Type what you have

Ingredients

• ✓ lettuce
• bread
• peanut butter
• mayonnaise

Instructions

1. 1 Spread 1 slice bread with peanut butter; place lettuce on top. Spread remaining 1 slice bread with mayonnaise; place on top lettuce, mayonnaise-side down, to make a sandwich.

By Jackie

Ingredients

• ✓ lettuce
• asparagus
• olive oil
• garlic powder
• grape tomato
• feta cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
3. 3 Bake in the preheated oven until asparagus are tender, about 20 minutes.
4. 4 Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and roasted asparagus.

By pbutler

Ingredients

• ✓ lettuce
• egg
• bacon
• tomato
• avocado
• ham
• blue cheese
• green onion
• blue cheese salad dressing

Instructions

1. 1 Place lettuce in a shallow salad bowl. Top with rows of hard-boiled egg, bacon, tomato, avocado, ham, blue cheese crumbles, and green onions. Drizzle with dressing.

By Yoly

Ingredients

• ✓ lettuce
• bacon
• red wine vinegar
• lemon juice
• sugar
• black pepper
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon from skillet, crumble and set aside; reserve bacon drippings in pan.
3. 3 Add vinegar, lemon juice, sugar, and pepper to the pan with bacon drippings; carefully stir over medium heat until hot.
4. 4 Combine lettuce and green onions in a large bowl; add warm dressing and toss to evenly coat.
5. 5 Sprinkle salad with bacon and serve.

By Mary Jones

Ingredients

• ✓ lettuce
• cucumber
• pea
• cheddar cheese
• egg
• salad dressing
• white sugar
• white vinegar
• bacon

Instructions

1. 1 Layer lettuce, cucumber, peas, Cheddar cheese, and egg, respectively, in a 9x13-inch casserole dish.
2. 2 Whisk creamy salad dressing, sugar, and vinegar together in a bowl until dressing is smooth; spread over the egg layer. Crumble bacon over dressing layer.

By Kara Parsons

Ingredients

• ✓ lettuce
• bacon
• mayonnaise
• ciabatta bread
• roasted chicken
• swiss cheese
• tomato
• cooking spray

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, 6 to 8 minutes. Drain on paper towels.
2. 2 Spread mayonnaise on one side of each bread slice. Divide and layer chicken, Swiss cheese, lettuce, tomato, and bacon, in that order, on 2 bread slices (mayonnaise sides). Place remaining 2 bread slices on top, mayonnaise-sides-down.
3. 3 Heat a panini press over medium-high heat according to manufacturer's instructions; coat with cooking spray. Place sandwiches inside; cook until heated through and cheese starts to melt, 5 to 7 minutes.
4. 4 Cut panini in half. Serve immediately.

By lutzflcat

Ingredients

• ✓ lettuce
• whole wheat bread
• cream cheese
• goat cheese
• salmon
• olive oil
• dill
• black pepper

Instructions

1. 1 Toast bread in a toaster or toaster oven.
2. 2 Spread cream cheese and goat cheese on 1 slice of toast. Add smoked salmon on top. Add olive oil, dill, and black pepper. Cover with lettuce and top with the other slice of toast.

By vmohrbell

Ingredients

• ✓ lettuce
• ground beef
• taco seasoning mix
• flour tortilla
• nacho cheese sauce
• tostada shell
• sour cream
• tomato
• flour tortilla

Instructions

1. 1 Crumble beef into a skillet over medium heat. Add taco seasoning and cook until brown and crumbly, about 5 minutes. Drain.
2. 2 Place the large tortilla on a clean work surface. Spoon meat onto the center and spread cheese sauce over the meat.
3. 3 Place tostada shell on top of the cheese. Spread sour cream over the tostada. Top with lettuce and tomato.
4. 4 Center the small street size tortilla on top of the lettuce mixture. Tuck and fold the outer large tortilla around the sides and top of the small tortilla until sealed.
5. 5 Place sealed side down in a skillet over medium heat and cook for 3 minutes. Using a spatula, flip the crunchwrap and cook for 3 minutes more.

By Soup Loving Nicole

Ingredients

• ✓ lettuce
• tuna
• mayonnaise
• mustard
• basil pesto
• garlic
• rye bread
• tomato

Instructions

1. 1 In a medium bowl, mix together tuna, mayonnaise, mustard, pesto, and garlic.
2. 2 Make four sandwiches by layering tuna, lettuce, and tomato slices between slices of bread. Serve.

By Carrie Biles

Ingredients

• ✓ lettuce
• chunk chicken
• onion
• mayonnaise
• salsa
• salt
• pepper
• flour tortilla

Instructions

1. 1 In a small bowl combine the chicken, onion, mayonnaise, salsa, salt and pepper. Mix together.
2. 2 Line each tortilla with two lettuce leaves, then divide chicken salad mixture evenly among each tortilla and roll up, or 'wrap'.

