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.
Or if you want another veggie scooping option
use romaine leaves, sliced carrots, or if you have some soft pita bread on hand — tear that into pieces and scoop it on top!
Use the romaine leaves to scoop everything or eat the meal as a salad.
Use the romaine leaves to eat or serve as a salad.
Not exact matches
You can
use curly green
leaf, or red
leaf lettuce, or a combination of the two, but don't substitute
Romaine, or Iceberg lettuce.
I didn't make the entire salad yet but did manage to make the briny caesar dressing to
use over some
romaine lettuce
leaves.
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).
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.
If you can't find it, then I would recommend
using long
romaine leaves, that would work too!
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).
I forgot to grab a tomato at the grocery store so I
used some salsa and I had
romaine hearts, which was not as big a
leaf as I would have preferred.
I
used a mix of
romaine and red
leaf lettuce, and added in sauerkraut and radishes in addition to the recipe.
Instead of
using bread or buns (which are overly processed), I eat these veggie burger patties as seen below, or halved, in
romaine lettuce
leaves (making a «burger boat»).
Next time, I'm going to
use romaine and a few kale
leaves for part of the spinach, so I guess I'll have V9 juice then.
If you have a high - speed blender, you can
used spinach or
romaine, of course, but you can take it a step further with kale or collards — one
leaf per serving is about right.
This is a meal to feed two or you can
use smaller wraps such as
romaine leaves for an appetizer portion.
6 cups fresh, washed salad greens or 4 good handfuls (I
used an assortment of butter lettuce, red
leaf lettuce and
romaine, friseé and baby spinach would also be lovely)
Romaine Boats: A few romaine hearts (Boston bibb or butter lettuce leaves can also be used) 1 - 1 1/2 avocados, seeded, peeled and cut into cubes 1/2 c. cherry tomatoes, cut into halves or pieces A few microgreens Edible flowers if available quick red onion pickles (or any pickles of
Romaine Boats: A few
romaine hearts (Boston bibb or butter lettuce leaves can also be used) 1 - 1 1/2 avocados, seeded, peeled and cut into cubes 1/2 c. cherry tomatoes, cut into halves or pieces A few microgreens Edible flowers if available quick red onion pickles (or any pickles of
romaine hearts (Boston bibb or butter lettuce
leaves can also be
used) 1 - 1 1/2 avocados, seeded, peeled and cut into cubes 1/2 c. cherry tomatoes, cut into halves or pieces A few microgreens Edible flowers if available quick red onion pickles (or any pickles of choice)
Salad: 3 cups shredded purple cabbage 2 carrots, shredded or shaved
using a veggie peeler A few radishes, thinly sliced 2 handful of microgreens 4 - 6
Romaine leaves, chopped or any greens of choice 2 c. cooked quinoa or grain of choice 1 c. cooked white beans or chickpeas 1/4 c. dried cranberries 1/2 c. pumpkin seeds (lightly toasted for more flavour) 4 scallions, thinly sliced diagonally
We
use whole
leaves from
romaine hearts, which maintain their crispness and can stand up to a heavy dressing.
I like to
use escarole, which is available throughout the winter, but you could substitute any type or mixture of dark leafy greens: chard, spinach,
romaine, arugula, or even
leaf lettuce.
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!
Serving suggestions • Over a vegetable salad with a balsamic vinaigrette •
Romaine leaves, hummus, avocado and extra mustard • Inside a baked sweet potato with steamed kale • With coleslaw, crackers, and cut up vegetables • Make a sandwich
using my healthiest bread ever, with a side salad
This is a meal to feed two or you can
use smaller wraps such as
romaine leaves for an appetizer portion.
Use interesting greens, from
romaine and iceberg (not so nutritious but a great crunch) to oak
leaf, spinach, frissee, red
leaf, lolla rosa, bibb and even microgreens (tiny baby
leaves) or sprouts.
In advance,
use whole, large
romaine leaves to line a large platter.
Ingredients: 1 head of organic
romaine lettuce 6 organic celery stalks 2 organic apples 1 banana 2 TBS organic cilantro 3
leaves organic kale 1 lemon 1 inch organic ginger root Optional: Liquid stevia (I
use this brand) 24 ounces of spring water Directions: Core the 2 apples and dice.
So the dark green leafy vegetables that we
use most often are things like
romaine lettuce, any of the green
leaf lettuces, dandelion greens, parsley, cilantro, oregano, dill, basil.