Type what you have

Ingredients

• ✓ green leaf lettuce
• vegetable oil
• apple cider vinegar
• white sugar

Instructions

1. 1 Whisk the vegetable oil, vinegar, and sugar in a small bowl. Place the lettuce in a large bowl. Drizzle the oil mixture over the lettuce and toss to coat.

By Suzie

Ingredients

• ✓ green leaf lettuce
• shrimp
• egg
• mayonnaise
• mustard
• dill

Instructions

1. 1 In a medium bowl, mix together shrimp, eggs, mayonnaise, mustard, and dill. Spoon onto lettuce leaves to serve.

By MEISENBACH

Ingredients

• ✓ green leaf lettuce
• pear
• pomegranate seed
• vegetable oil
• pomegranate juice
• lemon juice
• mustard
• honey
• black pepper

Instructions

1. 1 Divide lettuce, pear slices, and pomegranate seeds between two bowls and mix gently.
2. 2 Combine vegetable oil, pomegranate juice, lemon juice, mustard, honey, and pepper in a saucepan. Bring to a boil over high heat, then reduce the heat and simmer, stirring frequently, until dressing thickens slightly, about 2 minutes. Pour warm dressing over salads and serve.

By JPMJ

Ingredients

• ✓ green leaf lettuce
• bacon
• salmon fillet
• olive oil
• mayonnaise
• dill weed
• lemon zest
• bread
• tomato

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Evenly coat salmon with olive oil.
3. 3 Cook on the preheated grill, skin-side down, about 5 minutes; flip and cook on other side until skin easily lifts off flesh, about 5 minutes more. Flip again; continue cooking until salmon flakes easily with a fork, 2 to 3 minutes more.
4. 4 Whisk mayonnaise, dill, and lemon zest together in a small bowl; divide and spread onto 2 toasted bread slices. Top each with 1 portion salmon, 2 tomato slices, 2 bacon strips, 1 lettuce leaf, and 1 remaining toasted bread slice.

By cathy a

Ingredients

• ✓ green leaf lettuce
• olive oil
• white sugar
• vinegar
• onion
• poppy seed
• mustard
• salt
• swiss cheese
• cashew

Instructions

1. 1 Whisk oil, sugar, vinegar, onion, poppy seeds, mustard, and salt together in a bowl until smooth. Cover the bowl with plastic wrap; refrigerate dressing for 24 hours.
2. 2 Add lettuce to a bowl; drizzle with dressing and toss to coat. Add Swiss cheese and cashews; toss to coat.

By tglatz

Ingredients

• ✓ green leaf lettuce
• sunflower sprout
• avocado
• watermelon
• cilantro
• orange juice
• red wine vinegar
• honey
• heavy cream
• mustard
• olive oil
• olive oil
• mint leaves
• salt
• black pepper

Instructions

1. 1 Combine lettuce and sprouts in a bowl. Top with avocado and watermelon cubes. Sprinkle cilantro on top.
2. 2 Blend orange juice, vinegar, honey, cream, and mustard in a blender or food processor. Slowly drizzle in 3/4 cup plus 2 tablespoons oil while blender is running. Blend in mint, salt, and pepper.

By MauiKattie

Ingredients

• ✓ green leaf lettuce
• pine nut
• red 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

• ✓ green leaf lettuce
• rotisserie chicken
• coleslaw mix
• carrot
• white sugar
• garlic
• ginger
• basil
• black pepper
• hoisin sauce
• soy sauce
• white vinegar
• peanut sauce

Instructions

1. 1 Heat a large skillet over medium-high heat. Add chicken, coleslaw mix, sugar, garlic, ginger, basil, and pepper to the hot skillet. Pour in hoisin sauce, soy sauce, and vinegar; bring to a simmer. Cook and stir until chicken is hot and liquid has been absorbed, about 10 minutes.
2. 2 To serve, line a platter with lettuce leaves and pour chicken mixture into the center of the platter. Each diner assembles their own wrap by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, and then rolling it into a cylinder.

