Type what you have

Ingredients

• ✓ romaine heart
• white sugar
• soy sauce
• lime
• mango
• green onion
• cashew
• carrot
• red onion
• red pepper flakes
• rice vinegar
• fish sauce
• mirin
• pickled ginger
• garlic
• shrimp
• peanut oil

Instructions

1. 1 Heat oil in a wok over medium-high to high heat. Add shrimp; cook until starting to turn pink, about 2 minutes. Add garlic and ginger. Cook for 1 minute. Stir in mirin, fish sauce, vinegar, and red pepper flakes. Add red onion, carrots, cashews, and green onions. Stir-fry for 1 to 2 minutes. Add mango, lime juice, soy sauce, and sugar. Remove salad from heat.
2. 2 Place romaine hearts on a platter and spoon salad on top including sauce. Serve immediately.

By John Cathasach

Ingredients

• ✓ romaine heart
• sugar
• cinnamon
• cashew
• raspberry
• red wine vinegar
• olive oil
• baby spinach
• pear
• cherry
• feta cheese

Instructions

1. 1 Line a baking sheet with aluminum foil. Place the sugar and cinnamon into a saucepan. Melt the sugar over medium heat without stirring. Add the cashews, and stir until well coated, then spread out onto the prepared baking sheet to cool to room temperature.
2. 2 Puree the raspberries, vinegar, and olive oil until smooth; set aside. Toss together the romaine, spinach, pears, cherries, and feta cheese in a large bowl. Toss with half of the raspberry dressing, and sprinkle with candied cashews. Serve with remaining dressing on the side.

By Gloria Dempsey

Ingredients

• ✓ romaine heart
• medium seashell pasta
• bacon
• tomato
• onion
• ranch dressing
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil; add pasta, and cook until tender, about 8 minutes. Drain, and rinse under cold water to cool.
3. 3 Meanwhile, cook bacon in a large deep skillet over medium-high heat until browned and crisp.
4. 4 Remove from the pan and drain on paper towels; crumble and set aside.
5. 5 Combine cooked pasta, 3/4 of the bacon, tomatoes, onion, ranch dressing, and pepper in a large bowl; toss to coat.
6. 6 Mix in lettuce. Top with remaining bacon.
7. 7 Enjoy!

By Kristy Hopkins

Ingredients

• ✓ romaine heart
• apple cider vinegar
• sugar
• vegetable oil
• paprika
• worcestershire sauce
• butter
• almond
• strawberry

Instructions

1. 1 Whisk vinegar, sugar, oil, paprika, and Worcestershire sauce together in a small bowl until well combined. Cover and refrigerate vinaigrette for at least 6 hours.
2. 2 Melt butter in a medium skillet over medium heat. Add almonds; cook until toasted and golden brown. Cool.
3. 3 Toss romaine, strawberries, and toasted almonds together in a large bowl until well combined; toss with vinaigrette just before serving.

By Trina

Ingredients

• ✓ romaine heart
• olive oil
• balsamic vinegar
• mixed herbs
• sea salt
• black pepper
• olive oil
• tomato
• cucumber
• red onion
• feta cheese
• kalamata olive

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Whisk oil, balsamic vinegar, and mixed herbs in a small bowl. Add salt and pepper.
3. 3 Place romaine halves cut-sides up on a work surface. Drizzle with oil and sprinkle with salt and pepper.
4. 4 Grill romaine, cut-sides down until slightly caramelized, 2 to 3 minutes.
5. 5 Plate grilled romaine cut-sides up. Top with tomatoes, cucumber, onion, feta cheese, and olives. Drizzle with dressing and serve.

By Mangia Mangia

Ingredients

• ✓ romaine heart
• cashew
• green chile pepper
• hemp milk
• jalapeno pepper
• salt
• cilantro
• water
• quinoa
• black bean
• red bell pepper
• red onion
• avocado

Instructions

1. 1 Combine cashews, green chile peppers, hemp milk, jalapeno pepper, and salt in a blender; process until smooth.
2. 2 Pour cashew mixture into a small bowl; stir in 1 cup cilantro.
3. 3 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
4. 4 Divide romaine lettuce among 4 bowls. Top with quinoa, black beans, red bell pepper, and onion. Drizzle cilantro sauce on top. Garnish with remaining 1/4 cup cilantro and chopped avocados.

