Romaine lettuce is loaded with vitamins K and A. Its big leaves make it a go-to lettuce for main-dish salads — and they can be grilled.
The one-to-three ratio of this orange juice–based vinaigrette can be slightly altered by adding 1/2 teaspoon vinegar to give it more tang. Black pepper has similar emulsifying properties to mustard seeds and keeps this dressing emulsified longer than a simple oil-and-juice ...read more
Once the flesh has been scooped out, halved avocado skins make pretty single-serving cups for guacamole; serve them on saucers, surrounded by tortilla chips. They make a tasty preamble to a chili supper or a Mexican-style stew such as Vegetarian Posole Stew or Chorizo and ...read more
These trim, elegant sandwiches make a perfect lunch or hors d’oeuvre. They aren’t hard to prepare, but there are a couple of things to keep in mind as you assemble them: shred the lettuce and slice the tomatoes and mushrooms very thin; doing so will help the sandwiches hold ...read more
This easy no-toss salad is elegant enough for special occasions. Though the romaine hearts must be eaten shortly after grilling, the dressing can be made up to two days in advance. The recipe calls for a stove-top grill pan, but you can also try it on an outdoor grill—just keep a ...read more
30 minutes or fewer Tempeh bacon, avocado and chickpeas turn this salad into a protein-packed main dish. We like LightLifes Organic Tempeh Fakin Bacon Strips. Meal Plan: To round out this salad, serve with some crusty rolls. Its also great alongside veggie burgers. ...read more