romaine lettuce

Chicken Caesar Salad Wraps

mayonnaise

Parmesan cheese

lemon juice (from about 1 large lemon)

Worcestershire sauce

Dijon mustard

garlic clove, finely minced

olive oil

(2 1/2 pound) rotisserie chicken, skin

romaine lettuce heart (about 6 ounces), torn into bite-sized pieces

(10-inch) whole-grain tortillas

In a small bowl, whisk together the mayo,...

In a small bowl, whisk together the mayo, Parmesan cheese, lemon juice, Worcestershire sauce, mustard and garlic. Whisk in the olive oil slowly until thoroughly incorporated.

In a large bowl, toss the chicken and...

In a large bowl, toss the chicken and lettuce with the dressing. Divide the chicken/lettuce mixture evenly among the tortillas or wraps. Roll and secure with a toothpick, if desired. Serve.

Grilled Romaine! Hearts of romaine lettuce, painted with a herb vinaigrette, and grilled. Served whole, or chopped for a grilled salad.

Grilled Romaine Lettuce

romaine hearts

extra virgin olive oil

red wine vinegar (or cider vinegar)

herbs

salt

black pepper

"better to add dressing after cooking b\/c adding oil before cooking leads to huge fires under the grill and soggy lettuce."

"I've done similar for years, except....grille the romaine, then when serving, brush on blue cheese dressing (home made is best, pre-made works), sprinkle with crumbled blue cheese and crumbled crisp bacon.  Guess you have to like blue cheese for this....I sure do!!"

Prep the romaine hearts: Pull off any old leaves. Chop off the top 1 or 2 inches of the lettuce head, and shave off the browned part of the root end, leaving the root end intact so that the lettuce head stays together.

Prepare your grill for high, direct heat.

Prepare the vinaigrette: Put the oil, vinegar, herbs, salt and pepper in a small bowl and whisk with a fork to combine. Paint the lettuce hearts all over with the vinaigrette.

Grill: Grill the romaine hearts until lightly browned on all sides, turning every minute or two until done.
 
Serve immediately. You can either serve the hearts whole, or chop them and toss them for a salad.

"I just used romane lettuce olive oil and himilayan pink salt, grilled like 5 minutes, it tastes straight buttery\/nutty but without that butter oversaturation flavor.\r\n\r\nIts my favorite food by far, healthy fast and cheap."

"Makes the romaine taste nutty  Great with fish - so light"

"I tried grilling on a grill pan (on the hob), and cooked it for around 5-7 mins until the inside is also cooked through, then I topped with some cheddar cheese to melt on top, tastes delicious!"

Turn an open sandwich into a filling and easy meal, with this fast and flavoursome recipe

Paprika chicken ciabattas

chicken breasts

lemon

tbsp smoked paprika

ciabatta

garlic

romaine lettuces leaves, torn

Cut the chicken breasts in half horizontally and lay each between two sheets of cling film. Bash with a rolling pin until about 1cm thick.

Squeeze lemon juice over the chicken and dust with the paprika. Season with salt and pepper, and drizzle with a little olive oil. Lay on a hot griddle pan or barbecue and cook for 3-4 mins on each side until charred and cooked through.

Halve the ciabatta horizontally and lay, cut side down, on the pan for 1 min. Mix the crushed garlic and mayonnaise, then spread over the cut side of each ciabatta half. Top with the lettuce and chicken, then season with a little salt and pepper. Cut in half to serve.

Easy Lettuce Salad Recipe with tomato, cucumber, dill, onion, olive oil, salt, pepper and one secret ingredient that makes this green salad THE BEST healthy summer salad.

Lettuce Salad with Tomato and Cucumber

lb (2 medium) English cucumbers (coarsely chopped)

lb (4 medium) tomatoes (coarsely chopped)

lb (large bunch) any lettuce (coarsely chopped)

dill (finely chopped)

white or red onion (thinly sliced)

tbsp extra virgin olive oil

tbsp toasted sesame oil (optional (see notes))

black pepper (to taste)

Garlic and vinegar (to taste (optional))

In a large bowl, add cucumber, tomato, lettuce, dill, onion, olive oil, toasted sesame oil, salt and pepper. The easiest is to prep and add ingredients in order as listed and as you are preparing them (washing and chopping the vegetables).

