Basic Recipe: Remove roots from Bibb lettuce and cut into quarters. Toss
Add pork to a slow cooker with teriyaki sauce, sweet and sour sauce, hoisin sauce, sliced ginger, garlic, salt, and pepper. Cook on low for 6-8 hours with the lid covered, until cooked to your liking. Chop with a knife until shredded. Serve on a large platter with Bibb lettuce leaves.
In a bowl toss together tomatoes, bacon, onion, oil, vinegar, and salt and pepper to taste. Spoon mixture into lettuce leaves and sprinkle with shredded basil.
Serve lettuce cups on a platter garnished with basil sprigs.
Brown ground beef, onion, ginger and garlic in a skillet on medium heat. Break meat up as it cooks.
When beef is browned, add bok choy, pepper, mushrooms and soy sauce and cook until bok choy is wilted, about 3-5 minutes.
Clean and dry bibb lettuce leaves.
When beef mixture is done, spoon 1/2 cup of beef mixture into each lettuce leaf. Yields 2 filled leaves per serving.
Serve with extra soy sauce if desired.
Preheat oven to 350 degrees F; place pine nuts on a rimmed baking sheet and toast in oven, tossing once, until golden, 6 to 7 minutes (remove and let cool).
In a serving bowl, toss together lettuce, radishes, and pine nuts.
Whisk together dressing ingredients OR place them in a lidded glass jar and shake to combine.
Drizzle salad with 6 tablespoons of the dressing and toss well; grind addition black pepper over top, if desired (looks pretty).
In a large bowl, combine lettuce, onion, blueberries, and walnuts.
Drizzle with half of the Blueberry Vinaigrette, tossing to coat.
Serve remaining vinaigrette on the side.
To prepare Blueberry Vinaigrette:.
In the work bowl of a food processor, combine all ingredients.
Pulse until smooth.
Refrigerate until serving time.
lace one half of a bibb lettuce leaf on the bottom end
Wash and tear lettuce into salad size pieces.
Place in a bowl and set aside.
Cut onion into rings.
Drain oranges.
mall slices.
Clean bibb lettuce and separate leaves.
remove the core of the Bibb lettuce; reserve outer leaves.
Arrange
big bowl, toss the Bibb lettuce leaves with 3 tablespoons of
Whisk together vinegar, shallot, mustard, sugar, salt, and pepper until sugar and salt are dissolved, then add oil in a stream, whisking until emulsified.
Toss lettuce and tarragon with just enough dressing to coat and serve remaining dressing on the side.
Cook beans in 2 quarts boiling, salted water until crisp-tender, about 7 minutes.
Drain and rinse well under cold water; drain again and pat dry.
Combine vinegar,mustard and salt in medium bowl.
Slowly whisk in oil in thin stream.
Combine beans, onion and 1/2 cup pine nuts in large bowl; mix in vinaigrette.
Season to taste with salt and pepper and let marinate 15 to 30 minutes.
Alternate radicchio and Bibb lettuce leaves over large platter.
Mound bean mixture in center, sprinkle with reserved pine nuts and serve.
Combine the greens together in a large wooden salad bowl. Toss with Vinaigrette Dressing (recipe follows).
Serves 4 to 6.
'clock:
12 Boston lettuce or Bibb lettuce leaves; 3 oz cooked
Tear up lettuce.
Open and drain black
In a salad bowl, combine the escarole, romaine, bibb lettuce and tomatoes.
Whisk together the vinegar, olive oil, cheese, garlic lemon juice, chicken broth and salt and pepper. Pour over salad, toss and serve.
1/3 cup bacon and Bibb lettuce.
Toss with dressing and
Mash 1/2 cup raspberries through a fine sieve set over a bowl. Press and extract as much pulp as possible.
Add vinegar and sugar to pulp and stir to dissolve.
Whisk in oil and cream.
Combine lettuce, raisins and nuts in a large bowl.
Lightly coat lettuce leaves with dressing, add salt and pepper to taste; toss.
Divide among plates and sprinkle with remaining raspberries.
er side.
Place a Bibb lettuce leave atop each tortilla. Divide