Type what you have

Ingredients

• ✓ leaf lettuce
• seashell pasta
• carrot
• cucumber
• green pea
• corn
• mayonnaise
• brown sugar
• curry powder
• garlic salt
• cheddar cheese

Instructions

1. 1 Bring a pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 7 minutes. Drain, and rinse under cold water to cool.
2. 2 Place the carrots in an even layer in the bottom of a large glass bowl, preferably one that is roughly the same diameter from top to bottom. Place the lettuce in a layer over the carrots. Combine the cucumber, peas and corn; spread in a layer over the lettuce. Once the pasta is cooled and drained, then spread that out over the top.
3. 3 In a smaller bowl, stir together the mayonnaise, brown sugar, curry powder, and garlic salt. Spread this carefully over the pasta. Top with shredded Cheddar cheese. Cover, and refrigerate for at least 1 hour before serving.

By Miss Sriri

Ingredients

• ✓ leaf lettuce
• almond
• sesame seed
• bacon
• white sugar
• white vinegar
• monosodium glutamate
• vegetable oil
• garlic
• chow mein noodle

Instructions

1. 1 Preheat an oven to 325 degrees F (165 degrees C).
2. 2 Spread the almonds and sesame seeds onto an ungreased baking sheet.
3. 3 Bake in the preheated oven until the almonds are just turning golden brown, about 8 minutes. Set aside to cool completely. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, cool, and crumble.
4. 4 Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate and allow to cool; crumble.
5. 5 Make the dressing by shaking the sugar, vinegar, monosodium glutamate, vegetable oil, and garlic in a glass jar with a sealable lid until mixed. Combine the cooled almonds, sesame seeds, crumbled bacon, lettuce, and chow mein noodles in a bowl. Pour the dressing overtop and gently toss until coated.

By Laura

Ingredients

• ✓ leaf lettuce
• spinach
• celery
• mushroom
• egg
• pea
• green pepper
• green onion
• water chestnut
• mayonnaise
• sour cream
• white sugar
• cheddar cheese
• bacon

Instructions

1. 1 Toss together the lettuce, spinach, celery, mushrooms, eggs, peas, bell pepper, green onions, and water chestnuts in a 9x13 inch dish. Mix the mayonnaise, sour cream, and sugar in a bowl, and spread evenly over the salad to the edges of the dish. Sprinkle with Cheddar cheese, and top with bacon. Cover and refrigerate 24 hours before serving.

By Heather

Ingredients

• ✓ leaf lettuce
• almond
• white sugar
• olive oil
• white vinegar
• white sugar
• salt
• pepper
• iceberg lettuce
• celery
• chive
• cranberry
• mandarin orange segment
• peach
• mango
• strawberry

Instructions

1. 1 In a skillet over medium heat, cook and stir the almonds and 1/2 cup sugar 5 minutes, or until almonds are well-coated and lightly browned.
2. 2 In a bowl, mix the olive oil, vinegar, 2 tablespoons sugar, salt, and pepper. Set aside.
3. 3 In a large bowl, gently mix the almonds, iceberg lettuce, leaf lettuce, celery, chives, cranberries, mandarin orange, peaches, mango, and strawberries. Serve with desired amount of the oil and vinegar dressing.

By BOOTS582

Ingredients

• ✓ leaf lettuce
• salad green
• endive
• radicchio
• apple
• walnut
• feta cheese
• cranberry
• green onion
• vegetable oil
• blueberry
• olive oil
• balsamic vinegar
• salt

Instructions

1. 1 Make the salad: Layer salad greens, apple cubes, walnuts, feta cheese, cranberries, and green onions in a large bowl.
2. 2 Make the dressing: Combine vegetable oil, blueberries, olive oil, vinegar, and salt in a food processor or blender; pulse until well blended and smooth.
3. 3 Pour dressing over salad and toss until well combined. Chill for 30 minutes before serving.

By DezCez

Ingredients

• ✓ leaf lettuce
• chicken
• szechwan peppercorn
• chili oil
• ginger root
• garlic
• soy sauce
• sake
• brown sugar
• salt
• white sugar
• vegetable oil
• chicken broth
• green onion

Instructions

1. 1 In a large bowl, combine the Szechwan peppercorns, chili oil, ginger, garlic, soy sauce, sake and brown sugar. Mix to blend, then add chicken pieces and stir to coat. Cover and refrigerate for 2 to 3 hours to marinate.
2. 2 Fill a wok about halfway full of oil for deep-frying. Heat to 365 degrees F (185 degrees C). Reserving marinade, fry chicken a few pieces at a time in the hot oil until golden, 5 to 6 minutes. Remove chicken and set on paper towels to drain.
3. 3 Clean out the wok and add reserved marinade. Stir in the chicken broth and bring to a boil. Return chicken pieces to the wok, cover and simmer for about 35 minutes, turning the chicken at least once.
4. 4 Remove the chicken and allow to sit for 10 minutes. Cut chicken into 1 inch pieces and arrange on a platter lined with lettuce leaves. Spoon sauce over the chicken and garnish with green onion.

By JOSIE