Type what you have

Ingredients

• ✓ iceberg lettuce
• vegetable oil
• rice vinegar
• brown sugar
• sesame oil
• soy sauce
• chicken breast
• green onion
• sesame seed
• olive oil
• rice noodle

Instructions

1. 1 Gather all ingredients.
2. 2 Make the dressing: Shake oil, vinegar, brown sugar, sesame oil, and soy sauce together in a small lidded container. Set aside until salad is ready.
3. 3 Make the salad: Combine lettuce, chicken, green onions, and sesame seeds in a large bowl. Cover and chill for 10 minutes.
4. 4 While the salad is chilling, heat oil in a skillet over medium-low heat. Break rice noodles into pieces and fry in the hot skillet in small batches until they begin to puff up, 15 to 25 seconds. Remove to a paper towel-lined plate to drain.
5. 5 Remove salad from the refrigerator. Portion into salad bowls, top with fried rice noodles, and drizzle dressing over top.

By Jill Lopez

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
• 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
• 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
• 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
• 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

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
• chickpea
• celery
• onion
• apple
• walnut
• mayonnaise
• honey
• mustard
• lemon juice

Instructions

1. 1 In a salad bowl, combine the chick peas, celery, onion, apple or grapes and chopped nuts.
2. 2 Prepare the dressing by whisking together the mayonnaise, honey, mustard and lemon juice.
3. 3 Combine the salad mixture and dressing. Toss and serve on a bed of shredded lettuce.

By Dottie

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
• salami
• mozzarella cheese
• cheddar cheese
• tomato
• black olive
• chive
• tomato sauce
• vegetable oil
• white wine vinegar
• sugar
• oregano
• salt
• garlic powder
• black pepper

Instructions

1. 1 Combine lettuce, salami, mozzarella cheese, Cheddar cheese, tomato, olives, and chives in a large bowl. Mix well to combine.
2. 2 Make dressing: Whisk together tomato sauce, oil, vinegar, sugar, oregano, salt, garlic powder, and pepper in a medium bowl.
3. 3 Pour enough dressing over lettuce mixture to coat; toss and serve.

By Patrick

Ingredients

• ✓ iceberg lettuce
• chicken breast
• raisin
• mustard
• mayonnaise
• pineapple tidbits
• curry powder
• celery
• pecan
• grape

Instructions

1. 1 In a large bowl, combine the chicken, raisins, mustard, mayonnaise, pineapple, curry powder and celery. Mix ingredients and divide among four servings of lettuce.
2. 2 Top with pecans and garnish with grapes.

By Lucy Lore

Ingredients

• ✓ iceberg lettuce
• mayonnaise
• thousand island dressing
• bacon
• ground chuck
• salt
• black pepper
• butter
• egg
• hamburger bun
• cheddar cheese

Instructions

1. 1 Stir mayonnaise and Thousand Island dressing together in a small bowl. Set spread aside.
2. 2 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.
3. 3 Form ground chuck into 3 equal-sized patties. Use a small glass to cut out the center of each patty to create a donut-shaped burger. Combine excess meat to form a fourth donut-shaped burger. Season generously with salt and pepper.
4. 4 Heat a cast iron skillet over medium-high heat. Add butter and melt. Add burgers and cook for 2 minutes per side. Crack an egg into the center of each burger. Cover the skillet and cook until whites are set, 4 to 5 minutes.
5. 5 Place spread on the split sides of the bottom hamburger buns. Build each burger by topping with lettuce, a burger, 2 slices bacon, 1 slice Cheddar cheese, and a top bun.

By Jennifer Hanson

Ingredients

• ✓ iceberg lettuce
• ground beef
• onion
• green bell pepper
• garlic powder
• cumin
• processed cheese food
• green chile
• tomato sauce
• tomato
• corn chip

Instructions

1. 1 Place beef, onion, bell pepper, garlic and cumin in a large, deep skillet. Cook over medium high heat until hamburger is evenly brown. Drain any excess fat.
2. 2 Stir cheese, green chilies and tomato sauce into the beef mixture. Cook 5 minutes, or until cheese is melted.
3. 3 Equally divide lettuce among salad plates. Pour meat and cheese mixture over lettuce and garnish with chopped tomato and corn chips.

By Wendy

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
• ground turkey
• taco seasoning mix
• black bean
• tomato
• tortilla chip
• thousand island dressing

Instructions

1. 1 Heat a large skillet over medium-high heat, and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Mix in taco seasoning mix as directed on package. Remove from heat.
2. 2 Combine the turkey, black beans, lettuce, tomatoes, and tortilla chips in a large bowl. Toss with salad dressing. Serve immediately, or refrigerate for an hour before serving.

By Jennifer Wood Anastasia

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
• 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
• olive oil
• white balsamic vinegar
• garlic
• kosher salt
• black pepper
• ham
• avocado
• blue cheese
• black olive
• grape tomato
• mushroom
• egg

Instructions

1. 1 Whisk olive oil, vinegar, garlic, salt, and pepper together in a small bowl until evenly combined.
2. 2 Place lettuce, ham, avocado, blue cheese, olives, tomatoes, and mushrooms in a large bowl. Toss until evenly combined.
3. 3 Transfer lettuce mixture to 2 serving plates. Add one sliced egg to each plate. Drizzle dressing over the top and serve.

By Soup Loving Nicole

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