Best Romaine Lettuce Recipes

Best Romaine Lettuce Recipes

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Top Rated Romaine Lettuce Recipes

Hidden in this green juice recipe (because you can never have too many of those) is one of fall's best ingredients: a Granny Smith apple. It's just one of the energizing ingredients found in this juice, made by Marra St.Clair and Lori Kenyon-Farley, certified nutritional consultants and co-founders of USDA-certified organic Ritual Wellness Cleanse. St. Clair and Kenyon-Farley say to drink this green juice first thing in the morning, "as the lemon gets your metabolism started and the leafy greens provide essential vitamins and minerals to energize you for the day."

The combination of flavorful lamb meat, tzatziki sauce, lettuce, tomatoes, pepperoncini, and maybe a few olives if you’re in the mood, cannot be beat. Wrapped in a pita, it’s the ultimate cheers to Greece. Next time you’re craving the sandwich, though, skip the pita and try tossing those combinations with fries, instead.Click here to see 15 Over-the-Top Fry Recipes

How great is a Caesar salad when you get a bite of lettuce, drenched in dressing, and a crispy crouton? Now take that crouton and replace it with fries. We did, and it was amazing.Click here to see 15 Over-the-Top Fry Recipes

Roasting garlic is my new favorite go-to for dinner parties. It's easy to do, especially when you're already roasting something in the oven. I simply remove top of the head, drizzle a little oil on top and a pinch of salt, and roast it for about 40 minutes at 350 degrees, until they're soft when pressed. (If you're setting it beside a roast, it never hurts to baste it in the pan drippings.)As is, you can spread it on toast, eat it with roasted meats or fish, or add it to a dressing, like in this recipe. The garlicky dressing gives the crisp Romaine lettuce more depth and elevates it from the ordinary salad. If you don't have roasted garlic, you can also grate in fresh garlic instead (just be warned that it will probably be much stronger).Click here to see the Simple Ingredients Made Spectacular story.

Everyone should celebrate healthy eating during National Nutrition Month, but also every day! I would encourage us all to step out of your comfort zone, try something new and work towards better health. Here’s a green juice recipe that Tobin and I make together, it tastes great and allows him to get involved in making healthy choices!

Just one of these smoothies will pack about 30% of your needed folate for the day. All of the following nutritional information is derived from The 100 Healthiest foods to Eat During Pregnancy by Johnny Bowden and Allison Tannis

The fun thing about this salad is that everyone can create their own version of the dish. If you’re serving this salad at a party or potluck, have each of your friends bring one of the necessary items then, when everyone arrives, have fun building your salads.Recipe courtesy of Lisa Gorman, Director of St. Joseph Health Wellness CenterClick here for more of our best salad recipes.

Don’t let the neon color scare you off. If you’re not used to veggie juices, this one may take some getting used to, but the burst of energy you’ll get after drinking will soon have you craving your liquid greens!Read more about Expensive Juice Cleanses You Can DIY Cheaply at Home.

When you’re out of dinner options, go simple. Make delicious and hearty beef burritos — you won’t be sorry.

Romaine is not the boring ingredient many salad naysayers make it out to be. It contains many vitamins and nutrients including folate, which plays a role in energy and mood regulation.Honey is a source of complex carbohydrates, fructose, glucose, and small amounts of sucrose, vitamins and minerals.Almonds are highly nutritious, containing vitamins and essential minerals. They are also a rich source of dietary fiber and complex carbohydrates, which help to sustain energy throughout the day.

Avocado makes a brilliant swap for the egg and oil in this creamy Ceasar dressing. The lemon keeps the avocado from browning and the swap tastes fantastic, making this salad a healthy choice.

Sweet and spicy, this smoothie is guaranteed to perk you up and give you a boost of energy.Read more about How to Make Kale Smoothies You Actually Want to DrinkLearn How to Make a Smoothie.

Sauteed Romaine

Adapted from Hugh Acheson | The Broad Fork | Clarkson Potter, 2015

This sautéed romaine side dish isn’t your everyday lettuce salad. Not that we’ve got anything against salad, but we’ve got a soft spot for these gently wilted lettuce leaves in our hearts as well as our weekly rotation of quick and easy side dishes. The lettuce softens till it turns almost but not completely limp and still has a trace of crunch. It’s lovely as can be especially with lettuce that’s fresh from the garden or farmers market. Go on. Try it. And then let us know what you think in a comment below.–Renee Schettler Rossi

How to Make Grilled Romaine Lettuce:

1. Get one head of romaine lettuce for every two people you’re planning to serve. Remove the outer layer of leaves.

2. Use a knife to shave off the very bottom of the solid browned base. Then slice the heads down the middle long ways so that the leaves stay connected at the base.

3. Rinse the lettuce and dry it thoroughly.

4. Drizzle the romaine hearts with olive oil and sprinkle with salt and pepper.

5. Place the sliced romaine cut-side down on a pre-heated gas or charcoal grill and cook over medium high heat until the leaves are slightly wilted and charred (about five minutes). It’s up to the chef whether you’d like to flip the heads over halfway through cooking, but if you do, tongs come in handy.

