Type what you have

Ingredients

• ✓ romaine lettuce
• scallion
• dill
• olive oil
• red wine vinegar
• salt
• black pepper

Instructions

1. 1 Wash and dry romaine lettuce. Lay leaves on a cutting board and slice lengthwise across the leaves, shredding them into 1/4-inch strips.
2. 2 Transfer lettuce to a large bowl. Add scallions, dill, olive oil, vinegar, salt, and pepper; toss until well combined. Adjust oil, vinegar, and seasoning to taste.

By Diana Moutsopoulos

Ingredients

• ✓ romaine lettuce
• cucumber
• tomato
• black olive
• green bell pepper
• red bell pepper
• red onion
• feta cheese
• olive oil
• lemon
• oregano
• black pepper

Instructions

1. 1 Combine romaine, cucumber, tomatoes, olives, bell peppers, and red onion in a large bowl; sprinkle with feta cheese.
2. 2 Whisk olive oil, lemon juice, oregano, and black pepper together in a small bowl. Pour dressing over salad, toss well to combine, and serve.
3. 3 Pour dressing over salad, toss well to combine, and serve.

By Meesh

Ingredients

• ✓ romaine lettuce
• butternut squash
• olive oil
• bacon
• onion
• pecan
• raisin
• maple syrup

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Brush cut sides of butternut squash with olive oil. Wrap each squash half tightly in aluminum foil.
3. 3 Roast squash halves in the preheated oven until they begin to soften, about 20 minutes. Remove squash from the oven and let sit until cool enough to handle. Remove foil and slice into 3/4-inch thick slices. Remove skin from each slice and cut into 3/4-inch cubes. Set aside 8 cups of the cubed squash, reserving any remaining squash for another use.
4. 4 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 10 to 12 minutes. Remove bacon and drain on paper towels. Add onions to the skillet and cook in the bacon grease for 2 to 3 minutes. Add 8 cups squash and cook, tossing occasionally, until onions are soft and beginning to caramelize, and squash cubes are tender, 10 to 15 minutes.
5. 5 Place romaine lettuce in a large serving bowl; crumble bacon on top and add pecans and raisins. Add butternut squash-onion mixture; toss to combine. Drizzle with maple syrup and serve warm.

By Marcia

Ingredients

• ✓ romaine lettuce
• sirloin steak
• vegetable oil
• salt
• black pepper
• cooking spray
• french-fried potato
• cucumber
• egg
• crouton
• mozzarella cheese

Instructions

1. 1 Rub sirloin steaks with vegetable oil and season with salt and pepper. Let the steaks warm at room temperature for 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
4. 4 Spread French fries onto the prepared baking sheet.
5. 5 Bake French fries in the preheated oven until slightly browned, about 15 minutes.
6. 6 While the fries bake, cook steaks on preheated grill until beginning to firm and are hot and slightly pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove steaks to a cutting board.
7. 7 Mix romaine lettuce, cucumber, and egg together in a salad bowl. Pile French fries atop the salad mixture.
8. 8 Cut steaks into bite-size pieces and arrange atop the French fries. Sprinkle croutons and mozzarella cheese over the entire salad.

By foodpassion

Ingredients

• ✓ romaine lettuce
• almond
• garlic
• honey
• mustard
• raspberry vinegar
• balsamic vinegar
• brown sugar
• vegetable oil
• strawberry
• feta cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Place almonds in a skillet over medium-high heat; cook, stirring frequently, until lightly toasted. Remove from heat; set aside.
3. 3 To make the dressing: whisk garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil together until well combined.
4. 4 Place toasted almonds, romaine lettuce, strawberries, and feta cheese in a salad bowl; add dressing and toss to coat.

By Andrea Longo Policella

Ingredients

• ✓ romaine lettuce
• cider vinegar
• cranberry
• olive oil
• sugar
• kosher salt
• black pepper
• belgian endive
• pear
• walnut
• gorgonzola cheese

Instructions

1. 1 Combine vinegar and cranberries in a saucepan; cook over medium heat until cranberries soften. Remove from heat; add olive oil, sugar, salt, and pepper. Place in blender and mix until smooth. Refrigerate until chilled.
2. 2 Core and julienne one pear, core and dice the other.
3. 3 Combine Romaine lettuce, endive, diced pears, walnuts, and Gorgonzola in a large bowl. drizzle and toss with enough dressing to coat.
4. 4 Divide among salad plates and garnish with julienned pear. Top with additional walnuts if you like.

