Type what you have

Ingredients

• ✓ boston lettuce
• shrimp
• pea
• red onion
• ranch dressing

Instructions

1. 1 Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
2. 2 Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
3. 3 Arrange lettuce onto 4 plates; top with shrimp mixture.

By Crystal

Ingredients

• ✓ boston lettuce
• ground pork
• ginger
• chicken broth
• green onion
• carrot
• red bell pepper
• hoisin sauce

Instructions

1. 1 In large non-stick skillet, cook pork with ginger until pork is no longer pink, 5 to 7 minutes. Pour in broth and cook until reduced by about half, about 10 minutes.
2. 2 Stir in green onions, carrot, red pepper, and hoisin and cook just until vegetables are tender-crisp, about 5 minutes more.
3. 3 Serve pork mixture in lettuce leaves.

By Campbell's Canada

Ingredients

• ✓ boston lettuce
• gorgonzola cheese
• oregano
• garlic
• tarragon
• basil
• olive oil
• milk
• red wine vinegar
• avocado
• walnut

Instructions

1. 1 Place the Gorgonzola cheese, oregano, garlic, tarragon, basil, olive oil, milk, and vinegar in a blender or food processor. Blend until smooth.
2. 2 In a large bowl, toss the Gorgonzola dressing with lettuce, avocado, and walnuts.

By PIPPYMOE

Ingredients

• ✓ boston lettuce
• greek yogurt
• mayonnaise
• white wine vinegar
• honey
• poppy seed
• salt
• black pepper
• chicken
• celery
• pecan
• peach

Instructions

1. 1 Whisk yogurt, mayonnaise, vinegar, honey, poppy seeds, salt, and black pepper together in a large bowl until well combined. Stir in chicken, celery, pecans, and peach until well-coated and combined.
2. 2 Serve on lettuce leaves.

By thedailygourmet

Ingredients

• ✓ boston lettuce
• pinto bean
• vegetable oil
• pumpkin seed
• tomatillo
• arugula
• serrano pepper
• spinach
• parsley
• cilantro
• vegetable stock
• white hominy
• salt
• black pepper

Instructions

1. 1 Place pinto beans in a large stock pot with enough water to cover; soak 8 hours to overnight. Drain.
2. 2 Cover beans with about 3 inches water in the same stock pot; cook over medium-low heat until tender, 35 to 40 minutes. Drain.
3. 3 Heat 1/4 cup vegetable oil in a skillet over medium-high heat. Add pumpkin seeds; cook and stir until light brown and popping, about 6 minutes. Cool slightly, about 5 minutes.
4. 4 Transfer pumpkin seeds and oil to a blender or the bowl of a food processor; blend until smooth. Add half each tomatillos, arugula, serranos, spinach, lettuce, parsley, and cilantro to the blender; blend until smooth. Pour into a large bowl. Repeat with remaining half each tomatillos, arugula, serranos, spinach, lettuce, parsley, and cilantro.
5. 5 Heat remaining 1/4 cup oil in a deep pot; carefully add tomatillo sauce. Simmer, stirring with a wooden spoon, until thickened, about 30 minutes.
6. 6 Add pinto beans, vegetable stock, and hominy to the pot; bring to a boil. Reduce heat to low; simmer, uncovered, until flavors are thoroughly blended, about 15 minutes. Season with salt and black pepper.

By Grace Preyapongpisan

Ingredients

• ✓ boston lettuce
• rotisserie chicken
• celery
• green onion
• peanut
• lime juice
• fish sauce
• ginger
• sugar
• red pepper flake
• cilantro
• mint
• cucumber
• carrot
• peanut

Instructions

1. 1 In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water.
2. 2 Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ boston lettuce
• potato
• sweet potato
• red onion
• lime juice
• celery
• cilantro leaves
• cumin
• garlic
• habanero pepper
• salt
• pepper
• tilapia
• shrimp
• bibb lettuce

Instructions

1. 1 Place the potatoes and sweet potatoes in a saucepan and cover with water. Simmer until the potatoes are easily pierced with a fork, then drain, and set aside to cool to room temperature. Place the sliced onion in a bowl of warm water, let stand 10 minutes, then drain and set aside.
2. 2 Meanwhile, place the lime juice, celery, cilantro, and cumin into the bowl of a blender, and puree until smooth. Pour this mixture into a large glass bowl, and stir in the garlic and habanero pepper. Season with salt and pepper, then stir in the diced tilapia and shrimp.
3. 3 Set aside to marinate for an hour, stirring occasionally. The seafood is done once it turns firm and opaque.
4. 4 To serve, peel the potatoes and cut into slices. Stir the onions into the fish mixture. Line serving bowls with lettuce leaves. Spoon the ceviche with its juice into the bowls and garnish with slices of potato.

By Ana O

Ingredients

• ✓ boston lettuce
• hoisin sauce
• soy sauce
• ginger root
• rice vinegar
• sriracha sauce
• sesame oil
• garlic
• extra-firm tofu
• grapeseed oil
• onion
• baby bella mushroom
• water chestnut
• bibb lettuce
• spring onion
• carrot

Instructions

1. 1 Combine hoisin sauce, soy sauce, ginger, rice vinegar, Sriracha sauce, sesame oil, and garlic in a bowl; mix to combine and set aside.
2. 2 Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid.
3. 3 Heat oil in a skillet or wok over medium-high heat. Crumble tofu into the skillet and cook for 5 minutes. Add onion and cook and stir for 3 minutes. Stir in mushrooms and water chestnuts and cook for 2 to 3 minutes.
4. 4 Stir in hoisin mixture and mix well. Cook enough for the liquid to reduce some.
5. 5 Serve with lettuce and garnish with green onions and carrots.

By CookingWithShelia