By DAWN1

Ingredients

• ✓ lettuce
• olive oil
• garlic
• tomato
• vegetarian ground beef crumbles
• taco seasoning
• cottage cheese
• cheddar cheese
• taco sauce

Instructions

1. 1 Heat olive oil in a skillet over medium-high heat. Add garlic; cook until fragrant and slightly softened, about 2 minutes. Add tomatoes, vegetarian crumbles, and taco seasoning; cook and stir until tomatoes are soft, about 10 minutes.
2. 2 Divide lettuce between two bowls; divide tomato mixture between bowls on top lettuce. Surround tomato mixture with cottage cheese; sprinkle Cheddar cheese over top. Season with taco sauce.

By Food Tourist

Ingredients

• ✓ lettuce
• bacon
• egg
• carrot
• tomato
• corn oil
• red wine vinegar
• salt
• pepper

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2. 2 Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. 3 Place lettuce in a salad bowl along with the carrot and tomato. Sprinkle with bacon and eggs and toss.
4. 4 Drizzle oil over salad. Add vinegar and salt and pepper to taste.

By Samantha

Ingredients

• ✓ lettuce
• bread
• margarine
• turkey meat
• provolone cheese
• bacon
• mayonnaise
• cranberry sauce
• tomato

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Cut loaf into 4 sandwich-sized pieces and slice each one open, leaving one long side attached. Spread butter on the cut sides and place them cut-side up on a baking sheet.
3. 3 Broil under the preheated broiler until toasted and lightly browned, 1 to 2 minutes.
4. 4 Top each bottom half with turkey, cheese, and bacon. Return to the broiler until the cheese just melts, about 1 minute.
5. 5 Spread mayonnaise on each top half and cranberry sauce on each bottom half. Add tomato slices and lettuce, then close sandwiches. Serve warm.

By SHOCKLEY1

Ingredients

• ✓ lettuce
• chicken breast
• macaroni
• mixed vegetable
• mayonnaise
• basil
• salt
• pepper
• garlic powder

Instructions

1. 1 In a medium skillet over medium heat, cook chicken until no longer pink and juices run clear. Let rest until cool enough to handle, then shred with two forks. Set aside 4 cups of shredded meat.
2. 2 In a medium pot with boiling salted water cook elbow macaroni until al dente. Drain and rinse under cold water.
3. 3 Meanwhile, in a large bowl mix together the cooked chicken, drained vegetables, shredded lettuce, and mayonnaise. Add basil, pepper, salt, and garlic powder to taste.
4. 4 Add drained elbow macaroni to chicken mixture. Toss to coat.
5. 5 Refrigerate for several hours before serving.

By purple

Ingredients

• ✓ lettuce
• spiral pasta
• ground beef
• taco seasoning
• cherry tomato
• cheddar cheese
• corn chip
• onion
• salad dressing
• sour cream

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in spiral pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes; drain.
2. 2 Meanwhile, heat a large skillet over medium-high heat; add ground beef. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir taco seasoning into beef; cool.
3. 3 Stir beef mixture into pasta. Add lettuce, tomatoes, Cheddar cheese, corn chips, onion, and French dressing; toss to combine and coat. Top with sour cream.

By mssyann8

Ingredients

• ✓ lettuce
• whole grain brown rice
• water
• chicken breast
• hot pepper sauce
• whole-wheat tortilla
• cheddar cheese
• carrot
• celery
• ranch dressing

Instructions

1. 1 Gently squeeze the sides of rice pouch to break apart rice. Pour rice and water into a skillet over medium heat. Cook and stir until rice is heated through and water is absorbed, about 2 minutes. Set aside.
2. 2 Combine shredded chicken and buffalo sauce in a bowl; stir well and set aside.
3. 3 Place a tortilla on a microwave-safe plate covered with a damp paper towel. Cook on high until warm and pliable, 20 to 30 seconds. Repeat this step with remaining tortillas.
4. 4 Evenly divide rice among tortillas and spread to within 1/2 inch of the edges. Evenly divide chicken mixture over rice. Sprinkle with cheese, then top with lettuce. Fold in the sides of each tortilla and roll up tightly. Cut each wrap in half, diagonally.
5. 5 Serve each wrap with carrots, celery, and about 1/4 cup ranch dressing for dipping.

