If you eat a burger, wrap it in a large
slice of romaine lettuce, or opt for low - carb buns and bread.
Not exact matches
It is made from a mix
of baby kale,
romaine, and spring
lettuce topped with grape tomatoes, dried cranberries,
sliced apples, and served with crispy or grilled chicken and a breadstick.
Slice the entire head
of romaine lettuce in half lengthwise.
To complete the menu, add a crisp green salad
of romaine lettuce topped with fresh orange
slices drizzled with your favorite reduced - fat dressing.
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.
14 - ounce can black beans, drained & rinsed 15 black olives, chopped 1/2 cup
sliced green onions 2 medium heads
of romaine lettuce,
sliced 1 cup cilantro, chopped 1 - 2 cups tortilla chips 1 avocado,
sliced
I'd recommend serving it over
romaine or iceberg
lettuce with some
sliced cherry tomatoes and chopped red onion for an updated version
of a steakhouse classic.
We make a dinner plate summer salad consisting
of Romaine lettuce,
sliced pears, spoonfuls
of avocado, toasted walnuts, slivered red onion, shaved Parm cheese and pitted green olives.
Salad with
romaine or butter
lettuce,
sliced cucumbers and peppers and 1 red container (4 ounces)
of grilled / roasted chicken with 1 orange container (about 2 tablespoons)
of homemade dressing (made with extra virgin olive oil, white balsamic vinegar, garlic, onion, pepper and oregano)-- Sometimes I top with a little cheese and avocado and / or eat with WASA crackers or a piece
of fruit
5 ripe persimmons,
sliced (with seeds and stem removed) 5 leaves
romaine lettuce 2 cups orange juice 1/4 bunch
of mint
It's flecked with
sliced almonds and golden raisins, and mixed with curly kale,
romaine lettuce, some quinoa and a generous portion
of parmesan cheese (grated or shaved).
Assembly: 1 baguette French bread, cut into long thin
slices on diagonal 1/3 cup grated Parmesan Block
of Parmesan cheese 2 large head
of Romaine lettuce
2 avocados 1 package
romaine lettuce hearts 1 large orange 1 small knob fresh ginger 1 large bag
of prepared broccoli slaw (you'll need 6 cups) 1 small bunch
of scallions (green onions) 1 bunch cilantro 1 large head cauliflower 1 large tomato 4 oz fresh white mushrooms,
sliced 1 small onion 1 bunch
of kale 1 small butternut squash 1/2 pint raspberries (or 1 cup frozen)
1 medium head
of radicchio,
romaine, or structured
lettuce, trimmed and torn 3 cups
of brown rice, room temperature or slightly warmed 1/2 cup peanuts 2 oranges (or blood oranges), peeled and segmented 1/2 cup crispy, fried shallots * 1 - 2 big handfuls
of chopped herbs (basil, cilantro, or combination) 4 scallions, thinly
sliced
Cool Summer Salad (Semi-Raw) Ingredients: 3 cups spinach leaves, shredded 1 cup
Romaine lettuce, shredded 1/2 cup shredded organic carrots 2 zucchini, shredded 1 cup
of alfalfa sprouts 1 cup
of broccoli florets 1/2 cup diced yellow bell pepper 1 cup red cabbage (chopped) 2 hard - boiled omega - 3 eggs (
sliced) 2 ounces shredded organic cheese Dressing Blend together 2 organic tomatoes, one peeled and pitted avocado, 1 celery stalk, and 2 carrots, 2 tablespoons mayonnaise, and a dash
of Herbamare.
I crafted the dehydrated wrappers out
of zucchini and red pepper, and I filled them with
romaine lettuce, a quick sunflower seed pâté, shredded carrots,
sliced red pepper, and alfalfa sprouts.
1/2 whole wheat baguette cut on a diagonal into 1/4 - to 1 / 2 - inch - thick
slices 1/2 teaspoon sea salt 1 tablespoon extra-virgin olive oil 1/4 teaspoon garlic powder 2
Romaine lettuce hearts, trimmed and leaves separated One 14 - ounce can hearts
of palm, drained, rinsed, and thinly
sliced crosswise 2 tablespoons finely grated Parmesan cheese or nutritional yeast 1/2 cup
sliced or slivered, unroasted almonds
Chopped crisp
Romaine lettuce is tossed liberally with tomato, red bell pepper, chickpeas and thick
slices of provolone, along with strips
of salami and chopped chicken.
