lace one half of a bibb lettuce leaf on the bottom end
Tear up lettuce.
Open and drain black
Using a whisk, combine the last 7 ingredients.
Allow this dressing to sit for 1 hour.
Now stir in your cucumbers and allow flavors to combine for 3 hours.
Divide evenly and serve cucumber salad on bibb lettuce.
Rinse whole lettuce leaves and pat dry, being
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.
Basic Recipe: Remove roots from Bibb lettuce and cut into quarters. Toss
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.
2 o'clock:
12 Boston lettuce or Bibb lettuce leaves; 3 oz cooked
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.
Trim and core lettuce.
Pull leaves apart; rinse well.
Pat dry.
resh ingredients on a plate, lettuce leafs, carrots, limes, and onions
Combine all ingredients except lettuce in a medium bowl; mix well. (Mixture may be prepared up to 4 hours before serving. Cover and refrigerate.)
Just before serving, spoon antipasto mixture into lettuce leaves; roll up. Or, arrange lettuce leaves on a serving platter with the bowl of antipasto mixture and let guests make their own wraps.
Rinse whole lettuce leaves and pat dry, being
Rinse lettuce leaves and pat dry; set
Soak noodles in hot water 10 minutes to soften; rinse under cold running water to cool; drain.
While noodles soften, bring water to boil in a medium sauce pan.
Add shrimp to boiling water and cook for 3 minutes or until shrimp turn pink and opaque; drain.
When cool, cut each shrimp lengthwise in half.
To assemble rolls, arrange shrimp, noodles, cucumber, cilantro and mint in the center of lettuce leaves and roll up.
Serve with Spicy Sweet and Sour Sauce, Recipe #342786.
Shred lettuce, watercress and romaine freely; place in large salad bowl.
Arrange tomatoes, chicken, bacon, diced avocado, eggs and Bleu cheese in strips across salad greens.
Just before serving, toss with vinaigrette dressing.