Recipe List:
Salad Dressings>
Basic Vinaigrette (gf, vegan)
Buttermilk Dressing (gf, vegetarian)
Honey Celery Seed Dressing (gf, vegan)
Honey Poppy Seed Dressing (gf, vegan)
Italian Dressing (gf, vegan)
Lowfat Ranch Dressing (gf, vegetarian)
Mollie Katzen’s Basic Vinaigrette (gf, vegan)
Sweet and Tart Mustard Dressing (gf, vegan)
Tiffany’s Dressing Recipe (gf, vegan)
Other Recipes:
Asian Lettuce Wraps
Edamame Quinoa Lettuce Wraps (gf, vegan)
Grilled Romaine (gf)
Healthyish Chicken Salad
Lettuce Smoothie (gf, vegan)
Lettuce Soup (vegetarian)
Mixed Greens Pizza (vegetarian)
Vegetarian Sushi (aka Lettuce Wraps) (vegetarian)
Buttermilk Dressing
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
1 cup buttermilk
1 cup mayonnaise or salad dressing
1 tbsp. fresh dill or 1 tsp. dried dill
1 tbsp. chopped fresh parsley
1/2 tsp. basil
1/4 tsp. Worcestershire sauce
1/8 tsp. garlic powder
1/8 tsp. onion powder
Instructions
Whisk all ingredients together in a small bowl. Cover and refrigerate at least 12 hours to blend flavors.
Variation: Whisk together 1 cup buttermilk, 1/2 cup mayonnaise or salad dressing, 1/4-1/2 cup sugar and 1/4 cup vinegar.
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Honey Celery Seed Dressing
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
3/4 cup honey
3/4 cup salad oil
1/2 cup sugar
1/2 cup lemon juice or vinegar
2 tsp. prepared mustard
1 1/2 tsp. paprika
1 tsp. celery seed
3/4 tsp. salt
1/2 thin slice onion
Instructions:
Stir ingredients 20 seconds or until well mixed. Makes about 2 1/4 cups.
Honey Poppy Seed Dressing
From The Practical Produce Cookbook by Ray and Elsie Hoover
Ingredients:
1/3 cup vegetable oil
1/4 cup honey
2 tbsp. cider vinegar
2 tsp. poppy seeds
1/2 tsp. salt
Directions:
In a small bowl or jar with tight-fitting lid, combine all ingredients; shake well. Serve over a green salad or fresh fruit. Refrigerate. Makes about 2/3 cup.
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Italian Dressing
Ingredients:
1 1/3 cup vegetable oil
2/3 cup vinegar
1 clove garlic, split
1 tsp. dry mustard
1/2 tsp. celery salt
1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1/4 tsp. pepper
Directions:
Combine ingredients in jar. Cover; shake vigorously. Chill to blend flavors. Remove garlic; shake again before serving. Makes 2 cups.
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Low-fat Ranch Dressing
from Moosewood Cookbook by Mollie Katzen
Ingredients:
1 cup buttermilk
optional: 2-3 tbsp. sour cream or mayonnaise OR 1/4 cup low-fat cottage cheese
2-3 tbsp. dried onion flakes
1/4 to 1/2 tsp. salt (to taste)
1 tsp. lemon juice
lots of black pepper
Directions:
Whisk everything together. Keep in a tightly covered container in the refrigerator.
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Sweet and Tart Mustard Dressing
from Mollie Katzen’s Moosewood Cookbook.
Ingredients:
6 tbsp. olive oil
2 tbsp. Dijon mustard
4 tbsp. red wine vinegar
2 tsp. real maple syrup or honey
salt and pepper, to taste
Directions:
Whisk everything together. Cover and chill.
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Tiffany’s Dressing Recipe
Ingredients:
Equal parts olive oil and apple cider vinegar (usually 1/3 cup each)
~1-2 Tbsp soy sauce
~1-2 Tbsp tahini
Garlic (1-2 cloves) and lemon juice (around 1 Tbsp), to taste.
Optional: Toasted sesame seeds, parsley, and chives.