By gztg44

Ingredients

• ✓ green leaf lettuce
• sweet chili sauce
• cilantro
• peanut
• bean sprout
• carrot
• orange zest
• sesame oil
• rice vinegar
• brown sugar
• soy sauce
• garlic
• ginger root
• water chestnut
• green onion
• ground turkey
• shiitake mushroom
• vegetable oil
• rice noodle

Instructions

1. 1 Bring 2 cups water to a boil in a small saucepan; turn off heat. Stir in rice noodles, cover the saucepan, and soak until soft, 5 to 7 minutes. Rinse noodles with cold water. Drain well.
2. 2 Heat 1 teaspoon vegetable oil in a large skillet over medium-high heat. Add mushrooms; cook until brown and soft, about 2 minutes. Transfer mushrooms to a bowl; set aside.
3. 3 Heat remaining 2 teaspoons vegetable oil in the same skillet. Add turkey; cook until no longer pink, 5 to 7 minutes. Stir in green onions, water chestnuts, ginger, and garlic; cook for 1 minute. Add reserved mushrooms, soy sauce, and sugar; simmer to combine flavors, 1 to 2 minutes. Off heat, stir in vinegar, sesame oil, and orange zest.
4. 4 Divide turkey filling among lettuce leaves; top with cooked noodles, a sprinkle of carrots, bean sprouts, peanuts, and cilantro. Serve with sweet chili sauce for dipping.

By blancdeblanc

Ingredients

• ✓ green leaf lettuce
• salmon
• blackberry
• raspberry
• strawberry
• honey mustard dressing

Instructions

1. 1 Gently toss lettuce, salmon, blackberries, raspberries, and strawberries in a large bowl to combine.
2. 2 Drizzle salad with dressing; gently toss to coat.

By SunnyDaysNora

Ingredients

• ✓ green leaf lettuce
• bartlett pear
• mayonnaise
• mayonnaise
• cauliflower
• cheddar cheese

Instructions

1. 1 Drain and reserve syrup from pear halves.
2. 2 Whisk reserved syrup and 2 tablespoons plus 1 teaspoon mayonnaise in a small bowl. Place cauliflower florets in the dressing for 5 minutes.
3. 3 Divide pear halves and lettuce between 2 salad plates. Remove cauliflower florets from the dressing using a slotted spoon; divide evenly between the plates. Spoon desired amount of dressing over salads. Top with Cheddar cheese.

By bdweld

Ingredients

• ✓ green leaf lettuce
• red onion
• strawberry
• salad dressing
• white sugar
• milk
• white vinegar
• poppy seed

Instructions

1. 1 Place lettuce, red onion, and strawberries in a large bowl. Place creamy salad dressing, sugar, milk, vinegar, and poppy seeds in a jar with a tight-fitting lid; cover jar and shake until smooth. Pour dressing over salad; toss to combine.

By Chelsey Carr

Ingredients

• ✓ green leaf lettuce
• ground beef
• taco seasoning mix
• water
• onion
• cherry tomato
• cheddar cheese
• monterey jack cheese
• black olive
• salsa
• jalapeno pepper
• sour cream
• corn chip

Instructions

1. 1 Brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes; drain excess grease. Mix in taco seasoning mix and water. Bring the beef mixture to a boil and cook until thickened, about 10 more minutes. Transfer beef to a serving bowl.
2. 2 Place chopped onion, lettuce, cherry tomatoes, Cheddar cheese, black olives, salsa, jalapeno peppers, sour cream, and corn chips in individual serving bowls. Allow diners to assemble their own salads from the ingredients.

By Amy Tapscott Harvel

Ingredients

• ✓ green leaf lettuce
• ground bison
• egg
• cracker
• italian seasoning
• worcestershire sauce
• garlic salt
• black pepper
• salt
• barbecue sauce
• bacon
• cheddar cheese
• burger bun

Instructions

1. 1 Combine ground bison, egg, crushed crackers, Italian seasoning, Worcestershire sauce, garlic salt, black pepper, and coarse salt in a large bowl. Use your hands to form mixture into 4 large burger patties. Place on a plate lined with waxed paper and refrigerate until ready to cook.
2. 2 Preheat grill for medium-high heat and lightly oil the grate.
3. 3 Grill burgers for 2 minutes. Flip and brush with barbeque sauce. Flip again and cook until burgers are no longer pink in the center, about 8 minutes total. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
4. 4 Turn off the grill. Add 2 slices cooked bacon and 1 slice Cheddar cheese to each burger; close lid and let cheese melt, about 1 minute. Transfer burgers to buns and top each with 1 lettuce leaf.

By Jonny_Anvil

Ingredients

• ✓ green leaf lettuce
• ground sirloin
• salt
• cheddar cheese
• flour tortilla
• tomato
• red onion
• dill pickle

Instructions

1. 1 Divide beef into 4 equal parts; form each part into a thin half-moon-shaped patty, shaped to fill half a tortilla. Season patties with salt and black pepper.
2. 2 Heat a 10-inch, nonstick skillet over medium-high heat. Add patties; cook to your desired doneness, about 3 minutes per side. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C).
3. 3 Top each patty with ¼ cheese towards end of cooking time; cook until cheese melts. Transfer cheeseburgers to a plate; keep warm.
4. 4 Warm tortillas in a microwave for 10 seconds.
5. 5 Place 1 cheeseburger on one half 1 tortilla; top with 1 tomato slice, 1 lettuce leaf, onion rings, and 3 pickle slices. Fold tortilla in half. Repeat with remaining 3 cheeseburgers, tortillas, tomato slices, lettuce leaves, onion rings, and pickle slices.

By Mission Foods

Ingredients

• ✓ green leaf lettuce
• chicken breast
• red 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

• ✓ green leaf lettuce
• ground beef
• garlic
• garlic pepper
• lemon pepper
• cajun seasoning
• sweet onion
• sweet roll
• american cheese
• edam cheese
• tomato
• dill pickle
• mustard
• salad dressing
• ketchup

Instructions

1. 1 Preheat an outdoor grill for high heat.
2. 2 Mix together the ground beef and roasted garlic. Form the mixture into four balls, and flatten into patties about 3/4 inch thick. Sprinkle the patties with garlic pepper, lemon salt, and Cajun seasoning.
3. 3 Lightly oil the grilling surface. Place onions on the grill, and toast on both sides. Place beef patties on the grill, and set the onions on top of them. Grill for about 5 minutes on each side, or to desired doneness. If you're lucky (or trashy) enough to still have a coffee can of grease on your stove, brush both sides of the Hawaiian rolls, then toast them on the grill.
4. 4 To assemble, place the patties on buns, and top with slices of American and Edam cheese, lettuce, tomato, pickles, and your choice of condiments such as ketchup, Creole mustard, and salad dressing. These listed are some of mine.

By JETJOUSTER

Ingredients

• ✓ green leaf lettuce
• kaiser roll
• red onion
• heirloom tomato
• black pepper
• salt
• egg
• red wine
• feta
• ground pork sausage
• ground beef
• red onion
• garlic
• olive oil
• dill
• basil
• garlic
• cream cheese

Instructions

1. 1 In a medium bowl, combine cream cheese, 1 clove minced garlic, basil, and dill. Cover and set aside.
2. 2 Heat the olive oil in a medium skillet over medium heat and cook 1 clove minced garlic and onion for 4 to 6 minutes, or until translucent. Remove from heat and allow to cool.
3. 3 Preheat an outdoor grill for high heat and lightly oil grate.
4. 4 While the grill is heating, gently mix together the cooked garlic and onion, ground beef, pork sausage, feta cheese, red wine, egg, salt, and pepper in a large bowl. Do not over work the meat mixture. Divide into 8 equal parts and form into patties.
5. 5 Grill patties on preheated grill for 5 to 10 minutes per side, until well done. Toast the split buns on the grill for 1 to 2 minutes. Assemble the burgers by spreading 1 1/2 tablespoon of the cheese and herb spread to both the top and bottom of each roll. Place patties on the bottom half of the rolls and stack a slice of tomato, sliced red onion, and a leaf of lettuce on each burger. Add the roll tops and serve.

By Charles

Ingredients

• ✓ green leaf lettuce
• pecan
• white sugar
• olive oil
• red wine vinegar
• white sugar
• mustard
• garlic
• salt
• black pepper
• pear
• roquefort cheese
• avocado
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 To make the candied pecans: Combine pecans and sugar in a skillet over medium heat. Cook, stirring gently, until sugar has melted and pecans are caramelized, 5 to 7 minutes.
3. 3 Carefully transfer nuts onto a sheet of waxed paper to cool.
4. 4 While the nuts are cooling, make the dressing: Whisk oil, vinegar, sugar, mustard, garlic, salt, and pepper together in a bowl.
5. 5 To make the salad: Layer lettuce, pears, Roquefort cheese, avocado, and green onions in a large serving bowl. Pour dressing over top.
6. 6 Break cooled pecans into pieces and sprinkle over salad.

By Michelle Krzmarzick

Ingredients

• ✓ green leaf lettuce
• oil
• red wine vinegar
• mustard
• honey
• garlic
• salt
• pepper
• tomato
• avocado
• corn
• bacon and cheddar bavarian smokies
• egg
• cheddar cheese
• cheese tortilla wrap

Instructions

1. 1 Pre-heat grill.
2. 2 In a small bowl, combine 6 tbsp oil, red wine vinegar, Dijon, honey, and garlic. Season with salt and pepper and set aside for later.
3. 3 Toss lettuce halves with 2 tsp oil, salt, and pepper. Toss the tomato halves with 2 tsp oil, salt, and pepper. Split the avocados, remove the seeds, and keep them in the skins. Season the inside of the avocados with oil, salt, and pepper. Toss the corn with 2 tsp oil, salt, and pepper.
4. 4 Put the smokies and corn on the grill, making sure to char them outside and cooking them all the way. Now on high heat, char the inside of the lettuce, tomatoes, and avocados making sure to keep them mostly uncooked. You just want the charred flavour.
5. 5 Remove all the ingredients from the grill. Slice the smokies into half-moons, dice the tomato, remove the corn from the cob, and slice the avocados. Now it's time to assemble.
6. 6 Place the charred lettuce on a large platter, add a row of tomatoes, then the hardboiled eggs, followed by the sliced smokies, then the Cheddar, then a row of avocados, and finish it with the corn. Drizzle with the red wine vinaigrette and serve with grilled tortillas.

By Grimm's Fine Foods

Ingredients

• ✓ green leaf lettuce
• lime
• cotija cheese
• cajun seasoning
• chicken breast
• avocado
• red cabbage
• red bell pepper
• black bean
• salt
• garlic
• jalapeno pepper
• lime juice
• white onion
• cilantro leaves
• tomatillo
• corn

Instructions

1. 1 Fill a large pot with water and bring to a rolling boil; add corn. Boil for 15 to 20 minutes. Transfer corn to a work surface; set aside until cool enough to handle. Cut kernels off cobs; place kernels in a large bowl. Discard cobs.
2. 2 Meanwhile, combine tomatillos, cilantro, onion, 4 teaspoons lime juice, jalapeño, garlic, and salt in a blender; blend until finely chopped. Transfer salsa verde to a bowl; set aside.
3. 3 Stir black beans, bell pepper, and cabbage into corn. Toss avocado with remaining 1 teaspoon lime juice in a separate bowl; stir into corn mixture.
4. 4 Preheat an outdoor grill to medium-high heat and lightly oil the grate. Season chicken breasts with Cajun seasoning.
5. 5 Cook chicken on the preheated grill until no longer pink in centers and the juices run clear, about 6 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Set breasts aside until cool enough to handle; cut into bite-sized pieces.
6. 6 Divide lettuce leaves among four plates; mound corn-avocado mixture on top, followed by chicken. Sprinkle with cotija cheese. Serve with salsa verde and lime wedges.

By Jenny from WA