By Cynthia

Ingredients

• ✓ romaine lettuce
• bacon
• pineapple juice
• red wine vinegar
• olive oil
• black pepper
• salt
• pineapple
• macadamia nut
• green onion
• coconut

Instructions

1. 1 Place bacon in a large, deep skillet. Cook over medium-high heat until evenly browned, about 10 minutes. Drain, crumble, and set aside.
2. 2 Combine pineapple juice, red wine vinegar, oil, pepper and salt in a lidded jar or cruet. Cover and shake well.
3. 3 Toss lettuce, pineapple, macadamia nuts, green onions and bacon together in a large bowl. Pour dressing over salad and toss to coat. Garnish with toasted coconut.

By Marianne G

Ingredients

• ✓ romaine lettuce
• garlic
• mayonnaise
• parmesan cheese
• anchovy
• lemon juice
• worcestershire sauce
• mustard
• salt
• black pepper
• olive oil
• bread

Instructions

1. 1 Gather all ingredients.
2. 2 Mince 3 cloves of garlic and place in a small bowl. Add mayonnaise, 2 tablespoons grated Parmesan cheese, anchovies, lemon juice, Worcestershire sauce, and mustard; mix well to combine. Season to taste with salt and black pepper. Refrigerate until ready to use.
3. 3 Heat oil in a large skillet over medium heat. Slice remaining 3 cloves of garlic into quarters and add to hot oil. Cook and stir until brown, then remove garlic from pan. Cook bread cubes in hot flavored oil, turning frequently, until lightly browned; transfer onto a plate and season with salt and pepper.
4. 4 Place lettuce in a large bowl. Add dressing, remaining Parmesan cheese, and seasoned bread cubes; toss well to coat.
5. 5 Serve and enjoy!

By Karen Weir

Ingredients

• ✓ romaine lettuce
• white sugar
• lemon juice
• onion
• mustard
• salt
• vegetable oil
• poppy seed
• swiss cheese
• cashew
• cranberry
• apple
• pear

Instructions

1. 1 Combine sugar, lemon juice, onion, mustard, and salt in a food processor or blender; process until well blended. With machine still running, add oil in a slow, steady stream until mixture is thick and smooth. Add poppy seeds, and process just a few seconds more to mix.
2. 2 Toss romaine lettuce, shredded Swiss cheese, cashews, dried cranberries, apple, and pear together in a large serving bowl. Pour dressing over salad just before serving, and toss to coat.

By Nora LaCroix

Ingredients

• ✓ romaine lettuce
• anchovy
• garlic
• lemon
• red wine vinegar
• egg yolk
• mustard
• worcestershire sauce
• olive oil
• salt
• black pepper
• parmesan cheese
• crouton

Instructions

1. 1 Gather all ingredients.
2. 2 To make the Caesar dressing: Mash anchovy fillets and garlic in a large salad bowl. Add lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce; whisk until smooth and creamy. Gradually stream in olive oil while whisking constantly. Season to taste with salt and black pepper.
3. 3 To serve: Gently mix romaine lettuce and Parmesan cheese into dressing until thoroughly coated.
4. 4 Top Caesar salad with croutons and enjoy!

By sarahcrites

Ingredients

• ✓ romaine lettuce
• beef sirloin steak
• olive oil
• red wine vinegar
• lemon juice
• worcestershire sauce
• garlic
• salt
• black pepper
• blue cheese
• tomato
• green bell pepper
• carrot
• red onion
• green olive

Instructions

1. 1 Gather all ingredients. Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Cook steak on preheated grill until reaches desired doneness, or 3 to 5 minutes per side. Transfer steak to a cutting board; rest until cool enough to handle.
3. 3 Slice steak into strips or bite-sized pieces.
4. 4 Whisk olive oil, vinegar, lemon juice, Worcestershire sauce, garlic, salt, and black pepper together in a small bowl; stir in blue cheese. Cover bowl; refrigerate vinaigrette.
5. 5 Arrange lettuce, tomato, bell pepper, carrot, onion, and olives on chilled plates; top with sliced steak and drizzle with vinaigrette.