Instructions:
Whisk everything together. Cover and chill.
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Basic Vinaigrette
Ingredients:
1 cup olive oil or vegetable oil
1/3 cup vinegar
1/4 tsp. salt
1/8 tsp. white pepper or black pepper
Instructions:
Whisk together or shake together in a jar. Serve chilled.
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Mollie Katzen’s Basic Vinaigrette
From Moosewood Cookbook by Mollie Katzen
Ingredients:
1 cup olive oil
4-5 tbsp. red wine vinegar
1/2-1 tsp. salt
1-2 medium cloves garlic, minced
Optional Variations:
~ add 3-4 tbsp. orange or apple juice, or 2 tbsp. lemon juice plus a little grated lemon rind, plus
~ very finely minced parsley and/or
~ very finely minced other herbs (fresh or dried basil, dill, marjoram, chives, thyme)
~ substitute some of the olive oil with a nut oil
~ substitute different flavors of vinegar (fruit-infused, balsamic, champagne, etc.)
~ add 1-2 tsp. good quality mustard
~ for creamy vinaigrette: add 2-3 tbsp. mayonnaise, sour cream or yogurt
Instructions::
Combine everything in a jar, cover tightly and shake well.
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Mixed Greens Pizza
You can use your own pizza crust recipe, get a premade crust, or use our recommended recipe – Bon Appetit’s Pizza Dough 2
Ingredients:
3 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
2 tablespoons minced garlic
3 ounces fresh mozzarella, bocconcini size
1 cup plus 2 tablespoons balsamic vinegar
1 prepared pizza crust
1 15-ounce can crushed fire-roasted tomatoes
1 tablespoon vegetable oil
1/2 pound boneless, skinless chicken tenderloins or thighs
3 cups spring mix lettuce
Instructions:
Preheat oven to 400 degrees F.
In a small saucepan over medium heat, reduce 1 cup of balsamic vinegar to 1/4 cup, stirring occasionally. Remove from heat and reserve. Meanwhile, combine the olive oil, basil, oregano and garlic in a small bowl. Let sit 10 minutes.
Brush pizza crust with half the olive oil mixture and bake according to package instructions. Slice the fresh mozzarella into thin slices and add to the remaining olive oil mixture. Toss to coat.
In a medium saucepan, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken and brown 2 minutes on each side. Remove the chicken from the pan and reserve. Return the pan to the heat and deglaze with 1 tablespoon water and 2 tablespoons balsamic vinegar. Add the crushed tomatoes and bring to a simmer. Slice the cooked chicken crosswise into 1-inch pieces and add to the tomato mixture. Simmer until sauce has thickened, about 7 minutes.
Remove the pizza crust from the oven. Spread the sauce evenly over the crust and top with marinated mozzarella slices. Cut the pizza into four slices and top each with a handful of spring mix. Drizzle each slice with a tablespoon of the balsamic vinegar reduction and serve.
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Grilled Romaine
From foodnetwork.com
Ingredients:
2 heads romaine lettuce
Extra-virgin olive oil
Citrus Caesar Vinaigrette, (recipe follows)
Parmigiano-Reggiano
Citrus Caesar Vinaigrette:
1 clove garlic, minced
1 tablespoon grated lemon zest
3 tablespoons fresh lemon juice (from 1 to 2 lemons)
2 tablespoons anchovy paste
1 tablespoon white wine vinegar
2/3 cup extra-virgin olive oil
Directions:
Preheat a grill to medium-high.
Rinse and pat dry the lettuce. Cut the 2 heads in half lengthwise. Brush surface with olive oil and grill about 4 to 5 minutes total, turning occasionally. Place each wedge on a salad plate and drizzle with Citrus Caesar Vinaigrette or your favorite Caesar dressing. With a vegetable peeler, shave some pieces from a wedge of Reggiano-Parmigiano over each salad and serve.
Citrus Caesar Vinaigrette:
Place all ingredients in a pint jar with a lid. Secure the lid, then shake to blend. Store, covered, in the refrigerator for up to a week.
