Type what you have

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
• bacon
• red onion
• green pea
• cheddar cheese
• cauliflower
• mayonnaise
• parmesan cheese
• white sugar

Instructions

1. 1 Gather all ingredients.
2. 2 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; crumble and set aside.
3. 3 To make the salad: Place chopped lettuce in a large glass dish or bowl; top with a layer of red onion, peas, shredded cheese, cauliflower, and bacon.
4. 4 To make the dressing: Whisk mayonnaise, Parmesan cheese, and sugar together in a bowl until smooth.
5. 5 Drizzle dressing over salad and refrigerate until chilled.
6. 6 Serve and enjoy!

By Leah Mae

Ingredients

• ✓ iceberg lettuce
• bacon
• egg
• chicken
• tomato
• blue cheese
• green onion
• avocado
• ranch salad dressing

Instructions

1. 1 Place eggs in a saucepan and cover completely with cold water; bring to a boil, then cover and remove from heat. Let eggs sit for 10 to 12 minutes, then cool, peel and chop.
2. 2 While the eggs are cooking, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown, 7 to 10 minutes. Drain, crumble, and set aside.
3. 3 Divide shredded lettuce among individual plates. Arrange rows of bacon, eggs, chicken, tomatoes, blue cheese, green onions, and avocado on top.
4. 4 Drizzle with dressing and enjoy!

By Barrett

Ingredients

• ✓ iceberg lettuce
• ground beef
• chili bean
• french dressing
• taco seasoning mix
• tortilla chip
• cheddar cheese
• tomato
• salsa
• sour cream

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in chili beans, salad dressing, and seasoning mix. Fill the empty dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat, and simmer for 15 minutes.
2. 2 Crush the bag of chips, open the bag, and toss crushed chips into a large bowl.
3. 3 Add cheese, and tomatoes. Pour meat mixture into the bowl; mix well.
4. 4 Fill a bowl with lettuce. Top with meat mixture, salsa, and sour cream. Serve warm and enjoy!

By Denise Williamson

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
• 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
• 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
• 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
• 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
• 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

Ingredients

• ✓ iceberg lettuce
• mayonnaise
• white sugar
• white vinegar
• poppy seed
• spinach
• red onion
• strawberry

Instructions

1. 1 Whisk mayonnaise, sugar, and vinegar together in a small bowl until well combined; stir in poppy seeds until incorporated.
2. 2 Toss lettuce, spinach, and onion together in a large bowl; drizzle dressing over top and toss to coat. Add strawberries; lightly toss.

By The Dahl House

Ingredients

• ✓ iceberg lettuce
• ground turkey
• yogurt
• ranch salad dressing and seasoning mix
• bread
• sweet potato fries
• olive oil
• ranch salad dressing and seasoning mix
• ranch salad dressing

Instructions

1. 1 Burgers: Preheat a grill or pan over medium-high heat. Mix together the turkey meat, yogurt, Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and pepper.
2. 2 Form into 4 to 6 patties, depending on how large you want them. Create a 1/4-inch indentation into the top of each patty. Grill for 6 to 8 minutes per side, or until cooked through.
3. 3 Top each slice of bread with lettuce and burger patties.
4. 4 Sweet Potato Fries: Preheat the oven to 425 degrees F. Spread the sweet potato fries in one layer on a sheet pan. Drizzle with the olive oil and add Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix. Toss well to coat evenly.
5. 5 Cook according to package directions, shaking the pan once halfway through cooking, 20 to 25 minutes.
6. 6 Serve burgers and fries together with bottled Hidden Valley® Original Ranch® Dressing, for dipping.

By Hidden Valley Ranch

Ingredients

• ✓ iceberg lettuce
• chicken breast
• taco seasoning mix
• corn
• black bean
• tomato
• green onion
• cheddar cheese
• ranch dressing
• flour tortilla

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate. Season chicken with taco seasoning.
2. 2 Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to cool enough to handle, about 10 minutes; slice into bite-size pieces.
3. 3 Combine corn, beans, lettuce, tomato, green onions, Cheddar cheese, and ranch dressing in a bowl; stir in chicken. Assemble wraps as desired in tortillas.

By Shara Bailey

Ingredients

• ✓ iceberg lettuce
• ahi tuna
• onion
• green onion
• wakame seaweed
• macadamia nut
• sesame oil
• red pepper flakes
• ginger
• cilantro

Instructions

1. 1 Mix together ahi tuna, onion, green onion, seaweed, macadamia nuts, sesame oil, red pepper flakes, and ginger in a mixing bowl.
2. 2 Cover and refrigerate for the flavors to come together, at least 1 hour.
3. 3 Arrange lettuce leaves on a serving platter, spoon ahi poke on top, and garnish with cilantro.