6. Remove with tongs to a serving platter and squeeze fresh lemon juice over top. Add whatever other dressing and/or toppings you like, or keep it simple with just the lemon, or maybe a drizzle of balsamic vinegar.

OXO 16-Inch Locking Stainless Steel Tongs, $15 from Sur La Table

Ideal for flipping your food on the grill.

Tip: When the weather’s rotten—of if you don’t have a grill—you can also make a version of grilled romaine hearts in a cast iron grill pan, or on an indoor electric grill.

Slice the top 1/2 inch from each head of garlic. Place each, cut side up, on large square of foil. Sprinkle with salt and pepper drizzle with oil. Enclose each in foil. Roast packets directly on an oven rack at 325 degrees F. until the garlic is tender, about 1 hour 10 minutes.

After roasting, you can squeeze the garlic out because it turns into a paste-like consistency. It’s combined with mayonnaise, buttermilk and herbs to create the delicious creamy roasted garlic salad dressing for this Romaine and Broccoli Salad.

If you’re looking for more ways to use broccoli in your kitchen, you might like to try my Broccoli with Hot Bacon Dressing or this Broccoli Slaw. Cheesy Broccoli Bake, Broccoli- Potato Soup, and Chicken, Broccoli and Mushroom Stir Fry are good broccoli-themed recipes too.

10 Ways to Eat Lettuce Besides Salad

1. Soup

Lettuce and soup? Trust me on this. Stir crisp shredded lettuce, like romaine or iceberg, into a bowl of soup. While it will wilt and soften, it will also retain a bit of refreshing crunch and add another layer of texture and sweet flavor to the soup. Arugula, spinach, or other darker, softer greens also add a nutritious punch — lettuce in soup is an easy way to get another serving of greens in.

2. Juice

We all know that lettuce contains a lot of water, so take advantage of that and throw it into your next juice blend or smoothie. Just a few leaves into the blender, along with your favorite fruits and vegetables, and you’re good to go.

3. As lettuce wraps

Lettuce wraps are such a fun, interactive way to eat, especially when you’re trying to avoid the carbs in more traditional wrappers, like lavash or bread. While lettuce wraps are usually associated with Asian fillings, try them with baked falafel, taco or fajita filling, or instead of a bun around your next burger.

What is in Greek Salad?

  • grape tomatoes - or cherry tomatoes.
  • red onion
  • cucumber
  • green pepper
  • Kalamata olives
  • feta cheese
  • romaine lettuce- lettuce is usually not in authentic and traditional Greek salad. I like to add a little to add some more body to the salad. Plus, I like the extra crunch.
  • sweet lemon vinaigrette - made with olive oil, lemon juice, oregano, salt and pepper.

Add some protein and make a full meal out of this salad. One of my favourites is sliced up grilled souvlaki chicken skewers on top.

7 Lettuce Juice Benefits to Love

Here’s a fun fact for you while you check out these health perks of drinking lettuce juice – do you know who first introduced lettuce to North America? The very same person who discovered it in 1492, Christopher Columbus.

So you can thank him for bringing us this great green juicing ingredient!

Relieves constipation

Because it is rich in cellulose and both insoluble and soluble fiber, lettuce facilitates the accumulation of intestinal content into a bulk that can then easily be moved out of the digestive system through peristalsis and be evacuated as feces. In plain English – lettuce helps keep you regular.

By the way, you get soluble fiber with juicing but not the insoluble fiber so go ahead and juice and blend lettuce – it makes a delicious green to add to green smoothies!

Good for your blood

This leafy green is a pretty good source of iron which is good for the hemoglobin. The iron supply coming from this vegetable is much easily absorbed when compared to inorganic iron sold in drug stores.

The alkalinity of the blood is also properly balanced, thanks to the rich supply of minerals like potassium, magnesium and calcium. This allows for clearer thinking, greater energy and more restful sleep.

Rich source of vitamins

Yes, lettuce is the least nutrionally-dense of the leafy greens, but that’s not really saying much considering most leafy greens are hugely, richly chock full of vitamins.

Lettuce might pale in comparison to the likes of nutritional powerhouses like kale, but lettuce is still a great source of vitamins. The leaves of lettuce are a rich source of vitamin A, K and C.

Just 100 grams of raw lettuce can provide the body with 148% of daily recommended vitamin A and 217% of vitamin K. Aside from being a powerful antioxidant, vitamin A is essential for a good vision. It is also involved in the maintenance of the mucus membrane.

Vitamin K is known to play an important role in bone metabolism. It facilitates osteotrophic activity in the bone cells and that results in an increase in bone mass. Research has also established that vitamin K can limit neural damage in people suffering from the Alzheimer’s disease.

Vitamin C is another powerful antioxidant that assists the body in defending itself against infectious agents. It is also known to protect the body from free radicals, slowing down aging. Vitamin C can also work together with beta-carotene to prevent cholesterol oxidation which can potentially increase the build up of plaque. This is excellent news for the heart.

Note: For the highest nutritional value, you should preferably consume romaine lettuce. Iceberg lettuce has the lowest nutritional value. The former has 8 times more vitamin C, 4 times more iron, 3 times more vitamin K and 2 times more calcium.

