I also like to eat
some romaine lettuce leaves for breakfast as I find they are quite rehydrating.
Surround with
Romaine lettuce leaves for garnish... and scooping!
Instead of using bread, I served it on top of
romaine lettuce leaves for a lunch last weekend, and my family loved it (they also said this was the best chicken salad they have had in so long).
Not exact matches
There's no one formula
for what constitutes a packaged spring mix, but it's usually a mix of baby
romaine, oak
leaf lettuces, and some other random
leaves.
In a blender add the chopped tomatillos, poblanos, serranos, onion, garlic, epazote
leaves, parsley
leaves,
romaine lettuce, power baby greens, toasted anise seeds, toasted cumin, peppercorns, salt, 1 to 1 1/2 cups of chicken stock and a drizzle of extra virgin olive oil, and blend well
for about 3 - 4 minutes until pureed.
The original recipe called
for a pound of fennel, but I switched it up by adding sliced celery and fresh salad mix (any
lettuce will do but I used an Italian
Romaine, green
leaf and cabbage mix).
For garnishes you'll need a large
leaf of
Romaine lettuce, diced grape tomatoes, sliced black olives, diced green bell pepper, diced red onion, and shredded cheddar cheese.
You can serve your vegan wraps as I did, the super low - carb way, by placing some filling atop a large kale
leaf (
Romaine lettuce leaves also work well
for this purpose, as would a chard
leaf, if it's big enough), or you can use this as a filling
for vegan burritos, by scooping some into whole wheat, spelt, corn or other tortillas.
Changes I would make: None are necessary but like I mentioned, I might sub out some of the cabbage
for romaine or
leaf lettuce for my husband's sake.
You can try
romaine, red
leaf, collard greens or butter
lettuce for salads.
1 cup red grapes 2 teaspoons chia seeds, soaked
for about 10 minutes 2 bananas 1 head
romaine lettuce or other green
leaves 1 tablespoon sesame seeds 4 to 5 ounces of filtered water
Now
for the
romaine lettuce... the morning before serving the salad, I cut off the end of the head of
romaine and thoroughly washed the
leaves.
For the salad: 1/2 cup uncooked quinoa 4 - 5 cups shredded red
leaf or
romaine lettuce 1 mango, finely chopped 1 cup finely chopped pineapple (about 1/4 large pineapple) 1 cup finely chopped jicama 1 avocado, finely chopped 1/2 cup roasted unsalted macadamia nuts, roughly chopped 1/2 cup flaked coconut, toasted 2 - 3 green onions, sliced
1 1/2 pounds ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons granulated onion 1 1/2 teaspoons granulated garlic 1 teaspoon freshly ground black pepper 4 Miami onion rolls or Sesame seed rolls, split
For the toppings: 8 strips hickory - smoked bacon 2 ripe avocados, sliced 1 teaspoon lemon juice Coarse kosher salt Freshly ground black pepper 1 large tomato, sliced 8 thin slices red onion Bread and Butter or dill pickle slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8
leaves iceberg,
romaine or red
leaf lettuce, cut to fit the rolls
INGREDIENTS 2 cups of filtered water or almond milk 2 large handfuls of baby spinach 6
leaves of
romaine lettuce, chopped 6 tablespoons of hemp seed (
for protein) OR 2 servings high - quality, organic protein powder of choice 2 tablespoons almond butter 1 teaspoon vanilla extract a pinch of sea salt (optional) 1 banana, frozen or 1 1/2 cups frozen peaches 1/2 cup of ice (optional)
Romaine Lettuce Wraps: I take
left over ground taco meat (from recipes like taco soup just strain the meat from the liquid) and roll it up
for a tasty finger food.
peaches, peeled and diced 1 cup cherry tomatoes, halved 8 basil
leaves, thinly sliced 1 tablespoon fresh lemon juice 1 pound ground chicken breast 3 ounces goat cheese, crumbled 1 clove garlic, grated or finely minced 1/4 teaspoon kosher salt 1/2 teaspoon crushed red pepper
Romaine or butter
lettuce leaves (
for serving)
You can use the
romaine leaves for a formal kind of presentation, or a more rustic look by pouring about a fourth of a cup of the dressing over a wedge of iceberg
lettuce and sprinkle the croutons around.
Whether it's with the outer
leaves removed to expose the pale heart or sliced into bite - sized pieces,
romaine lettuce is the classic choice
for Caesar.
If munching on a salad before bedtime isn't appealing, you can brew
lettuce tea by pouring very hot water over
romaine leaves, then letting them steep
for ten minutes before adding a touch of honey
for sweet flavor.
Instead of opting
for bread, buns, or a tortilla, choose whole
leaves of
romaine lettuce, kale, or collard greens to wrap sandwiches and burgers.
Serve with
lettuce leaves like endives or
romaine for dipping.
Here's how to make it: In a juicer, combine 2 - 4
leaves of kale, 2 - 4
leaves of
romaine lettuce, 1 inch ginger root, half a lemon (with the seeds removed), one apple (cored), and a clove of garlic (optional
for cleansing and boosting immune system).
My wife usually makes me a salad
for lunch, and it often consists of
romaine lettuce or spinach
leaves, sun - dried tomatoes, avocado, garlic - stuffed olives, sliced almonds, red onions, tomato slices, balsemic vinaigrette, dried cranberries and tempeh (we're vegan).
Mixed greens can provide calcium, iron, potassium and B vitamins
for your diet, depending on your selected mix of
lettuce and other greens such as chard,
romaine or oak
leaf lettuce, endive, arugula, chicory or radicchio.
While many varieties of
lettuce, such as
romaine, butter, or dark
leaf lettuces, are considered safe and healthy
for rabbits, iceberg and other light colored varieties are best avoided.
2 teaspoons cumin seeds 7 tablespoons red wine vinegar 6 tablespoons olive oil 5 15 - to 16 - ounce cans kidney beans, rinsed, drained 1 medium - size red onion, finely chopped 1 1/2 cups walnuts, coarsely chopped 1/2 cup chopped fresh cilantro, plus additional
for garnish
Romaine lettuce leaves Additional chopped walnuts
The
leaves of
romaine lettuce hearts are the perfect little vessel
for any kind of filling.