By Mackenzie Schieck

Ingredients

• ✓ romaine heart
• dijon mustard
• rice vinegar
• vegetable oil
• worcestershire sauce
• cayenne pepper
• black pepper
• pecan
• vegetable oil
• sugar
• salt
• apple
• dill
• tarragon
• cheddar cheese

Instructions

1. 1 Whisk mustard, vinegar, oil, Worcestershire sauce, cayenne, and pepper together in a bowl until thoroughly blended, about 1 minute. Transfer to an easy-to-pour container.
2. 2 Toast the pecans: Place pecans into a skillet over medium heat and drizzle in 2 teaspoons oil. Cook and stir until pecans smell toasty and have darkened slightly, 1 to 2 minutes. Sprinkle with sugar and salt. Cook and stir for 1 minute, then transfer to a plate to cool.
3. 3 Make the salad: Add romaine, apple slices, dill, and tarragon to a large bowl; add a handful of pecans, reserving some for garnish. Grate Cheddar on top, reserving some for garnish. Drizzle in some vinaigrette; toss. Taste; add more salt or vinaigrette, if desired. You may not need all of the vinaigrette.
4. 4 Garnish with a few toasted pecans and some grated Cheddar cheese.

By John Mitzewich

Ingredients

• ✓ romaine heart
• orange juice
• red wine vinegar
• red onion
• sugar
• white wine
• salt
• pepper
• olive oil
• butter
• pear
• walnut
• white sugar
• water
• prosciutto

Instructions

1. 1 In a medium saucepan, heat orange juice over medium-high heat, whisking often, until it is reduced by 1/4.
2. 2 Add to a blender, along with the vinegar, onion, sugar, wine, salt and pepper, and process until smooth. Then, while blending on a low speed, remove cap and slowly drizzle in the olive oil to emulsify (thicken) the dressing. Chill until ready to use.
3. 3 Melt butter in a non-stick skillet over medium heat. Saute pears and nuts in butter for 3 minutes. Add sugar and water and cook, stirring constantly, until golden brown and caramelized. Remove from heat and set aside to cool.
4. 4 In a large bowl, combine prosciutto, lettuce and the pear and walnut mixture. Add vinaigrette and toss to coat. Serve on a large Italian platter. Enjoy!

By Megs

Ingredients

• ✓ romaine heart
• olive oil
• sugar
• rosemary
• thyme
• salt
• black pepper
• tomato
• shallot
• balsamic vinegar
• brown sugar
• olive oil
• olive oil
• salt
• pepper

Instructions

1. 1 Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool.
2. 2 In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture.
3. 3 Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper.
4. 4 Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.

By JGLOTZ

Ingredients

• ✓ romaine heart
• pistachio
• avocado
• green onion
• persian cucumber
• green cabbage
• kosher salt
• mayonnaise
• olive oil
• lime juice
• anchovy paste
• garlic
• shallot
• tarragon
• chive
• basil
• flat-leaf parsley
• spinach

Instructions

1. 1 Combine spinach, parsley, basil, chives, tarragon, shallot, garlic, anchovy paste, and lime juice in a high-powered blender; blend and slowly add oil through top opening of blender until mixture is smooth, about 1 minute, scraping down sides if needed. Add mayonnaise and salt; blend until smooth. Cover and chill until ready to serve.
2. 2 Combine cabbage, romaine, cucumber, and scallions in a large bowl; add 2/3 cup of the dressing and toss to evenly coat. Divide between 4 bowls and top each bowl with avocado and 1 tablespoon of the pistachios. Serve immediately with remaining dressing. Recipe developed by Julia Levy

By Andrea Lobas