Indulge in a symphony of flavors with our stuffed lettuce salad recipes, a delightful culinary journey that caters to diverse preferences and dietary needs. Embark on an adventure of textures and tastes as you explore a world of fillings, from savory to refreshing, all nestled within crisp lettuce cups. Meat lovers will delight in the hearty ground beef and sausage filling, while vegetarians can relish the vibrant mix of quinoa, black beans, and roasted vegetables. Craving something lighter? Try the refreshing avocado and shrimp filling or the classic tuna salad with a tangy twist. Each recipe offers a unique blend of ingredients, ensuring a salad experience that tantalizes your taste buds and leaves you craving more. Whether you're seeking a quick lunch option, a healthy dinner alternative, or a vibrant side dish, our stuffed lettuce salad recipes have something for everyone. Join us on this culinary adventure and discover the endless possibilities of this versatile dish.
Here are our top 4 tried and tested recipes!
STUFFED LETTUCE SALAD
Make and share this Stuffed Lettuce Salad recipe from Food.com.
Provided by SuzieQue
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Core lettuce and hollow out the center, leaving a shell 1 1/2" thick.
- Wash and allow to drain well.
- Beat cream cheese, blue cheese, and mayo.
- Add green pepper,onion, chives, walnuts and worchestershire sauce.
- Add a few grinds of ground pepper.
- Pack into lettuce shell.
- Wrap in wet paper towels, then foil.
- Chill at least two hours.
- Cut into wedges and serve.
SALAD-STUFFED PEPPERS
Stuffed peppers are a comfort food classic. My lightened-up version keeps everything you love-the tender peppers, the flavorful cheese and the aroma the floods your kitchen-while putting a fresh twist on this timeless dish. It all pays tribute to my time living in Spain, with ingredients that will transport you to the Mediterranean. Serve with a glass of Tempranillo for the perfect dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large pot filled halfway with water over high heat and season generously with salt. Halve the lemon, then juice it and set aside 1 tablespoon juice. Add the lemon halves and the remaining lemon juice to the water. Crush 3 of the garlic cloves and add to the water. Cover and bring to a boil. Fill a large bowl with ice water.
- Prepare the peppers by slicing off just enough of the tops to reveal the seeds. Remove and discard the seed pockets and stems. Trim the bottom of the peppers as needed so they stand up on their own. Finely chop the pepper tops and add to a large bowl.
- Gently lower the pepper boats into the boiling water until fully submerged. Cook until just crisp tender, 4 to 6 minutes. The peppers should hold their shape and stand up straight. Once cooked, place the peppers in the ice bath to prevent further cooking, about 1 minute. Drain the peppers upside-down on a paper towel-lined plate to catch any water that remains inside.
- Meanwhile, place a large nonstick skillet over medium-high heat. Add the oil and chorizo and cook until the chorizo is just fragrant and the oil has a red hue, 1 to 2 minutes. Remove from the heat and use a slotted spoon to add the chorizo to the bowl with the chopped peppers. Add 2 teaspoons of the hot oil from the skillet to the bowl, reserving the rest. The chorizo will crisp as it cools.
- Place the skillet with the reserved oil over medium heat. Add the bread to the skillet in an even layer. Cook, tossing occasionally, until the bread is browned and toasted, about 5 minutes. Finely chop the remaining garlic clove. When the bread is nearly toasted, add the garlic to the skillet and toss until it is distributed through the toasted bread. Set aside.
- Add the kale, vinegar and the reserved 1 tablespoon lemon juice to the bowl. Massage until the kale is slightly softened and coated. Add the dates, olives, parsley and toasted bread and gently toss to combine.
- Place the peppers upright on a serving platter. Mound the salad into each pepper. Generously grate the cheese over the salad. Sprinkle with the chopped almonds and serve immediately.
STUFFED HEAD LETTUCE
This is so easy and so pretty. It makes a nice summer lunch, just add some fruit. I like Homemade french or Italian dressing on it.
Provided by Dancer
Categories Cheese
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash lettuce; remove core.
- With a tablespoon, remove enough of the lettuce around core to leave a cavity 2 to 3 in diameter.
- Save removed lettuce for another use.
- Combine cheeses, carrot, green pepper, tomato, pepper, salt and onion, pack firmly into lettuce cavity.
- Wrap lettuce head in foil or plastic wrap and chill until center is solid.
- Slice lettuce into wedges.
- Serve with dressing of your choice.
- A few pieces of fresh fruit (grapes, strawberries or melon) placed on the salad plate is very nice.
Nutrition Facts : Calories 106.2, Fat 8.8, SaturatedFat 5.5, Cholesterol 26.6, Sodium 295.4, Carbohydrate 4, Fiber 1.4, Sugar 1.2, Protein 3.9
SIMPLE LETTUCE SALAD
MY Mother often fixed this salad when I was a child. I grew up on a farm and most of our food came right from the garden. We especially liked this in the spring, when early leaf lettuce appeared. After a long winter of cooked vegetables, this was a real treat.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a salad bowl, combine the lettuce, egg and onion. In a small bowl, whisk the mayonnaise, vinegar and pepper. Pour over salad and toss to coat.
Nutrition Facts :
Tips:
- Choose the right lettuce: Use a sturdy lettuce that can hold up to the filling, such as romaine, iceberg, or butter lettuce.
- Prep the lettuce: Wash and dry the lettuce leaves thoroughly. Remove the tough center stem from each leaf.
- Make the filling ahead of time: This will save you time on assembly day. You can make the filling up to 3 days in advance and store it in the refrigerator.
- Use fresh, flavorful ingredients: The quality of your ingredients will make a big difference in the taste of your salad. Use fresh, ripe vegetables and herbs.
- Don't overstuff the lettuce leaves: You want the filling to be flavorful, but not so heavy that it weighs down the lettuce.
- Serve the salad immediately: Stuffed lettuce salad is best enjoyed fresh. The lettuce leaves will start to wilt if they sit for too long.
Conclusion:
Stuffed lettuce salad is a delicious and refreshing way to enjoy your favorite salad ingredients. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover vegetables. With so many different variations to choose from, there's sure to be a stuffed lettuce salad recipe that everyone will enjoy. So next time you're looking for a healthy and flavorful salad, give stuffed lettuce salad a try.
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