Type what you have

Ingredients

• ✓ romaine lettuce
• tomato
• avocado
• red onion
• black bean
• lime juice
• honey
• garlic
• cumin
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine romaine, tomatoes, avocados, onion, and black beans in a large bowl; toss to combine.
2. 2 Whisk lime juice, honey, garlic, cumin, salt, and pepper together in a small bowl. While constantly whisking, stream in the olive oil until dressing is well combined.
3. 3 Drizzle some of the dressing over the salad, toss, taste, and add more dressing if desired. If there's any extra dressing, refrigerate for later use.

By lutzflcat

Ingredients

• ✓ romaine lettuce
• olive oil
• lemon juice
• orange juice
• lime juice
• garlic
• salt
• black pepper
• tomato
• radish
• red onion
• avocado

Instructions

1. 1 Combine olive oil, lemon juice, orange juice, lime juice, minced garlic, salt, and pepper in a 1-pint container or jar with tight-fitting lid. Tightly close the lid and shake until the ingredients are well blended. Refrigerate until ready to toss with the salad, or up to 3 days.
2. 2 Combine chopped romaine, tomato wedges, sliced radishes, sliced red onion, and chopped avocado in a large bowl. Add as much dressing as you like, and toss all ingredients. Refrigerate unused salad dressing.
3. 3 Serve dressed, tossed salads on individual salad plates.

By Bibi

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

Ingredients

• ✓ romaine lettuce
• sugar
• mayonnaise
• mustard
• water
• egg
• paprika

Instructions

1. 1 Whisk sugar, mayonnaise, and mustard together in a bowl until smooth. Add water, 1 teaspoon at a time, if dressing is too thick. Refrigerate dressing until chilled, at least 30 minutes.
2. 2 Place romaine lettuce in a bowl; add dressing and toss to coat. Arrange eggs around the lettuce and season with paprika.

By Seahorsie

Ingredients

• ✓ romaine lettuce
• cilantro
• green chili
• tomatillo
• green onion
• garlic
• chicken broth
• olive oil
• long-grain rice
• salt

Instructions

1. 1 Place lettuce, cilantro, green chiles, tomatillos, green onions, and garlic in a blender. Puree, adding enough broth to make 3 cups liquid.
2. 2 Heat oil in a 2- to 3-quart saucepan over medium-high heat. Add rice and saute until opaque, about 5 minutes. Add broth mixture and salt; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender, 18 to 20 minutes.

By QuantumLeek

Ingredients

• ✓ romaine lettuce
• whole wheat tortilla
• roast beef
• tomato
• red bell pepper
• olive oil
• red wine vinegar
• cumin

Instructions

1. 1 For each roll-up, tear off about a 15 inch piece of wax paper or aluminum foil. Place the tortilla on the paper or foil. Place a romaine lettuce leaf on top of the tortilla. Add about 3 ounces of beef on top of the lettuce for each tortilla. Divide the tomatoes, red and yellow bell peppers, oil, vinegar and cumin over each tortilla.
2. 2 Begin rolling the paper or foil over the tortilla to encase the filling. Roll until the sandwich is completely rolled up. To eat, peel back the paper or foil.

By Robyn Webb

Ingredients

• ✓ romaine lettuce
• mandarin orange
• green onion
• almond
• white sugar
• apple cider vinegar
• salt
• mustard
• vegetable oil
• poppy seed

Instructions

1. 1 Mix lettuce, oranges, green onions, and almonds in a large mixing bowl.
2. 2 Blend sugar, vinegar, salt, and mustard in a blender. Stream oil into the dressing while blending. Continue to blend until the dressing emulsifies. Add poppy seeds and blend briefly to mix. Drizzle dressing over the salad and toss to coat.

By Rhonda

Ingredients

• ✓ romaine lettuce
• iceberg lettuce
• artichoke heart
• red onion
• pimento pepper
• olive oil
• red wine vinegar
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
2. 2 Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.