By Uncle Ben's

Ingredients

• ✓ lettuce
• avocado
• garlic salt
• lemon juice
• oregano
• croissant
• turkey breast
• swiss cheese
• bacon
• tomato
• brown mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mash avocado in a bowl using a fork or potato masher; season with garlic salt, lemon juice, and oregano.
3. 3 Arrange split croissants on a work surface. Place 2 slices turkey on bottom halves of croissants; top with 1 slice Swiss cheese and 2 strips bacon. Place each croissant top over bacon layer. Arrange sandwiches on a baking sheet.
4. 4 Bake in the preheated oven until cheese is melted, 5 to 7 minutes.
5. 5 Open each sandwich; place 2 tomato slices and 1 lettuce leaf on bacon layers. Lightly spread 1 teaspoon mustard and 1/4 avocado mixture on each croissant top. Return croissant tops to each sandwich.

By Messy Lissa

Ingredients

• ✓ lettuce
• egg
• mayonnaise
• cheddar cheese
• green onion
• mustard
• black pepper
• bacon
• grape tomato
• bread

Instructions

1. 1 Place eggs in a large saucepan over medium heat and cover with 1 inch water. Bring to a boil, cover, remove from heat, and set aside in hot water for 10 minutes. Drain; run under cold water to stop the cooking. Peel eggs, then chop.
2. 2 Gently fold eggs, mayonnaise, Cheddar cheese, green onions, mustard, and black pepper together in a large bowl until evenly mixed. Fold in bacon and tomatoes.
3. 3 Place salad and lettuce between 2 bread slices to make a sandwich. Repeat with remaining salad, lettuce, and bread slices.

By Soup Loving Nicole

Ingredients

• ✓ lettuce
• ground turkey
• onion
• egg substitute
• basil
• garlic
• horseradish
• soy sauce
• black pepper
• whole wheat hamburger bun
• tomato

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Combine ground turkey, onion, egg substitute, basil, garlic, horseradish, soy sauce, and black pepper in a bowl; form into 4 patties.
3. 3 Cook on the preheated grill until no longer pink in centers and juices run clear, about 6 minutes per side. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C).
4. 4 Serve patties on buns with lettuce and tomato.

By hhummel

Ingredients

• ✓ lettuce
• salad dressing
• sour cream
• lemon juice
• basil
• parsley
• lemon pepper
• chicken
• snow pea
• red onion
• almond

Instructions

1. 1 Whisk salad dressing, sour cream, lemon juice, basil, parsley, and lemon pepper together in a large bowl. Add chicken, peas, onion, lettuce, and almonds; stir until evenly coated. Refrigerate until ready to serve.

By Sara

Ingredients

• ✓ lettuce
• chicken breast
• peanut oil
• curry powder
• croissant
• chutney
• mayonnaise
• tomato
• red onion
• salt
• pepper

Instructions

1. 1 In a skillet over medium heat, add the curry powder and stir a few seconds until it becomes fragrant. Stir in the oil. Cook the chicken in the seasoned oil for about 5 to 8 minutes on each side, or until done.
2. 2 Spread chutney sauce on one side of each croissant, and the mayonnaise on the other side. Cut the cooked chicken to fit the croissants (I cut them into slices), and layer with lettuce, tomatoes, and red onion. Sprinkle with a little salt and pepper, and serve.

By COOKINCOWGIRLS

Ingredients

• ✓ lettuce
• bacon
• mayonnaise
• parmesan cheese
• white sugar
• basil
• broccoli
• cauliflower
• red onion
• crouton
• water chestnut

Instructions

1. 1 Place 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.
2. 2 Whisk mayonnaise, Parmesan cheese, sugar, and basil together in a large bowl until smooth. Add broccoli, cauliflower, and red onion to mayonnaise mixture; toss to coat. Refrigerate salad until chilled and flavors have blended, 3 hours to overnight.
3. 3 Crumble bacon. Mix bacon, lettuce, croutons, and water chestnuts into salad.

By SFORD1024

Ingredients

• ✓ lettuce
• chicken
• apple
• cranberry
• celery
• pecan
• green onion
• mayonnaise
• lime juice
• curry powder
• bread

Instructions

1. 1 Combine cooked chicken, apple, cranberries, celery, pecans, and green onions in a large bowl.
2. 2 Mix together mayonnaise, lime juice, and curry powder in a small bowl until well combined. Fold into chicken mixture; stir to coat. Cover and refrigerate until ready to serve.
3. 3 Cut each bread slice with a 3-inch heart-shaped cookie cutter; top with a lettuce leaf and chicken salad.

By pattycakes

Ingredients

• ✓ lettuce
• mayonnaise
• yogurt
• chipotle chile
• adobo sauce
• spinach tortilla
• monterey jack cheese
• avocado
• bacon
• red onion
• tomato
• chicken breast

Instructions

1. 1 Whisk mayonnaise, yogurt, and chipotle chiles together in a bowl.
2. 2 Cook tortillas in the microwave until warm and pliable, about 30 seconds.
3. 3 Spread 1 tablespoon chipotle mayonnaise down the center of each tortilla. Spread 1/2 of the lettuce, 1/2 of the Monterey Jack cheese, 1/2 of the avocado, 1/2 of the bacon, 1/2 of the red onion, 1/2 of the tomato, and 1/2 of the chicken, respectively, in the center of each tortilla. Fold opposing edges of tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a wrap.

