Recipes with iceberg lettuce

A refreshing and tasty summer salad that uses fresh and seasonal tomatoes and cucumbers. It takes no time to make, and a great side dish that goes well with any main course.

Chili N'Awlins is a New Orleans-style beef and pork chili with green chiles, oregano, and a Cajun edge. Topped with corn chips, sharp cheddar, and shredded lettuce for a hearty crowd-feeder.

A crisp, crunchy Asian-style salad with julienned radishes, cucumber, toasted sesame seeds, and a tangy soy-ginger dressing. Light, refreshing, and ready in under 30 minutes. A low-calorie side dish that packs serious flavor.

Eat heartily, accompanied by much loud Italian conversation. In fact, I typed this accompanied by much loud Italian conversation. My parents were here, and both were shouting instructions over my shoulder. They disagreed about the arrangement of the lettuce - my mother said that the hole in the middle of the platter was necessary; my father insisted that it wasn't, saying you can just dump the tuna on top of the lettuce. I finally had to give up on this reply until they went home. So now, in the peace and quiet of the aftermath, I've finished it. Hope you had a wonderful holiday.

A Jibarito is a Puerto Rican sandwich popular in Chicago. This is my adaptation of Jeff "Sandwich King" Mauro's recipe.

Assorted fresh crunchy vegetables, sour, sweet and spicy sauce, and soba noodles make this quick, easy and tasty cool summer salad!

A hearty salad that's suitable as a main dish. Lots of flavors and textures throughout.

If you just need a quick dinner, this scrumptious salad is the perfect dish for you!

This is a vegetarian version of black bean-taco salad. The dressing is so refreshing and tasty, which makes this bean and veggie salad taste still delicious.

This was very quick and simple to make and the flavor was wonderful...

Avocado crab salad served in avocado halfs. Makes an awesome presentation.

Love this salad. We jut had some leftover wild rice, and we didn't have sweet bell pepper, so used the picked hot cherry pepper instead, also added some sliced celery and smoked tofu. It came out delicious. A very good side dish or can be a wholesome and tasty main dish as well.

A delicious yet refreshing salad! The dressing is amazingly flavorful.

That's right, I have a recipe for a sub sandwich. You may ask yourself why it is necessary. Its because its the best sandwich and a huge crowd pleaser! Trust me.

If you are a fun of avocado or guacamole, you should certainly give this salad a try. The guacamole dressing is creamy and tasty, the combination of lettuce, cheeses, tomato, scallions and corn chips is full of flavors and texture, and it's tossed with the creamy dressing. It's not easy to resist this mouth-watering salad.

A refreshing twist on a multi-layer tortilla dip great for serving a crowd.

Excellent. Several of our guests stated that they hate refried beans but after trying this dip they are converted. Great mix of flavors, I added a chipotle pepper in adobo sauce that was chopped and mixed into the refried beans. A perfect superbowl dip or great anytime you have a gathering.

A warm New Orleans-style salad with bacon, romaine, watercress, and Belgian endive tossed in walnut oil and deglazed with red wine and raspberry vinegar. Topped with garlic croutons.

Crisp apples, sliced bananas, and plump raisins tossed on crunchy iceberg lettuce with a creamy peanut butter honey dressing. Ready in 10 minutes flat.

Cantonese-style chicken salad with hand-shredded roast chicken, crispy fried rice noodles, roasted cashews, cilantro, and a hot mustard-sesame dressing. Crunchy, savory, and full of Cantonese flavor.

White Castle sliders chopped and layered with salsa, nacho cheese, cheddar, and black olives, then baked and loaded with fresh toppings. The ultimate game day nacho casserole.

Gory Gorilla Tonsils are Brussels sprouts drizzled with melted cheese "pus" and paprika "blood specks" for Halloween. A fun, gross-out way to get kids eating their veggies.

Enjoy the wonderful flavors of a Monte Cristo Sandwich in this wonderful, low fat, salad.

Crispy chicken tostadas piled high with mashed black beans, shredded lettuce, cheddar cheese, and a kick of hot sauce. A 30-minute Mexican dinner for two that's loaded with fresh toppings and bold flavor.