By SKYELIGHT

Ingredients

• ✓ iceberg lettuce
• cream cheese
• chive
• dijon mustard
• whole wheat tortilla
• turkey
• swiss cheese
• bacon
• tomato
• avocado

Instructions

1. 1 Gather all ingredients.
2. 2 Mix cream cheese and Dijon mustard together until smooth; spread about 2 tablespoons of cream cheese mixture on each tortilla, spreading to within 1/4 inch of the edge.
3. 3 Arrange about 1/4 cup of shredded lettuce on each tortilla; press lettuce down into cream cheese mixture. Place 2 turkey slices per tortilla over the lettuce, and sprinkle with 2 tablespoons of shredded Swiss cheese.
4. 4 Top each tortilla evenly with crumbled bacon, tomato, and avocado slices.
5. 5 Roll each tortilla up tightly; cut in half across the middle with a slightly diagonal cut.

By Rochelle Brooks Thompson

Ingredients

• ✓ iceberg lettuce
• bacon
• pizza crust dough
• olive oil
• mozzarella cheese
• tomato
• mayonnaise
• salt
• pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C), or according to package directions for pizza dough.
2. 2 Place bacon in a heavy skillet over medium-high heat; fry until browned, but not crisp. Drain on paper towels.
3. 3 Stretch pizza dough out over a pizza stone, pan, or cookie sheet. Brush dough with olive oil. Spread mozzarella cheese over crust and arrange tomatoes on top. Chop bacon and sprinkle evenly over pizza.
4. 4 Bake pizza for 10 to 15 minutes in the preheated oven, until crust is golden and cheese is melted in the center. Meanwhile, toss shredded lettuce with mayonnaise; season lightly with salt and pepper. Top finished pizza with dressed lettuce and serve immediately.

By AMYAME

Ingredients

• ✓ iceberg lettuce
• white rice
• water
• cucumber
• avocado
• imitation crabmeat
• wasabi powder
• mayonnaise
• soy sauce
• rice wine vinegar
• sugar
• sesame oil

Instructions

1. 1 Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.
2. 2 In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.

By TARA LYON

Ingredients

• ✓ iceberg lettuce
• white wine vinegar
• sunflower oil
• sugar
• mustard
• black pepper
• avocado
• mango
• lemon
• walnut
• bacon

Instructions

1. 1 Combine vinegar, oil, sugar, mustard, and pepper in a bowl. Refrigerate dressing until ready to serve.
2. 2 Place avocados, mangoes, and lemon juice in a bowl. Mix gently until just combined.
3. 3 Place lettuce in a large bowl or platter. Add avocado-mango mixture, walnuts, bacon, and the dressing. Toss and serve.

By inspirepassion

Ingredients

• ✓ iceberg lettuce
• vegetable oil
• chicken breast
• cumin
• chili powder
• enchilada sauce
• corn tortilla
• colby cheese
• onion
• sour cream
• egg

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add chicken pieces; cook until browned. Season with cumin and chili powder. Add enchilada sauce; simmer about 15 minutes, stirring occasionally.
2. 2 Warm tortillas in a separate skillet over medium heat until flexible. Don't fry them, just warm them.
3. 3 Dip 1 tortilla in enchilada sauce mixture; place on a serving plate. Spoon some chicken and sauce onto dipped tortilla; add shredded lettuce, cheese, onion, and sour cream. Top with another dipped tortilla. Repeat layering onto stack as many times as desired. Repeat stacks for each serving. Top stacks with 1 fried egg.

By PIPERCAT99

Ingredients

• ✓ iceberg lettuce
• pinto bean
• picante sauce
• ground beef
• taco seasoning mix
• all-purpose flour
• baking powder
• salt
• milk
• oil
• cheddar cheese

Instructions

1. 1 Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through, about 5 minutes.
2. 2 Combine ground beef and taco seasoning mix in a large skillet over medium-high heat; cook until browned, 5 to 8 minutes. Cover, and keep warm while you prepare the fry bread.
3. 3 To make the fry bread: Stir flour, baking powder, and salt together in a medium bowl. Stir in milk and mix until the dough comes together. Add more flour if necessary to be able to handle the dough.
4. 4 Knead dough on a floured surface until smooth, at least 5 minutes. Let dough rest for 5 minutes. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center.
5. 5 Heat 1 ½ inches oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Fry dough in the hot oil until golden on both sides, about 3 minutes per side. Drain on paper towels.
6. 6 Top fry bread with beans, ground beef, lettuce, and Cheddar cheese. Spoon picante sauce on top.