Toss gently just until combined.

Serve immediately or within an hour.

Learn how to grill lettuce and make a simple romaine salad recipe with it!

How to Grill Lettuce + Simple Grilled Romaine Salad Recipe {video}

kosher salt (divided)

parmesan cheese

Make sure grates of grill are clean and turn to medium high.

Brush lettuce halves liberally with 1 1/2 tablespoons olive oil, cut side and back side. Then sprinkle each halve with some salt.

Grill for 3 minutes, cut side down, pressing with your tongs to make sure the lettuce gets a good sear. Flip and grill for one or 2 more minutes.

Remove from grill. Sprinkle with more salt and pepper, drizzle with remaining olive oil. Squeeze fresh lemon juice over each half. Top with a tablespoon of parmesan on each halve.

https://embed.mediavine.com/videos/iz5ecvatvc41v2p14hu8

A step by step video showing how to grill lettuce, that leads to an easy and delicious Italian Grilled Romaine Salad. An exciting new way to eat lettuce!

How to Grill Lettuce + Simple Italian Grilled Lettuce Salad

Chopped Cobb Salad with Blue Cheese

blue

red wine vinegar

Salt and pepper

bacon, chopped

boneless, skinless chicken breasts

romaine hearts, chopped

cherry tomatoes, halved

pitted,

eggs,

Process 1/2 cup cheese, oil, vinegar, 1/4 teaspoon...

Process 1/2 cup cheese, oil, vinegar, 1/4 teaspoon salt and 1/2 teaspoon pepper in a food processor until well combined. (This step is only if you want to use the blue cheese dressing – omit this step if you are going to use your favorite salad dressing.)

Cook bacon in a large nonstick skillet over...

Cook bacon in a large nonstick skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate and pour off all but 1 tablespoon fat from skillet. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken in bacon fat until golden brown and cooked through, 2 to 4 minutes. Transfer to plate and let cool 5 minutes.

Combine lettuce, tomatoes, remaining cheese, cooled chicken, and...

Combine lettuce, tomatoes, remaining cheese, cooled chicken, and dressing in large bowl. Top salad with crisp bacon, avocados, and eggs. Serve.

Try something new this evening with our Steak Cobb Salad with Lime Vinaigrette. Tender strips of marinated steak are served atop a bed of romaine lettuce with eggs, avocado, cherry tomatoes, bacon and feta cheese. And to top it all off, this steak Cobb salad is served with a zesty vinaigrette.

Steak Cobb Salad with Lime Vinaigrette

KRAFT Zesty Lime Vinaigrette Dressing, divided

beef skirt steak (1 lb.), 1/2 inch thick

avocado, chopped

cherry tomatoes,

OSCAR MAYER Bacon, cooked, crumbled

pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese

Reserve 1/2 cup dressing for later use. Pour remaining dressing over steak in shallow dish; turn to evenly coat both sides of steak with dressing.

Heat grill to medium heat. Remove steak from marinade; discard marinade.

Grill steak 8 to 10 min. or until medium doneness, turning after 5 min. Remove from grill. Let stand 5 min.

Cut steak across the grain into thin slices; place along with remaining ingredients on lettuce-covered platter.

Our awesome potato salad features an unbeatable combo of tender potatoes, crispy bacon and juicy cherry tomatoes.

BLT Potato Salad

lb. red new potatoes, quartered

water

KRAFT Real Mayo

chives

Tbsp. HEINZ Distilled White Vinegar

Place potatoes in 2-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 6 to 8 min. or just until potatoes are tender; stir. Let stand, covered, 5 min. Drain potatoes; rinse with cold water. Drain again.

Mix mayo, chives and vinegar in large bowl until blended.

Add potatoes and remaining ingredients; toss to coat.

Crunchy and crisp vegetables combine with a tangy dill pickle dressing for this satisfying salad! Toasted and seasoned breadcrumbs add extra flavour and crunch!

