Salade Nicoise

Courtesy of: Gini Guerinot

1 Head of green lettuce

1 tomato

6 eggs (hard boiled)

1 Cup of steamed green beans

2 steamed red potatoes

1 Can Tuna Fish, drained

Clean the salad and arrange in a big bowl.  Put all the other ingredient on top to make in pretty.  Pour salad dressing when ready to eat.  Mix well.

Vinegrette (Dressing)

3 Tbsp Lemon juice

3 Tbsp Dijon mustard

2 Tbsp apple cider vinegar

1/4 tsp salt

1/4 tsp pepper

1/4 tsp garlic powder

1/4 tsp onion powder

~ 8Tbsp olive oil

Mix well together and pour over salad.

Thai Chicken Lettuce Wraps

Courtesy of: Tasty Kitchen

Ingredients

• FOR THE LETTUCE WRAP FILLING:
• 1 Tablespoon Olive Oil
• ½ cups Yellow Onion, Diced
• 4 whole Green Onions, Sliced, Divided
• ⅓ cups Carrots, Cut Into Matchsticks
• 2 cloves Garlic, Minced
• ½ teaspoons Salt, Divided
• 2 cups Cooked Chicken, Cubed
• 1 can (5 Oz. Size) Sliced Water Chestnuts
• ½ cups Peanuts, Crushed, Divided
• ¼ cups Cilantro, Chopped, Divided
• ½ teaspoons Pepper
• 1 teaspoon Sriracha Chili Sauce
• 1 teaspoon Soy Sauce
• Lettuce Cups, To Serve
• ½ cups Cabbage, Shredded
• FOR THE HONEY-PEANUT DRIZZLE
• 1 Tablespoon Creamy Peanut Butter
• 1 Tablespoon Honey
• 1-½ teaspoon Soy Sauce
• ½ teaspoons Sesame Oil
• ½ teaspoons Fresh Ginger, Freshly Grated
• ½ teaspoons Sriracha Chili Sauce
• ¼ teaspoons Sesame Seeds

Preparation Instructions

Heat the olive oil over medium heat in a large non-stick skillet. Saute the yellow onion, half the green onions, carrots, and garlic. Add 1/4 teaspoon salt and stir. Cook the vegetables until they are fragrant and soft, 7-8 minutes.

While the vegetables are cooking, mix the ingredients for the sauce together. Cover and refrigerate until serving.

To the veggies, add the chicken, water chestnuts, remaining green onions, half of the peanuts, half of the cilantro, remaining salt, pepper, Sriracha and soy sauce, and stir well. Allow the mixture to cook for 1-2 minutes more.

Serve the mixture in lettuce cups and garnish with cabbage, remaining peanuts and cilantro, and honey-peanut drizzle.

Note: To make these vegetarian, simply omit the chicken and add tofu, chickpeas, mushrooms, edamame, etc. in place of the protein.

Asian Chicken Lettuce Wraps

Courtesy of: Skinny Taste

Ingredients:

• 8 oz skinless, boneless chicken thighs, ground
• 1/4 cup water chestnuts, chopped fine
• 1/4 cup dried shiitake mushrooms
• 1 tbsp soy sauce (I used reduced sodium)
• 1/4 tsp dark soy sauce
• 1/2 tsp oyster sauce
• 1 1/2 tsp sesame oil
• 1 tbsp rice wine or dry sherry
• 1⁄2 tsp sugar
• freshly ground white pepper, to taste
• 2 cloves garlic, finely chopped
• 6 iceberg lettuce leaves, rinsed (careful not to break)
• 2 tbsp diced scallions

For the Spicy Hoisin Dipping Sauces:

• 4 tbsp hoisin sauce
• 1/2 tsp chili sauce, I used Sriracha
• 1 tbsp warm water

Directions:

Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.  

Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinatefor 15 minutes.

Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.

Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.

To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.

Serves 6.