Extremely low in calories

Trying to lose weight? Consume lettuce – this leafy green offers amazing nutritional bang for your caloric buck. Lettuce is one of the lowest calorie foods in the world – one cup of lettuce is only 8 calories while giving you a ton of vitamin A, K, C, folate as well as minerals like manganese, iron and potassium.

Promotes healthy pregnancy

You know that one cup of lettuce that’s only 8 calories? Well, it also provides around 15% of your daily value of folate, which is a crucial vitamin that’s been shown to promote a safe pregnancy and to help prevent several birth defects.

Helps you sleep

The leaves of this crunchy vegetable contain a milky fluid referred to as lactucarium. Some call it the “lettuce opium” because it has sedative and analgesic properties, except it does not come with the strong side effects that characterize opium.

So next time you need a good night’s sleep, try adding a bit of lettuce to your juice recipes!

Boosts your libido…?

Here’s a fun fact: The ancient Egyptians saw lettuce as an aphrodisiac and as symbol of sexual prowess. This leafy greens was associated with Min, the Egyptian god of fertility, and was believed to help the god “perform the sexual act untiringly.”

But the reason is more about aesthetics than the actual libido-enhancing benefits of lettuce – as in, lettuce grows straight and tall, giving it a phallic resemblance. Plus, if you break off a lettuce leaf, especially at the stem, it oozes that milky fluid called lactucarium, which can resemble semen.

That being said, lettuce is packing a good range of vitamins and mineral that can help boost performance in the sack by improving overall health and vitality so no harm in juicing lettuce for, ahem, bedroom activities.

Rainbow “Raw-maine” Taco Boats

You guys have requested more no-cook / heat-free dinners, and this is the first one that came to mind!

If you’ve never had romaine taco boats, you haven’t lived! OK, maybe you’ve lived, but you haven’t enjoyed the freshest, most satisfying dinner I know.

This recipe is simple, with just 10 ingredients, 15 minutes, and no cooking required!

Romaine leaves replace traditional taco shells for a crunchy, nutritious vessel that’s perfect for all the goodness that’s to come.

I went for beet hummus! But to keep these raw, you could either skip the hummus or find (or make) a sprouted hummus.

Next comes fresh veggies of just about every color for a seriously crunchy, nutritious, and colorful filling.

Hemp seeds are optional, but they add even more protein and health perks. And last but not least, the sauce!

You could go either savory with my 10-Minute Chimichurri or tangy and sweet with my 4-ingredient tahini dressing (recipe below). Personally, I prefer the tahini dressing. But you can’t go wrong either way!

I hope you LOVE these taco boats! They’re:

& Delicious!

This would make a delicious entrée for two or a side or appetizer for four! While delicious on their own, they would pair well with Easy Vegan Falalel, Creamy Roasted Red Pepper + Tomato Soup, Quinoa Gado-Gado Bowls, 5-Minute Macadamia Nut Cheese + Vegan Crudité, or Sun-Dried Tomato Chickpea Burgers!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Tips for Making the Best Salad

So there are a few secrets to the best side salad recipe that has literally left people saying,

I don’t know what it is, but it’s SO good! Why is it so good!?

Well my friends, it’s a couple of things.

1. The Lettuce and How You Cut It

Type of Lettuce for Salad Recipes:

The kind of lettuce to use is romaine, BUT… the key is chopping the lettuce into small pieces and removing the white part (the stem) because it can overpower and cause your salad to taste bitter.

Have you ever eaten a “chopped salad” at a restaurant and found the texture and flavor to be so much more amazing than a head-lettuce or romaine salad with all of the white crunchy pieces like you typically find on a salad bar?

This is why it’s so good. The lettuce is easier to eat, less bitter and so much more enjoyable.


Heat a gas or charcoal grill to high heat (you should be able to hold your hand about an inch over the cooking grate for just a second or two before pulling it away from the heat).

Split large heads of romaine in half lengthwise smaller heads can be left whole. Put them on a platter or baking sheet and brush the head(s) of romaine lettuce with olive oil. Be liberal with the oil—don't drench it, but make sure the lettuce is well coated all over. Sprinkle them all over with salt.

Put the romaine on the hot grill. Let them sit and cook just until the edges of the leaves start to char, usually 2 to 3 minutes. Turn them and char on the other side, another 2 to 3 minutes (repeat, if needed, for larger heads that are cut with more "sides"), and remove the romaine from the grill.

While grilled romaine can be served at room temperature (it isn't really "hot" off the grill, since it's just getting charred, not fully cooked and wilted), making it too far ahead of time doesn't offer many advantages and I can't recommend it.

How to Serve Grilled Romaine:

Serve whole small heads or larger heads cut lengthwise as-is, drizzled with a bit more olive oil, lemon juice and a sprinkle of salt, as well as freshly ground black pepper and/or some gratings of Parmesan, Manchego, or other hard cheese.

Chop the grilled romaine lettuce into bite-size pieces and toss with your favorite salad dressing —I'm a fan of this Avocado Lime Dressing with it, or this Buttermilk Dill Dressing.


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