By Robyn Bloomquist

Ingredients

• ✓ iceberg lettuce
• chicken breast
• soy sauce
• bacon
• hamburger bun
• butter
• teriyaki sauce
• swiss cheese
• mayonnaise
• pineapple
• tomato

Instructions

1. 1 Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place bacon in a large, deep skillet, and cook over medium-high heat, occasionally turning until evenly browned, about 10 minutes. Drain bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove chicken from soy sauce, and discard excess soy sauce. Place chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and juices run clear, 4 to 5 minutes per side. When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help cheese melt onto chicken.
4. 4 While chicken is grilling, spread buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set buns aside.
5. 5 To assemble, spread grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and top bun.

By Chris McDaniel

Ingredients

• ✓ iceberg lettuce
• cooking spray
• tortilla chip
• ground beef
• black bean
• jalapeno pepper
• pico de gallo
• cheddar cheese
• queso blanco dip
• sour cream
• water
• scallion

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with cooking spray.
2. 2 Arrange a layer of tortilla chips on the tray. Sprinkle 1/2 of the cooked beef in a layer over the chips (don't drown the chips!) then layer with 1/3 of the beans, 1/3 of the jalapeno peppers, 1/3 of the pico de gallo, and 1/2 of the Cheddar cheese; drizzle 1/3 of the queso blanco over top. Repeat layers once more, starting with chips and ending with queso blanco. Cover with aluminum foil.
3. 3 Bake in the preheated oven for 20 minutes. Remove the foil and bake for 5 more minutes.
4. 4 Remove from the oven and transfer nachos to a platter. Top with shredded lettuce and remaining beans, jalapeno peppers, and pico de gallo.
5. 5 Stir sour cream with just enough water to thin slightly; drizzle over the nachos. Drizzle remaining queso blanco over top and sprinkle with scallions. Arrange remaining chips around the edges of the platter.

By Brian Genest

Ingredients

• ✓ iceberg lettuce
• egg
• cherry tomato
• avocado
• cucumber
• crabmeat
• shrimp
• mayonnaise
• chile sauce
• sweet pickle relish
• salt
• pepper
• parsley
• lemon

Instructions

1. 1 Place eggs in a saucepan and cover 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 Evenly divide lettuce, tomatoes, avocado, cucumbers, and eggs between 4 salad plates. Top with crab and shrimp.
3. 3 Prepare the dressing by whisking together mayonnaise, chili sauce, relish, salt, and pepper. Spoon dressing over salad and garnish with parsley and lemon.

By Jackie

Ingredients

• ✓ iceberg lettuce
• bacon
• onion
• celery
• water chestnut
• pea
• mayonnaise
• sugar
• romano cheese
• parmesan cheese
• tomato
• egg
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Spread lettuce out on a large serving dish or bowl. Sprinkle onion, celery, water chestnuts, and frozen peas (unthawed) over lettuce in layers.
3. 3 Spread mayonnaise over top like a frosting. Sprinkle with sugar and grated cheese. Cover and refrigerate overnight.
4. 4 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
5. 5 Before serving, sprinkle crumbled bacon over top, and garnish with tomato wedges, slices of hard-boiled egg, and parsley.

By Peach822

Ingredients

• ✓ iceberg lettuce
• mustard
• ketchup
• cherry pepper
• butter
• onion
• ground beef
• salt
• pepper
• american cheese
• hoagie roll
• tomato

Instructions

1. 1 Combine mustard, ketchup, and cherry peppers in the bowl of a food processor. Pulse until smooth and set aside.
2. 2 Melt butter in a small skillet over medium-high heat. Add onions and cook until onions are soft and are starting to caramelize, about 5 minutes. Remove from heat and set aside.
3. 3 Form beef into two patties and season with salt and pepper. Heat a large cast iron skillet over medium-high heat. Add hamburger patties and cook 5 minutes or until a crust forms on the bottom. Flip patties over and cook 3 minutes.
4. 4 Using a wide spatula, break patties up into large pieces. Sprinkle sautéed onion in between spaces of the hamburger pieces. Layer cheese over beef, and cook 2 minutes or until cheese is melted.
5. 5 Spread reserved mustard sauce on bottom bun of each hoagie roll. Divide meat mixture between two sandwiches. Top each with shredded lettuce and sliced tomato.

By Soup Loving Nicole

Ingredients

• ✓ iceberg lettuce
• blue cheese
• mayonnaise
• buttermilk
• red wine vinegar
• sour cream
• white sugar
• olive oil
• garlic
• black pepper
• tomato
• red onion

Instructions

1. 1 Gather all ingredients.
2. 2 Combine 1/2 of the blue cheese, mayonnaise, buttermilk, vinegar, sour cream, sugar, olive oil, garlic, and pepper in a bowl; blend with an electric hand mixer until well combined. Cover and chill in the refrigerator until serving.
3. 3 Place each lettuce wedge on a salad plate. Drizzle dressing over each wedge. Scatter tomatoes, onion, and remaining blue cheese over each salad.

