry
• blue cheese
• red wine vinegar
• sugar
• salt
• pepper
• vegetable oil

Instructions

1. 1 Place the almonds and 1 tablespoon of sugar in a small skillet over medium-low heat, and cook and stir until the sugar melts and the almonds brown, watching carefully to avoid burning. Remove from heat and allow to cool.
2. 2 In a large salad bowl, mix the lettuce, green onions, apple, avocado, dried cranberries, blue cheese, and cooked almonds.
3. 3 Whisk together the vinegar, 2 teaspoons of sugar, and salt and pepper in a bowl, and stir in the vegetable oil. Pour the dressing over the salad, and gently toss to combine.

By Christine720

Ingredients

• ✓ red leaf lettuce
• lemon juice
• garlic
• mustard
• anchovy paste
• salt
• black pepper
• olive oil
• golden beet
• olive oil
• salt
• black pepper
• red grape
• red onion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine lemon juice, garlic, Dijon mustard, anchovy paste, salt, and pepper for dressing in a bowl. Stream in olive oil, whisking until well combined; set aside.
3. 3 Trim off the beets' leafy tops and root ends. Rub each beet with a little olive oil, and season with salt and pepper. Wrap each tightly in a piece of foil and place on a baking sheet.
4. 4 Bake beets in the preheated oven until you can easily pierce through the centers with a paring knife, 40 to 45 minutes.
5. 5 Remove beets from oven, and allow to cool still wrapped in foil until you can handle them, 10 to 15 minutes. Rub each beet with a paper towel to remove the skin. Set aside to cool, then cut to your preference, either into chunks or slices.
6. 6 Tear lettuce leaves into pieces and add to a large bowl along with grapes and red onion. Add beets and give the salad a light stir. Drizzle some of the dressing to your taste, and toss gently until all is well coated. Store any remaining dressing tightly covered in the refrigerator.

By lutzflcat

Ingredients

• ✓ red leaf lettuce
• peanut
• sriracha sauce
• fish sauce
• mirin
• sesame dressing
• cilantro
• red bell pepper
• cucumber
• carrot
• scallion
• shrimp
• rice vermicelli noodles
• vegetable oil
• pork chop
• garlic
• brown sugar
• sriracha sauce
• fish sauce
• soy sauce
• mirin

Instructions

1. 1 Combine 1/4 cup mirin, soy sauce, 3 tablespoons fish sauce, 1 tablespoon sriracha sauce, brown sugar, and garlic in a bowl. Stir in pork. Let marinate in the refrigerator, 1 to 4 hours.
2. 2 Heat vegetable oil in a large skillet over medium heat. Add pork, discarding marinade; cook and stir until lightly browned, 5 to 10 minutes. Drain excess juices and allow to cool to room temperature, about 15 minutes.
3. 3 Place noodles in a large bowl and cover with boiling water. Let soak until softened, about 5 minutes. Drain and cut into short lengths.
4. 4 Combine drained noodles, shrimp, scallions, lettuce, carrots, cucumber, red bell pepper, and cilantro in a large bowl to make salad. Stir in pork.
5. 5 Mix sesame dressing, 1/3 cup mirin, 1/4 cup fish sauce, and 1 tablespoon sriracha sauce in a bowl to make dressing. Pour over salad and toss until well-mixed.
6. 6 Grind peanuts coarsely in a food processor. Sprinkle on top of the salad.

By K Hillbilly

Ingredients

• ✓ red leaf lettuce
• green onion
• daikon radish
• rice vinegar
• egg
• bean sprout
• broccoli
• carrot
• yellow squash
• salt
• eggplant
• shiitake mushroom
• water
• white rice
• beef brisket
• ginger root
• garlic
• sesame oil
• sugar
• soy sauce

Instructions

1. 1 Mix soy sauce, sugar, sesame oil, garlic, and ginger together in a bowl. Add beef brisket and cover with plastic wrap. Marinate in the refrigerator for for 30 minutes.
2. 2 Rinse rice until water turns clear. Pour into a rice cooker and add 1 1/2 cups water. Seal and select setting according to manufacturer's instructions; cook until tender, 20 to 30 minutes. Keep warm.
3. 3 Place mushrooms in a bowl of warm water. Soak for 20 minutes.
4. 4 Coat eggplant with salt on all sides and allow to 'sweat,' about 10 minutes. Rinse with cool water.
5. 5 Squeeze the water out of the re-hydrated shiitake mushrooms and slice into 1/4-inch strips.
6. 6 Heat 2 tablespoons sesame oil in a skillet over medium-high heat. Saute mushrooms until lightly browned, about 4 minutes. Transfer to a covered plate to keep warm.
7. 7 Saute eggplant in the same skillet until slightly softened, about 5 minutes. Transfer to the plate with the mushrooms.
8. 8 Place squash in the hot skillet; cook and stir until slightly tender, about 5 minutes. Add to the plate with the eggplant and mushrooms; keep vegetables warm.
9. 9 Saute carrots and broccoli in the skillet until slightly tender, about 6 minutes. Transfer to the plate with rest of the vegetables.
10. 10 Bring a large pot of water to a boil. Add sprouts and cook uncovered until tender but still crispy, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
11. 11 Heat the same skillet over medium-high heat. Add marinated beef slices and saute until nicely browned and lightly pink in the center, about 7 minutes.
12. 12 Place approximately 1 cup cooked rice in each bowl. Season with remaining sesame oil and vinegar. Pat rice down with a spoon to make a mound. Cover with a bed of lettuce. Add small mounds of cooked mushrooms, eggplant, squash, carrots, and broccoli on the lettuce around the edge of the bowl. Place beef in the center.
13. 13 Heat the skillet over medium heat. Break eggs into skillet and season with salt. Cook until whites are just set and yolks are slightly runny, about 3 minutes. Place a sunnyside-up egg on top of the beef in each bowl. Top with radish and green onion.

By tif