Salad 4 medium carrots, peeled and shredded on the large holes
of a cheese grater 1 large cucumber, peeled, seeded, halved crosswise, and thinly
sliced into half moons 1/3 cup chopped unsalted roasted peanuts 1 Thai, serrano, or jalapeño chile, ribs and seeds removed, thinly
sliced 6 oz dried rice noodles (rice vermicelli), broken into 6 - inch pieces 4 - 5 cups
romaine lettuce, chopped 1/2 cup fresh basil, chopped 1/4 cup fresh cilantro, chopped 1/4 cup fresh mint, chopped
chili powder 8 bread rolls
of your choice 8
slices of cheese
of your choice 1 large white onion, cut into rings 2 beefsteak tomatoes, cut into
slices 2 ripe avocados Ketchup, mustard and relish Head
of romaine lettuce
Place shredded
romaine lettuce in a salad serving bowl and top with rinsed and drained black beans, toasted almond
slices, and plenty
of freshly grated Parmesan.
Once you're ready to enjoy your lunch, simply assemble with a
lettuce leaf (you can use Boston, Bib, Green Leaf, or even
Romaine), add a couple
slices of chicken, top with the salsa, and then wrap!
romaine lettuce salad with 1 or 2 cucumber
slices and a wedge
of tomato.
Try add - ons like thinly
sliced onions,
sliced ripe tomatoes, and fresh
romaine lettuce leaves, all
of which add extra nutrients, too.
The tang is courtesy
of the lemon and sesame oil vinaigrette in this salad made from a slaw
of shredded green cabbage and carrots, diced red onion and mango, chopped raw almonds and sesame seeds served on a bed
of romaine lettuce leaves along with baked tofu
slices.
I serve mine with a hefty side
of veggies -LCB-
romaine lettuce tossed with
sliced tomatoes -RCB-, and it's perfect.
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).
・ ・ ・ BLT Salad by @whole30recipes 4 - 6 cups
of romaine or butter
lettuce 1/4 -1 / 2 cup cherry tomatoes, halved 1/8 cup red onion, finely diced 2 TBSP (to taste)
of ranch dressing (recipe in a previous post) 2 - 3
slices of bacon, cooked and chopped Fresh dill minced (~ 1/2 TBSP) Place ingredients in a dish (I like deep bowls) in the order listed.
2 ears corn 2 red bell peppers, quartered 2 zucchini, cut into 1/2 - inch spears 2 yellow squash, cut into 1/2 - inch spears 1 red onion, cut into 1/2 - inch
slices A double batch
of Classic Dijon Dressing Celtic sea salt, to taste Dash cayenne 1 head field
lettuce, torn into bite - size pieces 1 head
romaine lettuce, torn into bite - size pieces 1 bunch fresh dill, chopped Juice
of 1 lemon, or to taste
For dinner, 3 cups
of ww pasta with a mushroom tomato sauce for dinner with a large 5 cup
romaine lettuce salad with my home - made silken tofu with Dijon mustard and balsamic vinegar dressing, an ounce
of toasted almonds and 1/2 cup
of broccoli sprouts; for lunch a 16 ounce bowl
of 15 bean soup, a
slice of Ezekiel bread, 8 ounces
of carrots and a large apple for lunch; and for breakfast a banana, blueberry, strawberry smoothie made with soy milk and ground flax seed along with a 2 cups
of steel cut oatmeal cooked in water with an ounce
of raisins and a tablespoon
of brown sugar.
THE LAYERS: 1 can organic refried black beans 8oz organic cream cheese, softened 16oz organic sour cream 16oz organic salsa 1 large organic tomato, chopped 1 organic green bell pepper, chopped 1 bunch organic green onions, chopped 1 heart organic
romaine lettuce, shredded 6oz
sliced black olives 2 avocados, diced Squeeze
of lime juice 2 cups raw cheddar cheese, shredded
Salad Ingredients: 2 cups
of romaine lettuce, chopped 1/2 cup
of roasted corn 2 boneless skinless chicken breasts, grilled and
sliced into strips 1/2 avocado, diced 1/2 cup
of black beans, drained and rinsed 1/2 cup
of cherry tomatoes, halved
2 cloves
of garlic 1 anchovy fillet 1 tbsp olive oil 2 egg yolks 3 tbsp dijon mustard juice
of 1/4 lemon 1 dash tobasco 1 head
Romaine lettuce, washed and torn into bite size pieces 1/4 cup parmesan cheese 3
slices cooked bacon (optional)