Chopped Creamy Dill Pickle Salad

cashews,

dill pickle (about 1 large pickle)

+ 1 tablespooon water

pickle brine

white wine vinegar

yeast

onion powder

garlic powder

½ teaspoon agave nectar ((or maple, granulated sugar etc))

sea salt and ground black pepper,

dill weed

breadcrumbs

kale ((lightly packed))

red cabbage ((about ½ small red cabbage))

romaine heart ((about 1 romaine heart))

cauliflower ((about ½ small head of cauliflower))

dill ((optional))

Make the dressing. In an upright blender, combine the cashews, chopped dill pickle, water, pickle brine, white wine vinegar, nutritional yeast, onion powder, garlic powder, agave nectar, salt, and pepper. Blend this mixture on high until smooth and creamy. Check the dressing for seasoning and adjust if necessary. Pour the dressing into a small bowl and stir in the dried dill weed. Set aside.

Make the toasted and seasoned breadcrumbs For topping the salad. Heat a medium skillet over medium heat. Pour in the olive oil and swirl it around. Add the breadcrumbs to the skillet. They should sizzle a bit. Give them a stir and then add the nutritional yeast, onion powder, dried dill weed, salt, and pepper. Once the breadcrumbs are starting to darken around the edges, lower the heat to medium-low. Keep stirring the breadcrumbs until they have dried out a bit and are evenly toasted, about 5 minutes. Remove the breadcrumbs from the heat and let them cool completely.

Assemble the salad. In a large bowl, combine kale, cabbage, romaine, and cauliflower. Pour the dressing over the vegetables and sprinkle with some salt and pepper. Using tongs, give the salad a thorough toss until all vegetables are coated in the dressing.

Top the salad with the toasted breadcrumbs and fresh dill (if using). Serve immediately!

A classic chicken salad recipe, featuring crunchy croutons and a creamy, garlic dressing. Ideal for lunch with friends

Chicken Caesar salad

anchovies

cheese

tbsp white wine vinegar

Heat oven to 200C/fan 180C/gas 6. Tear 1 medium ciabatta into big, ragged croutons or, if you prefer, cut with a bread knife. Spread over a large baking sheet or tray and sprinkle over 2 tbsp olive oil.

Rub the oil into the bread and season with a little salt if you like (sea salt crystals are best for this). Bake for 8-10 mins, turning the croutons a few times during cooking so they brown evenly.

Rub 2 skinless, boneless chicken breasts with 1 tbsp olive oil, season. Place pan over a medium heat for 1 min, until hot, but not smoking. Lay the chicken on the pan (it will sizzle if it’s hot enough) and leave for 4 mins.

Turn the chicken, then cook for 4 mins more. Check if it’s cooked by poking the tip of a sharp knife into the thickest part; there should be no sign of pink and juices will run clear.

Bash 1 garlic clove with the flat of a knife and peel off the skin. Crush with a garlic crusher. Mash 2 anchovies with a fork against the side of a small bowl.

Grate a handful of parmesan cheese and mix with the garlic, anchovies, 5 tbsp mayonnaise and 1 tbsp white wine vinegar. Season to taste. It should be the consistency of yogurt – if yours is thicker, stir in a few tsps water to thin it.

Shave the cheese with a peeler. Tear 1 large cos or romaine lettuce into large pieces and put in a large bowl. Pull chicken into bite-size strips and scatter half over the leaves, along with half the croutons.

Add most of the dressing and toss with your fingers. Scatter the rest of the chicken and croutons, then drizzle with the remaining dressing. Sprinkle the parmesan on top and serve straight away.

Green juice benefits straight from your countertop. Check out homemade juice recipes for the magic bullet Mini Juicer. 

Salad Bar 

1 leaf Romaine lettuce, raw

G APPLE

Cucumber,

Parsley, raw

Cut ingredients down to a size that will easily fit into the feed chute. 

This is one healthy salad with a super refreshing salad dressing recipe made with yuzu juice and honey. If you're a fan of yuzu, you definitely don't want to miss this!