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Lettuce Smoothie
Ok, I know what you’re thinking, but don’t knock it until you try it! In my house, it can be hard to find ways to use all of the lettuce we have! Get creative with it! This smoothie recipe can be found here!
Ingredients:
2 cups chopped lettuce
1 frozen banana
1/2 cup diced apple
1 and 1/2 cups almond milk
1 Tbsp. chia seeds
1 Tbsp. honey, if desired
Instructions:
Add all of the ingredients into a blender. If you’d like a sweeter smoothie, add the honey, but if not, simply omit. Process until smooth, then pour into glasses & enjoy.
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Lettuce Soup
The Practical Produce Cookbook by Ray and Elsie Hoover and family
Ingredients:
2 tbsp. chopped onion
2 tbsp. butter
2 tbsp. flour
2 cups boiling water
2 bouillon cubes
1/2 tsp. salt
1/2 tsp thyme
1/8 tsp. pepper
2 cups light cream or whole milk
2 cups chopped lettuce
Directions:
Saute onion in butter. Blend in flour. Add water gradually, stirring constantly. Add bouillon cubes and seasonings. (Replace water and bouillon with 2 cups chicken broth if desired.) Cook 10 minutes. Add cream and lettuce. Heat through.
Variation: Saute 8 cups chopped lettuce with the onions, about 3 minutes. Omit flour. Add everything but cream and simmer 5 minutes. Cool slightly then puree in a blender. Return soup to the kettle and add cream. Heat through.
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Vegetarian Sushi (aka Lettuce Wraps)
From bon appetit
Ingredients:
4 to 8 lettuce leaves
3 ounces somen (thin Japanese wheat noodles)*
1/2 cup matchstick-size strips carrots (or substitute summer squash or broccoli?)
1/2 cup matchstick-size strips green onion
1/2 cup matchstick-size strips red bell pepper (can be left out)
Fresh cilantro leaves
1/4 cup rice wine vinegar
2 tablespoons low-sodium soy sauce
1 teaspoon chili paste with garlic*
1 teaspoon sugar
*Thin Japanese wheat noodles and chili paste with garlic are available at Asian markets, specialty foods stores, and in the Asian section of some supermarkets.
Directions:
Pat lettuce leaves dry. Put water to boil. Add noodles and cook until tender, about 2 minutes. Drain. Refresh under cold water and drain.
Arrange 4 lettuce leaves on work surface. Place additional leaves on each arranged leaf if needed to form 8-inch length. Place 1/4 cup noodles along 1 long side of each leaf forming 1-inch-wide strip. Arrange carrots atop noodles, then green onion, bell pepper and cilantro leaves. Starting from 1 long side, roll leaf over filling. Roll up tightly in jelly roll fashion. Place each roll on piece of plastic wrap and roll up tightly, twisting ends. Refrigerate rolls 1 to 8 hours.
Combine vinegar, soy sauce, chili paste and sugar in bowl. (Can be prepared 8 hours ahead. Cover and refrigerate.)
Remove plastic wrap from rolls. Trim ends. Cut each roll into 6 pieces. Place pieces cut side up on platter. Place sauce in center of rolls and serve.
Makes 24.
Per serving: calories, 20; fat, 0 g; sodium, 56 mg; cholesterol, 0 mg
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Edamame Quinoa Lettuce Wraps
Ingredients:
1 1/2 cups cooked quinoa
1 cup cooked, shelled edamame
1 medium red pepper, seeded and chopped
3 green onions, sliced thin
1/2 cup chopped fresh cilantro
1-2 shredded carrots
8-10 leaves of bibb, butter or green leaf lettuce, washed and dried
Sauce:
1/4 cup soy sauce
2 tablespoon rice vinegar
2 tablespoons water
1-2 tablespoons sweet chili sauce
1 tablespoon sesame oil (optional)
1-2 cloves minced fresh garlic
Directions:
In a large bowl, combine the cooked quinoa, edamame, red pepper, green onions, cilantro and shredded carrots together. Combine the sauce ingredients together in an empty jar and shake well. Mix about half the dressing over the quinoa mixture. Place a couple of tablespoons of the mixture in a lettuce cup, top with a little extra drizzle of sauce, wrap and enjoy!