A French-style chiffonade salad of finely shredded radicchio, Bibb, and iceberg lettuce with green pepper strips, tossed in a simple red wine vinaigrette. Crisp, colorful, no cooking required.

Fungus among us salad tosses crisp iceberg, carrots, cucumbers, tomatoes, radishes, and red onion with chilled creamed spinach as a green, gloopy 'fungus' dressing. A Halloween party gross-out salad kids love.

Taco salad with a fresh cumin vinaigrette, toasted tortilla chips, cooked turkey, ripe avocado, and cheddar. Lighter than the diner version with a sharp dressing in place of creamy sauce.

Warm fajita rice salad with lime-marinated sirloin, corn, black olives, cherry tomatoes, and a zesty picante dressing. Tex-Mex meets rice bowl in one bold platter.

Saltimbocca al Parmigiano-Reggiano: thin Italian veal cutlets sauteed and topped with prosciutto, sage, and butter, then served over parboiled lettuce with flaked Parmigiano-Reggiano and a white wine pan sauce. A Roman classic with a cheesy twist.

Chinese fried chicken with a warm ginger-soy-sesame dressing, marinated in rice wine and ginger, battered and deep-fried, then chopped into bone-in slices.

Full-spread taco bar: chipotle-spiced ground beef simmered in tomato broth, chunky homemade guacamole with lime and garlic, and fresh serrano pico. Twelve tacos' worth of filling with every fixing on the table.

Cobb salad sandwich wrap with grilled chicken, slab bacon, avocado, tomato, red onion, and chunky blue cheese dressing rolled in flatbread or a flour tortilla.

Chinese egg foo young noodle bowls: crispy ham and vegetable omelets stacked over Chinese noodles in a ginger-garlic broth with sherry, soy, and rice vinegar. A one-bowl Chinese-American dinner.

Spicy tofu salad with julienned vegetables, chopped peanuts, and a chili-soy-rice vinegar dressing. Thai-inspired, loaded with crunch, and completely plant-based.

Flaked tuna and tender asparagus arranged on crisp lettuce, draped with creamy curry dressing and topped with sliced hard-cooked eggs. This elegant plated salad takes just 10 minutes to prep.

Salmon tacos built on canned salmon, Greek yogurt-cucumber-mint sauce, and crisp shells. A fast, omega-packed weeknight dinner with the freshness of tzatziki-style topping.

Light English pea soup blended with fresh spinach, lettuce, and green onions. A low-fat pureed soup with bright green color and clean garden flavor.

Thai green papaya salad layered with iceberg lettuce, cucumber, tomato, scallions and cilantro, dressed in a chili-lime-soy sauce with crushed roasted peanuts. A fresh, no-cook Thai salad ready in 15 minutes.

I love this salad, simple and easy, a good accompaniment for a meat dish.

Mushroom salad tosses crisp iceberg and Boston lettuce with cucumbers, green beans, and raw sliced mushrooms in French dressing. Light, vegetarian, diabetic-friendly side.

Southwest meatball supper with chili-spiced beef meatballs in taco sauce and fresh tomatoes, served over shredded lettuce with cheese, avocado, and tortilla chips. A taco salad meets meatball dinner.

Kid-friendly san choy bau: crumbly pork mince with garlic, ginger, carrot, and water chestnuts tucked into crisp iceberg lettuce cups. A build-your-own Chinese-style wrap dinner for picky eaters.

Radish salad with iceberg lettuce tossed in a tangy Dijon and white wine vinegar dressing. A crisp, peppery side dish that comes together in 10 minutes.

Ancient Roman lettuce salad with sweet oxyporum dressing: honey, vinegar, cumin, ginger, and dates over crisp lettuce. An authentic recipe from Apicius brought to modern kitchens.

Summer fruit salad bowl of nectarines, raspberries, and grapes over crisp iceberg, dressed with a cream cheese sauce thickened with macerated ginger-nectarine juices.

Tender pork simmered in savory stir-fry marinade, wrapped in delicate rice paper with crisp lettuce, fresh herbs, and fragrant rice powder. Classic Vietnamese street food.

Mashed pinto beans and brown rice rolled up in warm flour tortillas with fresh veggies and salsa. Vegan, low-fat, and ready in 20 minutes flat.

This recipe uses ready-made taco shells, but soft tortillas are good too.