By Linda

Ingredients

• ✓ romaine lettuce
• pita bread
• radish
• cucumber
• tomato
• green onion
• garlic
• parsley
• mint
• salt
• black pepper
• lemon juice
• olive oil
• sumac

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Place pita bread on a baking sheet.
2. 2 Bake in the preheated oven until the bread is a light brown, 5 to 7 minutes. Remove from the oven and allow to cool, 1 to 2 minutes. Break toasted bread into bite-size pieces.
3. 3 Combine lettuce, radishes, cucumber, tomato, garlic, green onions, parsley, mint, and salt and pepper together in a bowl; toss until salad is well mixed.
4. 4 Pour lemon juice, olive oil, and sumac into a salad dressing bottle with a lid; cover and shake until blended. Add dressing to salad and toss.
5. 5 Garnish salad with toasted pita.

By cookie

Ingredients

• ✓ romaine lettuce
• artichoke heart
• olive oil
• sea salt
• olive oil
• lemon juice
• oregano
• feta cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Place artichokes on a baking sheet. Drizzle with 1 teaspoon olive oil and sprinkle with sea salt.
3. 3 Bake in the preheated oven on the top rack until golden, about 25 minutes. Remove from the oven and let cool at least 10 minutes.
4. 4 While artichokes cool, whisk 3 tablespoons olive oil, lemon juice, oregano, and sea salt to taste together in a large bowl for dressing. Set aside.
5. 5 Place romaine lettuce in a serving bowl. Add artichokes and feta cheese. Drizzle with dressing and toss to combine.

By Heather

Ingredients

• ✓ romaine lettuce
• butter
• red bell pepper
• shrimp
• garlic
• greek seasoning
• cherry tomato
• cucumber
• black olive
• feta cheese

Instructions

1. 1 Melt butter in a large nonstick skillet over medium-high heat. Add bell pepper; cook for 2 minutes. Add shrimp and garlic and sprinkle with Greek seasoning. Cook until shrimp are bright pink on the outside and the meat is opaque, 3 to 4 minutes. Remove from the heat and stir in cherry tomatoes, cucumber, and olives.
2. 2 Serve shrimp mixture in romaine leaves and sprinkle with feta cheese.

By Ashley DeStefano

Ingredients

• ✓ romaine lettuce
• cucumber
• tomato
• kalamata olive
• feta cheese
• red onion
• baby green
• olive oil
• garlic powder
• oregano
• basil
• mustard
• lemon juice
• red wine vinegar

Instructions

1. 1 In a large bowl, mix the cucumber, tomatoes, olives, feta cheese, red onion, baby greens, and romaine. In a separate bowl, mix the olive oil, garlic powder, oregano, basil, mustard, lemon juice, and red wine vinegar. Pour dressing over the vegetables, and toss to coat.

By Lauren Brown

Ingredients

• ✓ romaine lettuce
• flank steak
• olive oil
• lemon juice
• worcestershire sauce
• garlic
• oregano
• salt
• black pepper
• chickpea
• cherry tomato
• cucumber
• red onion
• feta cheese
• parsley

Instructions

1. 1 Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
2. 2 Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
3. 3 Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
4. 4 Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
5. 5 Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
6. 6 Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F (52 degrees C) for rare or 135 degrees F (57 degrees C) for medium-rare, 3 to 5 minutes per side.
7. 7 Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.

By Molly Gilbert

Ingredients

• ✓ romaine lettuce
• olive oil
• red wine vinegar
• parmesan cheese
• lemon juice
• garlic
• oregano
• basil
• salt
• black pepper
• tomato
• cucumber
• red onion
• black olive
• feta cheese

Instructions

1. 1 Place olive oil, vinegar, Parmesan cheese, lemon juice, garlic, oregano, basil, salt, and black pepper in the bowl of a food processor; pulse until smooth and emulsified.
2. 2 Combine romaine lettuce, tomatoes, cucumber, red onion, black olives, and feta cheese in a large bowl. Drizzle vinaigrette over top; toss to coat.