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Healthyish Chicken Salad
I’m not assuming that you all don’t have personal favorite recipes, but here is a link to a classic if you typically don’t like or don’t know the steps to make a yummy salad! https://www.bonappetit.com/recipe/healthyish-chicken-salad
Ingredients:
2 skinless, boneless chicken breasts (1–1½ lb. total)
3 Tbsp. kosher salt, plus more
3 scallions, thinly sliced on a deep diagonal
3 Persian cucumbers
½ cup toasted sesame seeds, divided
2 Tbsp. fresh lime juice
2 Tbsp. tahini
1 Tbsp. soy sauce
1 tsp. honey
¼ tsp. crushed red pepper flakes
¼ head of romaine or green or red leaf lettuce or 1 head of Little Gem lettuce
Big handful of cilantro leaves with tender stems
½ lime (for serving)
Instructions:
Bring chicken, 3 Tbsp. kosher salt, and 5 cups water to a bare simmer in a medium pot over medium heat (chicken should be submerged). Be patient—this will take a little while. Once liquid begins to simmer, reduce heat to low and cook (water should not be simmering at all now) until juices run clear when thickest part of chicken is pierced, 8–10 minutes. Transfer chicken to a medium bowl; discard poaching liquid. Let chicken cool slightly, then shred meat into big pieces; set aside.
Meanwhile, place scallions in a small bowl and pour in very cold water to cover; let soak 10 minutes. Drain scallions in a mesh sieve or colander, then rinse under cold running water, swishing vigorously to encourage them to curl up and to rinse off any scallion slime (ew). Shake off as much water as possible and place in a large bowl; set aside.
Working one at a time, slice cucumbers in half crosswise, then slice each piece in half lengthwise. Place quarters cut side down and slice in half lengthwise again to create 8 pieces total per cucumber. Add to bowl with reserved chicken.
Set 1 Tbsp. sesame seeds aside in a small bowl for serving. Crush remaining sesame seeds in a mortar and pestle until some of the seeds have turned to powder, but with plenty of whole seeds left. (Alternatively, if you’d rather spare yourself the elbow grease, pulse seeds a few times in a food processor or spice mill, then transfer to a medium bowl before proceeding). Add lime juice, tahini, soy sauce, honey, and red pepper flakes and mash to create a paste. Add ¼ cup water and whisk to combine (if you don’t have a small enough whisk, work in with the pestle). Taste and season with salt.
Add lettuce and cilantro to bowl with reserved scallions. Pour half of dressing over greens and toss to coat. Arrange on a platter. Pour remaining dressing over chicken and cucumbers, toss to coat, and arrange over greens. Top salad with reserved 1 Tbsp. sesame seeds and squeeze juice from lime half over.
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Asian Lettuce Wraps
Recipe link here: https://www.allrecipes.com/recipe/71722/asian-lettuce-wraps/
Great for a packable lunch or picnic!
Ingredients:
16 large leaf (blank)s Boston Bibb or butter lettuce leaves
1 pound lean ground beef
1 tablespoon cooking oil
1 large onion, chopped
¼ cup hoisin sauce
2 cloves fresh garlic, minced
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 teaspoons minced pickled ginger
1 dash Asian chile pepper sauce, or to taste
1 (8 ounce) can water chestnuts, drained and finely chopped
1 bunch green onions, chopped
2 teaspoons Asian (dark) sesame oil
Instructions:
Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.
Heat a large skillet over medium-high heat. Cook and stir beef and cooking oil in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease; transfer beef to a bowl. Cook and stir onion in the same skillet used for beef until slightly tender, 5 to 10 minutes. Stir hoisin sauce, garlic, soy sauce, vinegar, ginger, and chile pepper sauce into onions. Add water chestnuts, green onions, sesame oil, and cooked beef; cook and stir until the onions just begin to wilt, about 2 minutes.
Arrange lettuce leaves around the outer edge of a large serving platter and pile meat mixture in the center.
UK-CSA 