Tofu Salad with Refreshing Honey Yuzu Dressing Recipe

cherry tomatoes

broccoli

butternut squash

garlic powder (optional)

tofu

romaine lettuce (chopped)

yuzu juice

honey

Place tomatoes, broccoli and butternut squash on a baking sheet. Add salt, garlic powder and olive oil and massage the vegetables with your hands. Roast in the oven at 180 °C for 20 minutes.

While the vegetables cook, slightly brown the tofu in a frying pan over medium heat, about 3-5 minutes. If you need to use oil in this step, feel free to.

Make the salad dressing by mixing yuzu juice, white wine vinegar and honey in a bowl.

Once the roast vegetables are done, place all the vegetables and tofu on a plate and drizzle with the dressing to enjoy.

Get an Easy Greek Salad ready to serve in just 10 minutes! Black olives, plum tomatoes and cucumbers join feta cheese in this Easy Greek Salad.

Easy Greek Salad

Tbsp. chopped pitted black olives

plum tomatoes,

cucumber,

pkg. (4 oz.) crumbled feta cheese

Toss lettuce with tomatoes and cucumber in salad bowl.

Drizzle with dressing mixture; sprinkle with cheese.

Put a Mediterranean spin on your next salad. Our Classic Greek Chicken Salad includes Greek-inspired vinaigrette dressing and crumbled feta cheese.

Classic Greek Chicken Salad

chicken

grape tomatoes, halved

cucumber, peeled, seeded and chopped

radishes, thinly sliced

Kalamata olives

KRAFT Greek Vinaigrette Dressing

pkg. (3.5 oz.) crumbled feta cheese

Combine first 6 ingredients in large salad bowl.

Bring this layered Greek salad to your next potluck. No matter their nationality, everyone will love our creamy, cheesy, spinachy, olive-studded Layered Greek Salad for a Crowd. You may even hear someone declare &quot;Opa!&quot; in excitement.

Layered Greek Salad for a Crowd

baby spinach leaves

whole wheat medium pasta shells, cooked, cooled

tomato,

cucumber, quartered lengthwise, then sliced crosswise

red onion,

KRAFT Mayo with Olive Oil

KRAFT Lite Creamy Caesar Dressing

pkg. (3.5 oz.) crumbled reduced fat feta cheese

Combine lettuce and spinach; place half in 6-qt. serving bowl.

Cover with layers of pasta, tomatoes, remaining lettuce, cucumbers and onions.

Mix mayo and dressing; spread over salad. Top with cheese and olives. Refrigerate 1 hour. Toss just before serving.

Make this Blackened Tilapia Po' Boy with reduced fat mayonnaise. Our delicious Healthy Living tilapia po' boy recipe brings down home flavor to your table.

Top 17 romaine lettuce recipes from across the web

The most viewed romaine lettuce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Caesar Salad Wraps

Grilled Romaine Lettuce

Paprika chicken ciabattas

Lettuce Salad with Tomato and Cucum...

How to Grill Lettuce + Simple Grill...

Chopped Cobb Salad with Blue Cheese

Steak Cobb Salad with Lime Vinaigre...

BLT Potato Salad

Chopped Creamy Dill Pickle Salad

Chicken Caesar salad

Salad Bar

Tofu Salad with Refreshing Honey Yu...

Easy Greek Salad

Classic Greek Chicken Salad

Layered Greek Salad for a Crowd

Blackened Tilapia Po' Boy

Zesty Chopped Salad

Top 17 romaine lettuce recipes from across the web

The most viewed romaine lettuce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Caesar Salad Wraps

Grilled Romaine Lettuce

Paprika chicken ciabattas

Lettuce Salad with Tomato and Cucum...

How to Grill Lettuce + Simple Grill...

Chopped Cobb Salad with Blue Cheese

Steak Cobb Salad with Lime Vinaigre...

BLT Potato Salad

Chopped Creamy Dill Pickle Salad

Chicken Caesar salad

Salad Bar

Tofu Salad with Refreshing Honey Yu...

Easy Greek Salad

Classic Greek Chicken Salad

Layered Greek Salad for a Crowd

Blackened Tilapia Po' Boy

Zesty Chopped Salad

The most viewed romaine lettuce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine