Type what you have

Ingredients

• ✓ butterhead lettuce
• beet
• aluminum foil
• lemon juice
• shallot
• mustard
• lemon zest
• honey
• olive oil
• salt
• black pepper
• fennel bulb
• goat cheese
• walnut
• chive

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Scrub beets; wrap each beet in aluminum foil and place on a baking sheet.
3. 3 Bake in the preheated oven until a knife can easily be inserted into beets, about 1 1/2 hours.
4. 4 Meanwhile, whisk lemon juice, shallot, Dijon mustard, lemon zest, and honey together in a medium bowl. Slowly whisk in 1/3 cup olive oil in a steady stream. Cover and set aside.
5. 5 Cool beets until able to handle, about 20 minutes. Remove and discard foil. Trim off stems and root ends; peel and cut into 1-inch pieces.
6. 6 Combine beets, 3 tablespoons vinaigrette, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.
7. 7 Combine fennel, 3 tablespoons vinaigrette, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a separate bowl.
8. 8 Line 8 salad plates with lettuce; drizzle with remaining vinaigrette. Layer on beets, fennel, goat cheese, walnuts, and chives.

By Reynolds KitchensR

Ingredients

• ✓ butterhead lettuce
• bacon
• sweet corn
• green onion
• red bell pepper
• avocado
• red wine vinegar salad dressing
• blue cheese salad dressing
• honey

Instructions

1. 1 Cook bacon in a large, deep skillet over medium-high heat until evenly brown. Drain on paper towels; crumble.
2. 2 Combine lettuce, corn, green onions, and bell pepper in a large bowl; carefully fold in avocado.
3. 3 Whisk red wine vinegar dressing, blue cheese dressing, and honey together in a small bowl. Pour dressing over salad; toss. Top with bacon just before serving.

By Mary

Ingredients

• ✓ butterhead lettuce
• butter
• sesame oil
• green onion
• garlic
• shrimp
• gochujang
• soy sauce
• honey
• cucumber
• carrot
• sesame seed
• lemon

Instructions

1. 1 Heat butter and sesame oil over medium heat in a large skillet. Stir in white parts of green onion and garlic; cook until softened and fragrant, about 1 minute. Add shrimp; cook, stirring, until shrimp are opaque, 3 to 5 minutes. Stir in gochujang, soy sauce, and honey; toss to coat.
2. 2 Stir cucumber, carrot, green parts of green onion, and sesame seeds together in a small bowl.
3. 3 Top lettuce leaves with shrimp mixture and cucumber mixture. Serve with lemon wedges.

By Juliana Hale

Ingredients

• ✓ butterhead lettuce
• sesame seed
• red bell pepper
• black pepper
• salt
• shiitake mushroom
• jicama
• tofu
• ginger
• vegetable oil
• salt
• white sugar
• sesame oil
• mushroom seasoning
• sambal oelek
• water
• vegetarian oyster sauce
• sambal oelek
• water
• hoisin sauce

Instructions

1. 1 Mix hoisin sauce, 1 teaspoon water, and 1/2 teaspoon sambal oelek together to make dipping sauce.
2. 2 Mix oyster sauce, 1 tablespoon water, 1/2 teaspoon sambal oelek, mushroom seasoning, sesame oil, sugar, and 1/4 teaspoon salt together in a bowl to make seasoning sauce.
3. 3 Heat oil in a large skillet over medium heat. Cook and stir ginger until fragrant, about 30 seconds. Add tofu, jicama, shiitake mushrooms, 1/4 teaspoon salt, and pepper; cook and stir until mushrooms are golden brown, about 5 minutes. Add red bell pepper and seasoning sauce; cook and stir until heated through, about 1 minute. Remove from heat.
4. 4 Place 1 to 2 tablespoons of tofu mixture in the center of each lettuce leaf. Sprinkle sesame seeds on top. Add 1 teaspoon dipping sauce; roll up lettuce to enclose tofu mixture. Repeat with remaining tofu mixture and lettuce leaves. Serve remaining dipping sauce alongside.

By VeggieCravings