By BethAnne923

Ingredients

• ✓ lettuce
• beef steak
• fajita seasoning
• vegetable oil
• red bell pepper
• green bell pepper
• onion
• tomato
• black bean
• black olive
• cheddar cheese
• southwest fiesta dressing

Instructions

1. 1 Sprinkle beef strips with fajita seasoning. Saute beef in oil in large nonstick skillet over medium-high heat 3 to 4 minutes.
2. 2 Add peppers and onion and saute 2 to 3 minutes longer or until vegetables are tender-crisp.
3. 3 Divide lettuce on 2 large plates. Spoon beef mixture over lettuce and arrange tomatoes, beans, olives and cheese over each. Serve with Southwest Fiesta Dressing, to taste. Refrigerate leftovers.

By Dole

Ingredients

• ✓ lettuce
• cucumber
• salt
• onion
• pistachio
• lemon
• garlic
• black pepper
• cayenne pepper
• yogurt
• tomato

Instructions

1. 1 Place cucumbers in a colander; sprinkle with salt. Set aside until cucumbers release water, about 30 minutes.
2. 2 Pat cucumbers dry to remove excess salt; transfer to a large bowl. Add onion, pistachios, lemon zest, lemon juice, garlic, black pepper, and cayenne pepper; stir in yogurt until evenly mixed.
3. 3 Arrange lettuce leaves in a serving bowl; add cucumber salad to middle of the bowl. Surround cucumber salad with tomatoes. Refrigerate for flavors to blend, at least 30 minutes.

By Fabienne Riesen

Ingredients

• ✓ lettuce
• ground beef
• chili powder
• salt
• garlic powder
• cayenne pepper
• water
• taco shell
• cheddar cheese
• onion
• tomato
• taco sauce

Instructions

1. 1 Crumble the ground beef into a 1 1/2 quart casserole dish. Cover with glass lid. Cook in the microwave for 5 minutes on High. Drain, and stir in chili powder, salt, garlic powder, cayenne pepper and water. Cover and return to the microwave. Cook for another 3 to 4 minutes on High.
2. 2 Fill each taco shell with about 2 tablespoons of the ground beef, then top with desired amounts of cheese, lettuce, onion, tomato and taco sauce.

By Zan

Ingredients

• ✓ lettuce
• avocado
• mayonnaise
• salt
• garlic powder
• onion powder
• cayenne pepper
• flour tortilla
• tomato
• cucumber
• green bell pepper
• mozzarella cheese

Instructions

1. 1 Mash avocado, mayonnaise, salt, garlic powder, onion powder, and cayenne pepper together in a bowl with a fork until well blended.
2. 2 Divide and spread avocado mayonnaise onto tortillas. Place diced tomatoes, sliced cucumber, bell pepper strips, lettuce, and sliced mozzarella cheese on each tortilla, leaving about 2 inches of space at the bottom. Fold bottoms up; firmly roll tortillas to enclose fillings.

By MW

Ingredients

• ✓ lettuce
• sirloin steak
• beef brisket
• mayonnaise
• shallot
• wild game rub
• whole wheat hot dog bun
• cheddar cheese
• salt
• pepper
• tomato
• onion
• relish

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Combine the sirloin and brisket in a food processor and pulse until ground.
3. 3 Transfer the meat into a large bowl. Add the mayonnaise, shallot, and wild game rub; gently mix.
4. 4 Divide the meat into 4 equal portions; shape the "burgers" into hotdog shapes.
5. 5 Place on preheated grill and close the lid. Cook for 4 minutes. Lift lid; flip burger dogs and close lid.
6. 6 Lightly toast hot dog buns, then set aside.
7. 7 Sear the burger dogs on all four sides for extra char flavor, about 2 1/2 minutes per side for medium, or until internal temperature reaches 140 degrees F. During the final minute of grilling, top each burger dog with a slice of cheese.
8. 8 Transfer burger dogs from the grill to a grill bun. Salt and pepper to taste; serve with your favorite condiments.

By FOX Broadcasting Company

Ingredients

• ✓ lettuce
• celery
• green onion
• onion
• flat leaf parsley
• red wine vinegar
• ketchup
• tomato puree
• mustard
• worcestershire sauce
• vegetable oil
• paprika
• shrimp

Instructions

1. 1 In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.
2. 2 When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.

By CYNTHIA