By cabanagrl

Ingredients

• ✓ iceberg lettuce
• all-purpose flour
• baking powder
• white sugar
• salt
• water
• oil
• ground beef
• kidney bean
• chili seasoning mix
• cheddar cheese
• tomato
• sour cream

Instructions

1. 1 Whisk together flour, baking powder, sugar, and salt in a large bowl; stir in water until a slightly sticky dough forms. Set aside to rest while oil preheats.
2. 2 Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Divide dough into 6 equal portions. Flatten each portion into a round disc the size of your palm.
4. 4 Fry dough discs, one at a time, in hot oil until bottoms are browned, about 2 minutes; flip with tongs and cook until browned on the other side, about 1 minute more. Drain fry bread on a paper towel-lined plate.
5. 5 Heat a skillet over medium heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir in kidney beans and chili seasoning; cook until heated through, about 5 minutes.
6. 6 Place each fry bread on a plate; top each with a portion of chili mixture, cheese, lettuce, tomatoes, and sour cream.

By Kitchen Kitty

Ingredients

• ✓ iceberg lettuce
• bacon
• egg
• vegetable oil
• chicken breast
• onion
• mushroom
• red bell pepper
• cherry tomato
• white cheddar cheese
• mayonnaise
• salt
• black pepper

Instructions

1. 1 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 bacon when cool enough to handle.
2. 2 Bring a saucepan of water to a boil, reduce heat to medium, and gently lower eggs into the boiling water using a spoon. Boil for 8 minutes. Remove immediately from heat, drain, and cover eggs with cold water.
3. 3 Heat vegetable oil in a skillet over medium heat; cook and stir chicken cubes, onion, and mushrooms in the hot oil until the meat is no longer pink inside and mushrooms are softened, about 10 minutes.
4. 4 Place iceberg lettuce into a salad bowl. Add chicken-mushroom mixture and bacon. Top with red bell pepper, cherry tomatoes, and white Cheddar cheese. Stir mayonnaise into salad, tossing gently to coat. Peel eggs and cut each egg in half; cut halves horizontally into 3 wedges apiece. Arrange eggs on top of salad; serve warm.

By holliek8

Ingredients

• ✓ iceberg lettuce
• russet potato
• peanut oil
• ground chuck
• american cheese
• hot sauce
• mayonnaise
• sesame seed burger bun
• tomato
• onion
• pickle
• mustard
• ketchup
• salt

Instructions

1. 1 Cut potatoes in 1/2-inch wide strips. Place in a large bowl filled with warm water and soak for 20 minutes.
2. 2 Pour oil in a Dutch oven and heat over medium-high heat until it reaches 350 degrees F (175 degrees C). Line a rimmed baking sheet with paper towels and set a wire rack on top.
3. 3 Drain potatoes well and dry thoroughly with paper towels. Add 1/2 of the dried potatoes to the hot oil and cook, stirring often, until they soften slightly, about 3 minutes. Remove potatoes to the wire rack to drain. Repeat with remaining potatoes. Maintain oil temperature at 350 degrees F (175 degrees C) for finishing fries just before serving.
4. 4 Divide ground chuck into 4 portions and flatten to form 1/4-inch thick patties.
5. 5 Heat a large skillet over medium-high heat. Add burger patties to the hot skillet and cook undisturbed, until a brown crust has formed around the edges, 2 to 3 minutes. Flip, press down with a spatula to flatten, and cook for 2 more minutes. Flip again, press down once more, then top each patty with a slice of cheese; cook for 1 minute.
6. 6 While the burgers cook, spread mustard and ketchup on bottom halves of the buns. Drizzle hot sauce on the top halves of the buns, then spread mayonnaise over top. Layer with lettuce, tomato slices, pickles, and onions.
7. 7 Invert 1 patty onto a second patty so the cheese sides are touching. Repeat with remaining 2 patties. Place a stacked patty onto each top bun, and cover with a bottom bun, condiment-side down. Wrap burgers in foil.
8. 8 Return fries to the hot oil and cook until golden brown, 3 to 4 minutes. Drain on paper towels and sprinkle with salt. Serve immediately with burgers.

By Nicole McLaughlin

Ingredients

• ✓ iceberg lettuce
• olive oil
• onion
• garlic
• chickpea
• taco seasoning mix
• cumin
• chicken broth
• salt
• black pepper
• avocado
• tomato
• black olive

Instructions

1. 1 Heat olive oil in a large skillet. Add onion; cook and stir until translucent, about 5 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
2. 2 Stir garbanzo beans, taco seasoning, and cumin into the skillet. Pour in chicken broth and cover. Bring to a boil; reduce heat to low and simmer until soft, about 10 minutes. Mash mixture with potato masher. Season with salt and pepper.
3. 3 Pull lettuce "cups" out of the center of each half. Fill with garbanzo bean mixture. Top with avocado, tomato, and olives.

By Studboy