By Louise

Ingredients

• ✓ romaine lettuce
• olive oil
• parmigiano-reggiano cheese
• balsamic vinegar
• sherry vinegar
• olive oil

Instructions

1. 1 Preheat an outdoor grill for high heat, and lightly oil the grate.
2. 2 Brush each romaine lettuce half with 1/2 teaspoon olive oil.
3. 3 Cook romaine hearts, cut-side down, on the preheated grill until the cut-side is slightly caramelized but the inside is still cool and crisp, about 2 minutes. Transfer lettuce, cut-side up, to a platter. Sprinkle Parmigiano-Reggiano cheese over lettuce and drizzle balsamic vinegar, sherry vinegar, and 2 tablespoons olive oil over the top.

By John Mitzewich

Ingredients

• ✓ romaine lettuce
• olive oil
• lemon juice
• rice vinegar
• black pepper
• sea salt

Instructions

1. 1 Trim and discard root end romaine; slice leaves into thin ribbons, about 1/8-inch-thick, discarding any pieces of core. Transfer to a large bowl; toss gently to separate romaine ribbons.
2. 2 Drizzle olive oil, lemon juice, vinegar, and pepper over romaine; toss to coat. Set aside to rest for 10 minutes.
3. 3 Sprinkle with sea salt and toss gently right before serving.

By FrackFamily5 CACT

Ingredients

• ✓ romaine lettuce
• egg
• red bell pepper
• onion
• ranch salad dressing
• alfalfa sprout
• salt
• black pepper
• almond

Instructions

1. 1 Place the egg into a saucepan, and fill with water to cover the egg by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel and slice once cold.
2. 2 Place the lettuce into a salad bowl, and sprinkle evenly with the bell pepper and onion; pour the dressing over top. Pull the sprouts apart , then place on top of the salad into a nest-like shape. Season the egg slices with salt and pepper to taste, and arrange in the center of the nest with the honey-glazed almonds.

By Apple Jacks

Ingredients

• ✓ romaine lettuce
• crouton
• chicken
• parmesan cheese
• bamboo toothpick
• caesar salad dressing

Instructions

1. 1 Thread 1 crouton, 1 romaine lettuce wedge, 1 chicken cube, and 1 Parmesan cheese cube onto each toothpick.
2. 2 Arrange toothpicks on a serving platter; drizzle dressing over top.

By Lindsey

Ingredients

• ✓ romaine lettuce
• ✓ romaine lettuce
• chicken
• avocado
• cherry tomato
• ranch dressing
• salt
• black pepper
• bacon

Instructions

1. 1 Line a salad plate with small Romaine lettuce leaves.
2. 2 Combine chopped romaine, chicken, avocado, and tomatoes in a large bowl. Add ranch dressing, salt, and pepper, and toss to combine.
3. 3 Serve salad on the prepared plate and top with crumbled bacon.

By Bibi

Ingredients

• ✓ romaine lettuce
• red wine vinegar
• vegetable oil
• honey
• salt
• black pepper
• green onion
• orange

Instructions

1. 1 In a small container with a tight-fitting lid, combine the vinegar, oil, honey, salt, pepper and green onion. Close the lid, and shake vigorously to blend.
2. 2 Place the romaine lettuce into a large serving bowl. Sprinkle with dressing and toss to coat. Add orange slices and toss gently. Serve immediately.

By Justin Shepheard

Ingredients

• ✓ romaine lettuce
• long grain white rice
• water
• carrot
• albacore tuna
• olive oil
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and the water has been absorbed.
2. 2 In a medium bowl, toss together the romainee lettuce, carrot, and tuna. Pour the olive oil and vinegar over this mixture, and season with salt and pepper. Toss to coat. When the rice is done, cool for about 5 minutes, then toss with the salad. The warm rice will wilt the romaine lettuce slightly. Taste and adjust the amounts of vinegar and oil or salt and pepper if desired. Serve immediately. This does not keep well.

