Stuffedlettucesalad Recipes

Steps:

• Layer hummus, black beans, flax seed meal, avocado, tomatoes, carrots, zucchini, and celery, respectively, in a bowl or a plastic lunch container.

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
• To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.
• In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.

Steps:

• Core lettuce and hollow out the center, leaving a shell 1 1/2" thick.
• Wash and allow to drain well.
• Beat cream cheese, blue cheese, and mayo.
• Add green pepper,onion, chives, walnuts and worchestershire sauce.
• Add a few grinds of ground pepper.
• Pack into lettuce shell.
• Wrap in wet paper towels, then foil.
• Chill at least two hours.
• Cut into wedges and serve.

Steps:

• Wash lettuce; remove core.
• With a tablespoon, remove enough of the lettuce around core to leave a cavity 2 to 3 in diameter.
• Save removed lettuce for another use.
• Combine cheeses, carrot, green pepper, tomato, pepper, salt and onion, pack firmly into lettuce cavity.
• Wrap lettuce head in foil or plastic wrap and chill until center is solid.
• Slice lettuce into wedges.
• Serve with dressing of your choice.
• A few pieces of fresh fruit (grapes, strawberries or melon) placed on the salad plate is very nice.

Steps:

• Place a large pot filled halfway with water over high heat and season generously with salt. Halve the lemon, then juice it and set aside 1 tablespoon juice. Add the lemon halves and the remaining lemon juice to the water. Crush 3 of the garlic cloves and add to the water. Cover and bring to a boil. Fill a large bowl with ice water.
• Prepare the peppers by slicing off just enough of the tops to reveal the seeds. Remove and discard the seed pockets and stems. Trim the bottom of the peppers as needed so they stand up on their own. Finely chop the pepper tops and add to a large bowl.
• Gently lower the pepper boats into the boiling water until fully submerged. Cook until just crisp tender, 4 to 6 minutes. The peppers should hold their shape and stand up straight. Once cooked, place the peppers in the ice bath to prevent further cooking, about 1 minute. Drain the peppers upside-down on a paper towel-lined plate to catch any water that remains inside.
• Meanwhile, place a large nonstick skillet over medium-high heat. Add the oil and chorizo and cook until the chorizo is just fragrant and the oil has a red hue, 1 to 2 minutes. Remove from the heat and use a slotted spoon to add the chorizo to the bowl with the chopped peppers. Add 2 teaspoons of the hot oil from the skillet to the bowl, reserving the rest. The chorizo will crisp as it cools.
• Place the skillet with the reserved oil over medium heat. Add the bread to the skillet in an even layer. Cook, tossing occasionally, until the bread is browned and toasted, about 5 minutes. Finely chop the remaining garlic clove. When the bread is nearly toasted, add the garlic to the skillet and toss until it is distributed through the toasted bread. Set aside.
• Add the kale, vinegar and the reserved 1 tablespoon lemon juice to the bowl. Massage until the kale is slightly softened and coated. Add the dates, olives, parsley and toasted bread and gently toss to combine.
• Place the peppers upright on a serving platter. Mound the salad into each pepper. Generously grate the cheese over the salad. Sprinkle with the chopped almonds and serve immediately.

Steps:

• Remove and discard core from lettuce. Place lettuce core side down and cut in half with a plastic lettuce knife from top to bottom (save one half for another use). With knife, remove enough leaves from the center of the cut side of lettuce to create a 2-in. circle, about 1-1/4 in. deep., In a bowl, combine mayonnaise and curry powder. Stir in the cheese, ham, celery, parsley and pimientos. Spoon into center of lettuce. Wrap tightly in plastic wrap; refrigerate for 30 minutes or until serving. Cut in half, forming two wedges. Serve with salad dressing.

Steps:

• Place salad greens in a salad bowl and top with tomatoes, cucumbers, onion, and carrot. Place oil, vinegar and sugar in a small plastic container. Put the lid on the container and shake dressing until sugar dissolves, about 1 minute. Pour dressing over salad. Season salad with salt and pepper, to taste, and toss to combine.

Steps:

• Tear the cleaned crisp lettuce into small bite sized pieces and place in the bottom of 9x12 inch cake pan.
• Layer the rest of the ingredients in the order given, do not cook peas.
• Add the sugar to the mayonnaise and spread over the top as you would frosting.
• Top with grated cheese.
• Cover and refrigerate for 8 to 10 hours.
• Bacon bits can be used for bacon.

Steps:

• In a large bowl, toss the greens, oranges, grapes, onion and almonds. In a jar with tight-fitting lid, combine the remaining ingredients; shake well. Drizzle over salad; toss to coat.

Steps:

• Fry bacon until crisp; drain (saving drippings) and crumble.
• Place lettuce in a large bowl.
• top with onion, egg, and crumbled bacon.
• In a skillet put bacon drippings, vinegar, salt, pepper and sugar.
• Heat to boiling.
• Pour over lettuce in bowl and toss.
• Serve immediately.

Steps:

• Heat a large skillet over medium-high heat. Place the almonds in the skillet, and cook, stirring frequently until lightly browned. When the almonds are beginning to turn, add sesame seeds, and cook 1 more minute, or until seeds are toasted.
• In a large salad bowl, combine lettuce with feta cheese, olives, almonds, sesame seeds, tomatoes, onion, mushrooms, and Romano cheese. When ready to serve, toss with Italian dressing.

Steps:

• Layer in glass rectangle dish:.
• lettuce, celery, onion, green pepper, frozen peas, and Miracle Whip.
• Put cheese and bacon on top.
• Toss before serving.
• Can make the night before.

Steps:

• Combine shallot, honey, mustard, and salt in a jar with a lid; add olive oil, lemon juice, and vinegar. Cover jar with lid and shake until dressing is thickened.
• Place arugula in a bowl and drizzle dressing over greens; toss to coat.

Steps:

• In a large salad bowl, layer the first eight ingredients. In a small bowl, mix mayonnaise, sour cream, snipped dill, basil, salt and pepper; carefully spread over salad., Refrigerate, covered, several hours or overnight. If desired, top with additional dill.

Steps:

• In a jar with tight-fitting lid, combine the sugar, vinegar and water; shake until sugar is dissolved. Add cream; shake well. Just before serving, toss greens, bacon and dressing in a large bowl.

Steps:

• In a small bowl, whisk together vinegar, olive oil, and mustard; season with salt and pepper. In a large bowl, toss dressing with lettuce and mache. Serve immediately.