Salad recipes don't begin and end with a head of lettuce or a bag of mixed greens. While they have their time and place, it's easy to get bored with these delicate (in both flavor and texture) greens. Instead, make one of these exciting recipes starring everything from cruciferous vegetables like kale, broccoli, and brussels sprouts to juicy tomatoes, crisp carrots, and even celery.
If I am going to eat a microwaved leg of lamb and the last bit of a head of lettuce, my only request is that the whiskers are removed. A stubbly leg in the mouth is highly unpalatable. (Creative Microwave Cooking, 1976)
We make every single award-winning soup from scratch! In our kitchen you'll see fresh heads of lettuce, whole heads of cauliflower, full fennel bulbs, fragrant basil leaves and whole cloves of garlic being minced, chopped, diced and blended.
In keeping with the trend of waging war on vegetables everywhere, this recipe calls for hollowing out a head of lettuce and filling it with mayonnaise, cream cheese, and deviled ham. Description from democraticunderground.com. I searched for this on bing.com/images
Crab Louis Recipe This Crab Louis recipe goes well as an appetizer, a light lunch or as the main dish. It just depends how big your appetite is! This recipe will go a long way as it serves 4 as a meal. This is a time honored recipe, but needs absolutely no updating. To do so, it would not be a Louis, but just another nice, crab dish! Ingredients: 1-Medium-sized Head of Lettuce (Romaine)-Washed in Cold Water 1-Pound Fresh Crab Meat-shelled (3-Cans Crab Meat) 2-Large Tomatoes-Cut…