By PICKLELOVER

Ingredients

• ✓ romaine lettuce
• raspberry preserves
• horseradish mustard
• bread
• chicken breast
• bacon
• havarti cheese

Instructions

1. 1 Combine raspberry preserves and horseradish mustard in a bowl and whisk or stir until evenly blended. Reserve a little sauce for serving.
2. 2 Slice loaf of bread in half. Slather the bottom half generously with remaining sauce. Layer the chicken, bacon, cheese (cut slices to fit as needed), and lettuce over the sauce layer, then top with remaining bread half.
3. 3 Wrap sandwich in plastic wrap and place on a baking sheet. Place a second baking sheet on top and add books (or something that has some weight to it) to press the sandwich. Transfer to the refrigerator until flavors have melded, 8 hours to overnight.
4. 4 When ready to serve, unwrap sandwich and slice into 4 pieces. Serve with additional sauce.

By Rebekah Rose Hills

Ingredients

• ✓ romaine lettuce
• balsamic vinaigrette salad dressing
• chicken tender
• portobello mushroom
• green onion
• cherry tomato
• mozzarella cheese
• basil

Instructions

1. 1 Combine 1/3 bottle of balsamic vinaigrette dressing with the chicken tenders in a bowl. Toss together sliced mushrooms with 1/3 bottle of dressing in a separate bowl. Reserve the remaining 1/3 bottle. Allow the chicken tenders and mushrooms to marinate for at least 30 minutes.
2. 2 Preheat the oven's broiler, and set the oven rack about 6 inches from the heat source.
3. 3 Remove the chicken tenders and mushrooms from the marinade, and drain off the excess. Broil the chicken and mushrooms until the chicken is browned and cooked through, 5 to 8 minutes. Remove the chicken and mushrooms from the heat, and slice the chicken tenders into bite-sized pieces.
4. 4 To serve, divide the chopped romaine lettuce between four plates, and top each with broiled chicken and mushrooms. Sprinkle each plate with cherry tomatoes, mozzarella cheese, and sliced basil leaves; serve with the remaining vinaigrette dressing.

By sugarmagnolia_fl

Ingredients

• ✓ romaine lettuce
• apple
• balsamic vinaigrette salad dressing
• turkey bacon
• blue cheese
• pecan

Instructions

1. 1 Place apple into a bowl with balsamic vinaigrette. Refrigerate for at least 1 hour to marinate.
2. 2 Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain and crumble.
3. 3 In a salad bowl, combine romaine, blue cheese, pecans, and bacon; toss to blend.
4. 4 When ready to serve, pour apples and dressing over romaine mixture.

By ALRIESTER

Ingredients

• ✓ romaine lettuce
• shrimp
• salad dressing
• lime juice
• red bell pepper
• onion
• celery
• cilantro

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Grill shrimp until they are bright pink on the outside and the meat is opaque, about 2 minutes per side. Let cool 10 minutes and transfer to a non-metal bowl.
3. 3 Pour Italian dressing and lime juice over cooled shrimp and toss to coat. Add red bell peppers, onion, celery, and cilantro; mix lightly. Cover and refrigerate for 1 hour.
4. 4 Place lettuce on a serving plate. Top with shrimp mixture and serve.

By Bernice Dray

Ingredients

• ✓ romaine lettuce
• flatbread
• olive oil
• spinach pesto
• mozzarella cheese
• chicken breast
• tomato
• parmesan cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Brush the surface of each flatbread round with olive oil. Flip over and spread 1 tablespoon spinach pesto and 1/4 cup mozzarella cheese over each.
3. 3 Place flatbreads oiled-side down on the grill. Cook until cheese melts, 2 to 3 minutes. Place flatbreads on a heat-proof plate. Top each with 1 cup romaine lettuce, 2 1/2 ounces grilled chicken, 1/4 of the tomatoes, and 1 teaspoon Parmesan cheese.

By innermuse