By Carol Amos

Ingredients

• ✓ romaine lettuce
• kalamata olive
• pepperoncini pepper
• feta cheese
• rotisserie chicken
• pita chip
• garlic powder
• dill
• greek yogurt
• black pepper
• oregano
• red wine vinegar
• lemon juice
• parsley
• red onion
• cucumber
• tomato
• paprika
• kosher salt
• olive oil
• chickpea

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss together chickpeas, 2 teaspoons olive oil, 1/4 teaspoon kosher salt, and paprika on a small rimmed baking sheet.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 While chickpeas bake, stir together tomatoes, cucumber, onion, parsley, lemon juice, 1 tablespoon plus 1 teaspoon olive oil, ¼ teaspoon salt, 1 teaspoon vinegar, oregano, and 1/4 teaspoon pepper in a medium bowl; set aside.
5. 5 Stir together Greek yogurt, dill, garlic powder, remaining salt, remaining 1 teaspoon vinegar, remaining pepper, and 1 tablespoon olive oil. Set aside.
6. 6 Remove chickpeas from oven and set aside. Increase oven temperature to 450 degrees F (230 degrees C). Arrange pita chips on a large rimmed baking sheet. Top evenly with shredded chicken and feta cheese.
7. 7 Bake in the preheated oven just until the chicken is warmed through and the cheese begins to soften, about 4 minutes.
8. 8 Top nachos evenly with lettuce, chickpeas, tomato mixture, pepperoncini, and olives. Drizzle with yogurt sauce. Serve immediately.

By NicoleMcmom

Ingredients

• ✓ romaine lettuce
• feta cheese
• pepperoncini
• kalamata olive
• tomato
• red onion
• pita bread
• black pepper
• kosher salt
• greek seasoning
• dill
• garlic
• olive oil
• rice vinegar
• lemon juice
• sour cream
• yogurt
• salt
• cucumber
• chicken breast
• black pepper
• oregano
• lemon juice
• balsamic vinaigrette salad dressing

Instructions

1. 1 In a small bowl, mix balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over chicken, seal, and refrigerate for at least 1 hour.
2. 2 Preheat an outdoor grill for high heat.
3. 3 Toss shredded cucumber with 1 teaspoon kosher salt; set aside for at least 5 minutes. In a medium bowl, mix yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
4. 4 Remove chicken from marinade and place on the preheated grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
5. 5 Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.

By Chris J

Ingredients

• ✓ romaine lettuce
• caesar salad dressing
• parmesan cheese

Instructions

1. 1 Arrange romaine leaves onto a serving platter. Drizzle Caesar dressing down the middle of each leaf and sprinkle Parmesan cheese over dressing.

By Mrs Mertel

Ingredients

• ✓ romaine lettuce
• milk
• strawberry
• banana
• vanilla extract

Instructions

1. 1 Put romaine lettuce into the bottom of a blender pitcher; add enough milk to cover completely and blend on High until smooth.
2. 2 Drop one strawberry at a time into the blender while still running on High and allow the berry to blend completely before adding the next. Blend one banana chunk at a time into the mixture in the same manner as the strawberries. Thin the smoothie with additional milk to keep smoothie blending properly. Blend vanilla extract into the smoothie.

By Sugar-n-spice

Ingredients

• ✓ romaine lettuce
• orange
• gorgonzola cheese
• fig
• vinaigrette dressing

Instructions

1. 1 Combine lettuce, oranges, Gorgonzola cheese, and figs in a large bowl. Drizzle dressing over salad and toss to coat.

By Shari

Ingredients

• ✓ romaine lettuce
• orange bell pepper
• red bell pepper
• yellow bell pepper
• parmesan cheese
• raspberry vinaigrette salad dressing

Instructions

1. 1 In a large bowl, toss together the lettuce, orange pepper, red pepper, yellow pepper and cheese. Pour dressing over salad and toss to coat.

By JSCHAUFE

Ingredients

• ✓ romaine lettuce
• olive oil
• steak seasoning
• lemon

Instructions

1. 1 Gather all ingredients. Preheat grill for medium heat and lightly oil the grate.
2. 2 Drizzle olive oil over romaine lettuce; sprinkle seasoning on top.
3. 3 Place romaine cut side-down on preheated grill; cook until slightly wilted and charred, about 5 minutes.
4. 4 Drizzle with lemon juice to serve.
5. 5 Enjoy!

By Cambry

Ingredients

• ✓ romaine lettuce
• radish
• green onion
• cucumber
• tomato
• celery
• shrimp

Instructions

1. 1 In a large bowl, combine the Romaine, radishes, green onions, cucumber, tomatoes, celery and shrimp. Toss with favorite salad dressing and serve.

By Sandra

Ingredients

• ✓ romaine lettuce
• chicken breast
• parmesan cheese
• crouton
• caesar dressing

Instructions

1. 1 Arrange lettuce on four serving plates. Top with chicken, Parmesan, and croutons, then drizzle with dressing.

By Cracker Barrel

Ingredients

• ✓ romaine lettuce
• rice wrapper
• chicken breast
• red bell pepper
• caesar salad dressing

Instructions

1. 1 Fill a large bowl with room-temperature water. Soak 1 rice wrapper in the water until it bends easily, about 15 seconds.
2. 2 Lay wrapper flat. In a row across the center, place a small handful of lettuce leaves, a few strips of chicken, and a few slices of red bell pepper, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
3. 3 Cut in half and serve with Caesar dressing for dipping.

By John Mitzewich

Ingredients

• ✓ romaine lettuce
• cheddar cheese
• tomato
• bacon
• mayonnaise
• chive
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Arrange 3 tablespoons Cheddar cheese in a 4-inch circle on the prepared baking sheet. Repeat to make 1 more circle.
3. 3 Bake in the preheated oven for 6 minutes. Remove from the oven and let stand for 1 to 2 minutes.
4. 4 Turn a muffin tip upside-down. Invert the parchment paper over the muffin tin and line one cheese circle up with one muffin cup. Slowly peel the parchment back from the cheese circle, using an offset spatula or small knife to release the cheese from the paper. Form the cheese around the muffin cup and hold it for 5 seconds to help mold into a cup shape. Repeat the process with the remaining cheese circle.
5. 5 Make 2 more cheese cups with remaining cheese by following the same process.
6. 6 Toss lettuce, tomato, and bacon together in a small bowl to combine; divide mixture evenly among cheese cups.
7. 7 Stir mayonnaise and chives together in a small bowl and divide evenly between cheese cups. Season with salt and pepper.

By NicoleMcmom

Ingredients

• ✓ romaine lettuce
• bacon
• chicken
• crouton
• caesar salad dressing
• parmesan cheese
• flour tortilla

Instructions

1. 1 Place bacon slice in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slice on paper towels, cool slightly, and crumble.
2. 2 Combine bacon, lettuce, shredded chicken, croutons, dressing, and Parmesan cheese for the filling a a bowl. Toss gently to combine and everything is evenly coated with dressing. Adjust dressing amount to your personal preference - for me 1 to 1 1/2 tablespoons is about right.
3. 3 Warm tortilla in the microwave for about 15 seconds to make it more pliable.
4. 4 Lay filling ingredients down the center, and roll your wrap up! Enjoy!

By Rebekah Rose Hills

Ingredients

• ✓ romaine lettuce
• portobello mushroom
• turkey bacon
• horseradish sauce
• tomato
• hamburger bun

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a cookie sheet with foil, and spray it with cooking spray. With a damp cloth, wipe the mushrooms making sure to get off any excess dirt. Trim the stem so the mushroom will sit even like a hamburger.
2. 2 Wrap 2 pieces of turkey bacon around each mushroom, tucking the ends under the stem. Place the mushrooms on the cookie sheet. Bake for 10 to 15 minutes. Remove mushrooms from cookie sheet to paper towel to drain.
3. 3 Spread 1 1/2 teaspoons of the horseradish sauce over each of the buns (adjust to your own taste). Place 1 piece of lettuce and 1 slice tomato onto each bun. Place one mushroom burger on each bun.

By Elizabeth